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 my Lemon Sugar Cookies, my Blueberry Cookies, my Lemon Raspberry Cookies and my Strawberry Sugar Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten 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 flour because 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
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use vegan sprinkles.
How to Make this Recipe with All Purpose Flour
- Use 2 ½ packed cups of regular flour (420 grams).
- You still need to chill the dough due to the lack of eggs.
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.
Recipe FAQs
You can make the dough the night before. Shape it into a thick disc, wrap it in plastic and keep it in the fridge.
If doing this, let the dough sit on the counter prior to baking until it is soft enough to roll into balls.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Or you can shape the dough balls without the orange sugar and freeze them for up to 30 days. Thaw the dough in the fridge the night prior to using and then once again, let come to almost room temperature prior to baking.
Yes. I would say if making them ahead of time, make them no earlier than the night before. Once the glaze hardens, store them in a single layer in airtight containers at room temperature.
If storing them in the fridge, make sure to bring them to room temperature prior to serving or they will be rock hard.
No. This recipe really needs to use confectioners' sugar. It helps keep the shortbread super light and soft. It also helps to keep the cookies in the ball shape. Granulated sugar will cause the cookies to spread.
Yes. Cara cara are sweet with a bit of tartness and tang. They have hints of raspberry and even cranberry, so keep in mind, the flavor of the cookies will be more mild and more sweet with regular navel oranges.
Storing: Once the glaze has hardened, store the cookies in an airtight container at room temperature or in the fridge for 3 days.
If storing in the fridge, make sure to bring the cookies to room temperature prior to eating otherwise they will be rock hard.
Freezing: You can wrap the dough in plastic and freeze the dough for up to 30 days. Or you can shape the dough balls without the orange sugar and freeze them for up to 30 days. Thaw the dough in the fridge the night prior to using and then once again, let come to almost room temperature prior to baking. You can also freeze the finished cookies for up to 30 days. Let come to room temperature on the counter prior to eating.
Other Cookie Recipes You'll Love
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📖 Recipe
Orange Shortbread Cookies
Ingredients
For the Orange Cookies
- 2.5 cups gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup confectioners' sugar (½ cup for dry ingredients and ¼ cup mixed with the butter)
- ½ teaspoon kosher salt
- 1 cup unsalted butter or vegan baking stick
- 1 tablespoon orange zest
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon pure vanilla extract
For the Orange Sugar
- 3 tablespoons granulated sugar
- ½ teaspoon orange zest
For the Orange Glaze
- 2.5 cups confectioners' sugar
- 3 tablespoons fresh squeezed orange juice
- 3 tablespoons water
- ½ teaspoon orange zest
- orange sprinkles (if desired)
Instructions
- Wash and dry all 3 oranges. Take a zester and zest all 3 oranges. Put the zest in a little bowl and set aside.
- Cut 3 oranges in half and juice them. Set aside. There should be about 5 tablespoons of juice.
For the Cookies
- In a large bowl, whisk together the 2.5 cups gluten free flour, ½ cup confectioners' sugar and the ½ teaspoon kosher salt. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the 1 cup of 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.
- 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.
- 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 dough into a thick disc, wrap in plastic wrap and pop in the fridge for 30 minutes.
- 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.
- 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.
- 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. Once out of the oven, let the cookies sit for one minute on the baking sheet 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.
For the Orange Glaze
- 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.
- 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.
Ekta Shah
I made this recipe with flour and salted butter and it turned out super delicious, it is already over within 24 hours, and I will be making a batch again soon. Thank you for this amazing recipe.
Brit Garcia
These were absolutely, melt in your mouth, delicious! The recipe was incredibly easy to follow and make. Can’t recommend her recipes enough!
Lee
Thank you so so much!
Gail
if you use a gluten free flour that does not have Xanthum gum, should you add some? If so, how much?
Lee
Hi Gail! Yes, I would add some! Typically you would add 1/4 teaspoon per 1 cup of gluten free flour. Hope this helps!
Candace
These cookies were so fun to make with my daughter and a big hit with the family! The orange sprinkles gave them a fun Fall vibe☺️ Another fantastic recipe!
Lee
SO glad! Thanks so much!
Tara
Oh my...it's a round orange shortbread commute of goodness. I make these often (had to cut back as in addicted). I do follow a modified keto lifestyle so made some simple adjustments and these are divine. Switched to keto flour plus swapped monkfruit for the sugar (same measurements all around). I didn't add the sprinkles nor do I refrigerate the dough (tried it but was difficult to make balls). Don't underbake - these are so good!! I'm thinking of attempting a bar version to see how they come out.
Lee
Thank you and also, thanks for sharing how you made them keto!!!
Tara
Forgive the typos! Cookie, not commute.
Christine
I made the Orange Shortbread cookies and they are delicious! Aside from adding a touch of cardamom (in an attempt to transition to more fall flavors) I followed the recipe exactly and they came out perfectly. I can't wait to try out more recipes!!
Lee
The cardamom sounds wonderful! Thank you!
John
What a delightful cookie this is! So zesty and delicious!