Orange Cranberry Shortbread Cookies for the Holidays Recipe
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.
- 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
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
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt to form a uniform dry mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
