Cranberry Orange Shortbread Cookies (Slice and Bake)

baked cranberry orange cookies on a sheet pan. .

Cranberry Orange Shortbread Cookies (Slice and Bake)

Anytime you're craving a buttery, melt in your mouth cookie, bursting with fresh orange and tart dried cranberries; this is your slice and bake shortbread recipe! Whip this sparkly shortbread up in a stand mixer, roll into logs then rest in the fridge. Slice, chill, then bake in the oven until golden. The shortbread dough can be made ahead and frozen for ultimate easy!

NOTE: Prep time above is an estimate. This time can vary depending on baker experience.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Cranberry Orange Shortbread Cookies

Prep Time 30

Cook Time 20

Rest Time 2 20

Total Time 3 10

Servings , 1/2 inch thick cookies

Calories 102kcal

Author Traci York

Ingredients

1 3/4 cup + 3 tablespoons (265g) Unbleached All Purpose Flour
1 tablespoon Corn Starch
1/4 teaspoon Fine Sea Salt
3/4 cup (170 grams) or 1 1/2 Sticks Unsalted Butter, room temperature
1/4 cup (60 grams) Organic Cane Sugar
1/3 cup (40 grams) Powdered Sugar
1 teaspoon Pure Vanilla Extract
1 tablespoon Orange Zest packed, from about 2 large orange
1 tablespoon + 1 teaspoon Fresh Squeezed Orange Juice from about 1 orange
2/3 cup (115 grams) Dried Cranberries rough chopped
1 Egg White for finishing
Turbinado or Raw Sugar for finishing, about 1/4 cup

Instructions

Mix the Dough:

In a medium mixing bowl, whisk the flour, corn starch and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and powdered sugar.
Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once.
Add the orange zest and juice, and vanilla extract. Mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl.
Add the flour mixture all at once, pulse to start, then mix on medium-low until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl. About 30 seconds. The dough should be tacky and pliable.
Add the cranberries and mix on medium low until they're evenly distributed. About 20 seconds.

To Shape, Divide and Rest:

Lightly dust your work surface with flour. Knead the dough a few times until a mass forms. Divide it in half. Roll each piece into a 1 1/2 inch (3.8 cm) thick log. Wrap snugly in parchment paper or plastic wrap and carefully transfer the dough to a flat surface in your refrigerator. Refrigerate for two hours or up to two days. An overnight rest is best.
To Freeze (optional): At this point, the dough can be frozen for up to two months. Be sure to double wrap the dough to prevent freezer burn.
Thaw overnight in the fridge then proceed.

To Cut and Pan:

Line two large sheet pans with parchment paper. Set aside. Make room in the refrigerator for your pans. Alternatively, you can rest one pan in the refrigerator while preparing or baking the other.
Remove the log(s) from the refrigerator, unwrap, and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface area of the log.
Using a serrated knife, and in one swift move, firmly slice downward (no sawing) cutting the cookies in 1/2 inch (1 1/4cm) thick pieces. Place on sheet pan with at least 1 inch (2 1/2 cm) between cookies.
Transfer the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will lose their shape).

To Bake:

Arrange a baking rack in the center of the oven and one directly underneath. Preheat the oven to 325 Fahrenheit (160 Celsius) while the cookies rest in the refrigerator.
Bake at 325 Fahrenheit 20-23 minutes, or until the cookies turn lightly golden brown around the edges and on the bottom. If baking two pans at once, rotate pans front to back and top to bottom halfway through baking. (I bake one sheet pan at a time for even baking).
Allow the cookies to cool on the sheet pan for five minutes, then transfer cookies to a cooling rack to cool completely.
Store in a covered container at room temperature for up one week.

Notes

Kitchen Tools: For accurate oven temperature monitoring, I recommend a digital oven thermometer. Weigh your ingredients using a digital kitchen scale for the best outcome (affiliate link).

Recipe adapted from my Crisp Lemon Shortbread Cookies

Nutrition