Cookies - Cranberry orange shortbread cookie recipes

Author: Margaret Leos  

Buttery, soft shortbread cookies filled with citrus orange and festive dried cranberries and covered in orange glaze. Bake a batch of these easy, buttery, melt in your mouth cranberry orange shortbread cookies with a tart orange glaze.

Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies Recipe
Buttery, soft shortbread cookies filled with citrus orange and festive dried cranberries and covered in orange glaze. These are the perfect addition to your festive baking this year.
Provided by: Emma Duckworth
Total time: 28 minutes
Cook time: 8 minutes
Prep time: 20 minutes
Yields: 20 servings
Cuisine: British
Number of ingredients: 9
Ingredients:
  • 60 g caster sugar
  • 1 orange (zest)
  • 125 g unsalted butter (room temperature)
  • 1 tsp 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 tsp unsalted butter (melted)
Nutrition:
  • Calories: 127 kcal
  • Sugar: 12 g
  • Sodium: 1 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Trans Fat: 1 g
  • Carbohydrate: 20 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 13 mg
  • Serving Size: 1 serving
How to cook:
  1. Rub sugar and orange zest together. Add the orange zest into the bowl with the sugar and using your fingertips, massage/rub the zest into the sugar granules. This releases the natural oils and will intensify the orange flavour in the cookie. The sugar will become orange stained and will feel wet. This is perfect.
  2. Cream together the butter, orange sugar and vanilla extract. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and orange sugar and cream on medium speed until pale and lightened. Scrape down the sides and bottom of the bowl. Add in the vanilla extract and mix again.
  3. Add in flour and cranberries and beat them together. Add the flour and cranberries into the creamed butter, and, at low speed, mix them all on low speed until they are combined. The dough will look quite raggedy.
  4. Form a dough and roll out. With your hands, squeeze the cookie dough together making a ball. Press it into a rough disc. Then on a lightly floured surface roll it out to a ½ cm thick. Note: if the dough is too soft at this point then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.
  5. Cut out cookie shapes and chill. Once the dough is rolled out, use a cookie cutter (I used a leaf shape) to stamp out the cookies. Lay them onto the prepared baking tray. Bring together any scraps, re-roll and stamp out more cookies. And then, do it again if needs be. Just be aware that every time you re-form the dough, it will pull in the flour from the benchtop and hence may dry out the dough. Add a couple of drops of water to the dough if this happens.Now refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This means the butter has resolidified and will give you the best possible chance of the cookies retaining their shape in the oven.
  6. Bake. Preheat the oven to 170°C (335°F). Remove the cookies from the fridge, then bake for 12-15 mins or until golden around the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
  7. Mix ingredients together. Add the icing sugar, orange juice, and butter to a medium-sized bowl and whisk until thoroughly combined and smooth. If the glaze is too thin, then add a tablespoon at a time of icing sugar until it reaches the right consistency. If it’s too thick, add a teaspoon of orange juice until the correct consistency is reached.Dip cookies into glaze. Dip the face of the cookies into the glaze and gently lift, letting the excess glaze drip off and place on a wire rack and wait for them to set. Serve and enjoy!
Notes: Cranberry Orange Shortbread Cookies [Video], Cranberry Orange Shortbread Cookies. Want more easy desserts? This shortbread cookie recipe must be on your holiday baking list! Flavored with

How to Make my Easy Cranberry & Orange Shortbread Recipe

My cranberry and orange shortbread cookies recipe is easy and divine! Today I'm sharing Duration: 5:50

Cranberry Orange Shortbread Cookies Recipe

A tender, buttery shortbread cookie studded with citrusy orange zest & tangy dried cranberry Duration: 2:39

Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies, the perfect Christmas baking treats to make with your kids. These flavourful shortbread cookies are buttery and soft, nearly melting in your mouth, and the addition of dried cranberries and orange gives them a lovely festive touch. So easy to make, with a few simple ingredients, these shortbread cookies are the best you can find. Great as edible gifts for Christmas too.
Provided by: Daniela Apostol
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: English
Number of ingredients: 5
Ingredients:
  • 225 g plain flour
  • 75 g caster sugar
  • 150 g butter
  • 2 oranges - zest and juice
  • 50 g dried cranberries
Nutrition:
  • Calories: 205 kcal
  • Carbohydrate: 27 g
  • Protein: 2 g
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 27 mg
  • Sodium: 90 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Trans Fat: 1 g
  • Unsaturated Fat: 4 g
  • Serving Size: 1 serving
How to cook:
  1. In a large bowl, sift the flour and add the butter, and rub it in until the flour resembles breadcrumbs.
  2. Add the sugar, cranberries, orange zest and juice and knead gently until the mixture forms a dough.
  3. Work the dough into a large sausage shape.
  4. Transfer to the fridge for at least one hour.
  5. Use a sharp knife to cut the roll into 1/2 cm thick slices and spread them on a baking tray.
  6. Bake for 20 minutes at 180 degrees Celsius (350 Fahrenheit) or until the cookies are firm to touch, but careful not to bake them for too long, otherwise the colour will turn into golden brown, and we want a light golden colour.
  7. The cookies will still be soft when out of the oven, but will harden once cooled.
Notes: Cranberry Orange Shortbread Cookies, Ingredients ; 1 cup unsalted butter, softened to room temperature ; ½ cup confectioners' sugar ; 1 teaspoon vanilla extract ; 1 tablespoon orange zest (zest from 2

