Bright, festive, and truly irresistible, these Cranberry Orange Shortbread Cookies are the sort of homemade treat that instantly sparks holiday spirit and brings a bakery-fresh aroma to your kitchen. Think tart pops of cranberry, zesty orange, and the crumbly, buttery texture everyone loves — all coming together in a cookie that feels as special as it tastes. Whether you’re baking for a cookie platter, gifting a friend, or simply craving a little citrusy joy, this recipe promises to deliver bliss in every single bite.
Ingredients You’ll Need
Making Cranberry Orange Shortbread Cookies calls for simple, reliable ingredients, each pulling its weight to create the classic, melt-in-your-mouth experience. Don’t overlook the small details — every ingredient has a special job in crafting that perfect balance of flavor and texture!
- Dried cranberries (Craisins): Their sweet-tart flavor and chewy texture dot each cookie with bursts of color and taste.
- Granulated sugar (divided): Sweetens the dough and enhances the orange flavor while helping to create that subtle crunch around the edges.
- All-purpose flour (spooned and leveled): The foundation that provides structure to your cookies and ensures that classic shortbread crumble.
- Butter (cubed and cold): Butter is the secret to a rich, tender cookie — using it cold makes all the difference in shortbread.
- Almond extract: Just a splash deepens the flavor and gives these cookies a little extra magic.
- Orange zest: The zest infuses the dough with pure citrus fragrance and flavor (use a fresh, unwaxed orange for best results).
- Fresh orange juice (optional): Adds moisture and just a hint more zing if the dough needs help coming together.
- Extra sugar (for coating): Rolling slices in sugar creates a sparkling crust and an extra layer of sweetness.
How to Make Cranberry Orange Shortbread Cookies
Step 1: Prep Your Baking Sheet
Start things off by lining a baking sheet with parchment paper. This little step ensures your cookies bake evenly and come off with zero fuss, plus it makes cleanup a breeze. Set the tray aside while you whip up your dough — you’ll be ready for action as soon as it’s time to bake!
Step 2: Chop the Cranberries
In a food processor, combine the dried cranberries with 1/4 cup of the granulated sugar. Pulse just until the cranberries are chopped into small pieces, but not pureed. This method sweetens the berries and helps them distribute beautifully throughout every cookie for balanced flavor and a pop of color.
Step 3: Mix the Dry Ingredients
In a large bowl, stir together the all-purpose flour and the remaining sugar. This simple mix is the backbone of your Cranberry Orange Shortbread Cookies, giving them their signature crumbly texture.
Step 4: Cut in the Butter
Now, add those cold cubes of butter to your dry mixture. Use a pastry cutter or two forks to blend the butter in until you see fine, even crumbs. The key is not to overwork the butter; you want tiny pieces that create the tender, delicate crumb shortbread is known for.
Step 5: Add Flavorings and Cranberries
Fold in the almond extract, the sweetened chopped cranberries, orange zest, and, if needed, a tablespoon or two of fresh orange juice. The dough will be crumbly at first, but that’s perfectly normal! Use your hands to knead everything together until a smooth, cohesive ball forms.
Step 6: Shape and Chill the Dough
Shape the dough into a log shape, about two inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least two hours (or up to 72 hours if making ahead). Chilling is one of the secrets to getting those crisp edges and clean slices — plus it makes the dough a dream to work with.
Step 7: Slice and Sugar-Coat
Preheat your oven to 325°F. Unwrap your chilled dough and slice it into rounds about 1/4 inch thick. For that bakery sparkle, roll each slice in a little extra sugar before setting them on your prepared baking sheet.
Step 8: Bake to Perfection
Place the pan in the oven and bake for 12 to 15 minutes, just until the cookies are set but not browned. For that dreamy shortbread texture, avoid overbaking; check at 12 minutes and pull them when the edges are still pale. Let the cookies cool on the sheet for a few minutes, then transfer to a cooling rack to cool completely.
