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Orange Cranberry Shortbread Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Add cranberries and zest: Stir in the finely chopped fresh cranberries and orange zest carefully to ensure even distribution without overworking the dough.
  4. 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.
  5. Chill the dough: Freeze the rolled dough for 20 minutes to firm it up for easier slicing.
  6. Preheat the oven: Set your oven to 325°F (163°C) to fully warm while the dough chills.
  7. 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.
  8. Bake: Bake the cookies for about 20 minutes or until the edges start to lightly brown.
  9. 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.
  10. Cool: Transfer the cookies to a wire rack and allow them to cool completely.
  11. Prepare the glaze: In a small bowl, whisk together powdered sugar and fresh orange juice until smooth and free of lumps.
  12. 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

Find it online: https://platedandproud.com/orange-cranberry-shortbread-cookies-recipe/