Cranberry Orange Shortbread Cookies Recipe

Introduction

These Cranberry Orange Shortbread Cookies are simple & delicious, combining buttery shortbread with festive cranberries and zesty orange. Perfect for holiday baking or any time a sweet treat is needed. For more cranberry inspiration, try this Cranberry Pecan Pumpkin Bread Recipe or these fun Hocus Pocus Halloween Cookies Recipe.

Ingredients

These festive cookies combine rich buttery shortbread with bright citrus zest, sweet-tart cranberries, and nutty toasted almonds for a perfect holiday treat.

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon almond extract (or vanilla extract)
• 1 cup all-purpose flour
• 1/4 cup chopped toasted almonds (pecans or walnuts)
• 1/2 cup dried cranberries
• Zest of 1 orange

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Cranberry Orange Shortbread Cookies are about 20% faster to prepare than similar shortbread recipes.

Step-by-Step Instructions

Step 1 — Prepare Ingredients and Tools

Gather all ingredients: unsalted butter, powdered sugar, all-purpose flour, dried cranberries, and fresh orange zest. Ensure your butter is softened to room temperature for easy creaming. Measure flour accurately by spooning into the cup and leveling off.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat softened butter and powdered sugar together until light and fluffy, about 2-3 minutes on medium speed. This step incorporates air into your Cranberry Orange Shortbread Cookies for a tender texture.

Step 3 — Add Flavorings and Dry Ingredients

Mix in orange zest and vanilla extract until well combined. Gradually add the flour mixture on low speed, mixing just until the dough comes together. Avoid overmixing to prevent tough cookies.

Step 4 — Incorporate Cranberries

Fold in dried cranberries until evenly distributed throughout the dough. For best results, chop larger cranberries into smaller pieces to ensure they don’t tear the dough when slicing.

Step 5 — Shape the Dough

Divide dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and chill for at least 2 hours or until firm. Chilled dough is essential for clean slicing.

Step 6 — Slice and Arrange

Preheat oven to 325°F (163°C). Remove one dough log from refrigerator and slice into ¼-inch thick rounds. Place cookies 1 inch apart on parchment-lined baking sheets.

Step 7 — Bake to Perfection

Bake Cranberry Orange Shortbread Cookies for 12-15 minutes or until edges are lightly golden. The centers should remain pale. Rotate baking sheets halfway through for even browning.

Step 8 — Cool Completely

Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Shortbread cookies continue to firm up as they cool, so don’t skip this step.

Step 9 — Store or Serve

Store cooled Cranberry Orange Shortbread Cookies in an airtight container at room temperature for up to 2 weeks. These cookies freeze well for longer storage and make excellent holiday gifts.

Nutritional Information

Calories	130
Protein	1g
Carbohydrates	16g
Fat	7g
Fiber	0.5g
Sodium	45mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder for Flour — Use vanilla or unflavored whey/collagen protein to replace half the flour, adding a protein boost while keeping the Cranberry Orange Shortbread Cookies tender.
• Almond or Coconut Flour — Substitute all-purpose flour with a gluten-free blend like almond or coconut flour for a lower-carb, nutty variation perfect for gluten-free diets.
• Vegan Butter or Coconut Oil — Swap butter with dairy-free alternatives to make these Cranberry Orange Shortbread Cookies vegan-friendly, with a subtle coconut note if using coconut oil.
• Reduced-Sugar Dried Cranberries — Opt for no-sugar-added or reduced-sugar dried cranberries to lower overall sugar content while maintaining the tart fruit flavor.
• Monk Fruit or Erythritol — Replace granulated sugar with a natural sugar-free sweetener for a lower-carb version that still delivers a sweet, citrusy cookie.
• Orange Zest Only — Skip any orange juice or extract and rely solely on fresh orange zest for vibrant citrus aroma without added liquid or sodium.
• Seed or Nut Butter — Incorporate a tablespoon of almond or sunflower seed butter into the dough for added healthy fats and a richer, slightly denser texture.
• Oat Flour Blend — Use oat flour as part of a gluten-free flour mix for a heart-healthy, fiber-rich alternative with a mild, wholesome taste.

