Description
Delightful orange shortbread cookies infused with fresh orange zest and a hint of vanilla, baked to a light golden perfection. Optional dark or semi-sweet chocolate dipping adds a rich contrast to the buttery, crumbly texture. Perfect for a citrusy treat that balances sweetness and buttery flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
- 3/4 teaspoons salt
- 1 3/4 cups all-purpose flour
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Optional
- 8 ounces dark or semi-sweet chocolate, melted, for dipping
Instructions
- Mix orange sugar: In a small bowl, stir together the granulated sugar with the fresh orange zest, rubbing them with your fingers until well combined to release the oils and infuse flavor.
- Combine butter and sugar: Beat the softened butter, orange sugar mixture, vanilla extract, and salt in a large bowl at medium speed until creamy and well combined, about 2 minutes. This creates a smooth base for the dough.
- Add flour: Reduce speed to low and gradually mix in the flour just until incorporated and the dough starts to come together. The dough should form large crumbs that stick 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 it into two halves and roll each half into a 5-inch log. Wrap each log tightly with plastic wrap and chill in the refrigerator for at least 1 hour, up to 2 hours.
- Optional shaping tip: For perfectly round cookies, after 20 minutes of chilling, take the dough out and gently roll the logs to smooth and round the edges, then return to the fridge for the remaining chilling time.
- Preheat oven and prepare pans: Preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice dough: Using a sharp knife, cut the chilled dough logs into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets spaced 2 inches apart to allow for slight spreading.
- Bake: Bake cookies in the preheated oven for 15 minutes until they are very lightly golden around the edges, indicating a delicate crispness.
- Cool: Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely, which preserves their texture.
- Optional chocolate dip: If desired, dip cooled cookies halfway into melted dark or semi-sweet chocolate for an extra indulgent touch. Let the chocolate set before serving.
Notes
- If using salted butter, omit the added salt or reduce it to 1/4 teaspoon for balanced flavor.
- Calories listed do not include optional chocolate; dipping adds about 60 calories more per cookie.
- Store the cookies in an airtight container at room temperature for up to 1 week to maintain crispness.
- In warmer climates or if cookies are dipped in untempered chocolate, refrigerate to keep them fresh for about 10 days.
- Freeze cookies in a single layer initially, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature for 15 to 20 minutes before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 7 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
