Orange Cranberry Shortbread Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Mix Dry Ingredients: In a large mixing bowl fitted with the paddle attachment, combine the flour, granulated sugar, cornstarch, and salt thoroughly.
- 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.
- Add Cranberries and Zest: Gently stir in the finely chopped fresh cranberries and orange zest to distribute evenly.
- 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.
- Freeze Dough: Place the rolled dough in the freezer for 20 minutes to firm up.
- Preheat Oven: Preheat the oven to 325°F (163°C) while the dough is chilling.
- 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.
- Bake Cookies: Bake in the preheated oven for about 20 minutes or until the edges start to lightly brown.
- 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.
- Cool: Transfer the cookies to a wire rack to cool completely before glazing.
- Prepare Orange Glaze: In a small bowl, mix powdered sugar and orange juice until smooth and pourable.
- 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
