Orange Cranberry Shortbread Cookies Recipe

Introduction

These Orange Cranberry Shortbread Cookies offer a delightful balance of buttery richness and tangy fruitiness. Perfect for a festive treat or an everyday indulgence, they are crisp, flavorful, and easy to make at home.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, whisk together the flour, sugar, cornstarch, and salt until well combined.
3. Step 3: Add the cold butter cubes to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. Step 4: Gently fold in the chopped cranberries and orange zest until just combined.
5. Step 5: Turn the dough onto a floured surface and roll it out to about ½-inch thickness. Cut into your desired shapes or sticks.
6. Step 6: Place the cookies on a parchment-lined baking sheet and bake for about 20 minutes until they turn lightly golden.
7. Step 7: Allow the cookies to cool on a wire rack before drizzling with a glaze made from powdered sugar and orange juice, if desired.

Tips & Variations

• Use frozen cranberries if fresh are unavailable, just thaw and chop before mixing.
• Add a teaspoon of vanilla extract to the dough for extra depth of flavor.
• Substitute the orange zest with lemon zest for a different citrus twist.
• To make the glaze, mix powdered sugar with just enough orange juice to reach a drizzling consistency.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. When ready to eat, thaw at room temperature and reheat briefly in a low oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used, but soak them in warm water for 10 minutes to soften before folding them into the dough.

How do I prevent the cookies from spreading too much during baking?

Make sure the butter is cold when incorporating it and chill the dough for 15-30 minutes before cutting and baking to help maintain shape.

Orange Cranberry Shortbread Cookies Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

These Orange Cranberry Shortbread Cookies are a delightful blend of zesty orange and tart cranberries baked into a buttery, crumbly shortbread. Perfectly golden and lightly sweetened, these cookies offer a refreshing twist on traditional shortbread, making them ideal for holiday treats or everyday indulgence.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cup all-purpose flour
• ⅓ cup + 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt

Wet Ingredients

• 1 stick unsalted butter (cold, cut into cubes)

Add-ins

• ¼ cup fresh cranberries (finely chopped)
• ½ tablespoon orange zest

Glaze

• Powdered sugar (quantity as needed for drizzling)
• Orange juice (quantity to thin glaze)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your shortbread cookies evenly.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, and salt until well combined to create a balanced dry mixture.
3. Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs, ensuring the butter is evenly dispersed for a tender crumb.
4. Add Flavorings: Gently fold in the finely chopped cranberries and orange zest until just combined to distribute flavor without overworking the dough.
5. Shape Dough: Turn the dough out onto a floured surface and gently roll it out to about ½-inch thickness. Cut the dough into desired shapes or sticks, depending on your preference.
6. Bake: Place the shaped dough onto a parchment-lined baking sheet and bake for approximately 20 minutes or until the cookies are lightly golden around the edges, indicating they are cooked through.
7. Cool and Glaze: Allow the cookies to cool on a wire rack. Prepare a glaze by mixing powdered sugar with orange juice until smooth, then drizzle it over the cooled cookies for added sweetness and citrus flavor.

Notes

• Use cold butter to achieve a crumbly shortbread texture.
• Finely chopping the cranberries helps distribute the tartness evenly.
• Orange zest adds fresh citrus aroma; ensure to only use the colored part of the peel.
• The glaze is optional but enhances both flavor and appearance.
• Store cookies in an airtight container to maintain freshness for up to a week.
• For a less tart cookie, reduce cranberries or omit the glaze.

Keywords: Orange shortbread cookies, cranberry cookies, citrus cookies, holiday cookies, crumbly cookies