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Cranberry Orange Shortbread Cookies

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Cranberry Orange Shortbread Cookies combine two of my favorite holiday flavors in one easy to make cookie that will wow friends and family this year! A delightfully easy cookie recipe that yields sensational results! I’m sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy shortbread cookies to your holiday baking list this season! 

I am all about cranberry recipes during the holidays. Make sure to try out this Cranberry Pecan Pumpkin Bread and Best Ever Cranberry Sauce!

cranberry-orange-shortbread-cookies

Cranberry Orange Shortbread Cookies

If you’re thinking to yourself, “Oh! Shortbread cookies….yeah, not a fan”, then I’m going to blow your mind and tell you that the shortbread you’ve had in the past wasn’t made right. True shortbread is buttery, melt-in-your mouth goodness that should be completely irresisitble.

Too many shortbread cookies are over-baked resulting in an overly-dry cookie that isn’t easily enjoyed. The simple trick to a great shortbread cookie is to under bake by just a few minutes – under bake meaning bake just until the cookie is done and not until you’ve killed it. Poor things.

cranberry-orange-shortbread-cookies-recipe

I used my favorite shortbread base for these cookies – the same one I used last year in my Peppermint Shortbread (a truly amazing cookie that’s perfect for the holidays). Shortbread cookies are great because they require just a handful of ingredients – no eggs – and very little time.

They’re also perfect for the busy holidays because you can make up the cookie dough, set it in the fridge, and then bake when you have more time. The cookies you see here were sitting in the fridge for four days, and then on the counter for three days before I got around to photographing them.

They’re still remarkably delicious. I should know. I just ate three before I sat down to write this 🙂

I was going to go with cranberries and pecans before talking to my sister Melissa. She encouraged the cranberry orange combination and, as usual, she was right. The orange zest provides a refreshing zing that is the perfect counterpart to the tart cranberries. It’s a lovely combination!

I used almond extract to keep the cookies lighter and because almond and cranberry and orange is an incredible flavor profile.

shortbread-cookies-cranberry-orange

For an extra pretty presentation, I coat the cookies in sugar before baking. They come out so sparkly that no one can resist them! These Cranberry Orange Shortbread Cookies absolutely should make an appearance on your holiday cookie trays this year!

What You Need to Make Shortbread Cookies

  1. Almond Extract – I mentioned it before and I’ll say it again, this is really the best extract for these cookies. If you absolutely cannot find almond, use vanilla.
  2. Dried Cranberries – I used Craisins but any brand will work.
  3. An Orange – you will use the orange for both the zest and juice called for in the recipe. One will be plenty.
  4. Butter – Please, use only real butter, not margarine. This recipe will not work with margarine.
  5. Flour. You’ll note my very specific instructions below regarding how the flour should be measured. Please take note 🙂
  6. Sugar. Both in the cookies and then again to roll them in. This is what gives them that pretty exterior.

That’s just six ingredients you guys – SIX!

Between the almond extract, shorter cooking time, and sugar coating – you might find shortbread cookies becoming your new favorite!

Must Make Cookies

  1. Peppermint Snowball Cookies
  2. No Bake Cookies
  3. Butterscotch Shortbread Cookies
  4. Ginger Molasses Cookies
  5. Chewy Chocolate Chip Cookies
  6. Mint Chocolate Chip Snowball Cookies
  7. Peanut Butter Blossoms
  8. Coconut Macaroon Blossoms

How To Make Shortbread Cookies

shortbread cookies stacked on white plate with one cookie leaning against the stack
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4.97 from 420 votes

Cranberry Orange Shortbread Cookies

A delightfully easy cookie recipe that yields sensational results! I’m sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!
Course Dessert
Cuisine American
Keyword cranberry orange shortbread cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings 30
Calories 117kcal
Author Trish – Mom On Timeout

Ingredients

  • 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 of fresh orange juice optional
  • additional sugar to coat cookies before baking if desired

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  • Combine flour and remaining sugar in a large bowl.
  • Use a pastry cutter or two forks to cut in butter. You want very fine crumbs.
  • Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
  • Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together. If the dough is still crumbly, add orange juice, one tablespoon at a time until the dough comes together.
  • Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
  • Preheat oven to 325°F.
  • Cut slices of cookie dough about ¼ inch thick.
  • Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
  • Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I remove my cookies at 12 minutes.
  • Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  • Store in airtight container for 3 days or freeze for up to 3 months.

Video

Nutrition

Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 12mg | Sugar: 6g | Vitamin A: 190IU | Calcium: 3mg | Iron: 0.5mg
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Have a great day!

 

Comments

  1. Trish - Mom On Timeout says

    Glad you were able to work it out Terry! Ten minutes was perfect for me but of course, it will depend on how thick you cut the cookies. If they look like they need another few minutes, let them bake a bit longer.

  5. Emily says

    Happy Thabksgiving!
    I just happen to have orange extract on hand, and was thinking about adding just a little bit to boost the orange flavor. What do you think? Should I add it or is the zest enough?

    • pmm says

      The zest was enough- the cookies are amazing, with the perfect blend of orange and cranberry. I have no idea how many dh and ds had, but it was a LOT, and neither of them like shortbread… usually.

      I put the dough in the food processor for a bit and used ‘pulse’ when my hands got too tired of kneading. That, with bouts in the fridge, worked well. About to make them again. Yummy.

    • Vee says

      I’m not a fan of almond extract and I felt it overpowered the orange and cranberry flavors. In my second batch, I used orange extract instead of the almond and increased the orange zest a bit….. wonderful improvement!

  6. Angie Valencia says

    I’m making these tomorrow. The recipe asks for 3/4 cups of sugar divided. How much sugar actually is in the cookie.

    Thanks

    • Trish - Mom On Timeout says

      In step 3, 1/4 cup gets processed with the cranberries, and then in step the remaining 1/2 cup gets blended with the flour. If you want to roll the cookies in sugar before baking (and you do!), that’s the last ingredient listed which says “additional sugar to coat cookies before baking if desired”. So maybe 1/2 cup or so? Hope this helps!

  7. Trish - Mom On Timeout says

    Yup 🙂 So it could be one of two things, did you measure the flour correctly? And by that, I mean spooned and leveled. Two, there is ONE CUP of butter 🙂 Make sure that all gets worked it and DO NOT try to roll into a log before your dough is altogether, it should not be falling apart crumbly. Hope that helps!

    • Paula says

      I appreciate your prompt reply. It might also be that I used margarine instead of butter. I took a science of cooking class a few years back and the higher saturated fat content of butter gives it better “shortening power” in baked goods. I also learned there that even if we both scooped and leveled 2 1/2 cups, we might have measured different amounts of flour by weight (which is why some people use food scales).

  11. Melanie | Melanie Makes says

    Seriously wishing that I had a few of these and a glass of milk to keep me company as I’m working tonight, Trish. They look absolutely amazing!

    BTW – Congrats on the new cookbook – can’t wait to get a copy!

4.97 from 420 votes (420 ratings without comment)

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