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Easy Homemade Cranberry Orange Shortbread Cookies Recipe

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Buttery, not too sweet shortbread cookies with bright citrus zing and bursts of tart cranberry. A quick and easy recipe that comes together in about 30 minutes, perfect for holiday cookie swaps, last-minute hostess gifts, or a cozy treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • Zest of 1 large orange (about 2 tablespoons)
  • ½ cup (60g) dried cranberries, finely chopped
  • ½ cup (60g) powdered sugar (for glaze)
  • 2–3 tablespoons fresh orange juice (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Zest and juice the orange. Wash the orange thoroughly. Using a microplane, grate the bright orange zest directly into your large mixing bowl. Be careful to avoid the white pith. After zesting, cut the orange in half and juice it into a small bowl. You’ll need about 2-3 tablespoons for the glaze. Set the juice aside.
  3. Chop the dried cranberries. Place the dried cranberries on a cutting board. Using a sharp knife, chop them into small pieces, about the size of a peppercorn.
  4. Cream the butter and sugars. Add the softened butter, granulated sugar, and powdered sugar to the bowl with the orange zest. Using a wooden spoon or silicone spatula, mix until everything is combined and smooth. Don’t overmix! This should take about 1-2 minutes.
  5. Add the dry ingredients. Sprinkle the flour and salt over the butter mixture. Stir gently until a soft dough forms. If the dough seems too dry, you can add 1 teaspoon of cold water. If it’s too sticky, add 1 tablespoon of flour.
  6. Fold in the cranberries. Add the chopped dried cranberries to the dough. Fold them in gently with your spatula until they’re evenly distributed.
  7. Shape the dough into a log. Turn the dough out onto a lightly floured surface. With your hands, shape it into a log about 10 inches long and 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes.
  8. Slice the cookies. After chilling, unwrap the dough log. Using a sharp knife, slice the log into ¼-inch thick rounds. If the dough cracks, just press it back together with your fingers. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake. Bake in the preheated oven for 12-15 minutes, or until the edges are just barely golden. The centers should still look pale and slightly soft. For a softer cookie, bake for 12 minutes. For a crisper cookie, go for 15 minutes.
  10. Cool. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  11. Make the glaze (optional). While the cookies cool, whisk together the powdered sugar, fresh orange juice, and vanilla extract in a small bowl. Start with 2 tablespoons of juice and add more if needed. The glaze should be thick but pourable—like thin honey.
  12. Drizzle the glaze. Once the cookies are completely cool, drizzle the glaze over them using a spoon or a small piping bag. Let the glaze set for about 15 minutes before serving.

Notes

For best results, use room temperature butter. Don’t overmix the dough. Chill the dough thoroughly for at least 30 minutes. Slice with a sharp knife. Watch the edges carefully to avoid overbaking. Let cookies cool completely before glazing. The dough log can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://zestynora.com/easy-homemade-cranberry-orange-shortbread-cookies-recipe/