Cranberry Orange Shortbread Cookies Recipe
Introduction
Cranberry Orange Shortbread Cookies offer a delightful blend of zesty citrus and tart cranberries in a buttery, crumbly cookie. Perfect for sharing or enjoying with a cup of tea, these festive treats brighten up any occasion with their fresh flavors.
Ingredients
- 60 g caster sugar
- Zest of 1 orange
- 125 g unsalted butter, room temperature
- 1 tsp vanilla extract
- 180 g plain flour (all-purpose)
- 75 g dried cranberries, finely chopped
- 120 g powdered icing sugar (confectioners’ sugar)
- 30 ml orange juice
- 1 tsp unsalted butter, melted
Instructions
- Step 1: Rub the caster sugar and orange zest together using your fingertips to release the oils and intensify the orange flavor. The sugar will become orange-stained and moist.
- Step 2: In a stand mixer fitted with a paddle attachment, cream the room temperature butter, orange sugar, and vanilla extract on medium speed until pale and fluffy. Scrape down the bowl as needed.
- Step 3: Add the plain flour and chopped cranberries to the creamed mixture. Mix on low speed until just combined. The dough will appear rough and ragged.
- Step 4: Gather the dough into a ball and press it into a rough disc. Roll it out on a lightly floured surface to about ½ cm thick. If the dough is too soft, wrap and chill for 10-15 minutes until firm but not hard.
- Step 5: Use a cookie cutter to stamp out your desired shapes. Arrange cookies on parchment-lined baking trays. Re-roll scraps carefully if needed, adding a few drops of water if the dough becomes dry. Refrigerate the cutouts for at least 30 minutes to firm up.
- Step 6: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 12-15 minutes, until golden around the edges. Let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Step 7: In a medium bowl, whisk together the powdered icing sugar, orange juice, and melted butter until smooth. Adjust consistency by adding more icing sugar or orange juice as needed. Dip the tops of the cooled cookies into the glaze, let excess drip off, then place on a wire rack to set before serving.
Tips & Variations
- For extra crunch, gently toast the dried cranberries before adding them to the dough.
- Substitute fresh orange zest with lemon zest for a different citrus twist.
- If you don’t have a stand mixer, cream the butter and sugar by hand using a wooden spoon until light and fluffy.
- Glaze can be flavored with a splash of Grand Marnier or orange liqueur for an adult version.
Storage
Store the cookies in an airtight container at room temperature for up to one week. Keep glazed cookies separate or in a single layer to prevent sticking. Reheat shortbread gently in a low oven if desired, but they are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries contain more moisture and can alter the cookie texture, making it softer and possibly causing spreading. It’s best to use dried cranberries finely chopped for this recipe.
What if my dough is too sticky to roll out?
If your dough is sticky, chill it wrapped in plastic wrap for 15-30 minutes. This firms up the butter and makes rolling easier. You can also lightly flour the surface and rolling pin to prevent sticking.
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Cranberry Orange Shortbread Cookies Recipe
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with vibrant citrus zest and sweet-tart dried cranberries. Finished with a smooth orange glaze, they are a delightful treat perfect for festive occasions or anytime you crave a crisp, flavorful cookie with a citrusy twist.
Ingredients
Scale
For the Cookie Dough
- 60 g caster sugar
- Zest of 1 orange
- 125 g unsalted butter, room temperature
- 1 tsp vanilla extract
- 180 g plain flour (all-purpose flour)
- 75 g dried cranberries, finely chopped
For the Orange Glaze
- 120 g powdered icing sugar (confectioners’ sugar)
- 30 ml orange juice
- 1 tsp unsalted butter, melted
Instructions
- Rub sugar and orange zest together: In a bowl, combine the caster sugar with the orange zest. Using your fingertips, massage the zest into the sugar granules until the sugar becomes orange stained and slightly wet, releasing the natural orange oils to intensify the flavor.
- Cream butter, orange sugar, and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment, add the room temperature unsalted butter and orange-infused sugar. Cream on medium speed until the mixture is pale and lightened. Scrape down the sides and bottom of the bowl, then add vanilla extract and mix again briefly to combine.
- Add flour and cranberries and combine: Add the plain flour and finely chopped dried cranberries to the creamed butter mixture. Mix on low speed just until combined; the dough will look a bit ragged and crumbly at this stage.
- Form and roll out the dough: Gather the dough with your hands, pressing into a rough ball and then flatten into a disc. On a lightly floured surface, roll the dough out to a thickness of about ½ cm. If the dough is too soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes or until it firms up, making it easier to roll out.
- Cut out cookie shapes and chill: Use a cookie cutter (such as a leaf shape) to stamp out cookies from the rolled dough. Place the cutouts on a parchment-lined baking tray. Gather scraps, re-roll, and cut out additional cookies, adding a few drops of water if the dough becomes too dry. Refrigerate the cut cookies for at least 30 minutes or until firm to help maintain shape during baking.
- Bake the cookies: Preheat the oven to 170°C (335°F). Remove the chilled cookies from the refrigerator and bake for 12-15 minutes, or until the edges turn golden. Allow to cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the orange glaze and dip the cookies: In a medium bowl, whisk together the powdered icing sugar, orange juice, and melted butter until smooth. Adjust the consistency by adding more icing sugar if too thin, or more orange juice if too thick. Dip the face of each cooled cookie into the glaze, lift carefully, and let excess drip off. Place on a wire rack to set before serving.
Notes
- Chilling the dough cutouts before baking is key to preserving the shape and achieving crisp edges.
- If the dough cracks while rolling, letting it rest longer in the refrigerator can help.
- Adjust the thickness of the glaze by adding icing sugar or orange juice gradually to achieve the desired consistency for dipping.
- Store cookies in an airtight container at room temperature for up to a week for best freshness.
- For an extra festive touch, you can sprinkle additional finely chopped dried cranberries on the glaze before it sets.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cranberry orange shortbread cookies, citrus cookies, holiday cookies, orange zest cookies, shortbread recipe, cranberry cookies, glazed cookies