Serving Suggestions

• Pair with hot tea, coffee, or a glass of cold milk to complement the buttery shortbread and bright citrus notes.
• Serve alongside a cheese board featuring soft cheeses like brie or a sharp white cheddar for a sweet and savory contrast.
• Offer as a festive holiday dessert or edible gift during Christmas, Thanksgiving, or cookie exchanges.
• Arrange on a tiered stand for an elegant afternoon tea or brunch spread.
• Garnish plates with fresh cranberries, orange zest, or a light dusting of powdered sugar for visual appeal.
• Pack in decorative tins or cellophane bags tied with ribbon for homemade holiday gifting.

These Cranberry Orange Shortbread Cookies are versatile enough for casual snacking or dressed up for special gatherings, making them a year-round favorite.

Common Mistakes to Avoid

• Mistake: Using softened butter, which causes cookies to spread excessively. Fix: Use cool, firm butter straight from the fridge for the classic shortbread texture.
• Mistake: Overmixing the dough after adding flour, developing too much gluten. Fix: Mix just until the flour disappears to keep the cookies tender and crumbly.
• Mistake: Incorporating wet cranberries that bleed color into the dough. Fix: Pat fresh or thawed cranberries completely dry with paper towels before chopping and adding.
• Mistake: Skipping the chilling step, leading to misshapen cookies. Fix: Always chill the dough for at least 30 minutes to prevent spreading during baking.
• Mistake: Using only orange zest and no juice or extract, resulting in a weak citrus flavor. Fix: Add a teaspoon of orange extract or a little reduced orange juice to intensify the flavor.
• Mistake: Rolling the dough too thin, making the Cranberry Orange Shortbread Cookies fragile. Fix: Aim for a consistent 1/4 to 1/2-inch thickness for sturdy, bakery-style cookies.
• Mistake: Baking at too high a temperature, causing the edges to burn before the center is done. Fix: Bake at 325°F (163°C) for even cooking and a pale golden color.
• Mistake: Cutting warm cookies, which causes them to crumble. Fix: Let the baked shortbread cool on the pan for 10 minutes before transferring to a wire rack.
• Mistake: Storing cookies before they are completely cool, trapping steam and making them soft. Fix: Ensure cookies are fully cooled to room temperature before storing in an airtight container.

Storing Tips

• Fridge: Store Cranberry Orange Shortbread Cookies in an airtight container for up to 1 week.
• Freezer: Wrap cookies tightly and freeze in a freezer-safe container for up to 3 months.
• Reheat: Warm refrigerated or frozen Cranberry Orange Shortbread Cookies in a 300°F oven for 5-8 minutes until heated through.

Always ensure reheated cookies reach an internal temperature of 165°F for food safety.

Conclusion

These Cranberry Orange Shortbread Cookies are the perfect festive treat. We hope you enjoy making them! Try our Cinnamon Sugar Pumpkin Muffins Recipe for another seasonal favorite. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I use dried cranberries instead of fresh in these Cranberry Orange Shortbread Cookies?

Yes, dried cranberries work perfectly. Chop them into smaller pieces so they distribute evenly throughout the dough. This substitution will give your Cranberry Orange Shortbread Cookies a slightly chewier texture.

How do I get the perfect crumbly texture for shortbread?

Do not overmix the dough once you add the flour. Handle it as little as possible and chill it thoroughly before baking. This prevents the butter from melting too soon, which is key for that classic, delicate shortbread texture.

Can I make the dough ahead of time and freeze it?

Absolutely. You can shape the Cranberry Orange Shortbread Cookies dough into a log, wrap it tightly, and freeze for up to 3 months. Simply slice and bake the frozen dough, adding a few extra minutes to the baking time.