Name: Orange Cranberry Shortbread Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¼ cup all-purpose flour; ⅓ cup + 1 tablespoon granulated sugar; 1 tablespoon cornstarch; ¼ teaspoon salt; 1 stick unsalted butter (cold, cut into ½-inch cubes); ¼ cup fresh cranberries (finely chopped); ½ tablespoon orange zest; 2/3 cup powdered sugar; 3 teaspoons orange juice

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Eating a warm, buttery cookie fresh from the oven has an unparalleled comfort that brings smiles to faces of all ages. When it comes to delightful holiday treats, Orange Cranberry Shortbread Cookies stand out with their unique flavor combination and melt-in-your-mouth texture. The moment you pull these cookies from the oven, your kitchen becomes infused with warm, sweet hints of orange and the tartness of fresh cranberries, creating an atmosphere that feels both festive and cozy. Every bite balances the buttery shortbread with a citrusy zing, inviting memories of family gatherings, holiday traditions, and the joy of sharing something sweet with loved ones.

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Whether you’re baking for a winter holiday celebration, an afternoon tea with friends, or simply to indulge in a comforting treat, Orange Cranberry Shortbread Cookies are a wonderful addition to your culinary repertoire. The vibrant colors of cranberries add a festive touch while offering a burst of flavor, making them a picture-perfect cookie for your cookie platter.

Why You’ll Love This Recipe

This recipe sets itself apart in various delightful ways:

The balance of sweet and tart keeps your taste buds dancing. It’s not overly sweet, thanks to the cranberries, which adds a refreshing contrast.
Shortbread cookies have a rich, crumbly texture that practically melts in your mouth.
The vibrant combination of orange and cranberry creates an aromatic experience that’s both nostalgic and invigorating.
It’s surprisingly easy to put these cookies together, even for beginner bakers.
Each cookie is a delightful package of flavor that packs the essence of the holiday season.

How to Make Orange Cranberry Shortbread Cookies

Let’s get started on creating these tasty treats. Making Orange Cranberry Shortbread Cookies can be downright therapeutic as you mix, roll, and slice your way to cookie paradise. The creativity of baking offers joy, especially when the result is as delightful as these cookies! Just follow along, and I promise you’ll be rewarded with a delightful batch.

Here’s what you’ll need:

Ingredients

1 ¼ cup all-purpose flour
⅓ cup + 1 tablespoon granulated sugar
1 tablespoon cornstarch (Note 1)
¼ teaspoon salt
1 stick unsalted butter (cold and cut into ½-inch cubes)
¼ cup fresh cranberries (finely chopped, Note 2)
½ tablespoon orange zest
2/3 cup powdered sugar
3 teaspoons orange juice

Let’s talk about these ingredients to understand their contributions.

All-purpose flour is the backbone of the cookie, providing the necessary structure. Granulated sugar and powdered sugar sweeten the cookies while contributing to their texture — the powdered sugar is key for that melt-in-your-mouth shortbread feel. Cornstarch helps to create a tender crumb. Unsalted butter is essential here; using it cold maintains that delightful flakiness throughout the cookie. Cranberries not only bring a pops of tartness but also a beautiful visual appeal. Fresh orange zest and orange juice lend a bright, citrusy flavor that complements the cranberries wonderfully.

If you need to make substitutions, you can use gluten-free flour to keep it gluten-free or swap in dairy-free butter for a dairy-free version.

Directions

To make the cookies, start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper — this makes cleanup easier and keeps the cookies from sticking. In a mixing bowl, whisk together the flour, granulated sugar, cornstarch, and salt until they’re well combined. You’ll find it pairs perfectly, creating a nice, uniform base for your cookies.

Next, add the cold cubed butter into the flour mixture. Using a pastry cutter or your fingers, mix until the butter is incorporated and resembles coarse crumbs. It should feel a bit sandy — don’t worry, this step is crucial in creating that delightful shortbread texture. Once it starts to come together, fold in the finely chopped cranberries and orange zest. You’ll notice the aroma begins to blend beautifully, hinting at the delicious cookies to come.

Transfer the cookie dough onto a lightly floured surface. Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill for at least 30 minutes. This chilling step helps the cookies hold their shape and ensures that buttery texture we all love.

