Orange Cranberry Shortbread Cookies Recipe
These Orange Cranberry Shortbread Cookies feature a tender, buttery base loaded with fresh cranberries and bright orange zest. Finished with a simple orange glaze, these festive cookies offer a delightful balance of citrusy tang and sweet richness, perfect for holiday treats or anytime snacking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 and Flavorings
- 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 (Orange Glaze)
- 2/3 cup (80 g) powdered sugar
- 3 teaspoons (15 g) orange juice
Instructions
- Mix Dry Ingredients: In a large mixing bowl fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, cornstarch, and salt thoroughly to evenly distribute the dry ingredients.
- Add Butter: Incorporate the cold, cubed unsalted butter into the dry mixture. Mix on medium speed for about 3 minutes until the mixture resembles wet sand and forms a ball when squeezed, ensuring the butter is evenly incorporated.
- Add Flavorings: Gently stir in the finely chopped fresh cranberries and fresh orange zest to infuse the dough with fruity and citrus flavors.
- Shape the Dough: Transfer the mixture onto a piece of parchment paper or silicone baking mat. Knead gently into a smooth ball, then cover with another parchment sheet and roll into a 4×12-inch rectangle.
- Chill the Dough: Place the rolled dough in the freezer for 20 minutes to firm up, which helps with slicing and maintaining shape during baking.
- Preheat Oven: While the dough chills, preheat your oven to 325°F (163°C).
- Slice and Arrange: Remove dough from freezer and slice into 24 sticks. Arrange the cookie sticks evenly on a baking sheet lined with a silicone mat or parchment paper.
- Bake: Bake the cookies in the preheated oven for about 20 minutes, or until the edges just start to lightly brown.
- Shape While Warm: As soon as the cookies come out of the oven, gently squeeze each cookie from both sides using two offset spatulas or bench scrapers to straighten and neaten their shape.
- Cool: Allow the cookies to cool completely on a wire rack before glazing.
- Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable. Transfer the glaze to a pastry bag or squeeze bottle.
- Glaze Cookies: Drizzle the orange glaze over the cooled cookies in a decorative pattern. Let the glaze set before serving or storing.
Notes
- Note 1: Cornstarch helps to create a tender and crumbly texture in shortbread cookies.
- Note 2: Fresh cranberries add tartness and texture; be sure to finely chop them to distribute flavors evenly without large moisture pockets.
- Use cold butter to ensure a flaky, tender cookie texture.
- Squeezing the cookies immediately after baking helps them keep a uniform, attractive shape.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
Keywords: orange cranberry shortbread cookies, citrus cookies, holiday cookies, shortbread, cranberry desserts, orange zest cookies
