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Orange Cranberry Shortbread Cookies Recipe

Orange Cranberry Shortbread Cookies Recipe
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★★★★★

4.9 from 11 reviews

Delight in these Orange Cranberry Shortbread Cookies, a perfect balance of buttery richness and tangy citrus with bursts of fresh cranberry flavor. These easy-to-make cookies are rolled into a rectangle, chilled for firmness, sliced into sticks, baked to a delicate golden brown, and finished with a sweet orange glaze. Ideal for festive gatherings or a cozy treat with tea, these cookies offer a refreshing twist on a classic shortbread.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 stick unsalted butter (cold and cut into ½-inch cubes)
  • ¼ cup fresh cranberries (finely chopped)
  • ½ tablespoon orange zest
  • 2/3 cup powdered sugar
  • 3 teaspoons orange juice

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl fitted with a paddle attachment, combine all-purpose flour, granulated sugar, cornstarch, and salt to evenly distribute the dry ingredients.
  2. Add Butter: Incorporate the cold, cubed unsalted butter into the dry mixture and mix for about 3 minutes until the texture resembles wet sand and can be formed into a ball by squeezing in your palm.
  3. Stir in Flavorings: Fold in the finely chopped fresh cranberries and orange zest to infuse the dough with fruity and citrus notes.
  4. Shape Dough: Transfer the mixture onto a sheet of parchment paper or a silicone baking mat, knead it gently into a smooth ball, then cover with another parchment sheet and roll it out into a 4 by 12-inch rectangle.
  5. Chill Dough: Freeze the rolled dough rectangle for 20 minutes to allow it to firm up, which helps in slicing later on.
  6. Prepare Oven: While the dough chills, preheat your oven to 325°F (163°C).
  7. Slice Cookies: Remove the chilled dough from the freezer and slice it into 24 uniform sticks to ensure even baking.
  8. Arrange and Bake: Place the cookie sticks on a baking sheet lined with a silicone mat and bake for approximately 20 minutes or until the edges start to turn a light golden brown.
  9. Shape Cookies: Immediately after removing from the oven, gently squeeze the slightly misshapen cookies from both sides with two offset spatulas or bench scrapers to straighten them.
  10. Cool: Transfer the cookies onto a wire rack to cool completely before glazing.
  11. Make Orange Glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth and glossy.
  12. Glaze Cookies: Using a pastry bag or squeeze bottle, drizzle the orange glaze over the cooled cookies to add a sweet and tangy finish.

Notes

  • Use cold butter to ensure the dough achieves the right crumbly, sandy texture for perfect shortbread.
  • Finely chopping fresh cranberries helps distribute their tart flavor evenly without large bursts.
  • Chilling the dough is critical to firm it up for clean slicing and maintaining shape during baking.
  • Immediately straightening cookies out of the oven helps achieve visually appealing, uniform pieces.
  • The orange glaze adds sweetness and moisture, balancing the crispness of the shortbread and adding a citrus punch.

Nutrition

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

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