Introduction

These Orange Cranberry Shortbread Cookies offer a delightful twist on classic shortbread with fresh cranberries and bright orange zest. They boast a melt-in-your-mouth buttery texture paired with festive, tangy flavors perfect for any occasion. Try drizzling them with orange glaze or white chocolate for an extra special touch.

A red metal tin with white snowflake patterns contains a stack of rectangular shortbread cookies with small red berry bits inside. The cookies are pale beige with a slightly crumbly texture and are drizzled with thin, uneven lines of white icing across the top. The tin is lined with brown parchment paper, and the tin sits on a white marbled surface partially covered by a white cloth with brown snowflake and winter patterns. A woman's hand is blurred in the background near the edge of the tin. 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 the flour, 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 in your palm.
Step 3: Stir in the chopped cranberries and orange zest until evenly combined.
Step 4: Transfer the dough onto parchment paper or a silicone mat and knead gently into a smooth ball. Place another sheet of parchment paper on top and roll it into a 4×12-inch rectangle.
Step 5: Freeze the dough rectangle for 20 minutes to firm up. Meanwhile, preheat your oven to 325°F (163°C).
Step 6: Remove the dough from the freezer and carefully slice it into 24 evenly sized sticks. Arrange the sticks on a baking sheet lined with parchment paper or a silicone mat.
Step 7: Bake for about 20 minutes, or until the edges start to lightly brown. The cookies may be slightly misshapen; gently squeeze them from both sides with two offset spatulas right out of the oven to shape.
Step 8: Let the cookies cool completely on a wire rack.
Step 9: To make the orange glaze, whisk together 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

Use fresh cranberries for a bright, tangy flavor; dried cranberries can be substituted in equal amounts but add 1–2 teaspoons of milk to the dough to moisten it.
Don’t overwork the dough to avoid tough cookies; knead just until it forms a ball.
Cut cookies into any shape you like; sticks look elegant and are perfect for dipping into tea or coffee.
For a sweeter finish, drizzle melted white chocolate over the baked cookies instead of orange glaze.
If using salted butter, omit the added salt in the recipe to avoid over-seasoning.

Storage

Store these shortbread cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months. To thaw, leave them at room temperature. Reheat slightly in a warm oven if you prefer them warm.

How to Serve

The image shows several long, rectangular cookies with small red berry pieces baked inside, layered neatly in a red tin box lined with brown parchment paper. Each cookie is drizzled with thin lines of white icing, creating a light contrast against the pale beige cookie dough. The tin box has a festive design with a green Christmas tree decoration visible on the lid and white snowflakes along the sides. The tin is placed on a white marbled surface with a white and brown patterned cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the difference between a butter cookie and a shortbread cookie?

A shortbread cookie does not contain eggs, unlike butter cookies, which do. This makes shortbread slightly crumblier and richer, with a tender, buttery texture. Butter cookies tend to be sweeter and less crumbly.

Can I slice and bake these cookies instead of rolling them out?

Yes, you can roll the dough into a 2-inch wide log wrapped in plastic wrap and chill until firm. Then slice into cookies and bake. You may need to adjust the baking time slightly—watch for lightly golden edges.