Cranberry orange shortbread is a classic cookie recipe perfect for the approaching fall and holiday season. Tangy cranberries and bright orange zest make this the perfect recipe to bring to any gathering. Make a big batch and package it up as gifts for friends and loved ones for the holidays!
This is a very versatile recipe the cranberries and orange zest can be replaced with many different ingredients. Finely chopped nuts, chocolate chips, rose petals, lemon zest, and candied fruits are all great substitutions that can be used.
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Cranberry Orange Shortbread Ingredients
Butter: For this recipe you want to use unsalted butter that has been softened at room temperature.
Cranberries: Dried cranberries are used as the main flavor component in this shortbread.
Flour & Sugar: All purpose flour and icing sugar are the dry ingredients needed. Make sure you are using icing sugar and not granulated sugar.
How to Make Cranberry Orange Shortbread
- Cream butter and sugar in a stand mixer until light and fluffy.
- Add remaining ingredients and mix until a dough is formed.
- Roll dough into a log and chill until firm. Once chilled slice into rounds and bake until golden brown.
Tips and Tricks
- Make sure to chop the cranberries very fine so it is easy to slice the cookies when they are chilled.
- Using a ruler will help make sure the cookies are all cut to the same size, this will insure they all cook evenly.
- It is very important to chill the dough for the time listed in the recipe. If it is not chilled long enough it will be very difficult to slice the dough.
These cookies can be stored in an air tight container for up to seven days. They can also be frozen for up to two months in a sealed container.
Other Dessert Recipes
Cranberry Orange Shortbread
- 1 cup butter softened
- ½ cup icing sugar
- 1 teaspoon vanilla
- 2 cups flour
- 3 tablespoons dried cranberries finely chopped
- 1 teaspoon orange zest
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix butter and icing sugar on medium speed in a stand mixer until light and fluffy, about 3-4 minutes.
- Add in vanilla and mix until incorporated scraping the sides of the bowl as needed. Add remaining ingredients and mix until a dough forms.
- Roll dough into a log 2 inches in diameter and cover with saran wrap. Chill in the refrigerator until firm about 30-40 minutes.
- Slice into rounds about 1/4 inch thick and place on the prepared baking sheet.
- Bake for 11-13 minutes or until slightly golden on the edges.