Honey Orange Shortbread Cut-Out Cookies (No-Chill)

Be the first to rate it!

These buttery Orange Shortbread Cookies are infused with fresh orange zest and honey for the perfect citrus twist on classic shortbread.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 68kcal

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.

Quantity: The number of cookies this recipe yields is an estimate and will vary by cookie cutter sizes.

Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.