Orange Cranberry Shortbread Cookies Recipe

If you’re on the lookout for a cookie that bridges bright citrus flavor with bursts of tart fruitiness, these Orange Cranberry Shortbread Cookies are about to steal your heart. Each buttery bite bursts with orange zest and juicy cranberry, wrapped in a tender, melt-in-your-mouth texture that’s simply irresistible. They’re elegant enough for holiday cookie platters, yet easy enough to whip up on a whim — no occasion required!

Ingredients You’ll Need

Everything you need for Orange Cranberry Shortbread Cookies is probably already in your kitchen, and that’s part of their charm. Each ingredient, from a zippy orange to cold butter, does its part to create a cookie that’s both simple and simply unforgettable.

• All-purpose flour: The classic choice for structure, giving these cookies their signature shortbread crumb.
• Granulated sugar: Adds just the right amount of sweetness and helps create a delicate texture.
• Cornstarch: Makes the cookies especially soft and tender, almost like they’re melting as you eat them.
• Table salt: Just a pinch balances all the sweet and tart notes, making each flavor shine brighter.
• Unsalted butter (cold and cubed): The real hero for that crumbly, rich shortbread base — start with it cold for the best texture.
• Fresh cranberries (finely chopped): Bring a pop of tartness and color, plus they look gorgeous in every slice.
• Orange zest: Packs a ton of citrusy aroma and flavor; don’t skip it!
• Powdered sugar: For the glaze, it lends a silky, melt-in-your-mouth sweetness.
• Orange juice: Naturally brightens the glaze with lively citrus flavor, tying everything together.

How to Make Orange Cranberry Shortbread Cookies

Step 1: Make the Dough Base

Start by combining the flour, granulated sugar, cornstarch, and salt in a large mixing bowl fitted with the paddle attachment. This simple step ensures that everything gets evenly dispersed, so every cookie will have the perfect bite and a consistent texture.

Step 2: Add the Butter

Toss in the cold cubes of butter and let the mixer do its magic for about 3 minutes. Watch as the mixture transforms from dry flour to something resembling wet sand. When you can squeeze it in your palm and it sticks together, you know you’ve hit shortbread gold.

Step 3: Stir in Cranberries and Zest

Fold in the finely chopped fresh cranberries and bright orange zest. These little flecks not only make Orange Cranberry Shortbread Cookies striking but give you a magical mix of flavor in every bite.

Step 4: Shape and Chill the Dough

Turn out the dough onto a piece of parchment or a silicone mat, then knead it gently to bring it together. Place another sheet on top and roll it into a neat 4×12-inch rectangle. This keeps the dough from sticking and makes slicing a breeze. To set the shape, pop it into the freezer for 20 minutes.

Step 5: Slice and Bake

Once chilled, slice the dough into 24 sticks and arrange them on a lined baking sheet. Bake at 325°F for about 20 minutes, just until the edges take on a pale golden hue. (Pro tip: They might look a bit wonky straight out of the oven, but a quick squeeze between two spatulas will neaten them up beautifully!)

Step 6: Cool the Cookies

Transfer the cookies to a wire rack and let them cool completely. This is when the shortbread texture truly sets in and they become impossibly tender.

Step 7: Drizzle with Orange Glaze

In a small bowl, whisk together the powdered sugar and orange juice until velvety smooth. Drizzle over the cooled cookies with a pastry bag or squeeze bottle, letting the glaze set for that glossy, enticing finish.

How to Serve Orange Cranberry Shortbread Cookies

Garnishes

For an extra festive touch, sprinkle a little extra orange zest or a dusting of powdered sugar over the Orange Cranberry Shortbread Cookies. A few tiny bits of chopped dried cranberry add a pop of color and hint at the vibrant flavors inside.

Side Dishes

Serve these cookies alongside a pot of fragrant Earl Grey tea or a frothy cappuccino. They also pair beautifully with fresh fruit, a scoop of vanilla ice cream, or a small wedge of creamy brie for a sweet-savory twist.

Creative Ways to Present

Arrange the Orange Cranberry Shortbread Cookies in a pretty tin lined with parchment for a homemade gift, or stack them on a cake stand with orange slices and fresh cranberries scattered about. For a fun holiday platter, combine them with cookies of different shapes and a few sprigs of rosemary for greenery.

Make Ahead and Storage

Storing Leftovers

Once glazed, keep your Orange Cranberry Shortbread Cookies in an airtight container at room temperature for up to a week. Layer them with parchment paper to prevent sticking and keep their edges crisp.

Freezing

Both the unbaked dough and the baked cookies freeze beautifully! You can freeze the raw dough, tightly wrapped, for up to a month, then slice and bake straight from the freezer (just add a couple minutes baking time). Baked cookies can be frozen for three months; just thaw at room temperature before enjoying.

Reheating

Shortbread cookies don’t really need reheating, but if you’ve frozen baked cookies, letting them sit at room temperature for 30 minutes restores their perfect crumb. If you prefer a hint of warmth, pop them in a low oven (about 250°F) for 5 minutes. Avoid microwaving, which can soften instead of crisping.

FAQs

Can I use dried cranberries instead of fresh?

Absolutely! If you use dried cranberries, chop them finely and consider soaking them in warm water or orange juice for 10 minutes to plump them up. Drain well before mixing into the dough—fresh cranberries add more tartness, but both versions are delicious.

Can I make the dough in advance?

Yes, you can prepare the dough a day ahead! Wrap it tightly in plastic and store in the fridge or freeze for longer storage. When ready to bake, just proceed as directed, allowing extra chilling time if needed.

My dough seems crumbly—what should I do?

Shortbread dough can appear crumbly but should come together when pressed. If it’s still too dry, add a teaspoon or two of orange juice until it sticks. Kneading briefly on parchment usually brings it together perfectly.

How do I keep the cookies from spreading?

Freezing the dough before slicing and baking ensures the Orange Cranberry Shortbread Cookies keep their neat stick shape. Make sure your butter is cold at every step, as warm dough can cause spreading.

Is it possible to double the recipe?

Definitely! This recipe scales up beautifully if you need a bigger batch for gifting or parties. Just divide the dough into halves before rolling for easier handling, and add a couple extra minutes to the baking time if needed.

Final Thoughts

If you’ve been searching for a cookie that feels both classic and a bit special, you can’t go wrong with these Orange Cranberry Shortbread Cookies. Each time I bake them, they vanish in a hurry, leaving smiles and requests for the recipe. So go ahead—treat yourself! Anyone lucky enough to get a taste will be begging for seconds.

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