Orange Cranberry Shortbread Cookies Recipe

Introduction

These Orange Cranberry Shortbread Cookies are a delightful blend of buttery richness and bright citrusy notes, perfect for any occasion. The fresh cranberries add a lovely tartness that balances the sweet, crumbly texture of the shortbread. They’re easy to make and irresistible to share.

Ingredients

• 1 ¼ cup (155 g) all-purpose flour
• ⅓ cup + 1 tablespoon (75 g) granulated sugar
• 1 tablespoon (8 g) cornstarch
• ¼ teaspoon salt
• 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
• ¼ cup (40 g) fresh cranberries, finely chopped
• ½ tablespoon orange zest

For garnish:

• 2/3 cup (80 g) powdered sugar
• 3 teaspoons (15 g) orange juice

Instructions

1. Step 1: In a large mixing bowl fitted with the paddle attachment, combine the flour, sugar, cornstarch, and salt. Mix briefly to evenly distribute ingredients.
2. 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 in your palm.
3. Step 3: Stir in the finely chopped cranberries and orange zest.
4. Step 4: Turn the mixture onto parchment paper or a silicone mat and knead into a smooth ball. Place another sheet of parchment paper on top and roll the dough into a 4×12-inch rectangle.
5. Step 5: Freeze the dough for 20 minutes to firm up.
6. Step 6: Preheat the oven to 325°F (163°C).
7. Step 7: Slice the dough into 24 sticks and arrange them on a baking sheet lined with a silicone mat.
8. Step 8: Bake for about 20 minutes, or until the edges start to lightly brown.
9. Step 9: (Tip: The cookies may be slightly misshapen when baked. Use two offset spatulas or bench scrapers to gently squeeze them into shape immediately after removing from the oven.)
10. Step 10: Cool the cookies completely on a wire rack.
11. Step 11: To make the orange glaze, combine powdered sugar and orange juice in a small bowl until smooth. Transfer the glaze to a pastry bag or squeeze bottle and drizzle over the cooled cookies.

Tips & Variations

• For a sweeter cookie, increase the granulated sugar by 1–2 tablespoons.
• Try using dried cranberries if fresh ones are not available, but reduce sugar slightly to balance sweetness.
• Swap orange zest for lemon zest for a different citrus twist.
• If you don’t have a mixer, you can work the butter into the flour mixture using your fingers or a pastry cutter.

Storage

Store cookies in an airtight container at room temperature for up to one week. If glazed, the cookies are best kept separate in a single layer or with parchment paper between layers to prevent sticking. Reheat briefly in a low oven if you prefer a warm cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it wrapped in plastic in the refrigerator for up to 2 days before rolling and baking.

Can I freeze the baked cookies?

Yes, baked cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before glazing and serving.

Orange Cranberry Shortbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

Delight in the zesty and fruity flavors of Orange Cranberry Shortbread Cookies. These buttery, tender cookies are infused with fresh cranberries and bright orange zest, baked to a delicate golden edge, and finished with a sweet orange glaze for an irresistible treat perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cup (155 g) all-purpose flour
• ⅓ cup + 1 tablespoon (75 g) granulated sugar
• 1 tablespoon (8 g) cornstarch
• ¼ teaspoon salt

Wet Ingredients

• 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
• ¼ cup (40 g) fresh cranberries, finely chopped
• ½ tablespoon orange zest

For Garnish

• 2/3 cup (80 g) powdered sugar
• 3 teaspoons (15 g) orange juice

Instructions

1. Mix Dry Ingredients: In a large mixing bowl fitted with the paddle attachment, combine the flour, granulated sugar, cornstarch, and salt thoroughly.
2. Add Butter: Add the cold, cubed unsalted butter to the flour mixture. Mix for about 3 minutes until the butter is evenly incorporated and the mixture resembles wet sand that forms into a ball when squeezed.
3. Add Cranberries and Zest: Gently stir in the finely chopped fresh cranberries and orange zest to distribute evenly.
4. Form Dough: Transfer the mixture onto parchment paper or a silicone baking mat. Knead it gently into a smooth ball, then cover with another sheet of parchment. Roll the dough into a 4×12-inch rectangle.
5. Freeze Dough: Place the rolled dough in the freezer for 20 minutes to firm up.
6. Preheat Oven: Preheat the oven to 325°F (163°C) while the dough is chilling.
7. Slice and Arrange: Remove dough from the freezer and slice into 24 equal sticks. Arrange the cookies on a sheet pan lined with a silicone baking mat, keeping some space between them.
8. Bake Cookies: Bake in the preheated oven for about 20 minutes or until the edges start to lightly brown.
9. Shape Cookies: Immediately after baking, gently squeeze each cookie from both sides using two offset spatulas or bench scrapers to shape them neatly, as the cookies might be slightly misshapen.
10. Cool: Transfer the cookies to a wire rack to cool completely before glazing.
11. Prepare Orange Glaze: In a small bowl, mix powdered sugar and orange juice until smooth and pourable.
12. Glaze Cookies: Transfer glaze to a pastry bag or squeeze bottle and drizzle over the cooled cookies for a sweet and tangy finish.

Notes

• Note 1: Cornstarch helps create a tender crumb texture in the shortbread.
• Note 2: Fresh cranberries add a tart flavor and a pleasant texture contrast.
• Tip: Shaping cookies immediately out of the oven helps correct any misshapen areas for an attractive final look.
• Use cold butter to ensure the dough is flaky and crumbly after baking.

Keywords: Orange cranberry shortbread cookies, citrus shortbread, holiday cookies, buttery cookies, festive cookies, homemade shortbread, orange zest cookies