Cranberry Orange Shortbread Cookies Recipe

Introduction

Cranberry Orange Shortbread Cookies offer a delightful blend of tart cranberries and bright citrus zest baked into buttery, crumbly shortbread. These cookies are perfect for festive occasions or a cozy treat anytime you want a twist on the classic shortbread.

Ingredients

• 1/2 cup dried cranberries (Craisins)
• 3/4 cup sugar, divided
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup butter, cubed (cold)
• 1 tsp almond extract
• Zest of 1 orange
• 1 to 2 tbsp fresh orange juice (optional)
• Additional sugar for coating cookies before baking (if desired)

Instructions

1. Step 1: In a food processor, combine the dried cranberries and 1/4 cup of sugar. Pulse until the cranberries are broken down into small pieces. Set this mixture aside.
2. Step 2: In a large bowl, mix the flour and the remaining sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly.
3. Step 3: Add the almond extract, cranberry mixture, orange zest, and fresh orange juice (if using) to the flour mixture. Knead gently until the dough forms a ball.
4. Step 4: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 72 hours for better flavor.
5. Step 5: Preheat your oven to 325°F (160°C). Slice the chilled dough log into 1/4-inch thick cookies. If desired, coat each slice in additional sugar before baking.
6. Step 6: Place the cookies on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, until the edges are just starting to turn golden.
7. Step 7: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, try adding 1/2 cup finely chopped almonds or pecans to the dough.
• You can substitute almond extract with vanilla extract if preferred.
• If fresh orange juice isn’t available, use a teaspoon of orange extract for a more intense citrus flavor.
• Rolling the sliced cookies in coarse sugar right before baking adds a pleasant crunch and sparkle.

Storage

Store these cranberry orange shortbread cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of dried?

Using frozen cranberries might add too much moisture to the dough. It’s best to stick with dried cranberries or Craisins for the right texture.

Do I have to chill the dough before baking?

Yes, chilling the dough firms it up, making it easier to slice and helping the cookies keep their shape while baking. It also allows the flavors to meld for better taste.

Cranberry Orange Shortbread Cookies Recipe

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★★★★★

4.4 from 106 reviews

These Cranberry Orange Shortbread Cookies combine the tartness of dried cranberries with the bright citrus flavor of fresh orange zest and juice, all wrapped in buttery, crumbly shortbread. Perfect for festive occasions or cozy afternoons, these cookies are lightly sweetened and have a delightful texture that melts in your mouth.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dried Cranberries Mixture:

• 1/2 cup dried cranberries (Craisins)
• 3/4 cup sugar, divided

Shortbread Dough:

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup butter, cubed (cold)
• 1 tsp almond extract
• Zest of 1 orange
• 1 to 2 tbsp fresh orange juice (optional)
• Additional sugar for coating cookies before baking (if desired)

Instructions

1. Prepare Cranberries: In a food processor, combine dried cranberries and 1/4 cup of the sugar. Pulse until the cranberries are broken down and form a slightly coarse mixture. Set aside this cranberry mixture for later use.
2. Make Dough: In a large mixing bowl, blend together the all-purpose flour and the remaining 1/2 cup sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the almond extract, cranberry mixture, orange zest, and fresh orange juice if using. Mix and knead the ingredients lightly until they come together to form a dough ball.
3. Chill Dough: Shape the dough into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 72 hours. This chilling step helps the dough firm up for easier slicing and enhances the flavors.
4. Bake Cookies: Preheat the oven to 325°F (163°C). Remove the dough log from the fridge and unwrap it. Slice the dough into 1/4-inch thick rounds. If desired, coat each cookie slice lightly with additional sugar for a sweet crust. Arrange the slices on a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 12 to 15 minutes, or until edges are lightly golden. Transfer cookies to a wire rack and allow to cool completely.
5. Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in an airtight container for up to 3 months and thaw before serving.

Notes

• Use cold butter to ensure the shortbread dough stays flaky and crumbly.
• Orange juice is optional but adds extra moistness and flavor to the dough.
• Be sure not to overprocess the cranberries; a coarse texture enhances the cookie’s bite.
• Chilling the dough is essential for clean slicing and better texture.
• Cookies can be customized by adding chopped nuts or substituting almond extract with vanilla extract.

Keywords: cranberry cookies, orange shortbread, holiday cookies, tart and sweet cookies, festive cookies, easy shortbread recipe