Description
These buttery shortbread cookies are studded with tart dried cranberries and bright orange zest, then drizzled with a simple orange glaze. They’re the perfect holiday treat—easy to make, beautiful to gift, and absolutely delicious.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 tablespoons fresh orange zest (from about 2 medium oranges)
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (90g) dried cranberries, roughly chopped
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
- Add the wet ingredients: Beat in the egg yolk, vanilla extract, orange extract, and fresh orange zest until just combined. The mixture might look a little curdled—that’s normal.
- Mix the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop when a few streaks of flour remain.
- Fold in the cranberries: Add the chopped dried cranberries and fold them in gently with a spatula until evenly distributed.
- Shape and chill the dough: Turn the dough out onto a piece of plastic wrap. Shape it into a log about 2 inches in diameter. Roll the plastic wrap tightly around the log, twisting the ends to seal. Refrigerate for at least 2 hours, or up to 3 days. For a quicker option, freeze for 45 minutes.
- Preheat and prep: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Slice and bake: Remove the dough log from the refrigerator. Using a sharp serrated knife, slice the log into rounds about 1/4-inch thick. If the dough cracks, press it back together with your fingers. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake until golden: Bake for 12-15 minutes, or until the edges are just beginning to turn golden brown. The centers will still look slightly pale.
- Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
- Make the glaze (optional): While the cookies cool, whisk together the powdered sugar, orange juice, vanilla extract, and salt in a small bowl until smooth. The glaze should be thick but drizzle-able. Drizzle over cooled cookies.
- Let the glaze set: Allow the glazed cookies to sit at room temperature for about 30 minutes until the glaze is firm to the touch.
Notes
Butter must be properly softened—not melted, not rock hard. Chill the dough for at least 2 hours to prevent spreading. Use a sharp serrated knife for clean slices. For best results, bake one sheet at a time in the center of the oven. Cookies can be stored in an airtight container at room temperature for up to 1 week. Unbaked dough log can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: cranberry orange shortbread cookies, holiday cookies, shortbread recipe, easy shortbread, Christmas cookies, cranberry cookies, orange cookies