These big cakey cookies with a delicious creamy frosting are exactly what you need on Christmas. Cranberry Orange Shortbread Cookies are big enough that they feel like they are individual little desserts.
Looking for more desserts for Christmas? Try these: Pistachio Cream Tiramisu or Dark Chocolate Peppermint Sugar Cookies.
Shortbread cookies were one of my favorite desserts when I was kid, specifically the Pepperidge Farm Chessman. Marisa saw The Silos Holiday Baking Competition and wanted to try to recreate the Holiday Sandies.
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Ingredient Notes and Substitutions
Cranberry and Orange. You can top these cookies and replace the dried fruit with any dried fruit that you like. Dried cherries are a great option.
Arrowroot Starch. Corn starch is a great replacement for this. It is basically the same thing. Arrowroot is a little finer.
Step-by-Step Directions for the Dough
Step 1: In a standing mixer, combine the flour, powdered sugar, butter, arrowroot starch, almond extract, orange zest, and salt. Mix the ingredients on medium for 3-5 minutes with the whisk attachment. Then mix on high for 3 minutes until it resembles a thick frosting. Keep mixing if it hasn't developed a whipped texture.
Step 2: Preheat the oven to 350°. Line a cookie sheet with parchment paper. Scoop 2 tablespoon balls of dough onto the parchment paper 2 inches apart. Bake the cookies for 15 minutes or until the edges are lightly golden.
Allow the shortbread cookies to cool on a wire rack completely before frosting them. The frosting will melt if you put it on too soon.
The Frosting
The frosting can be made ahead of time and stored in the fridge until you're ready to frost the shortbread. Take the frosting out about 30 minutes before you're ready to frost.
Combine the cream cheese, butter, powdered sugar, and orange extract in your standing mixer with the paddle attachment. Mix on medium until combined and whipped. Pipe on the frosting or spread using a spatula.
The frosting gives the cookie some sweetness and extra zestiness. The perfect combination of crumbly and creamy. Top the frosting with more chopped cranberries and candied orange peel.
FAQs
Cranberry orange shortbread cookies should be stored in the fridge because of the cream cheese frosting. They will last in the fridge for up to 3 days.
Yes, the dough can be made ahead of time and stored in the refrigerator or the freezer. It must be rolled into balls before storing. Remove the dough from the freezer for 30 minutes before baking.
Of course, but I always like to tell people that these cookies are big and filling.
More Dessert Ideas
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📖 Recipe
Cranberry Orange Shortbread Cookies
Equipment
- 1 baking tray
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups flour
- ¼ cup arrowroot starch corn starch can be substituted
- 1 teaspoon almond extract
- ½ tablespoon orange zest
- ¼ teaspoon salt
- ¼ cup chopped cranberries, plus more for topping
- ¼ cup candied orange peel for topping
Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon orange extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°. Combine flour, arrowroot starch, powdered sugar, almond extract, and salt in your standing mixer. Mix for 3-5 minutes or until it creams together and resembles a thick frosting.
- Fold in the chopped cranberries and orange zest and mix with a spatula.
- Place cookies on a cookie sheet lined with parchment paper, 2 inches apart. Bake for 15 minutes or until lightly golden around the edges.
- After the cookies have cooled, you can start the frosting. Combine the frosting ingredients in the standing mixer with the paddle attachment. Mix for 3 minutes. Pipe the frosting onto the shortbread cookies and top with cranberries and candied orange peel.
Notes
- The frosting is very delicate and will melt. Cookies should be completely cooled before adding.
- Cookies need to be stored in the refrigerator because of the cream cheese frosting.
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