Cranberry 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
Scale
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
