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
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.
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.
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
- 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.
- Dried Cranberries – I used Craisins but any brand will work.
- An Orange – you will use the orange for both the zest and juice called for in the recipe. One will be plenty.
- Butter – Please, use only real butter, not margarine. This recipe will not work with margarine.
- Flour. You’ll note my very specific instructions below regarding how the flour should be measured. Please take note 🙂
- 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
- Peppermint Snowball Cookies
- No Bake Cookies
- Butterscotch Shortbread Cookies
- Ginger Molasses Cookies
- Chewy Chocolate Chip Cookies
- Mint Chocolate Chip Snowball Cookies
- Peanut Butter Blossoms
- Coconut Macaroon Blossoms
How To Make Shortbread Cookies
Cranberry Orange Shortbread Cookies
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
Have a great day!
Ashley says
I just made these and they turned out amazing! These are not going to last long in our house.
Trish - Mom On Timeout says
Thanks so much for letting me know Ashley! They never last long around here either 🙂
Bonny Piantino says
I made these last week and they are really good. Even though I sliced them 1/4″, I still had to bake them for at least 20 minutes or they would have been doughy in the middle. The orange zest gives these cookies a fresh flavor. This was my first attempt at shortbread and I was very pleased. Thanks for the recipe!
Trish - Mom On Timeout says
So glad you enjoyed the shortbread Bonny!
Ann Bartlett says
Shortbread is by far my favorite as I do not like too sweet. I cannot wait to try the Cranberry Orange shortbread cookies!
Trish - Mom On Timeout says
Mine too Ann! So yummy!
Susi says
Hello,
I will never understand why people are not weighing the ingredients. It’s so easy and you will always get the same result.
Trish - Mom On Timeout says
I’m not sure what you mean but six log/balls? I just make it into one log… Spooning the flour is really critical because otherwise you’ll end up with tOo much flour – as much as 1/4 cup more.
Olga Nimeck says
I am trying the Cranbeerry, Orange Cookies for the first time. I am a planner and like to get my bakin well before Christmas and freeze it. Can you freeze these cookies and when thawed out, will they be just as good.?
Thanks
Olga
Trish - Mom On Timeout says
Hi Olga! Yes, you can freeze these cookies. I wouldn’t say they are “as good” but they will still be delicious. You might also consider freezing the dough and baking closer to Christmas.
sam says
Made these today and the flavor is amazing! I feel like maybe I should have cooked them at 350 instead of 325 for 10 min because they were still very raw. I thought maybe they were supposed to be chewy but now I’m thinking they’re not? I have the second batch in and I’m trying 20 min instead of 10.
Trish - Mom On Timeout says
They are not supposed to be chewy so increase the baking time as needed. I wouldn’t go to 20 minutes though – maybe try 15? Every oven is different!
Jennifer says
Is there a substitute for the almond extract? Maybe vanilla? My husband has a nut allergy. Thanks!
Lynnae darby says
Would I be able to use orange extract? My market is ALWAYS out of oranges ?
Trish - Mom On Timeout says
I mean you could Lynnae, but nothing really beats fresh orange zest for flavor. Darnit!
Becky says
I brought these to Thanksgiving dinner and they disappeared so fast! Delicious!
Trish - Mom On Timeout says
Wonderful Becky! So glad you enjoyed the recipe!
Toni Ragno says
I just made these today, they are delicious! After reading some comments about the difficulty in getting the dough to come together I decided to use my food processor; the dough came together in a snap. I added 1 tbsp of orange juice too. The only down side is that the blade chopped the craisins a little more fine than the cookies in the picture. The next time I’ll add the craisins about halfway thru the processing. Definitely a keeper! Thanks for the recipe!
Heidi says
I too had the crumble issue, but didn’t think of orange juice. I popped it into the food processor ( half a batch at a time) and added about a 1/2 tsp. of water, pulsing after every few drips until it started sticking together. It’s in the fridge now as its too late to bake tonight. I can’t wait to see how they turn out tomorrow! Thanks for the recipe!
Michelle @ Modern Acupuncture says
Shortbread is one of my favorites, and I’ve never combined it with cranberry and orange. Really can’t wait to give these a try!
Trish - Mom On Timeout says
Wonderful Kim! So glad you enjoyed the cookies!
Allyson says
My cookies came out very yummy. I squeezed a little bit of orange juice into the batter, after I cut the butter in by hand and then I finished with a few turns in the Kitchen Aid. Perfect, thank you for your recipe.