Introduction

These Orange Cranberry Shortbread Cookies offer a delightful combination of buttery crumbly texture with bursts of fresh cranberry and bright orange zest. Perfect for the holiday season or any cozy afternoon treat, they are simple to make and beautifully glazed for an elegant finish.

The image shows seven rectangular cookie sticks arranged neatly in a single row on a white marbled surface. Each cookie stick is pale beige with small red and darker specks inside, indicating bits of dried fruit or berries mixed in the dough. The top surface of each stick is decorated with thin, even white icing lines drizzled across, creating a light contrast with the cookie base. The sticks have a slightly rough texture but appear firm and freshly baked. 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 table 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

Step 1: In a large mixing bowl with the paddle attachment, combine flour, granulated sugar, cornstarch, and salt.
Step 2: Add the cold butter cubes and mix until the butter is evenly distributed and the mixture resembles wet sand, about 3 minutes. It should form a ball when squeezed.
Step 3: Stir in the finely chopped cranberries and orange zest until evenly combined.
Step 4: Turn the dough onto parchment paper or a silicone mat and knead it into a smooth ball. Cover with another sheet of parchment and roll into a 4×12-inch rectangle.
Step 5: Freeze the dough rectangle for 20 minutes to firm it 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.
Step 7: Bake for about 20 minutes, or until the edges begin to lightly brown.
Step 8: If the cookies are slightly misshapen out of the oven, gently squeeze the sides with two offset spatulas or bench scrapers to neaten their shape.
Step 9: Cool the cookies on a wire rack.
Step 10: To prepare the glaze, combine powdered sugar and orange juice in a small bowl until smooth. Transfer to a pastry bag or squeeze bottle and drizzle over the cooled cookies.

Tips & Variations

Cornstarch adds tenderness to the cookies; omit it if you prefer a crumblier texture.
You can use dried cranberries instead of fresh, but chop them finely and add 1-2 teaspoons of milk to slightly moisten the dough.
For a more intense orange flavor, add an extra teaspoon of orange zest or a few drops of orange extract to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat briefly in a warm oven to refresh their texture before serving.

How to Serve

The image shows a group of seven rectangular cookies neatly lined up on a white marbled surface. Each cookie has a creamy light beige base mixed with small dark red berry pieces spread inside, giving a speckled effect. The top of each cookie is decorated with thin, zigzag lines of white icing. The texture of the cookies looks smooth but firm, and the icing adds a glossy, slightly raised layer on top. The cookies are placed close to each other, all in the same size and shape. 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 work well but chop them into smaller pieces and add a little milk (1-2 teaspoons) to the dough to keep it moist. Fresh cranberries are preferred for their bright, fresh taste.

How do I prevent the cookies from crumbling too much?

Including cornstarch in the recipe helps tenderize the dough without making it too crumbly. Also, ensure the butter is cold and properly mixed to achieve the right texture.