Orange Cranberry Shortbread Cookies
Orange Cranberry Shortbread Cookies are a delightful way to celebrate the season with loved ones. These cookies boast a buttery, melt-in-your-mouth texture complemented by the zesty brightness of fresh orange zest and the sweet-tart burst of cranberries. Each bite is an invitation to indulge in cozy moments, whether enjoyed during festive gatherings or paired with your favorite hot drink. Easy to make and irresistibly tasty, these cookies will undoubtedly become a cherished addition to your holiday baking traditions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¼ cup all-purpose flour
- â…“ cup + 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 stick unsalted butter (cold and cubed)
- ¼ cup fresh cranberries (finely chopped)
- ½ tablespoon orange zest
- 2/3 cup powdered sugar
- 3 teaspoons orange juice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, cornstarch, and salt until well combined.
- Cut the cold butter into the dry ingredients using a pastry cutter or two forks until crumbly.
- Gently fold in the chopped cranberries and orange zest until evenly distributed.
- Shape the dough into rectangles about ½ inch thick and cut into desired sizes.
- Place on prepared baking sheet with space between each cookie.
- Bake for 15-20 minutes or until edges are golden brown; cool on wire racks.
- For optional glaze, whisk powdered sugar with orange juice until smooth and drizzle over cooled cookies.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg