Description
Cranberry Orange Shortbread Cookies are buttery, crumbly, and sweet with tart bursts of dried cranberry and bright orange zest. These festive cookies are perfect for the holidays or cozy winter baking.
Ingredients
• 1/2 cup dried cranberries (Craisins)
• 3/4 cup sugar, divided
• 2½ cups all-purpose flour – spooned and leveled, not scooped
• 1 cup cold unsalted butter, cubed
• 1 tsp almond extract
• Zest of 1 orange
• 1–2 tbsp fresh orange juice (optional)
• Additional sugar for coating cookies (optional)
Instructions
1. Line a baking sheet with parchment paper and set aside.
2. In a food processor, pulse cranberries with 1/4 cup sugar until finely chopped. Set aside.
3. In a large bowl, combine flour and remaining sugar.
4. Cut in butter using a pastry cutter or two forks until mixture resembles fine crumbs.
5. Stir in almond extract, cranberry-sugar mixture, orange zest, and orange juice (if using).
6. Knead dough by hand until it comes together in a ball. Add orange juice 1 tbsp at a time if needed.
7. Shape dough into a log about 2 inches in diameter. Wrap in plastic and refrigerate for 2 hours (or up to 72).
8. Preheat oven to 325°F. Slice dough into 1/4-inch rounds.
9. Coat each slice in sugar (optional) and place on prepared baking sheet.
10. Bake for 12–15 minutes, until cookies are set but not browned. Cool on pan before transferring to rack.
Notes
– Cookies can be stored in an airtight container for 3 days or frozen for up to 3 months.
– If dough is too crumbly, add a second tablespoon of orange juice to help bind.
– Vanilla extract can be used in place of almond extract if preferred.
– For gifting, roll cookies in coarse sugar for a sparkly finish.
– Log of dough can be frozen and baked later for fresh cookies on demand.
- Prep Time: 10
- Cook Time: 12
- Method: Baking
- Cuisine: American