Festive Cranberry Orange Shortbread Cookies

Festive Cranberry Orange Shortbread Cookies
These cranberry shortbread cookies use dried cranberries and orange zest for a melt in your mouth shortbread cookies that are bursting with flavor. The outside of the cookie is rolled in raw sugar for an extra sweet crunch. You will absolutely love these holiday cookies!
Provided by: Sam Adler
Total time: 82 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 24 servings
Cuisine: Scottish
Number of ingredients: 8
Ingredients:
  • 1 cup unsalted butter (softened)
  • 1/2 cup confectioners sugar
  • 2 tsp orange zest (1 large orange)
  • 1/3 cup dried cranberries (chopped)
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/4 tsp kosher salt
  • 2 cups turbinado sugar
Nutrition:
  • Serving Size: 1 cookie
  • Calories: 188 kcal
  • Carbohydrate: 29 g
  • Protein: 1 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 20 mg
  • Sodium: 26 mg
  • Fiber: 1 g
  • Sugar: 20 g
How to cook:
  1. Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
  2. In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low until light and airy, about 30 seconds to 1 minute.
  3. Add the 2 tsp orange zest and 1 tsp vanilla extract and mix lightly to combine.
  4. Add in 1/3rd cup dried cranberries, the 2 cups of flour, and 1/4 tsp kosher salt. Mix until a unified dough forms.
  5. Shape and roll the dough into an even log. It's helpful to wrap it lightly in plastic wrap and roll. Chill the dough for 1 hour.
  6. Pour the turbinado sugar out onto a rimmed baking sheet lined with parchment paper. Roll the chilled log all over the sugar until it is completely covered.
  7. Using a long sharp knife in a sawing back and forth motion, cut 1/2" slices of dough. Try to keep them as even as possible.
  8. Line the cookies 1 1/2" apart on a cookie sheet and bake for 10-12 minutes until firm.
Notes: Cranberry Orange Shortbread Cookies, Cranberry Orange Shortbread Cookies combine a melt in your mouth buttery shortbread cookie base with the sweet and tangy flavors of cranberry
Festive Cranberry Orange Shortbread Cookie Recipe
Bake a batch of these easy, buttery, melt in your mouth cranberry orange shortbread cookies with a tart orange glaze.
Provided by: Jen
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 32 servings
Cuisine: American,British,canadian,irish
Number of ingredients: 11
Ingredients:
  • 1 cup unsalted butter (at room temperature)
  • 1 cup sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 3 cups flour
  • 1/3 cup corn starch
  • 1/2 tsp salt
  • 2/3 cup dried cranberries (chopped finely)
  • 2 tbsp orange zest
  • 1 cup icing sugar
  • 2 tbsp fresh squeezed orange juice (or clementines)
Nutrition:
  • Calories: 142 kcal
  • Carbohydrate: 20.9 g
  • Protein: 1.5 g
  • Fat: 6 g
  • Saturated Fat: 3.7 g
  • Cholesterol: 21 mg
  • Sodium: 78 mg
  • Fiber: 0.4 g
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Begin by creaming together the butter and sugar, until fluffy with an electric mixer. Then stir in the egg and vanilla.
  2. In a medium bowl, whisk together flour, corn starch and salt. Add dry ingredients to the wet ingredients in 1 cup batches. Mix until dough pulls away from the sides of the bowl.
  3. Once the dough comes together, stir in the cranberries and orange zest.
  4. Roll out dough between two sheets of parchment paper or waxed paper. You want 1/4 inch thickness.
  5. Use a cookie cutter to cut out the cookies. Place on parchment paper lined baking sheet. We used a 2 1/2 inch heart.
  6. Bake in 375°F oven for 10-13 minutes - until the edges are golden brown. Set aside to cool on a rack.
  7. Mix together the glaze. Stir together the icing sugar and orange juice. You want the glaze to be thick enough to not simply run right off the cookie.
  8. When the cookies have cooled, use a fork or piping bag to drizzle glaze over the cookies. Sprinkle wet glaze with a decorative sugar.
Notes: Cranberry Orange Shortbread Cookies Recipe, A tender, buttery shortbread cookie studded with citrusy orange zest & tangy dried cranberry Duration: 2:39
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