Cranberry Orange Shortbread Star Cookies are a festive and flavorful treat that combines buttery, tender shortbread with bursts of tart cranberries and vibrant orange zest. Finished with a sweet orange glaze, these cookies offer a delightful balance of sweet and citrusy flavors, perfect for holiday baking and celebrations.
You’ll love these cookies because the orange zest is rubbed into the sugar, releasing fragrant oils that infuse the dough with bright citrus aroma. The dough is soft and easy to roll, with partially chilled dough yielding the best texture and shape retention. The optional glaze adds a glossy, sweet finish enhanced by the fresh orange juice and butter.
Ingredients
For the Shortbread:
- ⅓ cup caster sugar
- Zest of 1 orange
- ½ cup + 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¾ cup dried cranberries, finely chopped
- Granulated sugar, for rolling
For the Orange Glaze:
- 1 cup powdered icing sugar
- 2 tablespoons orange juice
- 1 teaspoon unsalted butter, melted
- Pinch of salt (to taste)
Instructions
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Rub orange zest into the caster sugar with your fingertips until the sugar turns a bit moist and orange-stained. This intensifies the flavor.
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In a stand mixer, cream together the butter and orange sugar until pale and fluffy. Add vanilla extract and mix well.
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Add flour and chopped cranberries, mixing on low until just combined. The dough will look rustic and a bit crumbly.
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Form the dough into a ball, then roll out on a floured surface to ½ cm thickness. If dough is too soft, chill wrapped in plastic in the fridge for 10-15 minutes until firm but pliable.
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Use a cookie cutter (such as a leaf or star shape) to cut out cookies. Place them on a parchment-lined baking sheet. Re-roll scraps and continue cutting as needed, adding a little water if dough becomes dry.
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Chill cut cookies in the fridge for at least 30 minutes to firm up and prevent spreading during baking.
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Preheat oven to 170°C (335°F). Bake cookies for 12-15 minutes until edges are golden.
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Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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To make glaze, whisk powdered sugar, orange juice, melted butter, and salt until smooth and thick. Add more sugar or juice to adjust thickness if needed.
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Dip the tops of the cooled cookies into the glaze, tap off excess, and place on wax paper to set. Add festive sprinkles before glaze sets if desired.
My Best Tips for Success
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Rub orange zest into sugar thoroughly for maximum flavor.
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Chill dough and cut cookies well to maintain shape.
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Use fine powdered sugar for smooth glaze.
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Dip cookies when completely cool to prevent melting glaze.
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Adjust glaze consistency carefully with small increments of liquid or sugar.
Delicious Variations to Try
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Substitute cranberries with chopped dried apricots or cherries.
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Add a sprinkle of finely chopped pistachios on glazed cookies.
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Use lemon zest instead of orange for a different citrus note.
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Drizzle with white chocolate after glaze has set for extra indulgence.
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Bake shaped cookies with embossed patterns for elegance.
Frequently Asked Questions
How to store these cookies?
Store in an airtight container for up to 5 days.
Can dough be frozen?
Yes, wrap dough tightly and freeze for up to 2 months; thaw before rolling.
What if dough cracks while rolling?
Chill dough longer or add a teaspoon of cold water to soften.
Can I make glaze without butter?
Yes, omit butter but glaze will be less rich and shiny.
Are these cookies suitable for kids?
Yes, they are mild and festive, perfect for all ages.
Cranberry Orange Shortbread Star Cookies
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, citrusy holiday treats with tangy cranberries and bright orange zest. Tender shortbread texture paired with sweet orange glaze for a balance of buttery richness and fruity freshness.
Ingredients
Shortbread
⅓ cup caster sugar
Zest of 1 orange
½ cup + 1 tbsp unsalted butter, room temperature
1 tsp vanilla extract
1½ cups all-purpose flour
¾ cup finely chopped dried cranberries
Granulated sugar, for rolling
Orange Glaze
1 cup powdered sugar
2 tbsp orange juice
1 tsp melted unsalted butter
Pinch of salt, to taste
Instructions
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Flavor the sugar: Rub orange zest into caster sugar with fingertips until fragrant and moist.
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Cream butter and sugar: In a mixer, beat butter with orange sugar until light and fluffy. Add vanilla and mix well.
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Form dough: Mix in flour and chopped cranberries on low speed until just combined. Form dough into a ball.
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Chill briefly: If dough is soft, wrap and chill 10–15 minutes until firm but pliable.
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Roll and cut: On a floured surface, roll to ½ cm thickness. Use star‑shaped or festive cutters to cut cookies. Re‑roll scraps as needed.
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Chill again: Transfer cookies to a lined baking sheet and refrigerate 30 minutes to hold shape.
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Bake: Preheat oven to 335°F (170°C). Bake 12–15 minutes or until edges are golden. Cool on the sheet for 10 minutes, then transfer to a rack.
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Prepare glaze: Whisk powdered sugar, orange juice, melted butter, and salt until smooth. Adjust thickness with more sugar or juice as needed.
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Glaze and decorate: Dip cooled cookies in glaze or drizzle over tops. Set on wax paper and add sprinkles before glaze dries.
Notes
Rubbing zest into sugar enhances aroma.
Chill dough and cookies to maintain shape.
Dip only cooled cookies; warm ones melt glaze.
Use quality powdered sugar for smooth glaze.
Store airtight up to 5 days; freeze dough for later.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 160
- Sugar: 13 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: cranberry orange shortbread cookies, glazed holiday cookies, citrus shortbread stars, orange butter cookies, christmas baking
