It’s never too early to start planning your holiday cookie platter! Try these simple yet elegant orange cranberry shortbread cookies, topped with a delicious orange glaze and classic holiday sprinkles.
I’m all about simple and easy when it comes to holiday cookies, and these orange cranberry shortbread cookies definitely fit the bill. As much as I love gorgeously decorated sugar cookies, sometimes I need a simple yet elegant looking cookie, just like these!
Shortbread cookies can sometimes be time-consuming if you’re planning on rolling them into a log, chilling, then slicing to bake. To cut down on time, these orange cranberry shortbread cookies are baked in a 9-inch round tart pan with a removable bottom. This makes preparing them fast and easy, plus you get to serve up a gorgeous non-traditional looking cookie. These would be great to bring to the office holiday cookie contest or at your family holiday dinner.
Let’s talk about this orange glaze. This glaze is probably my most favorite orange icing ever! I’ve thinned it down for this recipe to make it more of a glaze consistency. With the fresh orange juice and orange zest, it tastes just like a tall glass of sweet orange juice! Of course, if you want a thicker icing you can cut back on the amount of orange juice. Either way, this glaze knocks it out of the park.
Just like holding a piece of pizza…except it’s a chewy slice of orange cranberry shortbread cookie!
Orange Cranberry Shortbread Cookie RecipePrint
These orange cranberry shortbread cookies are the perfect addition to your holiday cookie platter.
Orange Cranberry Shortbread Cookie
- 1/2 cup dried cranberries – chopped
- 3/4 cup sugar
- 2 1/2 cup all-purpose flour
- 1 cup butter – softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1 tbsp decorating sugar
- 2 1/2 tbsp butter – softened
- 1 1/2 cup powdered sugar
- 2-4 tbsp orange juice (Use less for icing, more for glaze)
- 1 tbsp orange zest
- 1-2 tbsp holiday sprinkles (optional)
- Preheat oven to 325 degrees F.
- Grease a 9-inch round tart pan with removable bottom.
- Using either a hand mixer or stand mixer, beat the butter and sugar at medium speed until creamy. Stop, scrape sides, then turn speed to medium-low and add the vanilla extract, almond extract, orange zest, and orange juice. Stop, scrape sides again.
- Turn mixer speed to low and add the flour and dried cranberries. Mix until dough is well-combined. Stop mixer, scrape dough from the paddle, and transfer to the greased tart pan.
- Using your hands, press dough into pan until it’s evenly distributed. Cover and refrigerate for about 30-45 minutes.
- Remove dough from refrigerator. Using a knife, cut the dough into twelve wedges. Then, using a toothpick, poke holes all over the dough. This will prevent it from rising too much while baking. Sprinkle with decorating sugar, then place tart pan onto a baking sheet and bake for 30-32 minutes.
- When finished baking, remove from oven and transfer to a cooling rack. Using a knife, recut the wedge lines of the cookie and then let completely cool.
- While the cookies are cooling, add all of the glaze ingredients to a mixing bowl and mix on medium with either a hand or stand mixer until well-combined. Start by adding 2 tbsp. of orange juice, then add more until you get the consistency you want with the glaze/icing. Stop mixer, scrape the bowl sides and set aside until ready to use.
- Once the cookies are cooled, remove from pan and transfer to a baking sheet. Drizzle with the orange glaze, or if you chose to use a thicker icing you can ice or pipe the icing across the cookies. Add holiday sprinkles if preferred, then serve.
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: orange cranberry shortbread cookie