Introduction

Orange Cranberry Shortbread Cookies offer a delightful combination of zesty citrus and tart cranberries in a buttery, crumbly treat. Perfect for any season, these cookies are easy to make and ideal for sharing with friends and family.

The image shows six rectangular shortbread cookies neatly lined up on a white marble board. Each cookie is a pale beige color with small dark red and orange specks, likely from dried fruit bits mixed into the dough. A white icing drizzle is applied diagonally across the top of each cookie, adding a slightly glossy texture and visual contrast. The clean and simple presentation focuses on the uniform shape and subtle colors of the cookies, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cup all-purpose flour
⅓ cup + 1 tablespoon granulated sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 stick unsalted butter (cold and cut into ½-inch cubes)
¼ cup fresh cranberries (finely chopped)
½ tablespoon orange zest
2/3 cup powdered sugar
3 teaspoons orange juice

Instructions

Step 1: In a large mixing bowl with the paddle attachment, combine the flour, granulated sugar, cornstarch, and salt.
Step 2: Add the cold butter cubes and mix for about 3 minutes until the mixture looks like wet sand and forms a ball when squeezed.
Step 3: Stir in the finely chopped cranberries and orange zest.
Step 4: Turn the dough onto parchment paper or a silicone mat, knead into a smooth ball, then cover with another parchment sheet.
Step 5: Roll the dough into a 4×12-inch rectangle and freeze for 20 minutes to firm up.
Step 6: Preheat the oven to 325°F (163°C).
Step 7: Slice the dough into 24 sticks and place them on a baking sheet lined with a silicone mat.
Step 8: Bake for about 20 minutes or until the edges start to lightly brown.
Step 9: Remove from oven and, while warm, gently squeeze the cookies from both sides using offset spatulas or bench scrapers to shape them evenly.
Step 10: Cool the cookies completely on a wire rack.
Step 11: For the orange glaze, mix powdered sugar and orange juice in a small bowl until smooth.
Step 12: Transfer the glaze to a pastry bag or squeeze bottle and drizzle over the cooled cookies.

Tips & Variations

You can substitute dried cranberries for fresh if fresh are unavailable, but reduce the sugar slightly to balance sweetness.
For extra flavor, add a pinch of cinnamon or a splash of vanilla extract to the dough.
Use a zester to finely grate the orange peel for a more fragrant zest.
Chill the dough longer if your kitchen is warm to make slicing easier.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. When reheating, warm briefly in a low oven to restore their crispness.

How to Serve

The image shows six rectangular, pale beige shortbread sticks with small red and orange fruit pieces embedded inside. They are arranged neatly in two columns on a white marble cutting board. Each stick has white icing drizzled diagonally across the top in thin lines, adding texture and contrast. The background is a white marbled surface with soft lighting that highlights the crumbly texture of the treats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work well. Since they are sweeter and chewier, consider reducing the sugar slightly to maintain balance.

How do I prevent the cookies from breaking when slicing?

Make sure the dough is well chilled and firm before slicing. Using a sharp knife and slicing gently helps keep the edges clean. If cookies break during slicing, gently press them back into sticks before baking.

Orange Cranberry Shortbread Cookies Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

Delight in these Orange Cranberry Shortbread Cookies that combine buttery, crumbly shortbread with bursts of fresh cranberries and bright citrus zest. Finished with a sweet orange glaze, this recipe offers a perfect balance of tangy and sweet, ideal for festive occasions or everyday indulgence.

Author: Lila
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies

1 ¼ cup all-purpose flour
⅓ cup plus 1 tablespoon granulated sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 stick unsalted butter, cold and cut into ½-inch cubes
¼ cup fresh cranberries, finely chopped
½ tablespoon orange zest

For the Orange Glaze

⅔ cup powdered sugar
3 teaspoons orange juice

Instructions

Prepare the dry ingredients: In a large mixing bowl fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, cornstarch, and salt to evenly distribute the dry components.
Incorporate the butter: Add the cold, cubed unsalted butter to the flour mixture and mix on low speed until the butter is evenly incorporated and the mixture resembles wet sand, about 3 minutes. The dough should hold together when squeezed.
Add cranberries and zest: Stir in the finely chopped fresh cranberries and orange zest carefully to ensure even distribution without overworking the dough.
Shape the dough: Transfer the dough onto a sheet of parchment paper or silicone baking mat. Knead lightly to form a smooth ball, then place another sheet of parchment on top and roll into a 4 by 12-inch rectangle.
Chill the dough: Freeze the rolled dough for 20 minutes to firm it up for easier slicing.
Preheat the oven: Set your oven to 325°F (163°C) to fully warm while the dough chills.
Slice the cookies: Remove the chilled dough and slice into 24 thin sticks. Place them evenly spaced on a baking sheet lined with a silicone mat.
Bake: Bake the cookies for about 20 minutes or until the edges start to lightly brown.
Shape while warm: Immediately after removing from the oven, gently squeeze the cookies from both sides using two offset spatulas or bench scrapers to form uniform shapes.
Cool: Transfer the cookies to a wire rack and allow them to cool completely.
Prepare the glaze: In a small bowl, whisk together powdered sugar and fresh orange juice until smooth and free of lumps.
Glaze the cookies: Once the cookies are fully cooled, drizzle the orange glaze over them using a pastry bag or squeeze bottle for decorative effect.

Notes

Note 1: Cornstarch helps achieve a tender shortbread texture.
Note 2: Finely chopping fresh cranberries ensures even distribution and prevents large moist pockets in the dough.
If desired, the dough can also be refrigerated for up to 24 hours before slicing and baking.
Use fresh orange juice for the best flavor in the glaze; bottled juice may alter the taste.
For storing, place cookies in an airtight container at room temperature for up to 5 days.

Keywords: Orange Cranberry Cookies, Shortbread Cookies, Holiday Cookies, Citrus Cookies, Festive Baking