Cranberry Orange Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
