Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies bring festive cheer with every bite. They’re quick to make, lightly sweet, and naturally bright from the citrus zest. The secret to perfect shortbread is simple: keep the dough cold, use real butter, and don’t overwork it. Understanding the science behind why cold butter is crucial for flaky, tender shortbread can elevate your baking. When you wrap a log and chill it, you create clean slices with tender texture every time. Ready in a pinch, these cookies are a busy-parent friendly treat or a cheerful bake-for- gifts option.

Why You’ll Love These Cranberry Orange Shortbread Cookies

• Melt-in-your-mouth, buttery texture that feels indulgent.
• Bright cranberry and orange flavor that’s both tart and sweet.
• Minimal ingredients and straightforward steps for quick results.
• Make-ahead dough benefitsPerfect for holiday prep or weekend bakings.
• Sparkly sugar coating adds visual pop to platter-ready cookies.

Ingredients + Notes/Substitutions

• 1/2 cup dried cranberries (Craisins)
• 3/4 cup sugar, divided
• 2 1/2 cups all purpose flour, spooned and leveled (not scooped)
• 1 cup cold butter, cubed
• 1 tsp almond extract
• Zest of 1 orange
• 1 to 2 tbsp fresh orange juice, optional
• Additional granulated sugar for coating, as desired

Notes and substitutions:

• Almond extract adds a nutty aroma; you can swap vanilla if preferred.
• Use regular dried cranberries; sweetened varieties work too.
• Always use real butter for the best shortbread texture.
• Spoon and level the flour for accurate texture.
• Orange juice helps bring the dough together if crumbly.
• The extra sugar coating is optional but pretty for gifting or a holiday look.

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a food processor, combine cranberries and 1/4 cup of sugar; pulse until finely chopped. Set aside.
3. In a large bowl, whisk flour and the remaining 1/2 cup of sugar.
4. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles fine crumbs.
5. Stir in almond extract, the cranberry-sugar mixture, orange zest, and orange juice (if using).
6. Use your hands to knead the dough until it comes together into a ball. If the dough stays crumbly, add orange juice one tablespoon at a time.
7. Shape the dough into a log about two inches in diameter; wrap in plastic wrap. Chill for at least 2 hours or up to 72 hours.
8. Preheat oven to 325°F (165°C).
9. Slice the chilled dough into ¼-inch thick rounds.
10. Place the slices on the prepared sheet and dip each in a shallow dish of sugar to coat.
11. Bake 12–15 minutes, until just set. Do not overbake.
12. Let cookies rest on the sheet for a few minutes, then transfer to a cooling rack to cool completely.
13. Store in an airtight container for 3 days or freeze for up to 3 months.

Pro Tips & Troubleshooting

• The secret to perfect shortbread: a touch underbaked yields a tender, sandy crumb.
• Cold butter is key; it keeps the dough cohesive and prevents greasy cookies.
• Measure flour by spooning into the cup and leveling with a knife for accuracy.
• Don’t skip chilling; it makes slicing cleaner and bypasses crumbling dough.
• Flavor boosts: don’t skip orange zest, and use the almond extract to enhance depth.
• To get extra sparkle, coat in sugar just before baking.
• If the dough seems crumbly, a splash of orange juice helps bind it.

Serving, Storage & Variations

• Serving suggestions: pair with coffee or tea, or add to holiday platters.
• Storage: keep baked cookies airtight at room temperature for up to 3 days.
• Freezing options: freeze dough logs (up to 3 months) or baked cookies (up to 3 months).
• Flavor variations: swap in lemon or lime zest for a citrus twist.
• Other mix-ins: add sliced almonds or chopped white chocolate for a different texture.

Nutrition

The USDA provides comprehensive information on the nutritional values of cranberries, highlighting their contribution to a balanced diet.

FAQ

Conclusion

Cranberry orange shortbread cookies prove that festive flavor can come together with a few simple steps. They’re quick, beginner-friendly, and perfect for busy seasons. Gather these ingredients, roll out a log, and you’re minutes away from a cheerful treat that tastes like celebration. Bake a batch, share with friends, and enjoy the joy of simple, delicious baking.

Cranberry Orange Shortbread Cookies

These delightful Cranberry Orange Shortbread Cookies offer a perfect blend of tart cranberries and bright orange zest, all nestled in a tender, buttery shortbread base. Ideal for holidays or any time you crave a sweet, citrusy treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

2 hours hrs

Total Time 2 hours hrs 22 minutes mins

Servings 24 cookies

Calories 117 kcal

Equipment

• Baking sheet
• Parchment paper
• Food Processor
• Large bowl
• Pastry cutter / Forks
• Plastic wrap
• Oven
• Cooling rack
• airtight container

Ingredients

  

Main Ingredients

• 1/2 cup dried cranberries Craisins
• 3/4 cups sugar divided
• 2 1/2 cups all purpose flour spooned and leveled not scooped
• 1 cup butter cubed (and cold)
• 1 tsp almond extract
• 1 orange orange zest
• 1 to 2 tbsp fresh orange juice optional
• additional sugar to coat cookies before baking if desired

Instructions

 

Preparation

• Line a baking sheet with parchment paper and set it aside.
• Combine 1/4 cup of sugar with cranberries in a food processor and process until the cranberries are finely broken down.
• In a large bowl, combine the flour with the remaining sugar.
• Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles fine crumbs.
• Stir in the almond extract, the processed cranberry-sugar mixture, orange zest, and the optional fresh orange juice.
• Use your hands to knead the dough until it comes together and forms a cohesive ball; if the dough is still crumbly, add orange juice one tablespoon at a time until it binds.
• Shape the dough into a log approximately two inches in diameter, wrap it tightly in plastic wrap, and refrigerate for 2 to 72 hours.
• Preheat your oven to 325°F.
• Cut the chilled cookie dough log into slices about 1/4 inch thick.
• Place about a half a cup of sugar in a bowl and coat each cookie slice with the sugar.
• Arrange the coated cookies on the prepared baking sheet and bake for 12 to 15 minutes, or just until they are set but not overbaked.
• Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack to cool completely.
• Store the completely cooled cookies in an airtight container for up to 3 days, or freeze them for up to 3 months.

Notes

Ensure butter is cold and cubed for best results. Do not overbake the cookies to maintain their tender texture. Cookies can be stored in an airtight container for 3 days or frozen for up to 3 months.