Cranberry Orange Shortbread Cookies
The softest melt-in-your-mouth buttery shortbread cookies with a hint of citrus. Cranberry pieces folded in and atop the frosting make for a sweet addition to this crumbly goodness.
Servings: 12 cookies
Calories: 358kcal
Cost: $15
Equipment
- 1 baking tray
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups flour
- ¼ cup corn starch
- ½ teaspoon almond extract
- ½ teaspoon orange extract
- 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 15-17 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.
Nutrition
Calories: 358kcal | Carbohydrates: 45g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 30g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg