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Cranberry Orange Shortbread

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These buttery, melt-in-your-mouth shortbread cookies are infused with the bright flavors of orange zest and studded with tangy dried cranberries. Finished with a sweet orange glaze, they make a delightful treat for the holiday season or any special occasion. #CranberryOrangeShortbread #HolidayCookies #ShortbreadCookies #BakedGoods #FestiveTreats

Ingredients

Scale
  • 60 g caster sugar
  • 1 orange, zest only
  • 125 g unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 180 g plain (all-purpose) flour
  • 75 g dried cranberries, finely chopped
  • 120 g powdered (icing) sugar
  • 30 ml orange juice
  • 1 teaspoon unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a bowl, rub the caster sugar and orange zest together using your fingertips to release the natural oils and intensify the orange flavor.
  3. In a separate bowl, cream the softened butter, vanilla extract, and the orange-sugar mixture until light and fluffy.
  4. Gradually add the plain flour to the butter mixture, mixing until a dough forms.
  5. Fold in the finely chopped dried cranberries.
  6. Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  7. Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking tray.
  8. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden.
  9. While the cookies are baking, prepare the glaze by whisking together the powdered sugar, orange juice, and melted butter until smooth.
  10. Allow the baked cookies to cool on a wire rack before glazing.
  11. Once cooled, drizzle the orange glaze over the cookies and let it set before serving.

Notes

  • Ensure the butter is at room temperature for easy creaming.
  • For a more intense orange flavor, use freshly squeezed orange juice in the glaze.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

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