After 30 minutes, it’s time to slice; remove the log from the fridge and cut it into rounds about ½ inch thick. Place these rounds on the prepared baking sheet, spacing them about an inch apart. Bake for 12-15 minutes, until the edges turn a light golden brown. You’ll know they’re done when the scent fills your kitchen, inviting anyone nearby to come take a peek.

For the orange glaze, simply whisk together the powdered sugar and orange juice until smooth. You want it pourable but thick enough to stay on the cookies. Once cooled, drizzle this vibrant mixture over your cookies. The glossy top will not only make them look professional but will also intensify the flavor.

How to Serve Orange Cranberry Shortbread Cookies

Serving your Orange Cranberry Shortbread Cookies can be as simple or as decorative as you like. These cookies shine in any setting, especially around the holiday season. Picture a lovely cookie platter filled with colorful treats — the cranberries and orange glaze provide a stunning contrast to the golden cookies. You could also serve them on a cozy afternoon tea tray alongside a warm cup of tea or coffee.

For a more festive approach, consider placing these cookies in a cute holiday tin as gifts for friends and family. Imagine the delight on their faces when they receive a batch of homemade cookies that look and taste exceptional.

How to Store Orange Cranberry Shortbread Cookies

If you happen to have leftovers (which is a big “if” considering how delicious they are!), storing them properly will keep them fresh for longer. To do this, store your cookies in an airtight container at room temperature — they’re typically good for about a week this way. If you want to save them for later, you can freeze the cookies. Simply place them in a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. They can last in the freezer for up to three months.

When you’re ready to enjoy them again, you can reheat the cookies in the oven for a crisp edge, or if you’re in a hurry, a quick microwave warm-up works too!

Tips for Perfect Orange Cranberry Shortbread Cookies

Here are some practical tips from my own baking experiences to ensure you have the best Orange Cranberry Shortbread Cookies:

Pay attention to your butter temperature. Cold butter creates a better texture, so don’t let it soften too much before mixing.
Ensure you don’t overmix once you add the dry ingredients; this can toughen the cookies. Just mix until everything is incorporated.
Chill the dough thoroughly—this keeps your cookies from spreading too much during baking, helping them to hold their shape beautifully.
Allow the cookies to cool completely before adding the glaze. This helps the glaze to set nicely without running off.
If you’re using frozen cranberries, chop them up while still frozen to avoid mushiness.

Variations

Baking is all about creativity, and these Orange Cranberry Shortbread Cookies offer many avenues for delightful variations:

Chocolate Chip Variation: Add a half-cup of chocolate chips for a rich, sweet complement to the tart cranberries.
Nutty Addition: Toss in some chopped pecans or walnuts to introduce a crunchy texture.
Spiced Twist: Incorporate a pinch of cinnamon or ginger to offer a warm and cozy flavor, perfect for the holiday season.
Vegan Version: Use vegan butter and replace the egg with flaxseed meal mixed with water for a vegan-friendly cookie.
Lemon Zest: If you prefer a lemony kick, try replacing the orange zest with lemon zest for a refreshing twist.

FAQs

Can I make the dough in advance?
Absolutely! You can prepare the dough a few days ahead and store it tightly wrapped in the fridge. It can also be frozen for longer storage, just remember to thaw before slicing.

What can I use instead of fresh cranberries?
Dried cranberries or even dark chocolate chips can work well in this recipe. Just chop dried cranberries roughly so they blend better into the dough.

Why do I need to chill the dough?
Chilling the dough allows the butter to firm up, which in turn prevents the cookies from spreading too much while baking. This helps maintain that shortbread texture.

Can I add more sugar?
You can increase the granulated or powdered sugar slightly, but be cautious not to overdo it. The cranberries already add a delightful tartness that balances the sweetness!

Conclusion

As you can see, Orange Cranberry Shortbread Cookies are more than just a treat; they are an experience of flavor, aroma, and a touch of nostalgia that elevates any gathering. I hope you find joy in baking these wonderful cookies and sharing them with your friends and family. They are sure to become a favorite in your home.

If you love this recipe, save it for later or share it with someone who’d enjoy it too. Happy baking!

Orange Cranberry Shortbread Cookies