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Honey Orange Shortbread Cookies Recipe

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4.2 from 4 reviews

These Honey Orange Shortbread Cut-Out Cookies are a delightful twist on classic shortbread, infused with fresh orange zest and natural honey for a perfect balance of citrus and sweetness. No chilling is required, making them a simple yet elegant dessert or snack that boasts a buttery texture and bright flavor.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2⅔ cups (333.33 g) all-purpose flour
  • ¼ teaspoon (scant) salt
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (30 g) powdered sugar

Wet Ingredients

  • 1 cup (227 g) unsalted butter, room temperature
  • 2 tablespoons (42 g) honey
  • 1 tablespoon orange zest (from fresh oranges)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper to prevent sticking and facilitate even baking.
  2. Infuse Sugar with Orange Zest: In a small bowl, combine the granulated sugar and fresh orange zest. Use your fingers to rub them together thoroughly, releasing the oils and fragrance from the zest into the sugar for enhanced citrus flavor.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter, honey, powdered sugar, and the orange-infused granulated sugar until the mixture is fluffy and well incorporated.
  4. Add Flour and Salt: Gradually mix in the all-purpose flour and salt until a dough forms, coming together in large clumps. Avoid overmixing to maintain the tender texture of the shortbread.
  5. Divide and Roll Out Dough: Press the dough into one large ball, then divide it into two or three smaller dough balls. Roll out each portion on a lightly floured surface to about ¼ inch thick for ideal cookie thickness.
  6. Cut Out Cookies: Use cookie cutters to press shapes into the dough. Carefully transfer the shaped cookies onto the prepared baking sheet(s) using a lightly floured spatula. Arrange cookies with a little space between them since these cookies won’t spread significantly during baking.
  7. Bake Cookies: Bake one sheet at a time on the middle oven rack for 8 to 11 minutes or until the edges just begin to tan, offering a perfectly baked shortbread with golden edges.
  8. Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire cooling rack to cool completely and maintain crispness.
  9. Store and Serve: Once cooled, store cookies in an airtight container at room temperature. Serve these delightful honey-orange shortbread cookies with tea or coffee for a perfect treat.

Notes

  • Weigh dry ingredients using a food scale in grams for the best baking results and accuracy.
  • Room temperature butter is essential to ensure the dough creames properly and results in a tender texture.
  • These cookies do not require chilling; however, keeping extra dough refrigerated while baking each batch helps maintain dough firmness and shape.
  • Use fresh orange zest for the best flavor—avoid pre-packaged dried zest.
  • Store baked cookies in an airtight container to preserve freshness and crispness.

Find it online: https://zaracooking.com/honey-orange-shortbread-cookies-recipe/