Delicious Orange Cranberry Shortbread Cookies for the Holidays Recipe

Introduction

These Orange Cranberry Shortbread Cookies are a delightful holiday treat combining buttery crumbly texture with bursts of tart cranberry and bright citrus. Perfect for festive gatherings, they offer a fresh twist on classic shortbread with a sweet orange glaze.

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Granulated Sugar
• 1/2 cup Cornstarch
• 1/4 teaspoon Salt
• 1 cup Unsalted Butter, cold and cubed
• 1 cup Fresh Cranberries
• 1 tablespoon Orange Zest
• 1 cup Powdered Sugar
• 2 tablespoons Orange Juice

Instructions

1. Step 1: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt. Mix in the cold, cubed unsalted butter using your fingers or a pastry cutter until the mixture resembles wet sand.
2. Step 2: Gently fold the chopped fresh cranberries and orange zest into the dough mixture, then knead lightly until a cohesive dough ball forms.
3. Step 3: Roll the dough into a 4 by 12-inch rectangle between two sheets of parchment paper. Transfer it to a baking sheet and freeze for about 20 minutes.
4. Step 4: Preheat your oven to 325°F (160°C). Remove the dough from the freezer and slice it into 24 equal sticks. Arrange the sticks evenly on a lined baking sheet.
5. Step 5: Bake for approximately 20 minutes until the edges turn lightly browned. Let the cookies cool on a wire rack for about 5 minutes.
6. Step 6: Prepare the glaze by mixing powdered sugar with orange juice until smooth. Drizzle generously over the cooled cookies before serving.

Tips & Variations

• For a firmer texture, omit the cornstarch and increase flour slightly.
• Substitute dried cranberries if fresh are unavailable, but reduce sugar slightly as dried are sweeter.
• Chill the dough longer if it feels too soft for slicing to keep the shapes neat.
• Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Storage

Store these cookies in an airtight container at room temperature for up to one week. The glaze may soften the cookies slightly over time. For longer storage, freeze the baked cookies for up to three months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

It’s best to use fresh cranberries as frozen ones release extra moisture, which can affect the dough texture. If using frozen, thaw and drain them well before folding into the dough.

How can I make the cookies more orange-flavored?

Increase the orange zest up to 2 tablespoons or add a teaspoon of orange extract to the dough for a stronger citrus flavor. Also, use fresh-squeezed orange juice for the glaze to enhance the taste.

Delicious Orange Cranberry Shortbread Cookies for the Holidays Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

These delightful Orange Cranberry Shortbread Cookies are a perfect holiday treat combining the rich, buttery texture of traditional shortbread with a burst of tart fresh cranberries and refreshing orange zest. Finished with a sweet and tangy orange glaze, these cookies offer a crumbly, melt-in-your-mouth experience that’s both festive and satisfying.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups All-Purpose Flour
• 3/4 cup Granulated Sugar
• 1/2 cup Cornstarch
• 1/4 teaspoon Salt
• 1 cup Unsalted Butter, cold and cubed
• 1 cup Fresh Cranberries, chopped
• 1 tablespoon Orange Zest

Orange Glaze

• 1 cup Powdered Sugar
• 2 tablespoons Orange Juice

Instructions

1. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt. Stir to distribute all ingredients evenly.
2. Incorporate butter: Add the cold, cubed unsalted butter to the dry mixture. Use your fingers or a pastry cutter to mix until the dough resembles wet sand, ensuring the butter is well incorporated without melting.
3. Add cranberries and zest: Gently fold in the chopped fresh cranberries and orange zest. Then, knead the dough gently just until it forms a cohesive ball, avoiding overworking to maintain tenderness.
4. Shape and chill: Roll the dough between two sheets of parchment paper into a 4×12-inch rectangle. Transfer the parchment with the dough onto a baking sheet and freeze for about 20 minutes to firm up the dough for easy slicing.
5. Preheat and slice dough: Preheat your oven to 325°F (160°C). Remove the dough from the freezer and using a sharp knife, slice it into 24 equal sticks. Arrange the cookie sticks on a lined baking sheet, spacing slightly apart.
6. Bake cookies: Bake in the preheated oven for about 20 minutes or until the edges are lightly browned. Remove from oven and let cool on a wire rack for approximately 5 minutes.
7. Prepare and drizzle glaze: In a small bowl, mix the powdered sugar with the orange juice until smooth to create the glaze. Drizzle the glaze generously over the cooled cookies and allow it to set before serving.

Notes

• If fresh cranberries are not available, dried cranberries can be used as a substitute, but they will alter the moisture and texture slightly.
• Cornstarch helps create a tender, crumbly texture; omitting it will result in a firmer cookie.
• Ensure the butter is cold when mixing to achieve the desired shortbread crumbly texture.
• Freezing the dough before slicing aids in clean, precise cuts and prevents the dough from sticking to the knife.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: Orange Cranberry Shortbread Cookies, holiday cookies, cranberry cookies, orange zest cookies, Christmas cookies, shortbread recipe, festive cookies