Introduction

Orange Cranberry Shortbread Cookies offer a delightful balance of citrus brightness and tart berry notes nestled in a buttery, tender crumb. These cookies are perfect for festive occasions or anytime you want a comforting treat with a fresh twist.

The image shows six long rectangular shortbread cookies arranged side by side on a white marble board. Each cookie is pale beige with small pieces of red cranberries and orange zest mixed inside, giving a speckled look. Thin white icing is drizzled diagonally across the top half of each cookie in a zigzag pattern. The board rests on a white marbled surface, and soft natural light highlights the cookies' smooth and slightly crumbly texture. photo taken with an iphone --ar 4:5 --v 7

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 the garnish:

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

Instructions

Step 1: In a large mixing bowl, combine flour, granulated sugar, cornstarch, and salt. Using a stand mixer with the paddle attachment or an electric hand mixer, mix to blend the dry ingredients.
Step 2: Add the cold butter cubes to the mixture and mix until the butter is evenly distributed and the mixture resembles wet sand that holds together when pressed, about 3 minutes.
Step 3: Gently stir in the finely chopped cranberries and orange zest until incorporated.
Step 4: Turn the dough onto parchment paper or a silicone mat and knead it into a smooth ball. Place another sheet of parchment paper on top and roll the dough out into a 4×12-inch rectangle.
Step 5: Freeze the dough for 20 minutes to firm up while preheating the oven to 325°F (163°C).
Step 6: Slice the chilled dough into 24 sticks and arrange them on a baking sheet lined with a silicone mat or parchment paper.
Step 7: Bake for about 20 minutes or until the edges start to lightly brown. The cookies may be slightly misshapen; as soon as they come out of the oven, gently squeeze them from both sides with offset spatulas or bench scrapers to neaten their shape.
Step 8: Cool the cookies completely on a wire rack.
Step 9: To make the orange glaze, mix 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

Chill the dough well before slicing to make cutting easier and ensure the cookies hold their shape during baking.
For a sweeter glaze, add a little more powdered sugar or a touch of vanilla extract for extra flavor.
Substitute dried cranberries if fresh are unavailable, but chop them finely and soak briefly in orange juice for moisture.
Use a microplane to zest the orange for a finer zest that blends more evenly into the dough.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a sealed container for up to 2 months. When reheating, bring to room temperature and enjoy — the glaze may soften slightly but will remain flavorful.

How to Serve

The image shows several rectangular shortbread cookies with small bits of red fruit inside and thin white icing drizzled diagonally over the top. They are stacked closely together inside a red holiday tin lined with brown parchment paper. The tin has a festive design with a green Christmas tree on the inside of the lid and some white snowflakes on the outside edges. A white and brown patterned cloth is partially visible under the tin on a surface with a white marbled texture. 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 can be used, but finely chop them and soak briefly in orange juice to add moisture and prevent dryness in the cookies.

How do I avoid the cookies spreading too much during baking?

Make sure the butter is cold and the dough is well chilled before slicing and baking. This helps the cookies keep their shape and prevents excessive spreading.