Orange Cranberry Shortbread Cookies for the Holidays Recipe

Introduction

These Delicious Orange Cranberry Shortbread Cookies are a perfect holiday treat, combining buttery richness with bright citrus and tart cranberries. Their crumbly texture and sweet glaze make them an irresistible addition to any festive gathering.

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. Add the cold, cubed unsalted butter and mix until the mixture resembles wet sand.
2. Step 2: Gently fold in the chopped fresh cranberries and orange zest. Knead the mixture lightly until a cohesive dough ball forms.
3. Step 3: Roll the dough into a 4×12-inch rectangle between two sheets of parchment paper. Transfer it on the parchment 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 on a lined baking sheet.
5. Step 5: Bake for about 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 the glaze generously over the cooled cookies.

Tips & Variations

• For a firmer cookie, omit the cornstarch or reduce the amount slightly.
• If fresh cranberries aren’t available, substitute with dried cranberries, but reduce sugar slightly as they are sweeter.
• Use finely grated orange zest to maximize citrus flavor without bitterness.
• Chill the dough well before slicing to keep the cookie shapes clean and prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months. To reheat, let them come to room temperature or warm briefly in a low oven to freshen their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, but thaw and drain them well before folding into the dough to prevent excess moisture that could affect the texture.

What if I don’t have orange juice for the glaze?

You can substitute with lemon juice or a splash of milk, though orange juice adds the most complementary citrus flavor to these cookies.

Orange Cranberry Shortbread Cookies for the Holidays Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

These Delicious Orange Cranberry Shortbread Cookies combine the buttery richness of classic shortbread with the bright, zesty flavor of fresh orange and the tartness of cranberries. Perfectly crumbly and subtly sweet, these cookies are an ideal treat for holiday celebrations or anytime you crave a festive dessert.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Cookies
• 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

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 to form a uniform dry mixture.
2. Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to mix until the texture resembles wet sand, ensuring the butter is well distributed but not melted.
3. Add Cranberries and Orange Zest: Gently fold in the chopped fresh cranberries and orange zest into the dough mixture. Knead gently just until the dough comes together into a cohesive ball, being careful not to overwork it.
4. Shape and Chill Dough: Roll the dough into a 4×12-inch rectangle sandwiched between two sheets of parchment paper. Transfer the rolled dough to a baking sheet and freeze for about 20 minutes to firm up.
5. Preheat Oven and Slice: 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 spaced on a lined baking sheet.
6. Bake Cookies: Bake the cookies for approximately 20 minutes or until the edges turn lightly browned. Once baked, transfer them to a wire rack and allow to cool for about 5 minutes.
7. Prepare and Drizzle Glaze: While the cookies cool, mix the powdered sugar with orange juice until smooth to create a glaze. Drizzle the glaze generously over the cooled cookies to finish.

Notes

• For a firmer cookie texture, you may omit the cornstarch.
• Fresh cranberries provide the best tartness, but dried cranberries can be substituted if necessary.
• Ensure the butter is cold and cubed to achieve the best crumbly texture.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies can be made ahead and glazed just before serving.

Keywords: Orange Cranberry Shortbread Cookies, Holiday Cookies, Citrus Cookies, Shortbread, Festive Cookies, Cranberry Dessert