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Quick Cranberry Orange Shortbread Cookies with Easy Glaze

Cranberry orange shortbread cookies - featured image
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These quick cranberry orange shortbread cookies come together in about 30 minutes with no chilling required. Buttery, tender, and topped with a citrusy glaze, they’re the perfect weeknight treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¾ cup (90g) dried cranberries
  • 1 tablespoon fresh orange zest (from 1 large orange)
  • 2 tablespoons fresh orange juice (for glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Zest and juice your orange. Wash the orange well, then use your microplane to zest it into a small bowl. You’ll need about 1 tablespoon of zest. Then cut the orange in half and squeeze out 2 tablespoons of juice for the glaze. Set both aside.
  3. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy — about 2 to 3 minutes. Scrape down the sides of the bowl once or twice.
  4. Add the orange zest and vanilla. Beat in the orange zest and vanilla extract until combined, about 30 seconds.
  5. Mix in the dry ingredients. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix.
  6. Fold in the dried cranberries. Use a spatula to gently fold the cranberries into the dough. Make sure they’re evenly distributed.
  7. Shape the dough into logs. Divide the dough in half. On a lightly floured surface, roll each half into a log about 2 inches (5 cm) in diameter. Wrap each log in plastic wrap and refrigerate for 15 minutes.
  8. Slice and bake. Unwrap the logs and place them on your prepared baking sheet. Using a sharp knife, slice each log into rounds about ¼-inch (6 mm) thick. Space them about 1 inch apart on the sheet. Bake for 12 to 15 minutes, or until the edges are just barely golden.
  9. Cool completely. Transfer the cookies to a wire cooling rack and let them cool completely before glazing.
  10. Make the glaze. While the cookies cool, whisk together the powdered sugar and fresh orange juice in a small bowl. Start with 1½ tablespoons of juice and add more if needed. You want a thick but drizzle-able consistency.
  11. Glaze the cookies. Once the cookies are completely cool, drizzle the glaze over the tops using a spoon or a small whisk. Let the glaze set for about 10 to 15 minutes before serving.

Notes

If your dough feels too soft to slice cleanly after 15 minutes, give it another 5 to 10 minutes in the fridge. The flavors actually get better after a day or two. For best results, use a sharp knife for slicing and watch the oven closely to avoid overbaking.

Nutrition

Keywords: cranberry orange shortbread, quick shortbread cookies, easy holiday cookies, no-chill shortbread, butter cookies

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