Cranberry Orange Shortbread Cookies combine a melt in your mouth buttery shortbread cookie base with the sweet and tangy flavors of cranberry and orange. You definitely need to add this recipe to your Fall baking list!
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What makes these Cranberry Orange Shortbread Cookies the perfect cookie to bake this Fall?
Nothing beats that melt in your mouth buttery flavor of a Shortbread Cookie. Since we are big fans of Shortbread in my house I like to find different flavor combinations to recreate our favorite cookie. There are so many things that I love about this Shortbread Cookie Recipe.
There are three different flavors in this recipe that really put these cookies over the top. The combination of the tartness from the cranberries and sweetness from the orange zest play off of each other perfectly. In my opinion though, the addition of the almond extract really brings the flavor profile all together.
Shortbread Cookies not only taste amazing, they are one of the simplest cookies to make. All you need are just a few simple ingredients and the dough comes together in minutes.
Butter, Sugar and flour! Yup…that’s all that goes into Shortbread Cookie Dough. You don’t even need eggs!
Then just add in your flavor combos. In these it’s cranberries, orange zest and almond extract, making them the perfect cookie to bake this Fall.
Tips for making the best Cranberry Orange Shortbread Cookies
Chill your dough– One of the most important parts of this recipe is chilling your dough. If you don’t chill the dough before you bake your cookies your cookies will spread into a melty mess on your cookie sheet. I like to make my dough a day ahead and store in the fridge overnight. However, at the very least, chill them for about 4 hours before baking.
Roughly chop your dried cranberries– Chopping the cranberries will make it a bit easier to slice your cookies. They also look like pretty little ruby jewels in your cookies.
Dip your shortbread cookie slices in sugar before baking– Dipping the cookie slices in sugar before baking give them a little added sweetness and sparkle after they’re baked. I love the way they shimmer on the cookie plate.
Cranberry Orange Shortbread Cookies
- 1/2 Cup Dried cranberries
- 3/4 Cup Sugar (divided)
- 1/2 teaspoon Salt
- 2 1/2 Cups All purpose flour
- 2 Sticks Unsalted butter ,cut into pieces,cold
- 1 teaspoon Almond extract
- Zest from one orange
- Additional sugar for coating
- Place dried cranberries in a food processor and pulse a few times with 1/4 Cup of sugar. Set aside.
- In a large bowl, whisk flour, salt and remaining 1/2 cup of sugar together.
- Use a pastry cutter to cut butter into flour mixture to form small crumbs.
- Stir in almond extract, chopped dried cranberries and orange zest.
- Knead dough with your hands until it comes together and you can form a ball with it.
- Roll dough with your hands to form about a 2 inch diameter log.
- Wrap log in plastic wrap and place in fridge to chill for at least 4 hours. Preferably overnight.
- Once ready to bake, preheat oven to 350 Degrees F. Line a cookie sheet with parchment paper. Set aside.
- Slice cookie log in about 1/4 inch slices.
- Then dip cookie slice in sugar on both sides.
- Place on parchment lined cookie sheet. Bake on center rack of preheated oven for 12-15 minutes.
- Remove from oven and let cool for about 3-5 minutes then remove cookies to a cooling rack to cool completely.
- Store in an airtight container until ready to serve or freeze up to 3 months.
Recipe adapted from Mom on Timeout
Why Cranberry Orange Shortbread Cookies are perfect for holiday baking
These Shortbread Cookies are perfect for holiday baking. The dough can easily be pre-made then placed in the fridge for a couple days or in the freezer for a couple months.
When your ready just slice and bake. If you decide to freeze your dough make sure you thaw it in the fridge overnight before slicing and baking.
A quick and easy to make cookie to add to your holiday baking that everyone will love!
Cranberries are a New England favorite this time of year. Here are more of our Family Favorite cranberry recipes for you to try.
Spicy Cranberry Salsa with Cream Cheese
Pear & Cranberry Stuffed Pork Tenderloin Recipe
I loved the flavour of these cookies but I found the teaspoon of extract wasn’t enough to bind the dough. I ran my hand under water twice during kneading. The dough was still a little ‘short’. They crumbled when I tried to cut them after being in the fridge overnight and out of the fridge for 30 mins. I would definitely make them again but not sure how I would adjust the recipe. Any suggestions?
Nicole Crocker says
Hi Lynne, You could try adding 1-2 Tablespoons of freshly squeezed orange juice next time. I didn’t have any issues with mine not binding but if you did the orange juice would be a nice addition and add a bit more moisture.