Description
Buttery, crumbly shortbread cookies filled with fresh cranberries and bright orange zest, finished with a simple citrus glaze. A festive and elegant treat perfect for winter baking and holiday gifting.
Ingredients
Shortbread Dough
- 1 ¼ cup (155 g) all-purpose flour
- ⅓ cup + 1 tablespoon (75 g) granulated sugar
- 1 tablespoon (8 g) 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
Glaze
- ⅔ cup (80 g) powdered sugar
- 3 teaspoons (15 g) orange juice
Instructions
- In a bowl, whisk together flour, granulated sugar, cornstarch, and salt.
- Add cold butter and cut it into the dry ingredients until the mixture forms coarse crumbs.
- Stir in chopped cranberries and orange zest. Press mixture together until it forms a dough.
- Shape into a log, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F (177°C). Slice chilled dough into ¼-inch rounds.
- Arrange on a parchment-lined baking sheet and bake for 12–15 minutes.
- Whisk powdered sugar and orange juice until smooth.
- Allow cookies to cool completely, then drizzle with glaze.
Notes
- Cold butter is essential for proper shortbread texture.
- If the dough is crumbly, press firmly—shortbread naturally binds with warmth and pressure.
- For stronger citrus flavor, add extra zest.
- Use dried cranberries if fresh aren’t available (reduce to 3 tablespoons).
- Don’t overbake—shortbread should remain pale with set edges.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes