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Orange Cranberry Shortbread Cookies Recipe

Orange Cranberry Shortbread Cookies Recipe
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★★★★★

5.3 from 8 reviews

These Orange Cranberry Shortbread Cookies combine the buttery, crumbly texture of classic shortbread with the bright, tart flavors of fresh cranberries and zesty orange. Finished with a sweet orange glaze, these cookies offer a perfect balance of rich and refreshing tastes, ideal for holiday treats or any cozy occasion.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients and Flavorings

  • 1 stick unsalted butter (cold and cut into ½-inch cubes)
  • ¼ cup fresh cranberries (finely chopped)
  • ½ tablespoon orange zest

Glaze

  • 2/3 cup powdered sugar
  • 3 teaspoons orange juice

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl fitted with a paddle attachment, mix together the all-purpose flour, granulated sugar, cornstarch, and salt to ensure an even distribution of dry ingredients.
  2. Add Butter: Incorporate the cold, cubed unsalted butter into the dry mixture. Mix on medium speed for about 3 minutes until the mixture looks like wet sand and forms a ball when squeezed in your hand.
  3. Incorporate Flavorings: Gently fold in the finely chopped fresh cranberries and orange zest to evenly distribute their flavors throughout the dough.
  4. Shape the Dough: Transfer the dough onto a sheet of parchment paper or a silicone baking mat. Knead it lightly into a smooth ball, then place another parchment sheet on top and roll the dough out into a 4×12-inch rectangle.
  5. Chill the Dough: Freeze the shaped dough for 20 minutes to firm it up and make slicing easier.
  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, slice it into 24 sticks, then lay the sticks evenly spaced on a baking sheet lined with a silicone mat.
  8. Bake: Bake for approximately 20 minutes or until the edges begin to turn light golden brown, indicating the cookies are perfectly baked.
  9. Shape Cookies: Right after taking the cookies out of the oven, use two offset spatulas or bench scrapers to gently squeeze the cookies from both sides to straighten and neaten their shape.
  10. Cool: Transfer the cookies to a wire rack and allow them to cool completely before glazing.
  11. Make Orange Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth, creating a glossy glaze.
  12. Glaze Cookies: Transfer the glaze to a pastry bag or a squeeze bottle and drizzle it artistically over the cooled cookies for a bright, sweet finish.

Notes

  • Use fresh cranberries for the best texture; dry or frozen cranberries can alter moisture content.
  • Cornstarch helps to create a tender, crumbly texture, so do not omit it.
  • Ensure the butter is cold to achieve the proper shortbread crumb.
  • Roll and slice the dough uniformly to ensure even baking.
  • The slight misshape of cookies after baking can be corrected immediately using offset spatulas.
  • The orange glaze adds a zesty sweetness complementing the tart cranberries.

Nutrition

Keywords: orange cranberry cookies, shortbread cookies, holiday cookies, citrus cookies, baked treats

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