Orange Cranberry Shortbread Cookies

Orange Cranberry Shortbread Cookies deliver buttery melt-in-your-mouth texture studded with tart dried cranberries and bright orange zest. These slice-and-bake holiday favorites chill 2 hours and bake in 12 minutes, yielding 24 crisp-edged treats.

Why This Recipe Works

Cold butter creates signature shortbread crumbliness. Processed cranberries distribute evenly without sogginess. Orange zest infuses citrus aroma throughout. Chilling firms dough for clean slices. Sugar coating adds sparkle and crunch.

Ingredients & Prep

• ½ cup dried cranberries
• ¾ cup granulated sugar, divided
• 2½ cups all-purpose flour
• 1 cup cold butter, cubed
• 1 tsp almond extract
• Zest of 1 orange
• 1–2 tbsp fresh orange juice (optional)

Step-by-Step Instructions

1. Pulse cranberries with ¼ cup sugar in food processor until finely chopped; set aside.
2. Mix flour and remaining sugar; cut in cold butter until crumbly like coarse meal.
3. Stir in cranberry mixture, almond extract, orange zest, and juice until dough holds together.
4. Shape into 2-inch diameter log; wrap and chill 2+ hours.
5. Preheat oven to 325°F; slice ¼-inch thick, roll edges in sugar, bake 10–12 minutes until set.

Flavor Variations

Storage Tips

Airtight room temperature 1 week; freeze dough logs up to 2 months.

FAQs

Dough crumbly?
Add orange juice 1 tsp at a time.

Cookies spreading?
Chill dough longer; use colder butter.

Too tart?
Coat with more sugar before baking.

Conclusion

Orange Cranberry Shortbread Cookies burst with holiday cheer buttery citrus perfection.

Orange Cranberry Shortbread Cookies

Print Recipe

Buttery, melt-in-your-mouth shortbread cookies studded with tart dried cranberries and bright orange zest. These elegant cookies are easy to make and perfect for holidays, gifting, or tea time.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 1 hr 30 mins (includes chilling)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 tbsp fresh orange zest
• 1 tsp vanilla extract
• 3/4 cup dried cranberries, finely chopped
• Optional: granulated sugar for rolling or melted chocolate for dipping

Instructions

• 1. In a bowl, whisk together flour and salt.
• 2. In a separate bowl, beat butter and powdered sugar until light and creamy.
• 3. Mix in orange zest and vanilla extract.
• 4. Gradually add flour mixture and mix until a soft dough forms.
• 5. Fold in chopped dried cranberries.
• 6. Divide dough in half, shape into logs, wrap in plastic, and chill for at least 1 hour.
• 7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• 8. Slice dough into 1/4-inch rounds and place on baking sheet.
• 9. Bake 12–15 minutes, until edges are just lightly golden.
• 10. Cool completely before serving or dipping in chocolate if desired.

Notes

• Chilling the dough helps the cookies hold their shape.
• Dip half the cookies in dark or white chocolate for a festive touch.
• Cookies store well in an airtight container for up to 1 week.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 7g
• Sodium: 70mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: orange cranberry shortbread cookies, holiday shortbread, cranberry cookies