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Easy Orange Shortbread Cookies

Buttery orange shortbread cookies made with fresh orange zest and a simple orange glaze. This easy slice and bake recipe gives crisp, tender citrus cookies that are perfect for tea time and holiday cookie trays.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 4 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar
  • 2 tbsp orange zest
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1 cup powdered sugar for the glaze
  • 2 to 3 tbsp fresh orange juice

Method
 

  1. Rub the powdered sugar and orange zest together in a large bowl for 30 seconds, until pale orange.
  2. Add the soft butter, vanilla and salt. Beat for 2 minutes, until fluffy.
  3. Add the flour and cornstarch. Mix on low speed just until the dough comes together.
  4. Shape the dough into a log about 2 inches wide and 8 inches long. Wrap it tight.
  5. Chill the log for at least 1 hour.
  6. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the log into rounds about 1/3 inch thick and place them 1 inch apart.
  7. Bake for 12 to 14 minutes, until the edges are just golden. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
  8. Whisk the glaze sugar and 2 tbsp of juice until smooth, adding more juice if needed. Dip or drizzle the cooled cookies. Let the glaze set for 30 minutes.

Notes

  • Store the cooled, glazed cookies in an airtight container at room temperature for up to 5 days.
  • Freeze the dough log for up to 2 months. Slice it straight from the freezer and add 1 to 2 minutes to the bake time.
  • Zest the oranges first, then juice them for the glaze.