Cranberry Orange Shortbread Cookies Recipe
Introduction
These Cranberry Orange Shortbread Cookies are a delightful blend of tart cranberries and bright orange flavor wrapped in a buttery, crumbly shortbread. Perfect for holiday celebrations or any time you want a simple, elegant treat that’s bursting with fresh citrus and sweet fruit.
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: Combine the dried cranberries and 1/4 cup of sugar in a food processor and pulse until the cranberries are broken down into small pieces. Set this mixture aside.
- Step 2: In a large bowl, mix the flour and the remaining sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 3: Add the almond extract, cranberry mixture, orange zest, and fresh orange juice (if using) to the flour mixture. Knead gently until a dough ball forms.
- Step 4: Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 72 hours to firm up.
- Step 5: Preheat your oven to 325°F (165°C). Slice the chilled dough into 1/4-inch thick rounds. If desired, coat each slice in additional sugar for a sparkly finish.
- Step 6: Place the cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are just beginning to turn golden.
- Step 7: Remove the cookies from the oven and cool completely on a wire rack before serving.
Tips & Variations
- Use frozen cranberries instead of dried for a different texture and a bit more tartness.
- Swap almond extract for vanilla extract if you prefer a milder almond flavor.
- For extra crunch, add chopped pecans or walnuts to the dough before chilling.
- If you like a stronger orange flavor, increase the zest and juice, but reduce added sugar slightly to balance.
- To make the cookies gluten-free, substitute with a 1-to-1 gluten-free flour blend.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies or the dough log wrapped in plastic wrap and foil for up to 3 months. Reheat frozen cookies briefly in a low oven to regain a fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot of moisture and are quite tart, so they’re not ideal for this recipe. Dried cranberries are preferred because they add texture and concentrated sweetness without extra moisture.
What if I don’t have a food processor to break down the cranberries?
You can finely chop the dried cranberries by hand or place them in a sealed plastic bag and crush them with a rolling pin. The goal is to break them down slightly to mix evenly into the dough.
PrintCranberry Orange Shortbread Cookies Recipe
These Cranberry Orange Shortbread Cookies are a delightful combination of tart dried cranberries and bright orange zest, blended into a buttery, crumbly shortbread dough. Perfectly sweetened and subtly flavored with almond extract, these cookies make a festive treat for holiday gatherings or everyday snacking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dried Cranberries Mixture
- 1/2 cup dried cranberries (Craisins)
- 1/4 cup sugar
Cookie Dough
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup sugar
- 1 cup cold butter, cubed
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
For Coating
- Additional sugar for coating cookies before baking (optional)
Instructions
- Prepare Cranberries: In a food processor, combine the dried cranberries and 1/4 cup of sugar. Pulse until the cranberries are broken down and form a coarse mixture. Set aside this cranberry blend for later use.
- Make Dough: In a large mixing bowl, whisk together the remaining 2 1/4 cups of flour and 1/2 cup sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Add the almond extract, cranberry mixture, orange zest, and fresh orange juice if using. Gently knead everything together into a cohesive dough ball.
- Chill Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 72 hours. Chilling firms the dough and enhances flavors.
- Preheat Oven and Prepare Cookies: Preheat your oven to 325°F (163°C). Remove the dough from the fridge and slice it into rounds about 1/4-inch thick. If desired, roll each slice in additional sugar for a sparkly coating.
- Bake Cookies: Place the sliced cookies on a baking sheet lined with parchment paper or a silicone mat, spacing them slightly apart. Bake for 12 to 15 minutes until the edges just begin to turn golden but the centers remain pale.
- Cool: Transfer the cookies to a wire rack to cool completely before serving or storing.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months for longer storage.
Notes
- Make sure the butter is cold before cutting it into the flour to achieve a crumbly texture essential for shortbread.
- If you prefer a more intense orange flavor, increase the zest or add a bit more fresh juice, but too much juice can change the dough consistency.
- Chilling the dough is important to prevent spreading during baking and to develop flavor.
- Using almond extract adds a subtle nutty undertone; if you have allergies, substitute with vanilla extract.
- For a festive touch, sprinkle colored sugar or decorating sugar on top before baking.
Keywords: Cranberry Orange Shortbread Cookies, Holiday Cookies, Citrus Cookies, Shortbread, Almond Extract Cookies, Festive Dessert
