With the bright burst of orange colors throughout the glaze, soft buttery cookies, and refreshing orange flavor in every bite, these cookies are a welcomed treat for anytime of year.
Cranberry orange shortbread cookies are an awesome seasonal treat, but what about after the holidays are over? That’s when orange-glazed orange shortbread cookies really come out to sing.
With this easy shortbread cookie recipe and orange glaze, you’re going to fall in love. Cookie dough doesn’t get much easier and this simple orange glaze speaks for itself with just 3 ingredients. Of course, there is a little wait time for the dough to chill, but all good things in life are worth waiting for.
And when I say that these orange shortbread cookies are worth the wait, I mean it. They’re soooo good you’ll want to eat them by the dozen. Thankfully this recipe can make quite a few cookies in one go so it should be enough to hold you and your family over for a while, haha.
So whip up a batch of these easy orange cookies today and see exactly what I’m raving on about. You may soon find that they become a favorite recipe of yours as well.
Enjoy these tasty cookies throught the year and you won’t even miss cranberry orange shortbread cookies… until the next holiday season, that is.
What you’ll need for orange shortbread cookies:
For the shortbread cookie dough you will need:
- Vanilla Extract
For the glaze, you will need
- Powdered sugar
- Orange juice
- And orange zest
How to make orange shortbread cookies
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the butter and sugar until well mixed.
- Add in the vanilla and mix again.
- Add in the flour and mix until it’s evenly distributed. The dough will appear crumbly.
- Press the dough down together into a rectangle and then wrap it in plastic wrap.
- Chill for at least one hour (or up to 3 days).
- Remove the dough from the fridge and let it warm up on the counter for about 10 minutes to make it easier for rolling.
- Roll out the dough into a rectangle about ¼ inch thick.
- Cut the rectangles so that they are about 2×3 inches big.
- Bake them on a lined or greased baking sheet for about 20 minutes until the edges are a light brown color.
- Make the orange glaze by combining the ingredients within a bowl and whisking until smooth.
- Once your shortbread cookies are nice and cool, dip them in the glaze and set on a cooling rack to set.
What is the difference between a sugar cookie and a shortbread cookie?
Sugar cookies normally contain eggs and leavening agents whereas shortbread cookies are made using a higher butter to flour ratio to get a crumbly and tender cookie that melts in your mouth instead of a soft and chewy cookie, like sugar cookies.
Why did my shortbread cookies go flat?
If your dough gets too warm or overworked the butter will soften and make flatter cookies. Your oven temperature could also play a role if it’s too hot, the butter will melt faster resulting in a flat cookie as well.
Why do you put shortbread in the fridge before baking?
Placing the dough in the fridge before baking is important because it helps to solidify the butter. Keeping the butter cold after mixing is important if you want to get a cookie that retains shape and has a good texture.
Chilling also allows any added flavors in the shortbread dough to mix and mingle longer so that they taste even more pronounced.
Orange Shortbread Cookies
For the Shortbread Cookies
- 1 1/2 cup butter 3 sticks, softened.
- 1 cup sugar
- 1 tablespoon vanilla extract
- 3 1/2 cups flour all purpose
For the Orange Glaze
- 1 1/2 cups powdered sugar see note
- 1/4 cup orange juice
- 1 1/2 tablespoons orange zest
For the Shortbread Cookies
- Preheat the oven to 350ºF.
- Combine the butter and sugar until well mixed.
- Add the vanilla, mix well.
- Add the flour and mix until it is evenly distributed. The dough will be crumbly.
- Press the dough together into a rectangle and wrap in plastic wrap.
- Chill for 1 hour, up to 3 days.
- Remove from the fridge and let set for 10 minutes to slightly softened.
- Roll out into a rectangle about 1/4 inch thik.
- Cut into rectangles about 2×3 inches.
- Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.
For the Orange Glaze
- Combine the powdered sugar, orange zest and orange juice, whisk until smooth.
- Once the shortbread cookies are cool, dip them in the glaze. Set on a cooling rack that is set over a sheet pan so the excess glaze can drip off.
- Let set.
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