Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are a delicious twist on the classic cookie I reach for whenever I want something festive and bright without a lot of fuss. The orange zest adds just the right citrus note and the cranberries bring bursts of tart and color in each buttery crumb. These cookies are perfect for teatime trays or for gifting during holidays though my family asks for them all year.

I started baking these cookies for a holiday cookie swap and now they have become a locked-in classic that disappears fast at any gathering.

Gather Your Ingredients

• Dried cranberries: Craisins add sweet tartness always choose plump ones without added oils
• Granulated sugar: Brings sweetness and helps texture reserve extra for coating dough for a sparkly edge
• All-purpose flour: Spoon and level for accuracy too much can make dough dry and heavy
• Unsalted butter: Use real butter for flavor and chill it well before working into flour for the flakiest texture
• Almond extract: A little goes a long way adding complexity to the cookies flavor
• Fresh orange juice: Optional brightens dough with more citrus especially if your fruit is very zesty
• Fresh orange zest: Essential for the fragrance and taste grate your orange just before using
• Extra sugar for rolling: Not essential but gives crunch and sparkle on the baked cookies

How to Make It

Combine and Chop the Cranberries:

Blend cranberries and a portion of the sugar together in a food processor until you see even little flecks almost like confetti. This releases even more color and flavor into the dough.

Prepare the Dough Base:

In a big mixing bowl stir together the remaining sugar and flour. Using a pastry cutter or your fingertips work in the cold cubed butter. Take your time with this step rubbing until there are small buttery bits throughout and no dry patches remain.

Incorporate Flavors and Bring Together:

To the flour mixture add almond extract orange zest the chopped cranberry mixture and a tablespoon or two of juice if needed for moisture. Knead gently in the bowl until the dough just comes together as a smooth ball. Avoid overmixing to keep the cookies tender.

Shape and Chill the Dough:

Divide and roll the dough into a log that is even in thickness all the way through. Wrap tightly in plastic and chill for at least two hours. Longer resting time means deeper flavor and easier slicing.

Slice Coat and Bake:

Preheat your oven to 325 degrees Fahrenheit. Unwrap dough and cut into half-inch slices. If desired roll each slice edge in a plate of sugar for extra crunch. Place on a lined baking sheet and bake until just set and pale golden on the bottom about 12 to 15 minutes. Watch carefully so the cookies do not brown too much.

Cool and Store:

Let cookies cool completely on a rack before storage to maintain crisp edges. Store in an airtight container at room temperature for up to three days or freeze for up to three months wrapped tightly.

When I first baked these cookies with my daughter we ended up laughing as the cranberry flecks dyed my hands pink It became her favorite part and now we always make an extra batch to share with her soccer team

Flavor Boosters

Keep cookies in a tightly sealed container to prevent them from drying out If layering separate each level with parchment to avoid sticking. If freezing stack between pieces of wax paper in a ziptop bag thaw at room temperature for best freshness. For crispness place stored cookies in a low oven for 5 minutes before serving.

Serving Suggestions

Serve with afternoon tea or creamy hot chocolate as a sweet treat after dinner. They add pretty variety to a holiday cookie box layered between peppermint bark and chocolate crinkle cookies. Dip half the cookie in melted white chocolate and sprinkle with extra orange zest for a special finish.

Creative Twists

Dried cherries or blueberries can replace cranberries if you like something a little different. Lemon zest and juice bring a totally new brightness to the cookies if you are out of oranges. Use vanilla extract instead of almond for a more classic flavor.

Bake up a batch of these festive shortbreads for an easy yet memorable treat. The combination of tart cranberry and bright orange is sure to bring cheer to any table.

Common Questions About This Recipe

→ Can I use fresh cranberries instead of dried?

It is best to use dried cranberries for this dough as they provide texture and concentrated flavor without excess moisture, which fresh cranberries may add.

→ Do I need to chill the dough before baking?

Yes, chilling the dough is essential. It helps firm up the butter, making it easier to slice and ensuring the cookies hold their shape while baking.

→ Is almond extract necessary?

Almond extract enhances flavor, but you can substitute with vanilla extract or omit it for a more classic butter shortbread taste.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to three days, or freeze for longer freshness—up to three months.

→ Why coat the slices in sugar before baking?

Rolling the dough slices in sugar before baking adds a gentle crunch and extra sweetness to the cookies’ edges, balancing the tartness of cranberries.