Cranberry Orange Shortbread Cookies Recipe
These Cranberry Orange Shortbread Cookies blend the tartness of dried cranberries with the bright zest and juice of fresh orange, all enveloped in a buttery, crumbly shortbread dough. Perfectly coated in sugar for a sweet finish, these cookies are ideal for holiday gatherings or any time you crave a delightful, citrus-infused treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: About 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling and Flavorings
- 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)
Dough
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup butter, cubed (cold)
For Coating
- Additional sugar for coating cookies before baking (if desired)
Instructions
- Prepare Cranberries: In a food processor, combine the dried cranberries and 1/4 cup of the sugar. Pulse until the cranberries are broken down and form a coarse mixture. Set this aside for later use.
- Make Dough: In a large mixing bowl, mix the all-purpose flour with the remaining sugar. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the almond extract, the cranberry mixture, orange zest, and, if using, the fresh orange juice. Gently knead the mixture until it comes together to form a dough ball.
- Chill Dough: Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or up to 72 hours, to allow the flavors to meld and the dough to firm up for easier slicing.
- Bake Cookies: Preheat your oven to 325°F (163°C). Remove the dough log from the fridge and slice it into 1/4-inch thick cookies. If desired, lightly coat each cookie slice in additional sugar before placing them on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until the cookies are set but not browned. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Storage: Once fully cooled, store the 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. Thaw before serving.
Notes
- Use cold butter to ensure a crumbly, tender texture in your shortbread.
- The orange juice is optional but adds a fresh, tangy note to the cookies.
- If you don’t have a food processor, finely chop the cranberries and mix with sugar using a fork or pastry cutter.
- For best slicing results, chill the dough for at least 2 hours; longer chilling makes slicing cleaner and shapes neater.
- Coating cookies in sugar before baking creates a lightly crisp, sweet crust.
- Store cookies properly to maintain freshness and texture.
Keywords: Cranberry orange shortbread cookies, holiday cookies, citrus cookies, shortbread, cranberry cookies, almond extract cookies
