These Sourdough Cranberry Orange Pecan Shortbread Cookies are buttery, tender, and delicately crumbly, with the perfect combination of tangy cranberries, fresh orange zest, and crunchy pecans. Sourdough discard adds a subtle tang and is a wonderful way to use up leftover starter. These cookies are perfect for holiday baking, cookie exchanges, afternoon tea, or homemade gifts.
Recipe Details
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 12–15 minutes
- Total Time: Approximately 1 hour 35 minutes
- Servings: 24 cookies
- Course: Dessert
- Cuisine: American-Inspired
- Difficulty: Easy
Ingredients
- 1 cup (227 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) sourdough discard, unfed and at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated orange zest
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (60 g) dried cranberries, finely chopped
- ½ cup (55 g) pecans, finely chopped
Optional orange glaze
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons fresh orange juice
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Measure all the ingredients before starting. Allow the butter and sourdough discard to come to room temperature.
Finely chop the dried cranberries and pecans so they distribute evenly throughout the cookie dough. Wash and dry the orange before grating its zest.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes until the mixture is smooth, creamy, and slightly fluffy.
Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 3: Add the Sourdough Discard
Add the sourdough discard, vanilla extract, and orange zest to the butter mixture.
Beat on low speed until combined. The mixture may look slightly separated at first, which is normal. Avoid overmixing.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients. Mix on low speed just until a soft dough forms.
Do not overmix, as this can make the shortbread cookies less tender.
Step 5: Fold in Cranberries and Pecans
Add the chopped dried cranberries and pecans to the dough.
Use a spatula to fold them in gently until evenly distributed. The dough should be soft but firm enough to shape.
If the dough feels too sticky, refrigerate it for 15–20 minutes before shaping.
Step 6: Shape the Cookie Dough
Transfer the dough to a sheet of parchment paper. Shape it into a log approximately 2 inches in diameter.
Wrap the log tightly in parchment paper or plastic wrap. Alternatively, press the dough into a flat disc if you prefer to roll and cut shapes later.
Step 7: Chill the Dough
Refrigerate the wrapped dough for at least 1 hour, or until firm.
Chilling helps the butter solidify, makes slicing easier, and prevents the cookies from spreading excessively during baking.
Step 8: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and unwrap it.
Step 9: Slice the Cookies
Using a sharp knife, slice the dough log into rounds approximately ¼ inch thick.
Arrange the cookies on the prepared baking sheet, leaving about 1 inch between each cookie.
If the dough becomes too soft while slicing, return it to the refrigerator for a few minutes.
Step 10: Bake the Cookies
Bake for 12–15 minutes, or until the edges are lightly golden and the centers look set.
Shortbread cookies should remain relatively pale on top. Avoid overbaking, as they will become firmer as they cool.
Step 11: Cool Completely
Remove the baking sheet from the oven and let the cookies rest for 5 minutes.
Transfer them carefully to a wire rack and allow them to cool completely before adding the optional glaze.
Step 12: Add the Orange Glaze (Optional)
In a small bowl, whisk together the powdered sugar and 1 tablespoon of orange juice. Add a little more juice if necessary to achieve a drizzleable consistency.
Drizzle the glaze over the cooled cookies and allow it to set before serving or storing.
How to Make the Best Sourdough Shortbread Cookies
- Use sourdough discard: Unfed discard works well in this recipe and gives the cookies a subtle tang.
- Choose good-quality butter: Butter provides the rich flavor and tender, crumbly texture that make shortbread special.
- Use fresh orange zest: It adds a bright citrus aroma that complements the cranberries.
- Chop the mix-ins finely: Smaller pieces make the cookies easier to slice and help prevent them from breaking.
- Chill thoroughly: Firm dough produces neater slices and helps the cookies hold their shape.
- Measure the flour carefully: Too much flour can make the cookies dry and dense.
How to Store
Room temperature: Store completely cooled cookies in an airtight container for up to 5–7 days in a cool, dry place.
Refrigerator: Refrigeration is generally unnecessary for unglazed cookies, but you can refrigerate them in an airtight container if your kitchen is warm. Allow them to return to room temperature before serving.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2–3 months. Separate layers with parchment paper to prevent sticking.
Freeze the dough: Wrap the shaped dough log tightly and freeze for up to 2 months. Thaw it in the refrigerator until firm enough to slice, then bake as directed.
Storage tip: If using the orange glaze, let it dry completely before stacking the cookies.
Nutrition Facts
Estimated per cookie, based on 24 cookies without the optional glaze.
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 2 g |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 1 g |
| Sugar | 7 g |
| Sodium | 35 mg |
Actual nutrition will vary depending on the ingredients and cookie size.
Final Thoughts
Sourdough Cranberry Orange Pecan Shortbread Cookies are a delicious twist on classic shortbread. The buttery texture pairs beautifully with tart cranberries, fragrant orange zest, and crunchy pecans, while sourdough discard adds a subtle depth of flavor.
These cookies are easy to prepare ahead of time, freeze beautifully, and make thoughtful homemade gifts during the holiday season. Serve them with coffee, tea, or a glass of milk for a simple yet elegant treat.
Sourdough status: Yes! This recipe uses sourdough discard. It is a sourdough cookie recipe, not a keto recipe, because it contains all-purpose flour and sugar.
