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Orange Cranberry Shortbread Cookies

These delightful cookies combine the sweet tang of fresh cranberries and zesty oranges, enveloped in a buttery shortbread base, making them perfect for cozy gatherings or as thoughtful gifts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 ¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch Note 1: Can be replaced with additional flour.
  • 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
For the orange glaze
  • 2/3 cup powdered sugar
  • 3 teaspoons orange juice

Method
 

Cookie Preparation
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, and salt.
  3. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
  4. Fold in the finely chopped cranberries and orange zest.
  5. Gently press the cookie dough into a uniform layer on the prepared baking sheet.
  6. Use a knife to score the dough into squares or rectangles.
  7. Bake for 20-25 minutes until the edges are lightly golden.
  8. Allow cookies to cool completely on a wire rack.
Orange Glaze Preparation
  1. In a small bowl, whisk together the powdered sugar and orange juice until smooth and glossy.
  2. Drizzle the orange glaze over the cooled cookies.

Notes

Store in an airtight container at room temperature for up to one week. Dough can be refrigerated for up to 3 days or frozen for up to a month.