How to Serve Cranberry Orange Shortbread Cookies
Garnishes
A light dusting of powdered sugar or an extra drizzle of orange glaze takes your Cranberry Orange Shortbread Cookies to the next level. For a bright finish, try a little extra orange zest sprinkled on top — it’s a simple touch that makes every bite more lively.
Side Dishes
Pair your cookies with afternoon tea, rich hot chocolate, or even a festive glass of mulled wine. Their buttery texture and tangy bite make them perfect alongside creamy desserts or a selection of cheeses for a truly elegant platter.
Creative Ways to Present
Stack a few cookies in cellophane bags with a ribbon for heartfelt homemade gifts, or layer them in a pretty tin for a classic holiday vibe. For gatherings, arrange them on a platter with candied orange peel and dried cranberries — it’s a show-stopping centerpiece that’s delicious and beautiful.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Orange Shortbread Cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to three days, maintaining their tender crumb and lively flavors.
Freezing
These cookies freeze wonderfully! You can freeze both the baked cookies and the unbaked dough log. For baked cookies, make sure they’re fully cooled before stacking them with parchment in between and sealing tightly. For dough, wrap the log in plastic and foil before freezing for up to three months. Just slice and bake directly from frozen with a minute or two added to the bake time.
Reheating
If you love your cookies a little warm, a quick 20 seconds in the microwave perks them right up. Or, for a just-baked taste, pop cooled cookies in a 300°F oven for 3-4 minutes before serving.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have more moisture and can make the dough wet and sticky. Dried cranberries give these Cranberry Orange Shortbread Cookies the best texture, but if you chop fresh ones finely and blot excess juice, they’ll work in a pinch (expect a tangier flavor).
Can I make the dough in advance?
Absolutely! You can shape and chill the dough log up to 72 hours ahead, or freeze it for longer storage. This makes the cookies a breeze to bake off for last-minute guests or late-night cookie cravings.
How do I know when the cookies are done?
Shortbread is ready when it looks set but still pale — the bottoms may be the tiniest bit golden. For Cranberry Orange Shortbread Cookies, watch for firm edges and a dry surface without browning; they’ll continue to firm up as they cool.
Can I add nuts or chocolate?
Definitely! Finely chopped pistachios, pecans, or mini chocolate chips blend in well and bring a fun twist to the traditional flavors. Just keep additions modest so the cookie’s delicate structure holds.
What’s the secret to perfect shortbread texture?
It’s all about cold butter, gentle handling, and chilling the dough. These steps guarantee a melt-in-your-mouth crumb and those gorgeous clean-edged slices that make Cranberry Orange Shortbread Cookies so stunning.
Final Thoughts
If you’ve been craving a cookie that’s both show-stopping and foolproof, Cranberry Orange Shortbread Cookies are the answer. There’s something truly magical about the combo of sweet, tart, and buttery flavors — so don’t wait for a special occasion, just bake a batch and share the joy!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies are a delightful and easy-to-make treat that is perfect for the holiday season. With a burst of cranberry and orange flavors in every bite, these cookies are sure to be a hit at any gathering.
Ingredients
Dried Cranberries Mixture:
- 1/2 cup dried cranberries (Craisins)
- 3/4 cups sugar, divided
Shortbread Dough:
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup butter, cubed (cold)
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar for coating cookies before baking (if desired)
Instructions
- Prepare Cranberries: Combine cranberries and 1/4 cup of sugar in a food processor until cranberries are broken down. Set aside.
- Make Dough: In a large bowl, combine flour and remaining sugar. Cut in cold butter until crumbly. Add almond extract, cranberry mixture, orange zest, and orange juice. Knead into a ball.
- Chill Dough: Shape dough into a log, wrap in plastic, and refrigerate for 2 hours or up to 72 hours.
- Bake Cookies: Preheat oven to 325°F. Slice dough, coat in sugar, and bake for 12-15 minutes. Cool on a rack.
- Storage: Store in an airtight container for 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 117 kcal
- Sugar: 6g
- Sodium: 54mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 16mg
