Orange Shortbread Cookies

They’re delicious on their own, but I’ve also included a few optional additions to take them to the next level, including a simple orange glaze and quick decoration idea.

Why We Love This Recipe

These shortbread cookies are crisp and have that wonderful melt-in-your-mouth texture. They keep beautifully in the freezer and are one of my go-to cookies to make ahead of time. For the holiday season, I always thaw a batch and decorate with an easy Christmas tree and fun sprinkles.

Ingredient Notes

Granulated Sugar: Rubbing the sugar with orange zest helps release the aromatic oils, giving the cookies a brighter flavor and helping to better distribute the zest.

Hiland Unsalted Butter: Butter adds flavor and richness to shortbread cookies, so it’s important to use a high-quality creamy butter like Hiland. If you don’t have time to soften your butter, I recommend placing it in the microwave at 50% power in 30 second intervals until soft (but not melty).

Orange Zest and Juice: The star of the show! Fresh orange zest packs a punch of flavor, while the juice adds sweetness to the glaze. I generally need just one orange for this recipe, but you may need two if your oranges aren’t as juicy.

All Purpose Flour: I recommend using a kitchen scale to measure flour. If using measuring cups, use the spoon and level method to avoid over-measuring. Lightly spoon flour into a measuring cup, then use the back of a knife to scrape off any excess.

Frosting and Sprinkles: These are optional, but are a great way to add an easy, festive touch without hours of decorating. You can also skip the frosting and just add a few sprinkles before the glaze sets.

Step by Step Instructions

1. Mix the sugar and zest: In a big bowl, start by rubbing the granulated sugar and orange zest together with your fingers. This step is a game changer—it releases those lovely citrus oils, unlocking so much extra flavor for your cookies!
2. Cream the butter and sugar: Add in the softened butter along with the vanilla and almond extracts. Grab your electric mixer and beat everything together until it’s light and fluffy.
3. Add the dry ingredients: In another bowl, whisk together the flour and kosher salt. Gradually add this dry mix to the buttery goodness. Stir gently until just combined—you want to avoid overmixing.
4. Chill the dough: Split the dough in half and shape each portion into a disc. Wrap them up in plastic wrap and pop them in the fridge for at least an hour. This step helps the cookies hold their shape while baking.
5. Preheat the oven and roll out the dough: When you’re ready to bake, preheat your oven to 325°F and line a baking sheet with parchment paper. Roll out one disc of dough on a floured surface to about 1/4-inch thick (or even a tiny bit thicker). Use your favorite cookie cutters to create fun shapes and transfer them to the baking sheet. If the dough gets too soft, just chill it for a few minutes.
6. Bake to perfection: Slide the cookies into the oven and bake for 12-15 minutes, or until the edges are a light golden brown. Your kitchen will smell heavenly! After baking, let the cookies sit on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
7. Glaze the cookies: While the cookies cool, whisk together the melted butter, powdered sugar, a pinch of salt and orange juice until you get a glaze that’s thick enough to coat the back of a spoon but still flows easily. Once the cookies are completely cool, dip the tops into the glaze, letting any excess drip off. Place them back on the wire rack to set.
8. Decorate if desired: If you’re feeling festive, fill a piping bag (or a zip-seal bag with a corner snipped off) with green frosting and pipe some cute decorations on top. Add sprinkles for a fun finish!

Expert Tips and Tricks

• Be gentle with the dough. Don’t overwork it when mixing the dry and wet ingredients. You want those cookies to be tender!
• Chill the dough as necessary. If your cookie cutters are more intricate, I recommend placing the formed cookies in the fridge for 15-30 minutes before baking. This will help them better hold their shape.
• Bake in batches. If you’re baking multiple trays of cookies, it’s best to bake them in batches. This allows each batch to bake evenly.
• Check for doneness. Keep an eye on the edges while baking. The cookies are ready when the edges are just starting to turn golden brown. They may look a little underdone in the center, but they’ll continue to firm up as they cool.

Make Ahead and Storage Instructions

These shortbread cookies can easily be made ahead of time. You can prepare the dough up to 24 hours in advance and keep it in the fridge until you’re ready to bake. If you have leftovers, store them in an airtight container for up to a week.

Shortbread cookies also freeze well for up to 2 months. I recommend freezing the cookies without the glaze for best results. You can add the glaze and any decorations after thawing the cookies in the fridge overnight.

Serving Ideas

These orange shortbread cookies are a delicious treat on their own, but they pair beautifully with a cup of tea or coffee. They also make a lovely addition to holiday cookie boxes.

If you’re looking to switch things up, consider skipping the orange glaze and instead dipping your cookies in melted chocolate. Sprinkle the chocolate with extra orange zest or sea salt and enjoy!

For more delicious recipes, visit Hiland Dairy’s recipe page.