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Cranberry Orange Shortbread Cookies

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!
Course Dessert
Cuisine American
Keyword cranberry,orange,butter
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 25 minutes
Servings 26 Cookies
Calories 136kcal
Author Nicole Crocker


  • 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.
    Cranberry Orange Shortbread Cookies
  • 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. 
    Cranberry Orange Shortbread Cookies
  • Then dip cookie slice in sugar on both sides. 
    Cranberry Orange Shortbread Cookies
  • 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.


* Vanilla or orange extract can be substituted for the almond extract if you are concerned about allergies.
*Dried cranberries can also be roughly chopped with a knife and then tossed in a bowl with the sugar if you don't have a food processor...I actually used my Ninja blender.
*If you don't have a pastry cutter you can use your fingers. Rub butter slices with flour mixture between your finger tips until a small crumb is formed. This is a bit messy but will work the same. 


Serving: 1Cookie | Calories: 136kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 46mg | Potassium: 14mg | Sugar: 7g | Vitamin A: 215IU | Calcium: 4mg | Iron: 0.6mg