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Original Post: https://www.sweetandsavorybyshinee.com/orange-cranberry-shortbread-cookies/

orange cranberry shortbread cookie sticks on cutting board.

Orange Cranberry Shortbread Cookies

Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time:: 20 minutes
Total Time: 50 minutes
Servings: 24 cookie sticks
Calories: 76kcal
Author: Shinee
Classic shortbread cookies got a major upgrade with fresh cranberries and orange zest!! You'll love melt-in-your-mouth buttery texture with bright holiday flavors! For extra touch, drizzle the cookies with orange glaze (recipe below) or melted white chocolate.
Print Recipe
US Customary - Metric

Ingredients

  • 1 ¼ cup (155 g) all-purpose flour
  • ⅓ cup + 1 tablespoon (75 g) granulated sugar
  • 1 tablespoon (8 g) cornstarch Note 1
  • ¼ teaspoon salt
  • 1 stick (113 g) unsalted butter cold and cut into ½-inch cubes
  • ¼ cup (40 g) fresh cranberries finely chopped, Note 2
  • ½ tablespoon orange zest

For garnish:

  • 2/3 cup (80 g) powdered sugar
  • 3 teaspoons (15 g) orange jucie

Equipment

  • stand mixer with the paddle attachment or electric hand mixer
  • Measuring cups & spoons
  • Spatula
  • sheet pan

Instructions

To make the cookies:

  • In a large mixing bowl with the paddle attachment, mix flour, sugar, cornstarch and salt.
  • Add the butter cubes and mix until the butter is evenly distributed into the flour mixture, about 3 minutes. The mixture should resemble wet sand and should form into a ball when squeezed in your palm.
  • Stir in the cranberries and orange zest.
  • Turn the mixture onto a parchment paper or silicone mat and knead it into a smooth ball.  Place another sheet of parchment paper on top and roll it into a 4x12-inch rectangle.
  • Freeze for 20 minutes to firm up.
  • Meanwhile, preheat the oven to 325°F
  • Slice the cookies into 24 sticks and arrange the cookies on a baking sheet lined with a silicone mat.
  • Bake for about 20 minutes, or until the edges starts to lightly brown.
  • (TIP: The cookies will be slightly misshapen. Simply squeeze the cookies from both sides with 2 offset spatulas, or bench scrapers, as soon as they come out of the oven.)
  • Cool the cookies on a wire rack.

To make orange glaze:

  • In a small bowl, combine powdered sugar and orange juice until smooth. Transfer the glaze into a pastry bag or a squeeze bottle and drizzle over cooled cookies.

Notes

Note 1: Cornstarch makes the cookies a little more tender. If you like crumblier shortbread, you may omit cornstarch.
Note 2: I’ve tested this recipe with both dried and fresh cranberries. While both works fine, I prefer fresh cranberries for its fresh taste. If using dried cranberries, I recommend using same amount, ¼ cup = 35g dried cranberries and chopping them into smaller pieces. And add 1-2 teaspoons of milk to the cookie dough, as the dough is a little on drier side with dried cranberries.
Storing Tips:
- Store the cookies in an airtight container for up to 7 days.
- If you can't eat them all within a week, no problem! Just freeze the leftovers. Transfer the cookies to a freezer-safe container and freeze for up to 3 months.

Nutrition

Calories: 76kcal
Carbohydrates: 10g
Protein: 1g
Fat: 4g
Sugar: 4g
Sodium: 55mg