Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (90g) confectioners' sugar
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon orange extract
  • 1/2 teaspoon fine sea salt
  • 1 cup cranberries, fresh (chopped) or dried
  • 2 tablespoons orange zest
  • 1/4 cup confectioners' sugar (optional for glaze)
  • 1 tablespoon fresh orange juice (optional for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine the confectioners' sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and pale orange.
  3. Add softened butter to the citrus sugar. Using an electric hand mixer, cream on medium speed for approximately 3 minutes until pale and aerated. Beat in the orange extract.
  4. Sift the all-purpose flour, cornstarch, and salt into the bowl. Mix on low speed until just a few streaks of flour remain.
  5. Fold in the chopped fresh cranberries or plumped dried cranberries until evenly distributed.
  6. Using a 1-tablespoon cookie scoop, drop rounded dough balls onto the prepared baking sheets.
  7. Bake for 10 minutes or until the edges are just set and the bottoms are lightly golden. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
  8. If desired, whisk together the additional 1/4 cup sugar and 1 tablespoon orange juice to drizzle over cooled cookies.