These easy slice and bake orange shortbread cookies are crisp, buttery, and packed with zesty orange flavor. Chocolate coating optional but encouraged!
You know how certain smells instantly bring you into the holiday spirit? For me, it’s a toss-up between fresh pine, cinnamon, and citrus. There’s just something about the bright, zesty scent of orange that feels so festive!
Ingredients
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
- 3/4 cup unsalted butter softened*
- 1 vanilla extract
- 3/4 teaspoons salt
- 1 3/4 cups all-purpose flour
- 8 ounces dark or semi-sweet chocolate melted and , for dipping (optional)
Instructions
- In a small bowl, stir together the granulated sugar with the orange zest (or rub them together with your fingers) until well combined.
- Beat butter, orange-sugar mixture, vanilla, and salt in a large bowl at medium speed until creamy and well-combined, about 2 minutes.
- Reduce speed to low and slowly mix in flour just until incorporated and dough comes together. Dough should form large crumbs that hold together when pressed, and no visible flour should remain.
- Scrape the dough onto a clean surface, and bring it together into a ball without overworking it. Divide the dough in half and roll each half into a 5-inch log. Wrap each log tightly in plastic wrap and chill for at least an hour in the refrigerator.
- Tip: If you’d like your cookies to be as round as possible, take the dough out after about 20 minutes, when it has had a chance to firm up a little, roll the log a few times to round out the flat side, and return to the fridge for the rest of the chilling time.
- Preheat the oven to 325F Line two baking sheets with parchment paper. Using a sharp knife, cut chilled logs into 1/2-inch rounds. Place rounds 2 inches apart on baking sheets.
- Bake cookies for 14 to 15 minutes, until very lightly golden. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
