This Cranberry Orange Shortbread Cookies are a delightfully easy cookies. They have a texture that balances tender and crunchy and don’t require any special extracts or flavorings, just regular orange juice and zest. This cookie recipe yields sensational results. They’re slightly tart from the cranberries, off-setting the sweetness of the cookie dough.
They are soft and chewy, just like a good cookie should be. And orange and cranberry is such a wonderful holiday flavor combination.
They make great Christmas cookies!
- Almond Extract – this is really the best extract for these cookies. If you absolutely cannot find almond, use vanilla.
- Dried Cranberries
- A whole orange, because you will use the orange for both the zest and juice called for in the recipe.
- Butter – use only real butter, not margarine. This recipe will not work with margarine.
- Sugar: both in the cookies and then again to roll them in.
In the following video you will find all the steps in detail to prepare these delicious cookies:
- True shortbread is buttery, melt-in-your mouth goodness that should be completely irresistible.
- Too many shortbread cookies are over-baked resulting in an dry cookie. The simple trick to a great shortbread cookie is to under bake by just a few minutes.
Recipe by Mom On Timeout
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Cranberry Orange Shortbread Cookies
- 1/2 cup dried cranberries Craisins
- ¾ cups sugar divided
- 2½ cups all purpose flour spooned and leveled not scooped
- 1 cup butter cubed and cold
- 1 tsp almond extract
- zest of 1 orange
- 1 to 2 tbsp of fresh orange juice optional
- additional sugar to coat cookies before baking if desired
- Line a baking sheet with parchment paper and set aside.
- Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
- Combine flour and remaining sugar in a large bowl.
- Use a pastry cutter to cut in butter. You want very fine crumbs.
- Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
- Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
- Preheat oven to 325F.
- Cut slices of cookie dough about ¼ inch thick.
- Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
- Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.
- Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
- Store in airtight container for 3 days or freeze for up to 3 months.
almond extract, orange juice, sugar, cranberries, sweets and desserts, cookies, kid-friendly recipe
And here you can find other recipes for sweets and desserts that may interest you:
cookies not for kids, really easy to make cookies, Cranberries, Orange, Shortbread, these orange-flavored cranberry cookies are tart and delicious