Buttery Orange Cranberry Shortbread Cookies Recipe for Holidays

Sweet, buttery shortbread meets a zesty orange cranberry twist in this delightful cookie recipe that promises to tantalize your taste buds.

The classic shortbread base provides a rich, crumbly foundation for bright citrus notes and tart cranberry bursts.

Delicate and elegant, these cookies deliver a perfect balance of flavors in every bite.

The combination of orange zest and dried cranberries adds a sophisticated touch to the traditional shortbread.

Crisp edges and a tender center make these cookies irresistible for afternoon tea or holiday gatherings.

Each bite offers a delightful dance of sweet, tangy, and buttery flavors that will leave you reaching for another.

Bake a batch and watch these orange cranberry shortbread cookies disappear in moments.

Why Orange Cranberry Shortbread Is Tasty

• Savor Versatile Flavor Explosion: This pineapple sauce delivers a perfect balance of sweet, tangy, and spicy notes that complement multiple dishes from grilled meats to stir-fries.
• Master Quick Homemade Cooking: Prepare this sauce in just a few minutes with simple ingredients, transforming ordinary meals into restaurant-quality experiences without complex techniques.
• Customize Your Culinary Creation: Adjust spice levels with chili flakes, control sweetness through honey, and experiment with ginger and garlic proportions to match your taste preferences perfectly.
• Boost Healthy Ingredient Profile: Packed with fresh pineapple, natural spices, and minimal processed components, this sauce offers a nutritious alternative to store-bought condiments while delivering incredible taste.

Ingredient List for Orange Cranberry Cookies

• Butter: Provides rich, creamy flavor and helps create a tender texture.
• Sugar: Adds sweetness and helps with cookie browning and texture.
• Orange Zest: Gives a bright, citrusy aroma and flavor to the cookies.
• Orange Juice: Enhances the orange flavor and adds moisture to the dough.
• All-Purpose Flour: Forms the structural base of the shortbread cookies.
• Salt: Balances the sweetness and enhances overall flavor.
• Dried Cranberries: Adds a tart, chewy element and bursts of fruity flavor.

• Powdered Sugar: Creates a smooth, sweet glaze with a nice shine.
• Orange Juice: Provides liquid and additional citrus flavor to the glaze.
• Orange Zest: Intensifies the orange flavor in the glaze.

• Parchment Paper, Silicone Mat: Prevents cookies from sticking and ensures even baking.
• Baking Sheet: Provides a flat surface for baking the cookies.
• Wire Rack: Allows cookies to cool evenly and prevent soggy bottoms.

Steps for Baking Cranberry Shortbread Cookies

Step 1: Whip Up the Base

Create a fluffy mixture by blending butter, sugar, and orange zest in a large mixing bowl until the texture becomes light and airy. Pour in orange juice and mix thoroughly until everything combines smoothly.

Step 2: Form the Delicate Dough

Gradually introduce flour and salt into the mixture, stirring gently until a soft, pliable dough emerges. Gently fold in chopped dried cranberries, distributing them evenly throughout the dough.

Step 3: Shape and Chill the Dough

Place the dough between two parchment paper sheets and roll into a rectangular shape approximately 1/4-inch thick. Slide the dough into the refrigerator and let it rest for at least 30 minutes until it becomes firm and solid.

Step 4: Prepare for Baking

Heat the oven to 350°F (175°C). Remove the top parchment paper and carefully slice the chilled dough into 24 delicate sticks.

Step 5: Bake to Golden Perfection

Arrange cookie sticks on a baking sheet lined with silicone mat or parchment paper. Bake for 12-14 minutes until the edges turn a light golden color.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

Step 6: Create Zesty Glaze

In a small bowl, whisk powdered sugar, orange juice, and orange zest until the mixture becomes silky smooth.

Step 7: Finish with Glaze

Drizzle or brush the vibrant orange glaze over the cooled cookies. Let the glaze set for approximately 15 minutes before serving or storing.

Tips for Perfect Orange Cranberry Shortbread

• Refrigerate the dough for at least 30 minutes to prevent spreading and ensure a perfectly crisp shortbread cookie.
• Use fresh orange zest for maximum flavor, avoiding the bitter white pith underneath the orange skin.
• Use a sharp knife to cut uniform cookie sticks, ensuring consistent baking and professional-looking results.
• Apply the orange glaze sparingly to prevent overwhelming the delicate shortbread flavor, allowing the cookie's subtle taste to shine.
• Keep cookies in an airtight container at room temperature for up to 5 days to maintain their delightful crumbly texture.

