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Perfect Cranberry Orange Shortbread Cookies

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These buttery, tender shortbread cookies are packed with tart dried cranberries and bright orange zest, finished with a simple orange glaze. They’re the perfect make-ahead holiday cookie that will convert any shortbread skeptic.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (100g) dried cranberries, roughly chopped
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • For the Orange Glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • Pinch of salt

Instructions

  1. Cream the Butter and Sugar (5 minutes): In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 30 seconds until smooth. Add the powdered sugar and beat on medium-low until combined, then increase to medium and beat for 2-3 minutes until light and creamy but not fluffy. Scrape down the sides of the bowl once.
  2. Add the Zest and Dry Ingredients (3 minutes): Mix in the orange zest on low speed until evenly distributed. In a separate bowl, whisk together the flour, cornstarch, and salt. With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix just until the dough comes together and no streaks of flour remain.
  3. Fold in the Cranberries (1 minute): Add the chopped dried cranberries to the dough. Use a rubber spatula to fold them in by hand until evenly distributed.
  4. Shape the Dough Logs (10 minutes): Turn the dough out onto a lightly floured surface. Divide in half. Shape each half into a log about 2 inches in diameter. Roll each log tightly in plastic wrap, twisting the ends to seal. Refrigerate for at least 2 hours, or up to 3 days.
  5. Preheat and Slice (15 minutes): When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Remove one dough log from the fridge and unwrap. Using a sharp knife, slice into 1/4-inch thick rounds. Place on prepared baking sheets about 1 inch apart.
  6. Bake to Perfection (12-14 minutes): Bake for 12-14 minutes, until edges are just set and bottoms are lightly golden. Rotate the baking sheet halfway through. Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  7. Make the Glaze (5 minutes): In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and a pinch of salt. Whisk until smooth. If too thick, add another teaspoon of orange juice. The glaze should be thick but pourable.
  8. Glaze and Set (15 minutes): Once cookies are completely cool, drizzle the glaze over them using a spoon or piping bag. Let the glaze set for at least 15 minutes before serving or storing.

Notes

Butter must be softened but not melted. Chilling the dough log for the full 2 hours is non-negotiable to prevent spreading. Use a sharp knife for clean slices. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan option, use high-quality vegan butter. Store unglazed cookies in an airtight container at room temperature for up to 1 week. Freeze unbaked dough logs for up to 3 months.

Nutrition

Keywords: cranberry orange shortbread, shortbread cookies, holiday cookies, make-ahead cookies, party cookies, cranberry cookies, orange cookies

Find it online: https://zorbmeal.com/perfect-cranberry-orange-shortbread-cookies/