Whip up a batch of delicious cookies for the holiday season! These Fresh Cranberry Orange Shortbread Cookies are quick and easy to make with simple ingredients. They look pretty on a holiday cookie platter and they're perfect for gift-giving.
The pop of tangy cranberries and fresh orange zest is a heavenly combination in this buttery shortbread cookie. One of our favorite holiday flavours, cranberry and orange always make an appearance during the holidays. A batch of fresh cookies always gets us into the Christmas spirit!
If cranberry and orange is one of your favorites too, you will not want to miss Cranberry Orange Loaf Cake and these Cranberry Orange Scones. They're a Starbucks copycat recipe and we think they're even better han Starbucks!
Ingredients
This recipe calls for simple ingredients, some of which you likely already have in your pantry!
- Butter - use butter, softened at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- Powdered sugar
- Vanilla extract
- Almond extract
- All purpose flour
- Fresh orange zest
- Cranberries - fresh tart cranberries
- Granulated sugar - for rolling the cookies into before baking.
Substitutions & Variations
You can substitute dried cranberries in this recipe for the fresh cranberries.
Cranberry shortbread cookies go well with white chocolate chips. Grated or finely chopped white chocolate may be added to the batter following the cranberries. It's a tasty variation!
Glaze with orange juice - mix ½ cup powdered sugar with orange juice to make a thin glaze and drizzle over top. Start with 1 teaspoon of juice and add by teaspoon until drizzling consistency.
Step by Step Instructions
The cookie dough will chill for 30 minutes before baking, so you will not need to preheat your oven until that time.
Line baking sheet with parchment paper. If you don't have parchment paper, simply use an ungreased cookie sheet.
Using a food processor or a sharp knife, coarsely chop the fresh cranberries. Set aside.
In a large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy. (about one to two minutes).
With clean hands, add in the all-purpose flour just until combined.
Gently fold in the chopped cranberries and orange zest.
Divide dough into three equal portions and roll each portion into a log shape. Wrap in plastic wrap and refrigerate for 30 minutes.
Unwrap dough and use a sharp knife to slice cookies into ¼" thick slices.
Dip the top and roll the sides of the cookies into a small bowl with 3 Tablespoons of granulated sugar.
Place unbaked cookies on prepared baking sheet approximately two inches apart.
Bake in 300°F oven for 17 to 20 minutes. Bottom of cookies will be light golden brown when they are done.
Cool on wire cooling rack.
Chill now and bake later!
This the is perfect cookie recipe to have ready in the refrigerator. Simply slice and bake them when you have company coming over! Keep the chilled dough in the refrigerator for up to one week.
Storing These Cookies
Store cooled cookies in airtight container for up to to 4 days at room temperature or in the refrigerator for one week.
Freeze cookies by placing layers of cooled cookies between layers of parchment paper for up to two months.
Tips for Making Fresh Cranberry Cookies
- Sort through the cranberries and remove any that are bruised. Use the whole or chopped in recipes.
- Chilling the dough for this recipe is absolutely necessary. Plan ahead for the 30 minute chill time.
FAQ's
Cranberries are tart, sour and typically require a sweetener with them to be enjoyed fully.
Fresh cranberries taste delicious in muffins, loves, cakes and cookies. Rinse the cranberries and dry with paper towels. Remove any berries that are bruised. Add them whole or chopped to your favorite cookie recipe.
More Shorbread Cookie Recipes to Enjoy!
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PrintFresh Cranberry Orange Shortbread Cookies
- Total Time: 1 hour 5 minutes
- Yield: 30
Description
Whip up a batch of fresh cookies for the holiday season! These Fresh Cranberry Orange Shortbread Cookies are quick and easy to make with simple ingredients. They look pretty on a holiday cookie platter and they're perfect for gift-giving.
Ingredients
1 cup butter, softened at room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all purpose flour
1 Tablespoon orange zest
1 cup fresh cranberries, chopped
3 Tablespoons granulated sugar (for sprinkle on top of unbaked cookies)
Instructions
The cookie dough will chill for 30 minutes before baking, so you will not need to preheat your oven until you are ready to bake the cookies.
- Line baking sheet with parchment paper. If you don't have parchment paper, simply use an ungreased cookie sheet.
- Using a food processor or a sharp knife, coarsely chop the fresh cranberries. Set aside.
-
In a large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy. (about one to two minutes).
-
With clean hands, add in the all-purpose flour just until combined.
-
Gently fold in the chopped cranberries and orange zest.
-
Divide dough into three equal portions and roll each portion into a log shape. Wrap in plastic wrap and refrigerate for 30 minutes.
-
Unwrap dough and use a sharp knife to slice cookies into ¼" thick slices.
-
Dip the top and roll the sides of the cookies into a small bowl with 3 Tablespoons of granulated sugar.
-
Place unbaked cookies on prepared baking sheet two inches apart.
-
Bake in 300°F oven for 17 to 20 minutes. Bottom of cookies will be light golden brown when they are done.
-
Cool on wire cooling rack.
Notes
Store cooled cookies in airtight container for up to to 4 days at room temperature or in the refrigerator for one week.
Freeze cookies by placing layers of cooled cookies between layers of parchment paper for up to two months.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 8.7 g
- Sodium: 1.5 mg
- Fat: 6.7 g
- Saturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 16.2 g
- Fiber: 0.6 g
- Protein: 1 g
- Cholesterol: 17.4 mg
Keywords: Fresh Cranberry Orange Shortbread Cookies
Eliza
What a fantastic shortbread cookie! The combination of the buttery, sweet shortbread with the tangy cranberries and hint of orange is SO tasty. Another winner from She's Not Cookin'!
★★★★★
ilm
Can the almond extract be removed/replaced easily? We have nut allergies in the house.
Sandra Flegg
Yes, you could simply omit it from the recipe and bake as per the remaining instructions. Thanks! 🙂 Sandra
Mirlene
These shortbread cookies would be a good treat for the desserts. I have a lot of cranberries in the freezer and this would be perfect to use up.
★★★★★
Charles
Wow! This Fresh Cranberry Orange Shortbread cookie recipe is definitely a keeper.
It's gonna be amazing this holiday season. Thanks
★★★★★
Kathleen
Loving the flavors of these very pretty shortbread cookies. They are perfect for my Holiday cookie tray.
★★★★★
Jamie
The texture of these cookies was so good and I love the flavor of the cranberry and orange together. Perfect for dessert!
★★★★★
Gina Abernathy
Cranberry and Orange are so good together. This was the best shortbread cookie and I'll definitely make again during the holidays.
★★★★★
JS
The taste is wonderful. But they are SO sticky to make into a log that I just about gave up. It would prevent me from making them again despite the fact that they were delicious. Any tips?
★★★★
Sandra Flegg
Next time, you could lightly sift in a little more flour and that would make them less sticky. I haven't had this issue before and I appreciate you sharing that info! Sandra
Stacey
Yum! I made these today; I am loving citrus in cookies. I drizzled the tops with a little white chocolate
★★★★★
Sandra Flegg
Delicious! The white chocolate would be amazing with the cranberry and orange flavors!
Tim
A another melt in your mouth shortbread with the excellent cranberry and orange combination. Simply delicious!!
★★★★★