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Cranberry Orange Shortbread Cookies Recipe

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Buttery shortbread cookies infused with bright orange zest and sweet-tart cranberries, finished with a simple orange glaze.

Ingredients

Scale
  • 60 g caster sugar
  • 1 orange zest
  • 125 g unsalted butter room temperature
  • 1 teaspoon 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 teaspoon unsalted butter melted

Instructions

  1. Rub orange zest into caster sugar using your fingertips until fragrant and stained orange.
  2. Add room temperature unsalted butter and vanilla extract to the orange sugar in a stand mixer bowl.
  3. Cream the butter, orange sugar, and vanilla extract on medium speed until pale and lightened.
  4. Scrape down the sides and bottom of the bowl.
  5. Add plain flour and finely chopped dried cranberries to the creamed butter mixture.
  6. Mix on low speed until just combined and the dough looks raggedy.
  7. Gather the dough with your hands and squeeze it together to form a ball.
  8. Press the dough into a rough disc.
  9. Lightly flour a clean surface.
  10. Roll the dough out to ½ cm thickness.
  11. If the dough is too soft, wrap it in plastic wrap and refrigerate for 10-15 minutes.
  12. Use a cookie cutter to stamp out desired cookie shapes.
  13. Place the cut-out cookies onto a parchment-lined baking tray.
  14. Gather any dough scraps, re-roll, and stamp out more cookies.
  15. Refrigerate the stamped cookies on the baking tray for a minimum of 30 minutes until hardened.
  16. Preheat your oven to 170°C (335°F) while the cookies are chilling.
  17. Remove chilled cookies from the refrigerator.
  18. Bake for 12-15 minutes, or until the edges are golden.
  19. Cool cookies on the baking tray for ten minutes.
  20. Transfer cookies to a wire rack to cool completely.
  21. Combine powdered icing sugar, orange juice, and melted unsalted butter in a medium-sized bowl.
  22. Whisk the glaze ingredients until thoroughly combined and smooth.
  23. Adjust glaze consistency by adding more icing sugar if too thin, or more orange juice if too thick.
  24. Dip the face of each completely cooled cookie into the orange glaze.
  25. Lift the cookie, allowing excess glaze to drip off.
  26. Place glazed cookies back on the wire rack for the glaze to set.
  27. Serve and enjoy your Cranberry Orange Shortbread Cookies.

Notes

Ensure butter is at room temperature for easy creaming and a smooth dough.
Do not overmix the flour; mix only until just combined to keep cookies tender.
Chilling the cut-out cookies is crucial for them to hold their shape during baking.
Finely chop cranberries for even distribution and easier rolling.
Adjust glaze consistency carefully for the best dipping experience.

Find it online: https://homecookstudio.com/cranberry-orange-shortbread-cookies-recipe/