Cranberry orange shortbread cookies are classic sweet and buttery shortbread cookies with a major upgrade, packed with dried cranberries and fresh orange zest for a burst of flavour in every bite. These melt-in-your-mouth cookies are rolled, sliced and baked. They are the perfect cookie to add to your Christmas holiday baking list.
Every year, our kitchen literally turns into a holiday cookie factory. My favourite tradition is making cute holiday cookie boxes to gift to family and friends. I always bake the classics and like to throw in some new ones into the mix, and there always has to be shortbread in some form. Some of my other favourites to include are linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, peanut butter thumbprint cookies and gingerbread linzer cookies.
Ingredients
- butter
- Confectioner's sugar - this creates a melt-in-your-mouth cookie. You could also use granulated sugar for the same taste, but the texture will not be the same.
- all-purpose flour
- pure vanilla extract
- orange zest
- dried cranberries
- salt
You will also need measuring cups and spoons (or a kitchen scale for the most accurate measurements), mixing bowl, large half sheet baking pan, and wire cooling rack.
How to Make the Best Cranberry Orange Shortbread Cookies
- Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
- Shape the dough into a log: Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it out thicker but then you will get less cookies out of it. You can also do this in two batches to make it easier to work with two smaller logs.
- Chill the dough: Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Slice and bake: Cut the dough into ¼-inch to ½-inch slices, and place 1-inch apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake: Bake in a 350 F preheated oven for 10-12 minutes until just starting to brown on the edges.
- Cool: Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
How to Store Shortbread
- At room temperature: Store in an airtight container at room temperature for up to 3 days.
- In the refrigerator: Store in an airtight container in the refrigerator for up to one week.
- In the freezer: To freeze, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of shortbread cookies on top.
- How to freeze before baking: Wrap the dough tightly in plastic wrap and then in a freezer bag and freeze for up to 2-3 months. When ready to bake, allow them to thaw in the refrigerator overnight before slicing and completing recipe as written.
More Cookie Recipes
- Cranberry Pistachio Biscotti
- Linzer Cookies
- Soft and Chewy Ginger Cookies
- Chocolate Crinkle Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- Carrot Cake Shortbread Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies with Royal Icing
- Chocolate Chunk Peanut Butter Cookies
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Recipe
Cranberry Orange Shortbread Cookies
- Total Time: 2 hours 20 minutes
- Yield: 36 (2-inch) cookies
- Diet: Vegetarian
Description
Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (zest from 2 oranges)
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup dried cranberries, chopped
Instructions
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
- Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it.
- Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Preheat oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper.
- Cut the dough into ¼-inch to ½-inch slices, and place on the baking sheet about ½-inch apart. Bake for 10-12 minutes until just starting to brown on the edges.
- Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
Notes
How to store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: To freeze, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of shortbread cookies on top.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Em says
I love these so much! They've been a hit at Christmas parties and at home for 2 years now. Thank you for such a simple but festive recipe!
Batya says
Super easy and delicious