Name: Orange Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2/3 cup granulated sugar; 2 tablespoons fresh orange zest; 3/4 cup unsalted butter softened; 1 teaspoon vanilla extract; 3/4 teaspoons salt; 1 3/4 cups all-purpose flour; 8 ounces dark or semi-sweet chocolate melted, for dipping

I can’t tell you how much I adore this Orange Shortbread Cookies Recipe. The bright zing of fresh orange zest combined with that buttery, crumbly shortbread texture is pure magic in every bite. Trust me, once you make these, you’ll want them every season.

A close-up of a stack of five round cookies on a white marbled surface, each cookie half dipped in dark chocolate with a smooth, shiny texture; the top cookie has a bite taken out, revealing a soft, crumbly yellow interior with tiny orange specks; in the blurred background, more similar cookies are spread out alongside orange slices, adding bright yellow and orange pops of color. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Orange Shortbread Cookies Recipe
Top Tip
How to Serve Orange Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Shortbread Cookies Recipe

Why You'll Love This Recipe

This recipe hits all the right notes — it’s simple, elegant, and packed with that fresh citrus flavor that makes shortbread cookies stand out from the rest. I’ve made these countless times, and they never disappoint when I want a treat that feels special yet is easy to whip up.

Bright Orange Zest: Gives the cookies a lively, fresh flavor that keeps you coming back for more.
Buttery, Melt-in-Your-Mouth Texture: The perfect crumbly richness that shortbread lovers crave.
Simple Ingredients: Easy to find and pantry-friendly, so no last-minute shopping stress.
Optional Chocolate Dip: Because who says shortbread can’t get a little indulgent with some melted chocolate?

Round yellow cookies are spread on a white marbled surface, some are plain while others are dipped halfway in smooth, dark brown chocolate. The cookies have a slightly crumbly texture with a few small cracks. Bright orange slices and orange wedges are placed among the cookies, adding a fresh, juicy contrast with their vibrant color and juicy texture. The scene looks bright and fresh, with the white marbled surface enhancing the colors of the cookies and orange slices. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Orange Shortbread Cookies Recipe plays a special role to create that classic texture and flavor balance. Plus, I have some tips for picking the best ones to make your cookies shine.

Flat lay of a small white ceramic bowl filled with granulated sugar, a small heap of fresh orange zest next to it, a slab of unsalted butter with a smooth, creamy texture, a whole vanilla bean pod, a few grains of coarse salt scattered beside, a mound of all-purpose flour, and a small white bowl containing glossy melted dark chocolate, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Mixing it with fresh orange zest creates this aromatic, flavorful sugar base that infuses the dough beautifully.
Fresh Orange Zest: Not just flavor, the zest delivers natural oils that brighten the cookies and add a subtle citrus aroma.
Unsalted Butter: Softened butter is key for that tender crumb and a rich but clean buttery taste — salted butter works too if you adjust the salt in the recipe.
Vanilla Extract: A touch of warmth that rounds out the bright orange and buttery notes.
Salt: Balances sweetness and deepens flavor, especially important if you use unsalted butter.
All-Purpose Flour: The foundation that holds these cookies together with just the right amount of tenderness.
Dark or Semi-Sweet Chocolate (Optional): For dipping — adds a decadent contrast to the buttery citrus flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Though I adore the classic version of this Orange Shortbread Cookies Recipe, playing around with flavors and textures is part of the fun. Don’t hesitate to make it your own — I’m always tweaking little things in my kitchen.

Variation: Adding a pinch of ground cardamom or cinnamon gives it a warm twist I love on chilly evenings — it’s like a little holiday magic in every bite.
Dietary Modifications: For a dairy-free option, swap the butter with vegan buttery sticks and watch the magic keep happening.
Chocolate Dipping: If you're feeling decadent, dip half the cookies in melted dark chocolate and sprinkle a pinch of sea salt on top for a grown-up treat I swear by.

Step-by-Step: How I Make Orange Shortbread Cookies Recipe

Step 1: Infuse the Sugar with Orange Zest

Start by mixing the granulated sugar with fresh orange zest in a small bowl. I like to rub them together with my fingertips to release all those fragrant oils — it’s like little bursts of sunshine in your sugar. Doing this ensures every bite has that vibrant citrus flavor.

Step 2: Cream Butter, Sugar, and Flavors Together

In a large bowl, beat the softened butter with your orange-infused sugar, vanilla extract, and salt at medium speed until it turns creamy and smooth. This usually takes about 2 minutes and sets the stage for a perfect crumbly texture. Make sure your butter is at room temp — it'll cream better and trap air for tender cookies.

