Orange Shortbread Cookies - Lane & Grey Fare (2024)

These Orange Shortbread Cookies are little sweet buttery balls that also have a slight tartness and tang! They have a typical shortbread crumbly texture, are rolled in an orange sugar and they're topped with a zesty glaze! With only 30 minutes of chill time, these orange cookies are easy to make and will be a sure hit! They may even be your go to holiday shortbread cookies! Best yet, they're gluten free, nut free, eggless and can easily be vegan!

These shortbread orange cookies might be my new favorite iced shortbread cookies...ever! For this recipe I used cara cara navel oranges which have a sweetness, tartness and slight tang! The oranges themselves have hints of raspberry and cranberry and are super delicious! If you can't find cara cara navel oranges where you live, regular navel oranges are just fine!

This recipe makes 36 little cookies; the most perfect recipe for a party or even the most perfect Christmas shortbread cookies! If you love non chocolate Christmas cookies, check out my Gluten Free Ginger Cookies!

For more fruity cookie recipes, try myLemon Sugar Cookies, myBlueberry Cookies, myLemon Raspberry Cookiesand myStrawberry Sugar Cookies.

Reasons to Love These Cookies

• Allergy Friendly-These cookies aregluten free, nut free, egg free and can easily be dairy free (vegan)!
• Crumbly Texture-The insides of these cookies are crumbly yet buttery and soft! They melt in your mouth!
• Covered in Orange Sugar-The orange sugar coating helps bring out that orange flavor and gives the outside a nice crunch!
• Fresh Orange Juice-The juice from the oranges gives the cookies this gorgeous yet mild tang!
• Orange Glaze-This orange glaze gives the cookies a lovely sweetness and tartness!
• No Egg Replacer-You only need a few ingredients to make this orange shortbread recipe and no egg replacers!

Ingredient Notes

• Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flourbecause it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
• Confectioners' Sugar- This recipe calls for confectioners' sugar instead of granulated because it helps to keep the shortbread super soft and light! Also, it prevents the cookies from spreading because we want them in a little snowball shape.
• Unsalted Butter or Vegan Baking Sticks-Don’t use melted; the cookies will spread into a giant mess.
• Oranges-In this recipe I used cara cara oranges. As I mentioned earlier, they are sweet with a bit of tartness and tang. They have hints of raspberry and even cranberry! If you cannot find cara cara oranges where you live, you can use regular navel oranges instead. Keep in mind the flavor will be more mild and more sweet. Also, please only use fresh squeezed orange juice. We need a total of 3 oranges for the juice and zest combined.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Orange Shortbread Cookies

Here are the step by step instructions to make these orange cookies!

Zest and Juice the Oranges

Step 1:Zest the Oranges

Wash and dry all 3 oranges. Take a zester and zest all 3 oranges. Put the zest in a little bowl and set aside.

Step 2:Juice the Oranges

Cut three oranges in half and juice them. Set aside.

There should be about 5 tablespoons of juice.

Make the Cookies

Step 1:Whisk Together the Dry Ingredients

In a large bowl, whisk together the gluten free flour, ½ cup confectioners' sugar and the salt. Set aside.

Step 2:Cream the Sugar

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick until it is soft and creamy.

Add in ¼ cup confectioners' sugar and beat together until creamy. About 2 minutes.

Step 3:Add in the Other Wet Ingredients

Slowly beat the 2 tablespoons of fresh squeezed orange juice, 1 teaspoon pure vanilla extract and the 1 tablespoon of orange zest into the creamed butter and sugar. It may look separated at first. Mix on low speed until it starts to combine and then increase to whip it into a creamy consistency.

Step 4:Add in the Dry Ingredients and Chill

Slowly beat in the gluten free flour mixture a little at a time until the dough is dry and crumbly. Once crumbly, increase the speed and beat until the dough comes together. As soon as it comes together, turn the mixer off.

Form the dough into a thick disc, wrap in plastic wrap and pop in the fridge for 30 minutes.

Step 5:Make the Orange Sugar

Once the dough is done chilling, in a small bowl, whisk together the 3 tablespoons of granulated sugar and ½ teaspoon of orange zest. Mix until completely combined.

Step 6:Roll the Dough into Balls and Coat with the Orange Sugar

Break off a 1 inch piece of dough. Work it back and forth in your hands until smooth. Then roll into a 1 inch ball. This recipe should make 36 balls.

If you chilled more than 30 minutes, you may need to let the dough sit out a bit so you can work it in your hands into smooth balls.

Roll each dough ball in the orange sugar mixture to coat completely.

Step 7:Bake the Cookies

Place dough balls about 2 inches apart on the parchment lined baking sheet. I bake no more than 20 at a time. Put the rest of the dough back in the fridge and bake the cookies at 325 degrees Fahrenheit for 10-11 minutes.

Let cookies sit for one minute and then transfer to a cooling rack with parchment paper or wax paper underneath. The next part makes a bit of a mess. If adding the glaze, let the cookies cool completely before adding it, otherwise the glaze will turn into a liquid mess.

Make The Orange Glaze (If Desired)

Step 1:Mix The Glaze Ingredients

In a small bowl, whisk together the 2.5 cups of confectioners' sugar, 3 tablespoons of fresh squeezed orange juice, 3 tablespoons of water and ½ teaspoon orange zest until combined and smooth.

Step 2:Dip the Cookies and Top with Sprinkles

Dip the top rounded half of each cookie into the orange glaze. Gently wipe the side of the cookie on the side of the bowl if there is an icing drip and then place the cookies onto the cooling rack.

Top with orange sprinkles while the glaze is wet, if desired. Let the glaze harden prior to storing; about one hour.

Expert Baking Tips

• Use Packed Cups of Flour-Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
• Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
• Use Fresh Squeezed Orange Juice-This really brings out the citrus flavor and adds to a slight tang.
• Chill the Dough-If you don’t chill the dough for at least 30 minutes, the cookies will spread and not be cute round balls.
• Making The Glaze-If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to drizzle but thick enough to solidify on the cookies.

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