If you’re looking for a heavenly treat that blends bright citrus, buttery goodness, and sweet-tart fruit, look no further than this Cranberry Orange Shortbread Cookies Recipe. These cookies have everything going for them: incredible texture, an irresistible flavor that’s as festive as it is everyday-perfect, and a simplicity that makes them easy to whip up even on the busiest week. Whether you’re baking for the holidays or simply need a little indulgent joy with your afternoon coffee, this recipe never fails to win raves from anyone who tries it.
Ingredients You’ll Need
You’ll be amazed at how just a handful of well-chosen ingredients come together in this Cranberry Orange Shortbread Cookies Recipe to create the most craveable cookie ever. Each one truly plays a starring role in creating the signature taste, melt-in-your-mouth texture, and eye-catching look.
- Dried cranberries: These little jewels add bursts of tart, chewy sweetness and look gorgeous flecked throughout every cookie.
- Granulated sugar: Sweetens the dough and helps the cookies achieve that sparkling, crisp-tender coating; use extra for rolling before baking.
- All-purpose flour: The backbone of our shortbread, ensuring the right crumbly yet tender structure—be sure to measure carefully.
- Cold, cubed butter: The magic that makes shortbread uniquely rich and melt-in-your-mouth—keep it cold for best results!
- Almond extract: A splash of this brings depth and a mysterious hint of nuttiness that beautifully enhances the fruits.
- Fresh orange zest: Adds that zippy, sunshiny citrus flavor and bright aroma—don’t skip this!
- Fresh orange juice (optional): If your dough needs more moisture, this ensures every bite bursts with orange flavor.
- Extra sugar for coating: Rolling slices in sugar before baking gives a sparkly, crunchy edge (absolutely worth the extra step!).
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Prepare Your Baking Sheet
First things first—line your baking sheet with parchment paper. This simple step keeps your cookies from sticking, ensures perfect golden bottoms, and makes clean-up a breeze. If you bake a lot of cookies, you know trusty parchment is a baker’s best friend!
Step 2: Chop the Cranberries with Sugar
Toss your dried cranberries into a food processor with a quarter cup of sugar and pulse until they’re broken into small, ruby-flecked bits. The sugar not only sweetens but also helps keep the cranberries from clumping—so every bite gets a pop of tart fruitiness. Set this mixture aside for later.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour with the remaining sugar. Give it a quick stir so everything is evenly blended. This means every cookie will have just the right amount of sweetness and the ideal shortbread texture.
Step 4: Cut in the Butter
Add your cold, cubed butter to the flour mixture. Use a pastry cutter or two forks (your fingertips work in a pinch) and cut the butter in until the mixture looks like fine crumbs. This is the secret to that coveted melt-in-your-mouth texture that makes every Cranberry Orange Shortbread Cookie so irresistible.
Step 5: Add the Flavors and Mix
Stir in the almond extract, your prepared cranberry-sugar mix, and the fragrant orange zest. Drizzle in a tablespoon of fresh orange juice if things feel dry—this brightens the flavor even further. If it’s still a bit crumbly, add more orange juice, a little at a time, until the dough just comes together.
Step 6: Knead and Shape the Dough
Now comes the hands-on fun! Use your hands to gently knead the dough in the bowl until it forms a soft, cohesive ball. Shape it into a log about two inches in diameter, then wrap it snugly in plastic wrap. This step helps the cookies bake evenly and gives those pretty, uniform rounds.
Step 7: Chill the Dough
Pop your dough log into the fridge for at least two hours (or up to three days if you’re prepping ahead). Chilling is one of the secrets to perfectly tender, sliceable cookies—and it amps up their flavor, too.
Step 8: Slice and Sugar the Cookies
Once chilled, preheat your oven to 325°F. Unwrap the dough and slice it into cookies about a quarter inch thick. Pour half a cup of sugar in a bowl and gently coat each slice before placing them on your lined baking sheet. The sugar crust caramelizes as they bake, giving each cookie a subtle crunch.
Step 9: Bake to Perfection
Slide the cookies into your preheated oven and bake for 12 to 15 minutes, until just set. The goal is barely golden edges but no browning—pull them out at 12 minutes for ultimate tenderness. Let the cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Step 10: Store or Enjoy
Once completely cooled, your Cranberry Orange Shortbread Cookies are ready to devour or store. Seal them in an airtight container on your counter for up to 3 days, or freeze for a longer treat window.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
For a polished touch, dust your cooled cookies with a little extra orange zest or a light snowfall of powdered sugar. Not only does this add vibrant color and flavor, but it gives your batch a bakery-worthy finish—the kind that always draws oohs and ahhs!
