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Home » Dessert » Cookies » Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies

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Total 2 hrs 25 mins
Cook Time 15 mins
Serves 24 cookies

By: Mariam E.  |  December 19, 2020This post may contain affiliate links, read my disclosure policy for details

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These Cranberry Orange Shortbread Cookies are perfect for the holiday season. Tangy cranberries and zesty oranges come together in a butter shortbread cookie that’s so easy to make!

Top down view of cranberry orange shortbread cookies.

Cranberry and orange are two festive ingredients that are just made for each other. This is such a simple shortbread recipe, perfect for a busy holiday season. These buttery rounds of loveliness make for a delicious snack or a beautiful gift.

Looking for more cookie recipes? Why not also try my Maamoul Cookies with Pistachio and my Santa’s M&M Cookies!

Why these Cranberry Orange Shortbread Cookes are so good!

  • A super festive cookie. Orange and cranberry are made for the holiday season and perfect in these cookies.
  • Buttery shortbread. These cookies are crumbly, buttery and melt in the mouth delicious!
  • An easy shortbread recipe. Made with a handful of ingredients, these slice and bake cookies come together so easily!

Ingredients you’ll need

  • Unsalted Butter
  • Granulated Sugar
  • Vanilla Extract
  • AP Flour
  • Salt
  • Dried Cranberries
  • Orange Zest
Top down view of shortbread cookie ingredients.

How to make these Cranberry Shortbread Cookies

  • Make your cookie dough: Mix your dry ingredients in one bowl and your wet in another. Then mix wet and dry together. Add in the cranberries and mix well.
  • Ingredients in a bowl.
  • Top down shot of dough in a mixer.
  • Chill the dough: Form a 2 inch thick log, wrap in parchment and chill in the fridge overnight.
Overhead view of cookie shapes cut from the log of dough.
  • Bake: Cut the log into 1/4 inch thick slices, place on a baking sheet and bake for 15 mins.
  • Allow to cool, garnish and enjoy!

Recipe notes and tips

  • Make sure to use a preheated oven.
  • Use room temperature ingredients.
  • I used vanilla extract but you can also use almond extract.
  • Garnish with extra orange zest and coarse sea salt.
  • Allow to cool before serving.
A stack of shortbread cookies surrounded by cranberries.

FAQ’s

Can you make these Cranberry Orange Shortbread Cookies in advance?

Theses cookies are slice and bake cookies, so they’re perfect for making in ahead of time! Great for a hectic holiday season. Once the dough is mixed and rolled into a log, you can chill in the fridge for up to 5 days. When you’re ready for cookies, just slice and bake!

Can you freeze these shortbread cookies after cooking?

You can freeze these before or after cooking. If you want to freeze after cooking, place them in a freezer safe bag and freeze for up to 3 months.

How thick should slice and bake cookies be?

I cut these Cranberry Orange Shortbread Cookies 1/4 inch thick. Thicker sliced cookies will bake up softer while thinner ones will be more crisp.

You can also control the texture by how long you bake the cookies. you can test bake a couple to see what time works for you. Some might like melt-in-my-mouth tender, some more crisp. The best thing is you can have both!

A tall stack of cranberry orange shortbread cookies.

Other cookie recipes

  • Maamoul Date Cookies
  • Almond Butter Chocolate Chip Cookies
  • Magic Bars with Coconut

I hope you enjoy all the recipes I share with you, including this Cranberry Orange Shortbread Cookie recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.

Top down view of cranberry orange shortbread cookies.

Cranberry Orange Shortbread Cookies

No ratings yet
Created by Mariam E.
These Cranberry Orange Shortbread Cookies are perfect for the holiday season.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 2 hrs 25 mins
Course Dessert
Cuisine American
Servings 24 cookies
cookies

Ingredients

  • 3/4 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 tsps. vanilla extract
  • 2 ⅓ cup all-purpose flour
  • ½ tsp. salt
  • ½ cup dried cranberries finely chopped
  • Zest from 1 large orange

Instructions

  • In a small bowl whisk together salt and all-purpose flour. Set aside.
  • In the bowl of a stand mixer combine butter, sugar, vanilla, orange zest.
  • With the paddle attachment beat on med high for about 5-7 minutes.
  • On low speed add flour/salt in two-three additions.
  • Stir in cranberries. Give one more final mix to incorporate.
  • Once everything incorporated transfer the dough onto parchment paper.
  • Using your hands form a log about 2” thick.
  • Wrap the log into parchment paper and refrigerate for several hours or overnight.
  • Dough will firm up.
  • With a sharp knife cut the cold dough log into slices. About ¼ “thick.
  • Spacing at least 1” apart place cookies onto the baking sheet lined with parchment paper.
  • Bake at 350 F for about 15 minutes or until golden in color.
  • Let cool.
  • Store in an airtight container for about a week.
  • To add garnishing, I sprinkle with some extra orange zest and/or coarse sea salt.

Notes

  • Make sure to use a preheated oven.
  • Use room temperature ingredients.
  • I used vanilla extract but you can also use almond extract.
  • Garnish with extra orange zest and coarse sea salt.
  • Allow to cool before serving.

Nutrition

Serving: 24g | Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 41mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 177IU | Calcium: 4mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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