New Mixes for Orange Shortbread Cookie Fans

• Lemon Lavender Shortbread: Replace orange zest and juice with lemon zest and juice, adding dried lavender buds for a floral, aromatic flavor profile.
• Gluten-Free Almond Cranberry: Swap wheat flour with almond flour and gluten-free all-purpose flour blend, maintaining the same texture and cranberry mix.
• Chocolate Chip Cranberry: Incorporate mini dark chocolate chips alongside dried cranberries for a rich, decadent cookie variation.
• Vegan Coconut Option: Use coconut oil instead of butter, plant-based sugar, and add shredded coconut to create a dairy-free, plant-friendly version of the classic shortbread.

What to Pair With Cranberry Shortbread Cookies

• Pair Sparkling Citrus Cocktail: Mix champagne or prosecco with fresh orange juice and a splash of cranberry liqueur to complement the cookie's bright citrus and tart cranberry flavors.
• Brew Herbal Tea Blend: Steep a light chamomile or Earl Grey tea with orange peel to echo the cookie's zesty notes and provide a delicate, warming accompaniment.
• Match Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside the cookies, creating a delightful contrast between the crisp shortbread and smooth, rich dessert.
• Select White Dessert Wine: Choose a late harvest Riesling or Moscato d'Asti to enhance the cookie's sweetness and highlight its orange and cranberry undertones.

Storing Shortbread Cookies for Best Flavor

• Store cooled cookies in an airtight container, separating layers with parchment paper, for up to 5 days in the refrigerator.
• Wrap unglazed cookies tightly in plastic wrap, then place in a freezer bag. Freeze for 2-3 months. Thaw at room temperature and glaze before serving.
• Keep glazed cookies in a sealed container at room temperature for 2-3 days, ensuring they remain crisp and fresh.
• Briefly warm cookies in a 300°F oven for 2-3 minutes to restore their original crispness and enhance the orange and cranberry flavors.

FAQs

• Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

• How can I tell if the dough is properly mixed?

The dough should come together into a soft, cohesive ball without being too sticky or crumbly. When you press it, it should hold its shape.

• What if I don't have fresh orange zest?

You can use dried orange zest, but fresh zest provides a more vibrant and intense citrus flavor. If unavailable, you can substitute with orange extract in a smaller quantity.

• Can I freeze the cookie dough?

Yes, you can wrap the dough tightly in plastic wrap and freeze for up to 2 weeks. Thaw in the refrigerator overnight before rolling and baking.

Orange Cranberry Shortbread Cookies Recipe

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4.6 from 28 reviews

• Total Time: 59 minutes
• Yield: 24 1x

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Description

Festive orange cranberry shortbread cookies bring Mediterranean sunshine and winter cheer to holiday dessert tables. Buttery, crumbly, and kissed with zesty citrus and tart cranberry, these elegant cookies will delight guests and satisfy sweet cravings.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup granulated sugar

Wet Ingredients:

• 1 cup unsalted butter, softened
• 2 tablespoons fresh orange juice

Flavor Enhancers:

• Zest of 1 orange
• 1/2 cup dried cranberries, finely chopped

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Instructions

1. Whip butter, sugar, and orange zest in a large mixing bowl until the mixture becomes airy and pale, creating a smooth base for the shortbread.
2. Incorporate orange juice into the creamed mixture, ensuring even distribution of liquid throughout the dough.
3. Gradually integrate flour and salt, mixing carefully until a cohesive, soft dough emerges.
4. Gently fold chopped dried cranberries into the dough, distributing them evenly for consistent flavor.
5. Transfer the dough onto parchment paper, covering with another sheet to prevent sticking.
6. Roll the dough into a precise rectangular shape, approximately 1/4-inch thick, using even pressure.
7. Refrigerate the rolled dough for 30 minutes, allowing it to firm up and enhance flavor development.
8. Heat the oven to 350°F (175°C), preparing for precise baking.
9. Uncover the chilled dough and slice into 24 uniform sticks using a sharp knife.
10. Arrange cookie sticks on a lined baking sheet, ensuring adequate spacing between each piece.
11. Bake for 12-14 minutes, watching for delicate golden edges as an indicator of doneness.
12. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
13. Prepare the glaze by whisking powdered sugar, orange juice, and zest until achieving a silky, smooth consistency.
14. Drizzle or brush the glaze over cooled cookies, letting it set for approximately 15 minutes before serving.

Notes

• Chill the dough thoroughly to prevent spreading and maintain the crisp, delicate shortbread texture during baking.
• Use room temperature butter for smoother creaming and better incorporation of ingredients, ensuring a light and fluffy cookie base.
• Swap dried cranberries with other mix-ins like chopped nuts or chocolate chips for variety, keeping the same delightful orange zest flavor profile.
• Adjust the glaze consistency by adding more powdered sugar for a thicker coating or more orange juice for a lighter drizzle, matching your preference.

• Prep Time: 45 minutes
• Cook Time: 14 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 130 kcal
• Sugar: 5 g
• Sodium: 60 mg
• Fat: 7 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2.3 g
• Trans Fat: 0.1 g
• Carbohydrates: 16 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 20 mg