Why Make This Recipe
Orange Cranberry Shortbread Cookies are a delightful treat that combines the tartness of cranberries with the bright flavor of orange. They are perfect for the holiday season or any time you want a sweet snack that feels special. These cookies are not only delicious but also easy to make. Impress your family and friends with these homemade treats!
How to Make Orange Cranberry Shortbread Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- ⅓ cup + 1 tablespoon granulated sugar
- 1 tablespoon cornstarch (Note 1)
- ¼ teaspoon salt
- 1 stick unsalted butter (cold and cut into ½-inch cubes)
- ¼ cup fresh cranberries (finely chopped, Note 2)
- ½ tablespoon orange zest
- 2/3 cup powdered sugar
- 3 teaspoons orange juice
Directions
To Make the Cookies:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, granulated sugar, cornstarch, and salt.
- Add the cold butter cubes to the dry ingredients. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest until they are evenly distributed.
- Press the dough into a flat disk and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
- After chilling, roll out the dough on a floured surface to about ¼ inch thick. Cut out cookies using your favorite cookie cutter.
- Place the cookies on a lined baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack.
To Make Orange Glaze:
- In a small bowl, mix powdered sugar with orange juice until smooth.
- Drizzle the glaze over the cooled cookies for a sweet finish.
How to Serve Orange Cranberry Shortbread Cookies
These cookies are lovely served with tea or coffee. They can be enjoyed as an afternoon snack or as a dessert. Arrange them on a plate and share with friends and family. Adding a cup of hot chocolate makes the perfect pairing for a cozy evening!
How to Store Orange Cranberry Shortbread Cookies
Store your cookies in an airtight container at room temperature. They should stay fresh for up to a week. You can also freeze the cookies for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Tips to Make Orange Cranberry Shortbread Cookies
- Make sure your butter is cold for the best texture.
- You can chop the cranberries finely to mix them well or leave them chunkier for more bites of fruit.
- Feel free to adjust the sweetness by adding more or less sugar in the glaze.
Variation
You can switch the cranberries for chopped pecans or walnuts for a nutty flavor. Alternatively, you could add different citrus zest, like lemon or lime, to create a unique taste.
FAQs
1. Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries, but they will give a different texture. Soak them in warm water for a few minutes before using to soften them.
2. How do I make these cookies gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and keep it in the fridge for up to two days before baking. You can also freeze it for longer storage. Just thaw before rolling out.
Orange Cranberry Shortbread Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining tart cranberries and bright orange flavor, perfect for the holiday season.
Ingredients
- 1 ¼ cup all-purpose flour
- ⅓ cup + 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon 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
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, granulated sugar, cornstarch, and salt.
- Add the cold butter cubes to the dry ingredients. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest until they are evenly distributed.
- Press the dough into a flat disk and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
- Roll out the dough on a floured surface to about ¼ inch thick. Cut out cookies using your favorite cookie cutter.
- Place the cookies on a lined baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack.
- In a small bowl, mix powdered sugar with orange juice until smooth. Drizzle the glaze over the cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can freeze them for up to three months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cookies, cranberry, orange, shortbread, dessert, holiday