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Orange-Spice Shortbread

Orange Spice Shortbread

  • Author: Isabelle Boucher
  • Total Time: 1 hour 30 minutes
  • Yield: 36 cookies 1x


These buttery shortbread cookies are scented with a fragrant blend of fresh orange and aromatic spices that's inspired by Constant Comment tea. Keep them plan for dunking in hot tea, or drizzle them with dark chocolate for a fancy holiday cookie tray.


  • 1 cup unsalted butter, softened
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • ½ tsp orange extract
  • ½ tsp salt
  • Zest of 1 orange
  • 2 cups flour
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • ½ tsp ground cardamom
  • ½ tsp ground allspice 


  1. In the bowl of a stand mixer, beat together the butter, sugar, vanilla, orange extract, salt and orange zest at medium speed until combined. 
  2. In a separate bowl, combine the flour, cinnamon, cloves, and cardamom. Add to the butter mixture and, with the mixer on low speed, mix until you have a soft, slightly crumbly dough. (The dough might look really dry at first, but just keep mixing - after a minute or two. it will magically start to come together!)
  3. Divide dough in half. Place each half on a piece of parchment paper and roll into a 1 ½” log using lightly floured hands. Wrap up tightly and refrigerate until the dough is firm and slices cleanly, about one hour.
  4. Meanwhile, preheat oven to 350F and line two baking sheets with parchment.
  5. Unwrap logs and cut into ¼” thick slices. Arrange on the prepared baking sheets, spacing about 1” apart.
  6. Bake one cookie sheet at a time in preheated oven until the edges are lightly golden, 15-20 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.


Chocolate-Drizzled Cookies: For a fancier version, melt 1 cup chopped dark chocolate (not chocolate chips) in the microwave or a double-boiler until smooth, and drizzle over the cooled cookies. Let set for an hour before transferring to a storage container.

Make Ahead: Wrap the unbaked dough tightly with plastic wrap and store in the refrigerator for up to 5 days. For longer storage, transfer to a zip-top plastic bag and freeze for up to 3 months, then thaw overnight in the fridge before baking.

Storage: Cookies will keep for up to 1 week in an airtight container.

  • Prep Time: 75 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Method: Baked
  • Cuisine: Canadian