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Orange Cranberry Shortbread Cookies Recipe

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★★★★★

4.8 from 75 reviews

These Orange Cranberry Shortbread Cookies combine the tender, crumbly texture of classic shortbread with the fresh zing of orange zest and the tart burst of cranberries. Perfectly sweet and beautifully simple, these cookie sticks are ideal for tea time, gifting, or a delightful dessert treat. Finished with a light orange glaze, they offer a refreshing twist on a beloved cookie classic.

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 table salt

Wet and Flavor 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

  1. Mix Dry Ingredients: In a large mixing bowl fitted with a paddle attachment, combine flour, granulated sugar, cornstarch, and salt thoroughly to create an even base for your dough.
  2. Incorporate Butter: Add the cold butter cubes to the dry mixture and mix for about 3 minutes until the mixture looks like wet sand and holds together when pressed, indicating proper butter distribution.
  3. Add Flavorings: Gently fold in finely chopped fresh cranberries and orange zest to infuse bright, fruity flavors into the dough.
  4. Shape the Dough: Transfer the dough onto parchment paper or a silicone mat, knead it into a smooth ball, then cover with another parchment sheet and roll it out into a 4×12-inch rectangle.
  5. Chill Dough: Freeze the rolled dough for 20 minutes to firm up, ensuring easier slicing and maintaining shape during baking.
  6. Preheat Oven: While the dough chills, preheat your oven to 325°F (163°C) to prepare for baking.
  7. Slice and Arrange: Remove the dough from the freezer and cut into 24 sticks. Place them evenly spaced on a baking sheet lined with a silicone mat.
  8. Bake Cookies: Bake for approximately 20 minutes, watching for the edges to lightly brown, signaling the cookies are perfectly cooked.
  9. Shape While Warm: As soon as the cookies come out of the oven and are still warm, use two offset spatulas or bench scrapers to gently squeeze the cookies from both sides, correcting any misshapen pieces.
  10. Cool: Place the cookies on a wire rack to cool completely, allowing them to set properly.
  11. Prepare Glaze: In a small bowl, mix powdered sugar with orange juice until smooth. Transfer the glaze to a pastry bag or squeeze bottle for easy application.
  12. Drizzle Glaze: Once cookies are cooled, drizzle the orange glaze over them for added flavor and a lovely finish.

Notes

  • Cornstarch adds tenderness to the cookies; omit it if you prefer a crumblier texture.
  • While fresh cranberries are preferred for their bright flavor, dried cranberries can be used. Chop dried cranberries finely and add 1-2 teaspoons of milk to the dough to counteract dryness.
  • Store the cookies in an airtight container for up to 7 days at room temperature.
  • For longer storage, freeze cookies in a freezer-safe container for up to 3 months.

Keywords: orange cranberry shortbread cookies, holiday cookies, citrus cookies, cranberry cookies, shortbread sticks, orange zest, baked cookies

Find it online: https://cheframi.com/orange-cranberry-shortbread-cookies-recipe/