There’s something incredibly heartwarming about baking during the fall, especially when the vibrant colors of oranges and cranberries fill the kitchen with such a delightful aroma. As a home cook based in Morocco, I often find inspiration in the local markets, where fresh fruits burst with flavor, reminding me of family gatherings. These Orange Cranberry Shortbread Cookies are a delicious way to celebrate that seasonal produce simple but indulgent, and a bit of a sweet nod to the joyous chaos of autumn festivities.
What Makes This So Good:
- Buttery shortbread texture that crumbles perfectly.
- A burst of tartness from cranberries balanced with sweet orange zest.
- Easy to make with straightforward ingredients perfect for busy weeknights or festive occasions.
Ingredients:
- 1 ¼ cup (150 g) all-purpose flour
- ⅓ cup + 1 tablespoon (75 g) granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
- ¼ cup (40 g) fresh cranberries, finely chopped
- ½ tablespoon orange zest
- 2/3 cup (80 g) powdered sugar
- 3 teaspoons orange juice
Smart Swaps:
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Use coconut oil instead of butter for a dairy-free option.
- If you can’t find fresh cranberries, dried cranberries or even raisins work well with a slight adjustment in sweetness.
Directions:
To Make the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together 1 ¼ cup flour, ⅓ cup + 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and ¼ teaspoon salt until combined.
- Add 1 stick of cold unsalted butter cubes to the flour mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Gently fold in ¼ cup finely chopped fresh cranberries and ½ tablespoon orange zest until evenly distributed.
- Press the dough into a disc and wrap it in plastic wrap. Refrigerate for about 30 minutes to firm up.
- Roll the chilled dough out on a floured surface to about ½ inch thick. Cut out cookies using a cookie cutter.
- Transfer the cookies to the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
To Make the Orange Glaze:
- In a small bowl, whisk together 2/3 cup powdered sugar and 3 teaspoons orange juice until smooth. Drizzle it over the cooled cookies. Allow the glaze to set before serving.
Pro Tips:
- Make-Ahead: You can prepare the dough in advance, wrapping it tightly in plastic and freezing for up to 2 months. Just thaw it in the fridge before rolling.
- Transport: These cookies travel well in an airtight container—great for potlucks or holiday gifts!
- Re-Crisping: If stored too long, pop them back in a 300°F (150°C) oven for a few minutes to regain their crispy texture.
Variations:
- Nutty Accent: Add chopped walnuts or pecans for an extra crunch.
- Spice It Up: Incorporate a pinch of cinnamon or ginger for warmth during the colder months.
- Citrus Twist: Substitute the orange zest for lemon or lime zest for a different flavor profile.
Serving Ideas:
Enjoy the cookies as a delightful afternoon snack with tea or serve them on a festive platter at holiday gatherings. They pair wonderfully with a scoop of vanilla ice cream or alongside a warm cup of spiced cider.
Storage & Reheating:
Store the cookies in an airtight container at room temperature for up to a week. If you want to enjoy them warm, pop them in the oven at 300°F (150°C) for about 5 minutes.
FAQs:
Can I use frozen cranberries?
Yes, but make sure to chop them finely and don’t thaw them beforehand they can make the dough too moist.
What’s the best way to cut the butter into the flour?
Use a pastry cutter or your fingers to work the butter with the flour until it looks crumbly. Just don’t overwork it keeping it light is key!
How thick should I roll the dough?
Aim for ½ inch thick, as they’ll bake to a lovely crisp without losing that signature shortbread texture.
Orange Cranberry Shortbread Cookies
Delightful shortbread cookies infused with tart cranberries and zesty oranges—perfect for any fall gathering.
- Total Time: 45 minutes
- Yield: 24 cookies
Ingredients
- 1 ¼ cup (150 g) all-purpose flour
- ⅓ cup + 1 tablespoon (75 g) granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
- ¼ cup (40 g) fresh cranberries, finely chopped
- ½ tablespoon orange zest
- 2/3 cup (80 g) powdered sugar
- 3 teaspoons orange juice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together 1 ¼ cup flour, ⅓ cup + 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and ¼ teaspoon salt until combined.
- Add 1 stick of cold unsalted butter cubes to the flour mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Gently fold in ¼ cup finely chopped fresh cranberries and ½ tablespoon orange zest until evenly distributed.
- Press the dough into a disc and wrap it in plastic wrap. Refrigerate for about 30 minutes to firm up.
- Roll the chilled dough out on a floured surface to about ½ inch thick. Cut out cookies using a cookie cutter.
- Transfer the cookies to the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
- In a small bowl, whisk together 2/3 cup powdered sugar and 3 teaspoons orange juice until smooth. Drizzle it over the cooled cookies. Allow the glaze to set before serving.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make-Ahead: You can prepare the dough in advance and freeze it for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian