Soft and buttery Cranberry Orange Shortbread Cookies are packed with dried cranberries and orange for a delicious and easy sliced cookie recipe.
Table of Contents
Why You Will Love This Recipe
These Cranberry Orange Shortbread Cookies are made with a classic flavor combination that is sure to be a hit for your holiday baking!
Shortbread cookies are known for their crumbly, buttery texture. Cranberry Orange Shortbread Cookies are delightful treats that blend the buttery richness of shortbread with the tartness of cranberries and the citrusy brightness of orange.
While the combination of cranberry and orange has a festive feel and is often associated with the holidays, Cranberry Orange Shortbread Cookies can be enjoyed throughout the year.
Ingredients
You can find full quantities and recipe information in the full recipe card below.
All Purpose Flour
Unsalted Butter
Powdered Sugar – Powdered sugar is what will give us soft cookies!
Salt
Orange Zest – Citrus zest is key to infuse the cookies with a bright, citrusy aroma and flavor. without adding a lot of moisture
Orange Juice – Fresh is best! I just use the orange that I zested.
Dried Cranberries – The chewiness of dried cranberries adds a pleasant contrast to the crumbly texture of the shortbread.
Orange Glaze – Optional for decorating the cookies. This glaze adds sweetness and an extra layer of orange flavor.
Instruction Overview
You can find full recipe information in the recipe card below.
First blend the dry ingredients together in a food processor to combine.
Then add the butter and orange juice and pulse until the dough just starts to come together.
Add the cranberries and pulse just to combine.
The dough should look a little dry but hold together when you squeeze it in your hand. If not, add a touch more water and pulse as needed.
Roll the dough into a log approximately 2 inches wide and wrap in plastic wrap or parchment paper. Chill at least 30 minutes.
Preheat your oven to 325F.
Slice the dough log into cookie slices approximately one half inch thick.
Place the cookies on a baking sheet at least one inch apart.
Bake approximately 20 minutes until just starting to turn light golden brown on the edges.
Let cool completely before decorating, if desired.
Kim’s Tips
It is important not to add too much liquid to the dough. You want just enough to hold it together.
Modifications and Substitutions
These cookies are soft. Want a crisp shortbread? Swap out the powdered sugar for the same amount of granulated sugar.
FAQs
What is the secret to making good shortbread cookies?
What are common mistakes when making shortbread?
What makes shortbread taste like shortbread?
Should you refrigerate shortbread dough before baking?
More Shortbread Cookie Recipes
Shortbread Cookies
A collection of delicious shortbread cookies!
Cranberry Orange Shortbread Cookies
Equipment
- Measuring Cups
- Measuring spoons
- Plastic Wrap or parchment paper
- Silicone Baking Mats or parchment paper
- Knife
Ingredients
- 2 cups all-purpose flour (250 grams)
- ⅔ cup powdered sugar
- ¾ teaspoon salt
- 1 Tablespoon orange zest
- 1 cup unsalted butter (2 sticks, 226 grams) cold, cut into 1 inch chunks
- 1 ½ Tablespoons orange juice fresh is best
- ½ cup dried cranberries
- orange glaze optional, for decorating
Instructions
- Preheat oven to 325°F with the rack in the middle position.
- In a food processor, add the flour, sugar, salt, and orange zest. Pulse together a few times to mix.2 cups all-purpose flour, ⅔ cup powdered sugar, ¾ teaspoon salt, 1 Tablespoon orange zest
- Add the butter chunks around the flour along with the orange juice. Pulse again until the dough starts to come together. Do not over process. It should still look crumbly. The dough should stick together when squeezed. If too dry, add a little more water or lemon juice and briefly incorporate.1 cup unsalted butter, 1 ½ Tablespoons orange juice
- Add the dried cranberries and pulse just to combine.If you want the cranberries chopped up into smaller pieces, add them when you add the butter instead.½ cup dried cranberries
- Dump the dough onto a large sheet of parchment paper or plastic wrap. Start pressing it together into a log shape, and roll up the paper around it to help make it into a log approximately 2 inches wide. Twist the ends and place in the refrigerator to chill for 30 minutes.
- Remove the dough log from the paper and using a serrated knife, slice the dough into ½ inch (or thinner) pieces.
- Place the cookies on a silicone mat or parchment lined baking sheet at least one inch apart. Bake approximately 20 minutes, until the bottom edges that touch the baking sheet are just starting to turn a golden brown.
- Remove the cookies from the oven. Place the cookies on a wire rack to cool.
- If desired, dunk or drizzle with the orange glaze when the cookies are cool. Sprinkle with more zest on top of the wet glaze to set. Store in an airtight container for up to two weeks.
