Introduction

These Orange Cranberry Shortbread Cookies combine buttery richness with bright citrus and tart cranberries for a delightful treat. Perfect for holiday gatherings or an everyday sweet indulgence, their crisp texture and zesty glaze make them irresistible.

Seven long, rectangular cookie bars are neatly lined up on a white plate. Each bar is light beige with small red and orange bits scattered throughout, giving a speckled look. A white icing is drizzled in thin diagonal lines across the top of most bars, adding texture and contrast. The plate rests on a white marbled surface, enhancing the soft colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large mixing bowl fitted with a paddle attachment, combine the flour, granulated sugar, cornstarch, and salt.
Step 2: Add the cold butter cubes and mix until the butter is evenly incorporated and the mixture resembles wet sand, about 3 minutes. It should form a ball when pressed in your palm.
Step 3: Stir in the finely chopped cranberries and orange zest until evenly distributed.
Step 4: Turn the dough onto a piece of parchment paper or silicone mat. Knead it gently into a smooth ball, then place another parchment sheet on top and roll the dough into a 4×12-inch rectangle.
Step 5: Freeze the rolled dough for 20 minutes to firm up.
Step 6: Preheat the oven to 325°F (163°C).
Step 7: Remove the dough from the freezer and slice it into 24 sticks. Arrange the cookies on a baking sheet lined with a silicone mat.
Step 8: Bake for about 20 minutes, or until the edges start to lightly brown.
Step 9: (Tip: The cookies may be slightly misshapen after baking. While still warm, gently squeeze each cookie from both sides using offset spatulas or bench scrapers to shape them.)
Step 10: Cool the cookies completely on a wire rack.
Step 11: To make the orange glaze, combine powdered sugar and orange juice in a small bowl until smooth. Transfer to a pastry bag or squeeze bottle and drizzle over the cooled cookies.

Tips & Variations

Use fresh, firm cranberries to maintain a pleasant tartness and texture; dried cranberries can be used but will result in a chewier bite.
For an extra burst of flavor, add a pinch of cinnamon or cardamom to the dough.
If you prefer a more intense orange flavor, increase the orange zest to 1 tablespoon.
To keep cookies uniform, chill the dough well before slicing and handle slices gently to avoid breaking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. The glaze may soften slightly over time, so it’s best to drizzle it just before serving if you want a crisp finish. For longer storage, freeze the cookies for up to 2 months and thaw at room temperature before serving.

How to Serve

Six long, rectangular cookie bars are neatly lined up on a white rectangular board resting on a white marbled surface. Each cookie bar has a pale beige color with scattered small dark red and orange bits throughout, giving a speckled appearance. Some of the cookie bars are decorated with thin, diagonal white icing drizzles on top adding a textured contrast to the smooth dough. The scene has soft natural lighting, highlighting the crumbly texture of the cookies and the smoothness of the icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without fresh cranberries?

Yes, you can use dried cranberries instead. Keep in mind that dried cranberries are sweeter and less tart, and they will also change the texture to be chewier than with fresh berries.

How do I prevent the shortbread from spreading too much while baking?

Using cold butter and chilling the dough before baking helps the cookies hold their shape. Additionally, avoid overworking the dough once the butter is added to maintain flakiness and prevent spreading.