Print

Easy Cranberry Orange Shortbread Cookies: Best Holiday Cookie Recipe

cranberry orange shortbread cookies - featured image
Print Recipe

These Easy Cranberry Orange Shortbread Cookies are buttery, tender, and studded with tart dried cranberries and bright citrus zest. They’re the kind of cookie that disappears from the tin at holiday parties before you’ve even hung up your coat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • Zest of 1 large orange (about 1 to 2 tablespoons)
  • 1 tablespoon fresh orange juice
  • ¾ cup (105g) dried cranberries
  • ½ cup (60g) powdered sugar (for optional glaze)
  • 1 to 2 tablespoons fresh orange juice (for optional glaze)
  • ½ teaspoon orange zest (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. While the oven is heating, spread the dried cranberries on a small baking sheet and toast them for 3 to 4 minutes — just until they smell fragrant and look slightly plump. Remove and let them cool completely. This step is optional but highly recommended for the best flavor.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt. Make sure there are no lumps in the sugar. Add the orange zest and rub it into the flour mixture with your fingertips for about 30 seconds — this releases the oils from the zest and infuses the entire dough with citrus flavor.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter still visible. You want some small butter chunks — they create steam pockets during baking that give shortbread its signature tender texture. Don’t overwork it; if the butter starts to soften, pop the bowl in the fridge for 5 minutes.
  4. Add the orange juice and toasted dried cranberries. Use your hands to gently bring the dough together. It will seem crumbly at first — that’s normal. Keep pressing and squeezing until it forms a cohesive dough. If it’s too dry, add another teaspoon of orange juice. If it’s too sticky, add a tablespoon of flour. The dough should hold together when squeezed but not feel greasy.
  5. Turn the dough out onto a clean work surface. Shape it into a log about 10 inches (25 cm) long and 2 inches (5 cm) in diameter. Wrap the log tightly in plastic wrap and twist the ends to seal. Refrigerate for at least 30 minutes, or up to 3 days. Chilling is essential — it firms up the butter so the cookies hold their shape and develop that perfect crumbly texture.
  6. When you’re ready to bake, remove the dough log from the fridge. Unwrap it and use a sharp knife to slice the log into ¼-inch (6 mm) rounds. Don’t saw back and forth — use one clean, firm cut straight down. If the dough cracks, just press it back together with your fingers. Place the rounds on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  7. Bake for 12 to 15 minutes, or until the edges are just barely golden. The centers will still look pale — that’s exactly what you want. Overbaking will make them dry and crumbly. The cookies will look soft when they come out of the oven but will firm up as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely. If you’re adding the glaze, wait until the cookies are completely cool — warm cookies will melt the glaze into a sticky mess.
  9. For the glaze (optional): In a small bowl, whisk together the sifted powdered sugar, orange juice, and orange zest until smooth. The glaze should be thick but drizzle-able. Drizzle over the cooled cookies using a spoon or a piping bag with a small tip. Let the glaze set for about 20 minutes before serving.

Notes

Keep everything cold. Don’t overmix. Slice evenly. Toast the cranberries. Rotate your baking sheet halfway through. The dough log can be frozen for up to 3 months. These cookies actually taste better the next day.

Nutrition

Keywords: cranberry orange shortbread cookies, holiday cookies, easy shortbread recipe, cranberry orange cookies, Christmas cookies

Find it online: https://breezybake.com/easy-cranberry-orange-shortbread-cookies-best-holiday-cookie-recipe/