Cranberry Orange Shortbread Cookies Recipe
These Cranberry Orange Shortbread Cookies blend tart dried cranberries with bright orange zest and a hint of almond extract for a buttery, crumbly treat. Perfectly sweet and subtly citrusy, they are chilled before baking to develop flavors and create a tender texture, making them an ideal festive cookie for sharing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fruit Mixture
- 1/2 cup dried cranberries (Craisins)
- 1/4 cup sugar
Dough
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup sugar
- 1 cup cold butter, cubed
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar for coating cookies before baking (if desired)
Instructions
- Prepare Cranberries: Place dried cranberries and 1/4 cup sugar into a food processor. Pulse until the cranberries are broken down into small pieces with the sugar incorporated. Set this mixture aside.
- Make Dough: In a large bowl, combine 2 1/4 cups all-purpose flour and the remaining 1/2 cup sugar. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the almond extract, the prepared cranberry mixture, orange zest, and fresh orange juice (if using). Knead the mixture gently until it forms a cohesive ball of dough.
- Chill Dough: Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 72 hours. Chilling helps develop flavor and makes the dough easier to slice.
- Bake Cookies: Preheat your oven to 325°F (163°C). Remove the dough from the refrigerator, slice into 1/4 to 1/2 inch thick rounds. If desired, roll each slice in additional sugar for a sweet crust. Place the cookies on a baking sheet lined with parchment paper, leaving space between them. Bake for 12 to 15 minutes, or until edges are lightly golden. Remove from oven and transfer cookies to a cooling rack to cool completely.
- Storage: Once cooled, store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Notes
- For a stronger orange flavor, use freshly squeezed orange juice and more zest, but avoid too much juice to keep the dough from getting too sticky.
- Ensure the butter is cold when cutting it into the flour to achieve a crumbly texture in the shortbread.
- Chilling the dough is essential to prevent spreading and to enhance the texture of the cookies.
- These cookies freeze well; separate layers with parchment paper when freezing.
- Rolling cookie slices in sugar before baking adds a delicate crunch and sweetness to the outside.
Keywords: cranberry shortbread cookies, orange zest cookies, almond extract cookies, holiday cookies, buttery shortbread, cranberry orange dessert