These Orange Shortbread Cookies are buttery with a bright citrus twist that makes them absolutely irresistible! The combination of honey and orange zest elevates these classic shortbread cookies into something truly special. Plus, the cookie dough doesn't require any chilling and it's such a dream to work with!
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The secret to these cookies' incredible flavor is rubbing fresh orange zest into the sugar before mixing the dough. This technique releases the citrus oils and infuses every bite with amazing orange flavor. It's what sets these shortbread cookies apart from your average orange butter cookie!
They're beautiful enough for holiday cookie platters but simple enough to enjoy any time you're craving a buttery, citrus treat!
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Why You'll Love This Recipe
- These no-chill cookies come together with just 7 simple ingredients!
- The honey adds a subtle depth that complements the orange flavor so well.
- They're perfect for holiday cookie exchanges and gifting!
- These cookies have that delicious, melt-in-your-mouth texture.
- You can cut them into any shape you like for different occasions year-round.
Recipe Ingredients
You'll need the following ingredients to make these irresistible honey orange shortbread cookies:
Ingredient Notes:
- Unsalted butter: Must be at room temperature for proper creaming. Make sure it isn't too soft or melty - it should be firm but able to dent with a little poke!
- Honey: A little bit of honey adds a subtle floral sweetness that pairs beautifully with the orange. I love using Local Hive's Orange Blossom Honey for these cookies!
- Granulated sugar & orange zest: This recipe rubs them together to infuse the sugar with the orange zest's oils for the best citrus flavor!
- Powdered sugar: This helps create that extra tender, melt-in-your-mouth texture.
- All-purpose flour: The foundation of our shortbread. For best results, use a kitchen scale and follow the weight in grams (g) in the recipe card below!
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
See recipe card below for a full list of ingredients and measurements.
How to Zest an Orange
- For the best results, use a microplane or fine grater to remove just the outer orange part of the peel.
- Avoid the white pith underneath as it can add a bitter flavor to the dough.
- Hold the microplane upside-down and drag it over the orange so the zest collects on top of the microplane. Rotate the fruit as you go and be careful not to knick your fingers! Wear cut-resistant gloves if needed.
- One medium orange should yield about 1 tablespoon of zest.
- Only zest what you need - the oils are most potent when freshly grated!
Substitutions & Variations
- Not a fan of orange? Leave out the zest or try lemon or lime zest instead!
- For chocolate orange cookies, dip half of each cookie in melted dark chocolate (or drizzle it over the cookies).
- Press finely chopped nuts (like pistachios) into the tops before baking.
- Cut the dough into festive shapes to celebrate any occasion!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Orange Shortbread Cookies
Quick Recipe Video
Step-by-Step Instructions
Infuse the Sugar
In a small bowl, combine the granulated sugar and orange zest. Using your fingertips, rub the zest into the sugar until it's fragrant and slightly moistened. This releases the citrus oils for maximum flavor!
Combine Wet Ingredients
In a large bowl, cream together the softened butter, honey, orange-infused sugar, and powdered sugar until light and fluffy.
Add Dry Ingredients
Gradually mix in the flour and salt just until the dough comes together in large, crumbly chunks. Be careful not to over-mix!
Roll It Out
On a lightly floured surface, roll out portions of the dough to approximately ¼ inch thickness. Work with one section at a time to keep the dough manageable.
Cut Out Cookies
Using your favorite cookie cutters, cut out shapes and transfer them to a parchment-lined baking sheet. The cookies shouldn't spread, but leave a little room between them.
Bake the Cookies
Bake on the middle rack at 350°F until the edges are just barely starting to tan (about 8-11 minutes). Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Expert Baking Tips
- Don't skip the orange zest rubbing step - this is key for maximum citrus flavor!
- Roll the dough to an even thickness for uniform baking.
- Bake one sheet of cookies at a time for even baking. Chill the cut-out cookies in the refridgerator while one sheet bakes!
- Watch carefully during baking - these cookies should not brown except for slightly at the edges.
Raspberry Crumble Cookies
You'll love these shortbread cookies filled with your favorite fruit preserves!
Common Questions
Yes! The dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 1 month. See storage details below for more info!
This can happen if the butter is too warm and soft. If you're experiencing this, try chilling the cut out cookies so they're cold and firm before baking them.
Since every brand of salted butter has a different amount of saltiness, it isn't recommended. However, if you do, be sure to leave out the salt ingredient.
The cookies should be set but not browned except for very slightly at the edges. They'll continue to firm up as they cool.
This can be caused by over-creaming the wet ingredients, having too warm of dough, or too high of an oven temperature. One trick to prevent this is to gently press fork marks into the cookies before putting them in the oven (as seen in my lavender shortbread cookies).
Storage
Room Temperature
Store the cooled orange shortbread cookies in an airtight container for up to 1 week.
Freezing Instructions
Layer completely cooled cookies between sheets of parchment paper in an airtight container and freeze for up to 2 months.
Make-Ahead Instructions
The dough can be made ahead of time and refrigerated for up to 3 days or frozen for up to 1 month. If freezing the dough, let it thaw in the refrigerator for a few hours.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Honey Orange Shortbread Cut-Out Cookies (No-Chill)
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Rolling Pin
- Wire cooling rack
- Cookie cutters
Ingredients
- 1 tablespoon orange zest
- ¼ cup (50 g) granulated sugar
- 1 cup (227 g) unsalted butter room temperature
- 2 tablespoons (42 g) honey
- ¼ cup (30 g) powdered sugar
- 2⅔ cups (333.33 g) all-purpose flour weighed in grams for best results
- ⅛ scant teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a small bowl, infuse the granulated sugar with the orange zest by rubbing them together with your fingers.
- In a large bowl, cream together the room temperature butter, honey, powdered sugar, and orange-infused sugar.
- Mix in the flour and salt until the dough comes together in large clumps.
- Press the dough together into one large ball, then divide it into 2 or 3 dough balls. Working with one section at at time, roll it out onto a lightly floured surface. It should be about ¼ inch thick.
- Press cookie cutters into the dough and then transfer them to the prepared baking sheet(s) using a lightly floured spatula. They shouldn't spread, but keep a little room between them.
- Bake one sheet at a time on the middle rack just until the edges begin to tan (8-11 minutes). While one sheet bakes, keep the other in the refrigerator until it's ready to go in the oven.
- Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack.
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