Easy Orange Butter Cookies - The Gardening Foodie

Ingredients

½ cup (100 g) white granulated sugar
3 Tablespoons (12 g) finely grated orange zest, packed (use a fine grater or zester)
¾ cup (170 g) cold salted butter, cubed (take out of the fridge 15 minutes before using)
2½ cups (300) g all-purpose flour (plain flour)
¼ teaspoon salt (or ½ teaspoon if using unsalted butter)
(Optional) 1 drop orange gel food coloring
(Optional) Extra sugar for topping after baking

Instructions

In a mixing bowl, rub the sugar and orange zest together with your fingertips until fragrant and tinted. If using food coloring, mix it in now.
Add the cold, cubed butter and beat on low to medium speed for 2–3 minutes until pale and creamy.
Add the flour and salt. Mix on low speed to just to combine. Then use your hands to shape the dough into a ball.

Remove the dough from the fridge. Preheat the oven to 350°F (175°C) or 160°C fan.
While the oven heats, roll the dough between two sheets of parchment to about ½ inch (10–12 mm) thick.
Cut into shapes. I used a 4½ cm (1¾-inch) round cutter and got 20–24 cookies.

Line a baking tray with parchment or a silicone mat.
Place cookies on the tray, spaced evenly. They barely spread, so they bake up in the same shape and thickness you cut.
Bake for 15–20 minutes, or until the edges are lightly golden. Cookies may feel soft out of the oven but will firm up as they cool.

As soon as they come out of the oven, dip the tops in sugar if you’d like a sparkly finish , it sticks only while the cookies are still hot.
Be gentle when handling, as the cookies might still be soft at this stage but will crisp and firm up as they cool.

Cool completely before storing in an airtight container at room temperature for up to 1 week.
Cookies freeze well for up to 2 months. Thaw at room temperature.
See step-by-step images above for visual guidance.

Recipe Notes

Coloring: A drop of orange gel gives a soft tint. Gel works best. Liquid coloring may make the dough too soft.

Rolling tip: Rolling between parchment prevents sticking and keeps the surface smooth without extra flour.

Cookie count: Makes about 20–24 cookies with a 4½ cm (1¾-inch) cutter.

Make-ahead: Dough can be prepared a day ahead and chilled.

For thinner cookies: Roll slightly thinner and reduce bake time by 1–2 minutes for a crisper cookie.

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