Cranberry Orange Shortbread Cookies Recipe

Meet your new holiday (or anytime!) obsession: Cranberry Orange Shortbread Cookies. Imagine buttery, melt-in-your mouth cookies bursting with the zesty brightness of orange and chewy sweet bits of cranberry. These are not your average shortbreads either—the vibrant flecks of fruit and those irresistible citrus notes give them an addictive flavor twist you’ll want to share with friends… or keep all to yourself. Whether you’re baking a batch for a cookie exchange or just need a little afternoon treat, these cookies bring cheer with every bite.

Ingredients You’ll Need

One of the best parts of Cranberry Orange Shortbread Cookies is how they come together from a handful of classic baking staples, each bringing something special to the mix. There’s nothing fancy here—just honest, real ingredients working their magic!

• Dried cranberries: Provide chewy, tart pops of flavor that complement the sweetness of the cookie.
• Sugar (divided): Used both for sweetness in the dough and for coating the cookies for a sparkly finish.
• All purpose flour: The sturdy foundation of these shortbreads, spooned and leveled for just the right texture.
• Butter (cold and cubed): The secret to shortbread’s tender, crumbly bite—cold butter is non-negotiable!
• Almond extract: A small splash elevates the flavor and adds a subtle, almost floral backnote.
• Orange zest: Fresh zest adds intense citrus aroma and those signature bursts of orange in every nibble.
• Fresh orange juice (optional): Helps the dough come together and doubles down on the citrus zing.
• Extra sugar for coating: A finishing touch that gives the outside of each cookie a delicate crunch and sparkle.

How to Make Cranberry Orange Shortbread Cookies

Step 1: Get Your Baking Sheet Ready

Start by lining a baking sheet with parchment paper. This not only makes cleanup a breeze, but ensures your Cranberry Orange Shortbread Cookies won’t stick and will brown evenly on the bottom.

Step 2: Chop Up the Cranberries

In a food processor, blitz together the dried cranberries and a quarter cup of sugar. You’ll want the cranberries broken down into small pieces—think bits that will nestle perfectly into those buttery cookies—without turning them into a paste. Set the mixture aside for a burst of berry and sweetness later!

Step 3: Combine Flour and Remaining Sugar

In a large bowl, mix the all-purpose flour with the rest of the sugar. This creates a light, even base for your dough, which is the secret behind perfect shortbread texture.

Step 4: Cut in Cold Butter

Using a pastry cutter or two forks, cut the cold, cubed butter into the flour mixture. Work it in until you have fine, sandy crumbs. This process keeps the butter from melting and ensures those tender, crumbly cookies we all crave.

Step 5: Add Extracts and Flavors

Now stir in the almond extract, cranberry and sugar mixture, orange zest, and if you want extra orange punch or need a little help bringing the dough together, a splash or two of fresh orange juice.

Step 6: Bring the Dough Together

Don’t be afraid to get your hands in there! Knead the dough gently until it comes together in a ball. If the dough seems a bit too dry or crumbly, just add orange juice a tablespoon at a time until it sticks. Keep working it until there’s no loose flour left.

Step 7: Shape and Chill the Dough

Shape the dough into a log about two inches across, then wrap it tightly in plastic wrap. This rest in the fridge (at least two hours, or up to three days!) helps all those flavors meld and makes slicing super easy.

Step 8: Preheat the Oven

When you’re ready to bake, preheat your oven to 325 degrees Fahrenheit. Chilled dough goes into a hot oven for the ideal shortbread texture.

Step 9: Slice the Cookies

Remove the dough log from the fridge and slice into quarter-inch thick rounds. The cold dough should be easy to cut and hold its shape.

Step 10: Sugar Coat Each Slice

For that irresistible finish, roll each slice in a bowl of sugar. This gives the cookies extra sparkle and a gentle crunch around the edges when baked.

Step 11: Bake the Cookies

Transfer the coated rounds to your prepared baking sheet and bake for 12 to 15 minutes. Keep a close eye on them: you want the cookies just set and ever-so-slightly golden, never brown. Twelve minutes is usually perfect—trust your nose!

Step 12: Cool the Cookies

Allow the cookies to cool for several minutes on the baking sheet before gently moving them to a wire rack. It’s tough to wait, but they’ll finish setting up as they cool and become perfectly crisp and tender.

Step 13: Store or Freeze

Once your Cranberry Orange Shortbread Cookies are completely cool, transfer them to an airtight container. They’ll stay fresh for three days, or you can stash them in the freezer to extend their shelf life up to three months.

How to Serve Cranberry Orange Shortbread Cookies

Garnishes

To make your Cranberry Orange Shortbread Cookies truly pop, try a light dusting of powdered sugar, a little drizzle of white chocolate, or even a few extra curls of orange zest just before serving. These touches make them festive enough for any celebration!

Side Dishes

These cookies are delicious on their own, but they also shine on a dessert platter alongside fresh fruit, a hot spiced tea, or even a scoop of vanilla ice cream. Their buttery, citrusy flavor pairs beautifully with so many tastes.

Creative Ways to Present

Think beyond the cookie tin! Stack them in cellophane bags tied with ribbon for easy edible gifts, arrange them in pretty boxes for a hostess offering, or create a bright, colorful cookie board loaded with other festive treats. No matter how you serve them, Cranberry Orange Shortbread Cookies are certain to stand out.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to three days. Their texture actually improves by day two as the flavors get a chance to meld even more.

Freezing

Cranberry Orange Shortbread Cookies freeze beautifully! Place cooled cookies in layers, separated by parchment, in a freeze-safe container. They’ll be just as delicious up to three months later—just allow a few minutes at room temp before serving.

Reheating

Shortbread cookies don’t require reheating, but if you’d like to bring that fresh-baked aroma back, pop a few on a baking sheet in a 300 degree oven for 3 to 4 minutes. This revives their delicate crispness and warms the flavors just enough.

FAQs

Can I use fresh cranberries instead of dried?

For this recipe, dried cranberries are best because they provide concentrated sweetness and won’t make the dough too wet. Fresh cranberries would add moisture and could affect the crisp, tender shortbread result.

Why is cold butter important for shortbread cookies?

Using cold, cubed butter helps create the iconic crumbly texture of shortbread by preventing the butter from melting into the flour too soon. This keeps the cookies light and tender.

How thick should I slice the dough?

Aim for slices about 1/4 inch thick. This ensures the cookies bake evenly and capture that perfect balance of buttery center and crisp edges that makes Cranberry Orange Shortbread Cookies so irresistible.

Can I prepare the dough in advance?

Absolutely! You can shape and chill the dough log for up to 72 hours before baking. This flexibility means you can prep ahead and bake fresh cookies just when you need them.

Is the orange juice really necessary?

Orange juice is optional—it adds a bit of extra orange flavor and helps bind the dough, especially if it’s a little dry. If your dough already comes together smoothly, feel free to skip it or use just a splash.

Final Thoughts

If you’re looking for a cookie that dazzles with vibrant flavor, festive color, and the most buttery shortbread crumb, Cranberry Orange Shortbread Cookies are simply a must-bake. I can’t wait for you to try them and see just how quickly they disappear from your cookie jar!

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