If you’re searching for a festive treat that perfectly balances citrusy brightness with a buttery, crumbly texture, you absolutely must try this Orange Cranberry Shortbread Cookies for the Holidays Recipe. These cookies bring together the tart pop of fresh cranberries, the aromatic zing of orange zest, and the rich melt-in-your-mouth feel of classic shortbread. They’re wonderfully easy to make but feel so special, making them the perfect addition to any holiday cookie platter or a sweet gift to share with loved ones.
Ingredients You’ll Need
Getting started is simple with this straightforward list of ingredients that each play a crucial role. From providing structure and sweetness to the irresistible citrus notes and that perfect crumbly texture, every item is essential to achieving these heavenly cookies.
- 2 cups All-Purpose Flour: Provides structure and the perfect crumbly texture; ensure precise measurements for best results.
- 3/4 cup Granulated Sugar: Sweetens the dough and enhances that buttery flavor.
- 1/2 cup Cornstarch: Adds tenderness, creating an extra crumbly cookie; feel free to omit for a firmer texture.
- 1/4 teaspoon Salt: Balances sweetness and intensifies overall flavors.
- 1 cup Unsalted Butter: Essential for a rich, buttery taste; make sure it’s cold and cubed.
- 1 cup Fresh Cranberries: Offers a burst of tartness; substitute with dried cranberries if desired.
- 1 tablespoon Orange Zest: Infuses the dough with aromatic citrus flavor.
- 1 cup Powdered Sugar: Sweetens the glaze.
- 2 tablespoons Orange Juice: Adds sweetness and extra citrus flavor.
How to Make Orange Cranberry Shortbread Cookies for the Holidays Recipe
Step 1: Mix the Dry Ingredients and Butter
Begin by combining the all-purpose flour, granulated sugar, cornstarch, and salt in a large bowl. Then, add the cold, cubed unsalted butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like wet sand—this crumbly stage is key to the shortbread’s tender texture.
Step 2: Fold in the Cranberries and Orange Zest
Gently fold in the fresh cranberries and fragrant orange zest into the dough mixture. Be careful not to overwork it; just knead enough so it comes together into a cohesive ball. This step ensures each bite is bursting with vibrant holiday flavor.
Step 3: Shape and Chill the Dough
Roll the dough into a 4×12-inch rectangle between two pieces of parchment paper. This makes for easy slicing later. Transfer the rolled dough on the parchment to a baking sheet and pop it into the freezer for 20 minutes to firm up. Chilling is crucial to keep the cookies from spreading too much.
Step 4: Slice and Bake
Preheat your oven to 325°F (160°C). Remove the dough from the freezer and slice it evenly into 24 sticks. Arrange the cookie sticks on a lined baking sheet with a little space between each piece. Bake for about 20 minutes or until the edges develop a delicate golden hue.
Step 5: Prepare and Drizzle the Glaze
While the cookies cool on a wire rack for about 5 minutes, mix powdered sugar with orange juice until smooth and pourable. Drizzle this luscious glaze generously over the cookies for that final citrusy sweetness and an eye-catching finish.
How to Serve Orange Cranberry Shortbread Cookies for the Holidays Recipe
Garnishes
For a festive touch, sprinkle a bit of finely grated orange zest or a few crushed, dried cranberries on top of the glaze just before it sets. This adds both visual interest and an extra pop of flavor that complements the cookies perfectly.
Side Dishes
These shortbread cookies pair beautifully with a warm cup of spiced tea, fresh coffee, or even a creamy hot chocolate. If you’re serving them at a holiday brunch or party, consider offering alongside a platter of fresh fruit or light cheeses to balance sweetness.
Creative Ways to Present
Stack the cookies neatly in a decorative tin lined with festive tissue paper for gift-giving. Or, arrange them on a holiday cookie platter with sprigs of pine or holly for a cheerful display. Individually wrapping them in clear cellophane bags tied with ribbon also makes for an adorable little favor at celebrations.
Make Ahead and Storage
Storing Leftovers
Leftover Orange Cranberry Shortbread Cookies for the Holidays Recipe cookies keep wonderfully in an airtight container at room temperature for up to one week. Just make sure they are completely cooled before storing to prevent sogginess.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container or bag. They hold up well for up to three months. Thaw at room temperature when you’re ready to enjoy.
