Description
Buttery, tender shortbread cookies filled with finely chopped dried cranberries and fresh orange zest, finished with a simple orange glaze. Perfect for holiday dessert tables, afternoon tea, cookie boxes, or homemade gifts.
Ingredients
For the Shortbread Cookies:
½ cup dried cranberries, finely chopped (60 g)
¾ cup granulated sugar, divided (150 g)
2½ cups all-purpose flour, spooned and levelled (315 g)
1 cup unsalted butter, cold and cubed (225 g)
1 tbsp fresh orange zest (6 g)
1 tsp vanilla extract (5 ml)
¼ tsp salt (1 g)
For the Orange Glaze:
1 cup powdered sugar (120 g)
1½ tbsp fresh orange juice (22 ml)
1 tsp orange zest (2 g)
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Add the dried cranberries and ¼ cup of the granulated sugar to a food processor. Pulse several times until the cranberries are finely chopped and evenly coated with sugar. Set aside.
3. In a large bowl, combine the flour, remaining ½ cup granulated sugar, orange zest, and salt. Add the cold cubed butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Add the cranberry-sugar mixture and vanilla extract. Mix gently until the dough just begins to come together. Avoid overmixing to keep the cookies tender.
5. Turn the dough onto a lightly floured surface and gently knead just until smooth. Shape it into a log about 2 inches (5 cm) in diameter. Wrap the log tightly and refrigerate for 30–45 minutes, or until firm enough to slice.
6. Unwrap the chilled dough and slice it into rounds about ¼ inch (6 mm) thick. Arrange the rounds on the prepared baking sheets, leaving a little space between each cookie.
7. Bake for 12–15 minutes, or until the edges are lightly golden while the centres remain pale. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
8. While the cookies cool, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Adjust the consistency with a very small amount of orange juice or powdered sugar if needed.
9. Drizzle or lightly spread the orange glaze over the completely cooled cookies. Allow the glaze to set before serving or storing.
Notes
Keep the butter cold to help create the tender, crumbly texture associated with shortbread.
Do not overmix the dough. Mix only until it comes together to keep the cookies delicate.
Chill the shaped dough before slicing to make it easier to cut and help the cookies maintain their shape during baking.
Watch the edges carefully. The cookies should have lightly golden edges while the centres remain pale.
Allow the cookies to cool completely before glazing so the orange glaze stays neatly on the surface.
Use fresh orange zest and juice for the brightest citrus flavour.
Serve with tea, coffee, or hot chocolate, or add the cookies to a festive dessert platter.
For gifting, place completely cooled and glazed cookies in a lined cookie tin or airtight container.
Dried cranberries are recommended instead of fresh cranberries because they provide concentrated sweetness without adding excess moisture to the dough.
The shaped dough can be wrapped tightly and refrigerated until ready to slice and bake.
Once the glaze has fully set, store the cookies in an airtight container at room temperature. Place parchment paper between layers if stacking them.
For a thicker glaze, add more powdered sugar. For a thinner glaze, add a small amount of fresh orange juice.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American