Side Dishes
Pair these shortbread cookies with a steamy mug of coffee, a cup of black or herbal tea, or an icy glass of milk. They’re especially dreamy alongside vanilla ice cream or a bowl of fruit salad for a light but memorable dessert.
Creative Ways to Present
Stack the cookies in cellophane bags tied with a ribbon for festive edible gifts, or arrange them on a decorative platter surrounded by curls of orange peel and sprigs of rosemary. For parties, these look gorgeous on a tiered stand with other holiday treats. Every slice’s pretty red and orange flecks do all the decorating for you!
Make Ahead and Storage
Storing Leftovers
If you have any cookies left (and that’s a big if!), keep them in an airtight container at room temperature for up to three days. The flavor and texture are absolutely dreamy for those days when you crave just a little something sweet with your coffee.
Freezing
One of the things I love most about this Cranberry Orange Shortbread Cookies Recipe is how freezer-friendly it is. You can freeze the unbaked dough log (wrapped tightly in plastic and foil) for up to three months, or freeze fully baked cookies in airtight containers between layers of parchment. This means you’re always only a few minutes away from freshly baked cookie bliss!
Reheating
If freezing baked cookies, let them thaw at room temperature for about 30 minutes before enjoying. To serve them just-warmed (like a bakery-style treat), pop them in a 300°F oven for a few minutes—just enough to revive that incredible aroma and tender texture.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries release more moisture, which can affect the texture of these cookies. Dried cranberries are the best choice, but if you’re set on fresh, chop them finely and blot with paper towels before using.
Can I make the dough ahead of time?
Absolutely! Prepare the dough and chill it in the fridge for up to three days, or freeze it for even longer. This makes the Cranberry Orange Shortbread Cookies Recipe ideal for holiday prep or cookie swaps.
Do I have to use almond extract?
Almond extract adds a subtle, special note to the cookies, but if you don’t have it or prefer another flavor, you can substitute with vanilla extract. The cookies will still be delicious and aromatic!
What’s the best way to slice the dough without it crumbling?
Make sure your dough is well-chilled and use a sharp, thin-bladed knife. If it starts to crumble, let it warm up at room temperature for a minute or two, then try slicing again.
Why do I need to roll the cookies in sugar before baking?
Rolling the slices in sugar not only gives the cookies a pretty, sparkly finish but also provides the perfect contrast to their buttery richness. It’s a small extra step that makes a big difference in both appearance and taste.
Final Thoughts
If you haven’t already, I hope you’re inspired to try this Cranberry Orange Shortbread Cookies Recipe—it’s a total crowd-pleaser, and such a joy to bake. The vibrant flavors and beautiful appearance put smiles on faces every time. Happy baking!
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
Easy and delicious Cranberry Orange Shortbread Cookies that are perfect for the holiday season. These cookies are a delightful treat with the perfect balance of flavors!
Ingredients
For the Cookies:
- 1/2 cup dried cranberries (Craisins)
- ¾ cups sugar, divided
- 2½ cups all-purpose flour (spooned and leveled, not scooped)
- 1 cup butter, cubed and cold
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar to coat cookies before baking (if desired)
Instructions
- Prepare the Cranberry Mixture: Combine cranberries and 1/4 cup of sugar in a food processor until the cranberries are broken down. Set aside.
- Mix the Dough: In a large bowl, combine flour and remaining sugar. Cut in butter until fine crumbs form. Stir in almond extract, cranberry mixture, orange zest, and orange juice.
- Knead the Dough: Use your hands to knead the dough until it forms a ball. Add orange juice if needed to bring the dough together.
- Chill the Dough: Shape the dough into a log, wrap in plastic, and refrigerate for 2 hours.
- Bake the Cookies: Preheat oven to 325°F. Slice the dough, coat in sugar, and bake for 12-15 minutes. Cool on a rack before storing.
Nutrition
- Serving Size: 1 cookie
- Calories: 117 kcal
- Sugar: 6g
- Sodium: 54mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 16mg
