When the first hints of summer fill the air, and sunshine kisses your kitchen windows, there’s one recipe I always find myself returning to—Honey Orange Shortbread Cut-Out Cookies. This delightful twist on the classic Scottish shortbread is both nostalgic and refreshing, bringing the buttery richness of tradition together with the citrusy sparkle of summer.
This recipe was passed down from my grandmother, who swore by the magic of orange zest. We’d make these cookies in her Edinburgh home, pressing the dough into fun summer shapes and decorating them with a hint of glaze. I’ve adapted her original with a splash of honey to create a more tender, sun-kissed cookie that’s perfect for warm-weather gatherings.
Why You’ll Love This Honey Orange Shortbread Recipe
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🍊 Summer-inspired flavors: Orange and honey evoke sunshine in every bite.
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✨ Crisp yet tender: The melt-in-your-mouth texture of true shortbread.
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🎨 Beautiful presentation: Use cut-out shapes for festive cookie platters.
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🏡 Rooted in tradition: A Scottish staple, elevated for the season.
🕒 Quick Snapshot
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Prep Time: 15 minutes
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Chill Time: 30 minutes
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Cook Time: 12–15 minutes
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Total Time: ~1 hour
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Servings: 4 (yields about 12 cookies)
🍯 Ingredients
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1 cup (225g) unsalted butter, softened
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1/2 cup (60g) powdered sugar
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1/4 cup (85g) honey (use orange blossom honey if available)
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Zest of 1 large orange
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1/2 tsp pure vanilla extract
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2 cups (240g) all-purpose flour, sifted
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1/4 tsp salt
Optional toppings:
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Fresh orange zest
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Simple glaze (powdered sugar + orange juice)
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Edible flowers or sprinkles for a summer party
🧑🍳 Step-by-Step Instructions
1. Cream the Butter & Honey
Beat butter, powdered sugar, and honey until fluffy. The honey not only sweetens but gives a soft floral note.
2. Add Citrus & Vanilla
Stir in the orange zest and vanilla extract, blending until evenly distributed. The zest brightens the buttery dough beautifully.
3. Mix in Dry Ingredients
Add flour and salt, mixing slowly until a dough forms. Do not overwork—shortbread is all about that crumbly tenderness.
4. Chill It Right
Wrap the dough and chill for at least 30 minutes. This step ensures your cookies bake up with clean, crisp edges.
5. Cut & Bake
Roll dough to 1/4 inch, cut into shapes, and place on a parchment-lined baking tray. Bake at 325°F (160°C) for 12–15 minutes, until just golden at the edges.
6. Cool & Glaze
Cool on a wire rack. Drizzle with a light orange glaze, if desired, and finish with zest or summer sprinkles.
💛 Sofya’s Kitchen Note
I’ll never forget the summer I baked these for my daughter’s school picnic—the cookies were devoured in minutes and one little guest even asked if I could “make them for every Friday.” That’s the magic of these sweet, citrus-kissed shortbreads. They’re simple to make, joyfully nostalgic, and pretty enough to grace any summer dessert table.
And if you’re looking for more ways to capture summer in your baking, I’ve got you covered! Pair these cookies with my Coconut Waffles for brunch, or serve them next to a chilled slice of Lemon Layer Cake for a citrus-packed dessert board. Planning a weekend picnic? Don’t miss the Blueberry Dump Cake—it’s sunshine in a pan.
🧡 Serving Suggestions
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Pair with iced tea, a chilled coconut latte, or fruity cocktails.
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Serve with fresh berries, similar to these Raspberry Cheesecake Bars for a lovely dessert board.
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Add to a summer cookie platter alongside colorful and fun cookies.
Looking for more warm-weather bakes? Try these:
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Coconut Waffles – another sunshine-worthy recipe.
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Mini Dutch Baby Pancakes – perfect for brunch with your cookies.
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Vanilla Raspberry Pancake Layer Cake – a showstopper for summer celebrations.
🌼 Tips for Perfect Summer Shortbread
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Use orange blossom honey for a beautiful floral depth.
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Zest before juicing—always. And zest directly over the bowl to capture the citrus oils.
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Don’t skip chilling—warm dough spreads and loses shape.
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Bake one tray at a time to ensure even baking.
🛍️ Storage & Make-Ahead Tips
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Store cookies in an airtight container for up to 7 days.
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Dough can be frozen for up to 2 months—roll it into a log for slice-and-bake ease.
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Baked cookies can be frozen too—just glaze after defrosting.
🔄 Variations You Can Try
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Add lavender buds or lemon zest for extra floral or tangy notes.
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Fold in crushed candied ginger for a spicy edge.
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Swap honey for maple syrup in autumn!
You might also enjoy these cookie ideas:
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Classic Vanilla Cake—turn leftovers into cookie sandwiches!
🔗 External Links to Explore More
🍪 Final Thoughts
These Honey Orange Shortbread Cut-Out Cookies are an ode to sunlit kitchens, citrus groves, and the joy of baking for the people you love. Whether you’re serving them at a summer party, enjoying one with afternoon tea, or wrapping a batch as a gift, they bring a warm, nostalgic charm with every bite.
And don’t stop here—check out these summer-sweet recipes:
Happy baking and enjoy your sweet summer moments! 🌞🍊🍯x
F.A.Q
Can I make honey orange shortbread ahead of time?
Yes! You can prepare the dough in advance and keep it chilled in the fridge for up to 3 days. Alternatively, freeze the dough for up to 2 months. Just thaw, roll, and bake when you’re ready.
What type of honey is best for this recipe?
For the most aromatic and summery flavor, use orange blossom honey. If that’s not available, any light floral honey will work beautifully.
Can I substitute lemon for the orange in this recipe?
Absolutely! Lemon zest makes a lovely substitution and creates a slightly sharper citrus flavor. It pairs just as well with honey and the buttery shortbread base.
How do I keep my shortbread cookies from spreading too much?
Chilling the dough thoroughly is essential. Make sure to refrigerate the dough for at least 30 minutes before rolling and baking. Also, use parchment-lined baking trays to prevent excess spreading.