Introduction

Cranberry Orange Shortbread Cookies blend the buttery richness of shortbread with bright, citrusy orange and sweet-tart cranberries. These festive cookies are perfect for sharing during holidays or as a delightful treat any time of year.

The image shows many star-shaped cookies covered with a smooth white icing that has small pieces of orange zest scattered on top, the cookies have a slightly golden edge visible beneath the icing. They are arranged on white parchment paper placed on a wooden board. Around the cookies, there are dried orange slices with a textured, slightly browned surface, and some small red cranberries with a frosted look are scattered around. The whole setup rests on a white marbled surface with some powdered sugar dusted lightly over the board and parchment paper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g caster sugar
Zest of 1 orange

125 g unsalted butter (room temperature)
1 tsp vanilla extract

180 g plain flour (all-purpose)
75 g dried cranberries (finely chopped)

120 g powdered icing sugar (confectioners’ sugar)
30 ml orange juice
1 tsp unsalted butter (melted)

Instructions

Step 1: Rub the caster sugar and orange zest together using your fingertips until the sugar becomes orange-stained and moist. This releases the orange oils and intensifies the flavor.
Step 2: In a stand mixer fitted with a paddle attachment, cream the room temperature butter, orange sugar, and vanilla extract on medium speed until pale and fluffy. Scrape down the bowl as needed.
Step 3: Add the plain flour and finely chopped cranberries to the creamed mixture. Mix on low speed until just combined; the dough will look rough and uneven.

Step 4: Gather the dough into a ball and press into a rough disc. On a lightly floured surface, roll out to about ½ cm thick. If the dough feels too soft, wrap and chill it in the refrigerator for 10-15 minutes until firm but pliable.
Step 5: Use a cookie cutter to stamp out shapes from the dough. Arrange the cookies on parchment-lined baking trays. Re-roll the scraps if needed, adding a few drops of water if the dough becomes dry. Chill the cut cookies in the refrigerator for at least 30 minutes to firm up.
Step 6: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 12–15 minutes or until golden around the edges. Let them cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: For the glaze, whisk together powdered icing sugar, orange juice, and melted butter until smooth. Adjust consistency by adding more icing sugar or orange juice as needed. Dip the face of each cooled cookie into the glaze, let excess drip off, then place on a wire rack to set. Serve and enjoy!

Tips & Variations

Try substituting dried cranberries with chopped dried cherries or blueberries for a different fruity twist.
If your dough becomes too dry after re-rolling, add a teaspoon of orange juice to help moisten it.

For a spiced version, add a pinch of ground cinnamon or nutmeg to the flour before mixing.
Use different shaped cookie cutters to suit the season or occasion.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks. If glazed, allow the icing to fully set before storing to avoid sticking. Reheat slightly in a warm oven for a few minutes if you prefer them warm.

How to Serve

On a white plate with a gold rim, there are eleven star-shaped cookies arranged in a close group, some with a smooth white icing topped with small orange zest pieces and others plain with dotted dark spots inside; beneath the cookies and peeking out around the edges are several dried orange slices with a rich brown and orange color and textured rind. Scattered on the white marbled surface around the plate are a few red cranberries and more dried orange slices, with a red satin ribbon weaving in and out near the plate edge, and small white powdered sugar pieces sprinkled over the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled wrapped in plastic wrap for up to 2 days before rolling and cutting. This helps the flavors develop and makes rolling easier.

What can I use if I don’t have fresh orange juice?

If fresh orange juice is unavailable, you can use store-bought orange juice or substitute with lemon juice for a similar citrusy zing, though the flavor will differ slightly.