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+ servings
a close up of spiced orange shortbread cookies drizzled with white chocolate and orange zest

Spiced Orange Shortbread

A buttery orange shortbread with festive spices, drizzled with white chocolate and orange zest
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 50 cookies
Author Ella


  • 299 grams flour
  • 113 grams unsalted butter, room temperature
  • 99 grams coconut oil, room temperature
  • 198 grams granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 large egg
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • 2 teaspoon orange zest + more for decorating
  • 30 grams white chocolate, melted


  • In the bowl of a stand mixer with a paddle attachment, beat together the butter, coconut oil, sugar, vanilla, salt, baking soda, spices and orange zest for 5 minutes, until the batter is light.
  • Add in the egg and beat until smooth, and then add flour. Mix on low until a stiff dough forms.
  • On a floured surface, knead the dough to form a ball.
  • Preheat the oven to 350°F/175°C and line two baking trays with parchment paper.
  • Roll out your dough until it is ¼ inch thick and use a cookie cutter to stamp out your cookies. Arrange them on the baking trays at least 1 inch apart.
  • Bake for 10-12 minutes, until the cookies are a light golden colour. Let them cool completely before drizzling with white chocolate and more orange zest.


The shortbread is adapted from Stella Park's Homemade Trefoils