Orange Cranberry Shortbread Cookies Recipe

Bright, buttery, and bursting with vibrant flavor, Orange Cranberry Shortbread Cookies are one of those irresistible treats that taste as lovely as they look! Each bite is melt-in-your-mouth tender with the zing of orange zest and tart pops of cranberry, all drizzled with a delicate citrus glaze. If you adore the cheery combination of tangy fruit and silky shortbread, you won’t want to miss this recipe — it’s a beloved favorite in my kitchen, especially around the holidays or whenever I crave a little sunshine in cookie form.

Ingredients You’ll Need

The beauty of Orange Cranberry Shortbread Cookies lies in their simplicity. Each ingredient has an important role, from building that iconic crumbly shortbread texture to adding bursts of flavor and color. Here’s what you’ll need (and why!):

• All-purpose flour: The essential base, giving your cookies their classic structure and that satisfying shortbread bite.
• Granulated sugar: Adds sweetness while keeping the cookies light and crisp, not overly soft.
• Cornstarch: A touch of cornstarch ensures extra tenderness—don’t skip this secret ingredient!
• Table salt: Just a pinch to balance out all those sweet and tart notes.
• Unsalted butter: Cold, cubed butter is what creates that signature flaky, buttery texture.
• Fresh cranberries: Finely chopped for a zingy, tart pop in every bite and a burst of color.
• Orange zest: The outer orange layer is loaded with fragrant oils, making these cookies truly sing with citrus.
• Powdered sugar: This is the base for our light, dreamy orange glaze.
• Orange juice: Fresh juice lends brightness and a finishing tang to the glaze.

How to Make Orange Cranberry Shortbread Cookies

Step 1: Combine Your Dry Ingredients

Start by adding the flour, granulated sugar, cornstarch, and salt to your mixer bowl. This dry base sets the stage for perfectly crumbly Orange Cranberry Shortbread Cookies. Mixing these dry ingredients first ensures every bite has a uniform, tender texture.

Step 2: Cut in the Butter

Toss in those cold cubes of unsalted butter. Using the paddle attachment, mix on medium-low until your dough looks like coarse, slightly damp sand. This method coats the flour with fat, which is the secret to that melt-in-your-mouth shortbread magic!

Step 3: Add the Cranberries and Orange Zest

Gently fold in your finely chopped cranberries and aromatic orange zest. These gems don’t just bring color — they infuse every cookie stick with festive, fresh flavor and contrast beautifully against the sweet, buttery base.

Step 4: Shape the Dough

Turn your crumbly dough onto parchment or a silicone mat, then gather and knead it just until it comes together. Place another parchment sheet on top and roll the dough into a neat 4-by-12-inch rectangle. This keeps your Orange Cranberry Shortbread Cookies uniform and oh-so pretty when sliced.

Step 5: Chill to Firm Up

Pop your shaped dough into the freezer for 20 minutes. Chilling is vital — it firms up the butter and ensures your cookies hold their shape while baking (no spreading disasters here!).

Step 6: Slice and Prepare for Baking

Preheat your oven to 325°F. Remove the dough and slice into 24 tidy sticks. Place them carefully on a lined baking sheet, ensuring just enough room for a little spread and airflow while they bake.

Step 7: Bake Until Golden

Bake the cookies for 20 minutes, watching for pale golden edges. If any cookies lose their pretty shape, you can straighten them gently with two offset spatulas as soon as they come out. Don’t skip cooling them on a wire rack for that classic crisp-tender shortbread texture.

Step 8: Glaze and Finish

While the cookies cool, stir together your powdered sugar and orange juice until smooth and silky. Drizzle this glaze over your cooled Orange Cranberry Shortbread Cookies for a glossy, citrusy finish that truly makes them irresistible.

How to Serve Orange Cranberry Shortbread Cookies

Garnishes

A light shower of additional orange zest or a sprinkle of roughly chopped dried cranberries can take your Orange Cranberry Shortbread Cookies from beautiful to show-stopping. For extra sparkle, dust with a little sanding sugar right after drizzling the glaze.

Side Dishes

These cookies are delightful served alongside a cup of tea, espresso, or hot cocoa. If you want to go the extra mile, plate them with a scoop of vanilla bean ice cream or a handful of fresh berries for a light, refreshing contrast.

Creative Ways to Present

Stack your Orange Cranberry Shortbread Cookies in a cellophane bag tied with a festive ribbon for a charming homemade gift. Or, arrange them on a holiday cookie platter with contrasting treats like chocolate-dipped biscotti for a vibrant dessert spread. You can even cut them into rounds or triangles for a unique twist!

Make Ahead and Storage

Storing Leftovers

Once completely cooled and glazed, store your Orange Cranberry Shortbread Cookies in an airtight container at room temperature for up to a week. Their texture holds up well, and the citrus flavor often intensifies over a day or two, making them even more delicious!

Freezing

The shaped, unbaked dough freezes beautifully. Wrap it tightly in plastic, then foil, and freeze for up to a month. When ready to bake, simply thaw in the fridge before slicing and baking as usual. Baked cookies can also be frozen—with or without glaze—for up to two months; just separate layers with parchment.

Reheating

If you prefer your shortbread cookies slightly warm, pop them in a low 250°F oven for 4–5 minutes or let them sit at room temperature for a few hours. For a just-baked aroma, this little trick restores both crispness and that fresh-from-the-oven scent.

FAQs

Can I use dried cranberries instead of fresh?

Absolutely! While fresh cranberries give more tang, dried cranberries add a sweeter, chewy bite. Just chop them finely and you might want to reduce the sugar slightly if your dried cranberries are sweetened.

My dough seems too crumbly. How do I fix it?

Shortbread dough should just come together when squeezed in your hand. If it’s too dry, add a teaspoon of orange juice or a touch more butter, then knead gently until it’s cohesive, but don’t overwork it!

Do these cookies spread while baking?

Orange Cranberry Shortbread Cookies stay mostly true to their size and shape, thanks to the lack of leavening. Chilling the dough is crucial to prevent any unwanted spreading.

Can I double this recipe?

Yes, you can easily double (or even triple!) the batch. Just make sure to chill each portion properly before slicing and baking for the best results.

What’s the best way to drizzle the glaze?

For the neatest effect, use a pastry bag or even a zip-top bag with a snipped corner. A fork works well for a rustic drizzle too! Let the glaze set before stacking or serving.

Final Thoughts

There’s something so joyful about baking and sharing Orange Cranberry Shortbread Cookies, especially when their sunny citrus flavor and festive cranberry flecks bring smiles all around. If you’re looking for a new cookie to brighten your day or wow your next gathering, I can’t recommend these enough — give them a try and I promise, you’ll be making them on repeat!

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