Orange Cranberry Shortbread Cookies Recipe
These Orange Cranberry Shortbread Cookies offer a buttery, melt-in-your-mouth texture elevated with the bright, tangy flavors of fresh cranberries and zesty orange. Perfectly tender and subtly sweet, they make an ideal festive treat or everyday indulgence. The cookies are sliced into elegant sticks and can be optionally drizzled with an orange glaze or melted white chocolate for an added touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cookie sticks 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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 (or 35 g dried cranberries)
- ½ tablespoon orange zest
Orange Glaze (Optional)
- 2/3 cup (80 g) powdered sugar
- 3 teaspoons (15 g) orange juice
Instructions
- Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cornstarch, and salt. Add the cold butter cubes and mix on medium speed for about 3 minutes until the mixture resembles wet sand and forms a ball when squeezed by hand. Stir in the finely chopped cranberries and orange zest to evenly distribute.
- Roll and chill the dough: Turn the dough out onto a piece of parchment paper or a silicone mat and knead it gently into a smooth ball. Place another sheet of parchment paper on top and roll the dough into a 4 by 12-inch rectangle using your hands to shape it evenly. Transfer the dough on the parchment to a baking sheet and freeze it for 20 minutes until firm to facilitate clean slicing later.
- Slice the cookies: Preheat your oven to 325°F (163°C). Remove the chilled dough from the freezer and carefully slice it into 24 evenly sized sticks. Arrange the sliced cookies on a baking sheet lined with parchment paper or a silicone mat, spacing them slightly apart.
- Bake the cookies: Bake the shortbread sticks in the preheated oven for about 20 minutes or until the edges begin to turn a light golden brown. Avoid overbaking as this will darken the cookies and make them dry. Once baked, immediately press the cookies gently from both sides with offset spatulas or bench scrapers to correct any misshapen edges and ensure straight sides.
- Cool the cookies: Transfer the cookies to a wire rack to cool completely before adding any glaze.
- Prepare and add optional orange glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable. Transfer the glaze to a pastry bag or squeeze bottle and drizzle over the cooled cookies for a bright, sweet finish.
Notes
- Cornstarch helps create a tender shortbread texture; omit it if you prefer crumblier cookies.
- Fresh cranberries provide the best flavor and moisture; if using dried cranberries, chop finely and add 1-2 teaspoons of milk to the dough for moisture.
- Do not overwork the dough to prevent tough cookies—mix just until combined.
- Chilling the dough before baking firms the butter and prevents excessive spreading.
- Store the cookies in an airtight container for up to 7 days or freeze up to 3 months.
- To freeze dough: wrap tightly and thaw overnight in the fridge before rolling and slicing.
- If the cookies spread or look misshapen after baking, gently reshape immediately while warm using spatulas.
Keywords: orange cranberry shortbread cookies, shortbread cookie recipe, cranberry cookies, orange zest cookies, holiday cookies, buttery cookies, festive treats