Reheating
If you want to refresh the cookies’ texture, you can warm them briefly in a 300°F oven for about 5 minutes. This softens them slightly and brings back that freshly-baked aroma, making them taste like they just came out of your oven.
FAQs
Can I use dried cranberries instead of fresh?
Absolutely! Dried cranberries work well, especially if fresh ones are out of season. Just chop them roughly and fold them into the dough the same way. They’ll add a slightly sweeter, chewier texture.
Is it necessary to use cornstarch in the recipe?
Cornstarch adds a lovely tenderness that enhances the shortbread’s crumbly texture, but if you prefer a firmer cookie, you can leave it out. The cookies will still be delicious but just a bit less delicate.
How long do the cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about one week. If you want to enjoy them longer, freezing is your best bet.
Can I make the dough ahead of time?
Yes! Feel free to prepare the dough and roll it into the rectangle shape, then wrap it tightly and refrigerate for up to two days before slicing and baking.
What’s the best way to get the glaze perfect?
Start with powdered sugar and add orange juice slowly, mixing until you reach a smooth, drizzle-able consistency. Avoid making it too thin or it won’t set properly on the cookies.
Final Thoughts
Whipping up these Orange Cranberry Shortbread Cookies for the Holidays Recipe will bring a joyful citrus twist to your holiday baking that everyone will love. They’re simple enough to make on a cozy afternoon, yet fancy enough to impress your guests. Give this recipe a try and watch it become a treasured holiday tradition in your kitchen!
Print
Orange Cranberry Shortbread Cookies for the Holidays Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Delicious Orange Cranberry Shortbread Cookies are a perfect festive treat for the holidays. Featuring a crumbly, buttery texture enriched with tart fresh cranberries and bright orange zest, they are finished with a sweet citrus glaze that adds a delightful touch. Ideal for sharing and gifting, these cookies combine classic shortbread richness with seasonal flavors.
Ingredients
Cookie Dough
- 2 cups All-Purpose Flour (Provides structure and the perfect crumbly texture; ensure precise measurements for best results.)
- 3/4 cup Granulated Sugar (Sweetens the dough and enhances that buttery flavor.)
- 1/2 cup Cornstarch (Adds tenderness, creating an extra crumbly cookie; feel free to omit for a firmer texture.)
- 1/4 teaspoon Salt (Balances sweetness and intensifies overall flavors.)
- 1 cup Unsalted Butter, cold and cubed (Essential for a rich, buttery taste.)
- 1 cup Fresh Cranberries (Offers a burst of tartness; can substitute with dried cranberries if desired.)
- 1 tablespoon Orange Zest (Infuses the dough with aromatic citrus flavor.)
Glaze
- 1 cup Powdered Sugar (Sweetens the glaze.)
- 2 tablespoons Orange Juice (Adds sweetness and extra citrus flavor.)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt. These create the base of your shortbread dough.
- Add Butter: Mix in the cold, cubed unsalted butter using your fingers or a pastry cutter until the mixture resembles wet sand. This ensures the dough will be tender and crumbly.
- Incorporate Cranberries and Orange Zest: Gently fold the fresh cranberries and orange zest into the dough. Then knead gently just until a cohesive dough ball forms to avoid overworking.
- Shape and Chill Dough: Roll the dough into a 4 by 12-inch rectangle between two sheets of parchment paper. Transfer to a baking sheet and place in the freezer for about 20 minutes to firm up for easier slicing.
- Preheat Oven and Slice Dough: Preheat your oven to 325°F (160°C). Remove dough from the freezer and slice into 24 equal sticks. Arrange the sticks on a lined baking sheet with some space between each.
- Bake Cookies: Bake in the preheated oven for about 20 minutes, or until the edges are lightly browned. This ensures a perfect shortbread texture—crisp edges and tender centers.
- Cool Cookies: Let the cookies cool on a wire rack for about 5 minutes to set before glazing.
- Prepare Glaze: Mix the powdered sugar with orange juice until smooth. This simple glaze adds a sweet citrus finishing touch.
- Glaze Cookies: Drizzle the glaze generously over the cooled cookies. Allow the glaze to set before serving or storing.
Notes
- If fresh cranberries are too tart or not available, dried cranberries can be used, but omit cornstarch for a firmer texture.
- Chilling the dough before slicing helps maintain the shape of cookies and prevents spreading.
- Store cookies in an airtight container at room temperature for up to one week.
- For an extra festive touch, sprinkle some finely grated orange zest over the glaze before it sets.
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