Description
Delightful Orange Shortbread cookies infused with fresh orange zest and a hint of vanilla, perfect for a crisp, buttery treat. Optionally dipped in dark or semi-sweet chocolate for an extra indulgent touch.
Ingredients
Scale
Cookie Dough
- 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
Optional
- 8 ounces dark or semi-sweet chocolate melted, for dipping
Instructions
- Combine Sugar and Orange Zest: In a small bowl, stir together the granulated sugar with the fresh orange zest or rub them together with your fingers until the mixture is well combined and fragrant.
- Mix Butter and Sugar Mixture: In a large bowl, beat the softened butter, orange-sugar mixture, vanilla extract, and salt at medium speed until creamy and well-combined, about 2 minutes. Then reduce speed to low and gradually mix in the all-purpose flour just until incorporated and the dough forms large crumbs that hold together when pressed with no visible flour remaining.
- Form Dough Logs: Scrape the dough onto a clean surface and gently bring it together into a ball without overworking. Divide the dough into two equal halves and roll each half into a 5-inch log. Wrap each log tightly in plastic wrap.
- Chill the Dough: Refrigerate the wrapped dough logs for at least 1 hour. For firmer logs and smoother round edges, remove after about 20 minutes to roll the logs a few times, then return to the refrigerator for the remainder of the chilling time.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup and cookie removal.
- Slice and Bake Cookies: Using a sharp knife, cut the chilled dough logs into 1/2-inch thick rounds. Place the rounds about 2 inches apart on the prepared baking sheets. Bake for 14 to 15 minutes until the cookies are very lightly golden around the edges.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, dip cooled cookies halfway into melted dark or semi-sweet chocolate and allow to set.
Notes
- If using salted butter instead of unsalted, omit the 3/4 teaspoon of salt or add only 1/4 teaspoon for balanced flavor.
- Chocolate dipping is optional; a half dip adds approximately 60 calories per cookie.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain crispness.
- If the kitchen is warm or cookies are dipped in untempered chocolate, refrigerate them in an airtight container for up to 10 days.
- Cookies freeze well: freeze in a single layer, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 15–20 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
