Name: Cranberry Orange Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 cup dried cranberries (Craisins); 3/4 cups sugar, divided; 1 tsp almond extract; Zest of 1 orange; 1 to 2 tbsp fresh orange juice (optional); 2 1/2 cups all-purpose flour (spooned and leveled); 1 cup butter, cubed (cold); Additional sugar for coating cookies before baking (if desired)

Jump to Recipe

Introduction

These Cranberry Orange Shortbread Cookies are a delightful twist on the classic buttery treat. Infused with bright citrus zest and studded with tangy cranberries, they offer a perfect balance of sweet and tart flavors. Ideal for holiday gatherings or an everyday indulgence.

A stack of seven round shortbread cookies sits on a white marbled surface. Each cookie is pale beige with a crumbly texture and studded evenly with small, bright red dried cranberries and tiny orange bits of zest throughout. One cookie leans against the stack at an angle, showing the cookie’s thickness and the colorful fruit pieces inside. Around the stack, whole fresh cranberries are scattered, adding deep red pops of color. The background is softly blurred but shows more cookies on a white tray, all emphasizing the crisp and textured look of the shortbread. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the cranberries by combining them with 1/4 cup of sugar in a food processor. Pulse until the cranberries are broken down and set aside.
Step 2: In a large bowl, mix the flour and the remaining sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Step 3: Stir in the almond extract, cranberry mixture, orange zest, and orange juice if using. Knead the mixture gently into a smooth dough ball.
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.
Step 5: Preheat your oven to 325°F (165°C). Slice the chilled dough into 1/4-inch thick cookies and, if desired, coat each slice lightly with sugar.
Step 6: Arrange the cookies on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, until lightly golden around the edges.
Step 7: Cool the cookies on a wire rack before serving or storing.

Tips & Variations

For a nutty flavor, add 1/2 cup finely chopped almonds or walnuts to the dough.
Use fresh cranberries and increase sugar slightly if you prefer less tartness.
Substitute almond extract with vanilla for a different flavor profile.
To make cookies extra crisp, bake an additional 2 minutes but watch carefully to avoid burning.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or bag for up to 3 months. Thaw at room temperature before serving. These cookies maintain their texture well after freezing.

How to Serve

The image shows several round shortbread cookies on a silver cooling rack, placed on a white marbled texture. Each cookie has a pale beige base with dark red and black berry bits mixed throughout, creating a speckled look. The edges of the cookies are golden brown and slightly crumbly. There are small pieces of orange zest sprinkled on top of some cookies, adding bright yellow accents. The texture of the cookies appears soft and crumbly with a slight sugar coating on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries, but they will add more moisture and tartness. You may want to increase the sugar slightly to balance the flavor and possibly reduce the orange juice to keep the dough from becoming too wet.

Why is it important to chill the dough?

Chilling the dough firms up the butter, which helps maintain the cookies’ shape during baking. It also allows the flavors to meld and improves the texture for a tender, flaky shortbread.