Ingredients
Scale
- 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