Why make this recipe
This cookie recipe is easy and tasty. The butter makes the cookies rich. Cranberries add a bright tart bite. Orange zest gives fresh scent. These cookies work for a snack, tea time, or a small gift.
Introduction
These Orange Cranberry Shortbread Cookies are simple to make. The dough is quick and chills well. You can cut them into shapes or sticks. If you want another easy cookie idea, try moist carrot cake cookies for a spiced, soft option.
How to make Orange Cranberry Shortbread Cookies
Work with cold butter and gentle mixing. Mix the dry ingredients first, then cut in the cold butter until crumbs form. Fold in the chopped cranberries and orange zest. Roll the dough, cut into shapes or sticks, and bake until the edges turn light gold. Cool them before adding a simple glaze made from powdered sugar and orange juice.
Ingredients :
- 1 ¼ cup all-purpose flour
- ⅓ cup + 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 stick unsalted butter (cold, cut into cubes)
- ¼ cup fresh cranberries (finely chopped)
- ½ tablespoon orange zest
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, sugar, cornstarch, and salt.
- Add cold butter cubes and mix until the mixture resembles coarse crumbs.
- Fold in chopped cranberries and orange zest until just combined.
- Turn dough onto a floured surface and roll out to about ½-inch thickness. Cut into desired shapes or sticks.
- Place on a parchment-lined baking sheet and bake for about 20 minutes until lightly golden.
- Cool on a wire rack before drizzling with glaze made from powdered sugar and orange juice.
How to serve Orange Cranberry Shortbread Cookies
Serve them at room temperature. Drizzle the glaze just before serving for a pretty look. They pair well with tea or coffee. Place a few on a small plate for a simple treat.
How to store Orange Cranberry Shortbread Cookies
Store in an airtight container at room temperature for up to 4 days. If you add glaze, place parchment between layers to keep cookies from sticking. For longer storage, freeze unglazed cookies in a sealed bag for up to 1 month. Thaw at room temperature before glazing.
Tips to make Orange Cranberry Shortbread Cookies
- Keep the butter cold to get a tender, short crumb.
- Do not overwork the dough; mix just until it holds.
- Pat or roll dough to an even ½-inch for even baking.
- Use fresh cranberries and chop them small so they spread in the dough.
- For another simple cookie idea and baking tip, see carrot cake cookie recipe.
Variation
- Add a teaspoon of vanilla for more flavor.
- Use dried cranberries if fresh are not available; soak them in orange juice for 10 minutes first.
- Make plain shortbread by leaving out the cranberries and zest.
FAQs
Q: Can I use frozen cranberries?
A: Yes. Thaw and pat them dry, then chop finely so they mix well.
Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill for up to 24 hours before rolling and baking.
Q: Do I have to add the glaze?
A: No. The cookies are good plain. The glaze adds sweet orange flavor and a nice look.
Q: Can I use salted butter?
A: Yes. Reduce or skip added salt if you use salted butter.
Q: How do I keep cookies from spreading too much?
A: Keep dough cool and do not over-roll. Chill cut cookies for 10–15 minutes before baking if needed.
Conclusion
For a similar cranberry-orange shortbread idea, see the recipe on Cranberry Orange Shortbread Cookies – Mom On Timeout which has a nice slice-and-bake method. You can also compare notes with the Cranberry Orange Shortbread Cookies • Slice & Bake! post for more tips and visuals.
Orange Cranberry Shortbread Cookies
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Main Ingredients
- 1 stick unsalted butter (cold, cut into cubes)
- 1/4 cup fresh cranberries (finely chopped)
- 1/2 tablespoon orange zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, sugar, cornstarch, and salt.
- Add cold butter cubes and mix until the mixture resembles coarse crumbs.
- Fold in chopped cranberries and orange zest until just combined.
Shaping and Baking
- Turn dough onto a floured surface and roll out to about ½-inch thickness.
- Cut into desired shapes or sticks.
- Place on a parchment-lined baking sheet and bake for about 20 minutes until lightly golden.
- Cool on a wire rack before drizzling with glaze made from powdered sugar and orange juice.