Step 3: Add Flour Slowly and Form the Dough

Lower your mixer speed and add the flour gradually, just until everything comes together. You're aiming for large crumbs that stick when pressed but without over-mixing — this keeps your cookies tender and crumbly. Stop mixing once the dough holds together; you don’t want any dry flour spots.

Step 4: Shape and Chill the Dough

Scrape the dough onto a clean surface and gently press it into a ball. Then divide it in half and roll each half into a 5-inch log. Wrap those logs tightly with plastic wrap and pop them in the fridge for at least an hour. Here’s a little trick: After 20 minutes, take the dough out, roll the logs a few times to smooth the edges, then chill again — this will help you get perfectly round cookies! I learned this the hard way after making some oddly shaped rounds in my first batch.

Step 5: Slice, Bake, and Cool

Preheat your oven to 325°F and line baking sheets with parchment paper. Using a sharp knife, slice your chilled logs into ½-inch rounds. Place these about 2 inches apart — they don’t spread much, but the spacing helps them bake evenly. Bake for 14–15 minutes, just until they have a very light golden tint. Don’t overbake; these cookies are meant to be tender, not crunchy. Let them cool on the sheet for five minutes before moving to a wire rack, or they might fall apart if you try to move them too soon.

Top Tip

I’ve baked many batches over time, and these tips have saved me from ruined cookies more than once — I want you to have that same success without the frustration.

Use Fresh Zest: Always zest your orange right before mixing — pre-zested or dried zest just doesn’t pack the same punch.
Don’t Overmix: Once you add the flour, mix just enough to combine. Overmixing develops gluten and makes your shortbread tough.
Sharp Knife for Slicing: Use a very sharp knife chilled by dipping it briefly in hot water and drying it — this helps you cut clean rounds without squashing the dough.
Chill Thoroughly: Chilling at least an hour prevents spreading and helps keep the cookies’ tender, crumbly texture intact.

How to Serve Orange Shortbread Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top of the chocolate-dipped cookies — it’s that little salty-sweet balance that makes each bite irresistible. Sometimes I zest a bit more fresh orange over the top right before serving for a pop of color and aroma.

Side Dishes

These cookies pair beautifully with a cup of Earl Grey tea or fresh brewed coffee — the citrus notes complement those beverages perfectly. For a brunch or dessert table, I like serving them alongside fresh fruit or a citrusy sorbet for a light, refreshing finish.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies in a pretty spiral on a festive platter with sprigs of fresh rosemary and orange slices for garnish. They also make delightful gifts when stacked in a simple box with a ribbon and a note about the orange chocolate combination inside.

Make Ahead and Storage

Storing Leftovers

I store leftover orange shortbread in an airtight container at room temperature, usually in a cool, dry spot for up to a week. This keeps the texture crisp and fresh. If the kitchen’s hot or I dipped the cookies in chocolate, I pop the container in the fridge to avoid melting or sticky situations.

Freezing

These cookies freeze like a dream. I first freeze them in a single layer on a baking sheet to prevent sticking, then transfer them to a freezer bag or airtight container. They keep well for up to 3 months. When you want a treat, just let them thaw on the counter for 15–20 minutes — no microwave needed!

Reheating

If you want to refresh cookies that have been stored or frozen, place them on a baking sheet in a 300°F oven for 5 minutes or so. This helps bring back that fresh-baked aroma and crunch without drying them out — perfect when you want that just-baked feeling again.

Frequently Asked Questions:

Can I use dried orange zest instead of fresh?

Dried orange zest just doesn’t have the vibrant oils fresh zest does, so the flavor will be much milder. For the best flavor in this Orange Shortbread Cookies Recipe, I recommend zesting fresh oranges right before mixing.

What kind of butter works best for these cookies?

Store-bought unsalted butter that’s softened is ideal for this recipe. It allows you to control the salt level perfectly. If you only have salted butter, just omit the additional salt or reduce it to ¼ teaspoon; the cookies will still come out delicious.

Do I have to chill the dough?

Yes! Chilling the dough at least one hour is crucial. It helps prevent the cookies from spreading too much and makes slicing easier to get neat, round shapes. I’ve tried speeding up this step, but it really does impact the final texture and appearance.

Can I skip the chocolate dip?

Absolutely. The chocolate dip is totally optional and just a decadent bonus. These Orange Shortbread Cookies are delicious all by themselves — buttery, zesty, and perfect. But if you want to dress them up for guests or gifts, the chocolate dip is a lovely touch.

Final Thoughts

This Orange Shortbread Cookies Recipe has become one of my all-time favorites — simple, comforting, yet with that bright twist that makes it feel so special. I love making a batch when friends come over, knowing these cookies will get devoured along with stories and laughter. Give this recipe a try, and I bet you’ll find yourself reaching for it again and again, just like I do.