It’s never too early to start planning your holiday cookie platter, and these orange cranberry shortbread bars should be at the top of your list! Thick shortbread cookie bars filled with fresh orange flavors with a hint of tart cranberries, all topped with a fresh orange glaze.
I’m all about simple and easy when it comes to holiday cookies, and these orange cranberry shortbread bars 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!
Ingredients needed
To make these orange cranberry shortbread cookie bars, you’ll need the following ingredients:
Orange Cranberry Shortbread Cookie
- 1/2 cup dried cranberries – chopped
- 3/4 cup sugar
- 2 1/2 cup all-purpose flour
- 18 1/2 Tbsp. unsalted butter – divided
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp orange zest – divided
- 4-6 Tbsp orange juice – divided
- 1 1/2 cup powdered sugar
- 1-2 Tbsp decorating sugar or holiday sprinkles (optional)
How to make orange cranberry shortbread bar cookies
- 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 1 cup softened butter and sugar at medium speed until creamy. Stop, scrape sides, then turn speed to medium-low and add the vanilla extract, almond extract, 1 Tbsp. orange zest, and 2 Tbsp. 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 the 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 the 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 the tart pan onto a baking sheet and bake for 30-32 minutes.
- When finished baking, remove from the 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 2 1/2 Tbsp. softened butter, powdered sugar, and 1 Tbsp. orange zest 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 the 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 or ice 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.
Recipe FAQs and Variations
What is the difference between sugar cookies and shortbread cookies?
Shortbread cookies have a higher ratio of butter and can be a bit more fragile than sugar cookies. Sugar cookies have a higher ratio of flour which helps them hold their shape better than shortbread cookies.
Can I make orange cranberry shortbread bars ahead of time?
Yes! I would save the glaze for just before you want to serve the shortbread bars, but you can bake them ahead of time and store them in an air-tight container at room temperature for up to four weeks.
Can the glaze be made into icing for the shortbread bars?
Yes! If you want a thicker icing you can cut back on the amount of orange juice, 1-2 Tbsp. If you prefer more of a glaze, go up to 3-4 Tbsp. of orange juice.
Recommended kitchen resources for this recipe
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Enjoy these other holiday treats!
- Salted Caramel Thumbprint Cookies – soft shortbread cookies with a salted caramel center
- Hot Cocoa Sandwich Cookies – soft chocolate crinkle cookies with a marshmallow frosting center
- Red Velvet Cake with Butter Roux Frosting – also known as Waldorf Astoria cake, this isn’t your basic red velvet cake, it’s an elegant upgrade!
- Sunbutter Buckeyes Recipe – a nut-free variation to this traditional holiday treat
- Peppermint Sweet Potato Brownies – a delicious chocolate gluten-free brownie filled with peppermint flavor and topped with a dark chocolate ganache
Orange Cranberry Shortbread Cookie Recipe
Orange Cranberry Shortbread Bars
It's never too early to start planning your holiday cookie platter, and these orange cranberry shortbread bars should be at the top of your list! Thick shortbread cookie bars filled with fresh orange flavors with a hint of tart cranberries, all topped with a fresh orange glaze.
Ingredients
- 1/2 cup dried cranberries - chopped
- 3/4 cup sugar
- 2 1/2 cup all-purpose flour
- 18 1/2 Tbsp. unsalted butter - divided
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp orange zest - divided
- 4-6 Tbsp orange juice - divided
- 1 1/2 cup powdered sugar
- 1-2 Tbsp decorating sugar or holiday sprinkles (optional)
Instructions
- 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 1 cup softened butter and sugar at medium speed until creamy. Stop, scrape sides, then turn speed to medium-low and add the vanilla extract, almond extract, 1 Tbsp. orange zest, and 2 Tbsp. 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 the 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 the 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 the tart pan onto a baking sheet and bake for 30-32 minutes.
- When finished baking, remove from the 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 2 1/2 Tbsp. softened butter, powdered sugar, and 1 Tbsp. orange zest 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 the 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 or ice with the orange glaze, or if you chose to use a thicker icing you can ice or pipe the icing across the cookies. Top with decorating sugar or holiday sprinkles if preferred, then serve.
Notes
- Time-saving tip - bake the bars ahead of time and store them in an air-tight container at room temperature for up to four weeks. Add the glaze/icing just before serving.
- Nutritional Disclaimer
Nutrition Information:
Amount Per Serving: Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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