Shortbread cookies hold a special place in my heart—and I bet they do for you, too. There’s just something so nostalgic about their buttery, melt-in-your-mouth texture. They’re timeless, simple, and oh-so-delicious. But this version, with a festive twist of cranberries and orange, is the kind of cookie that’ll stop you mid-bite. You’ll be thinking, “Why didn’t I make these sooner?”
This recipe is perfect for the holiday season or anytime you’re craving something a little extra special. The brightness of orange zest and juice combined with the sweet-tart chewiness of dried cranberries takes these classic cookies to a whole new level. Plus, they’re just as easy to make as the traditional version. If you’re someone who loves prepping ahead, this recipe is your best friend. The dough can chill in the fridge for days until you’re ready to slice and bake.
Alright, let’s dive into the steps. Your kitchen is about to smell like heaven!
Ingredients You’ll Need
- 1 cup (250 grams) unsalted butter, softened – Softened butter is key to creating that perfect creamy texture.
- ¾ cup granulated sugar – For just the right amount of sweetness.
- 1 teaspoon almond extract – Adds a subtle nutty flavor that complements the orange and cranberry.
- Zest of 1 orange – This is where the magic happens. Fresh orange zest packs so much flavor.
- 2 tablespoons freshly squeezed orange juice – A little juice goes a long way for a vibrant citrus kick.
- ½ to 1 cup dried cranberries – Adjust based on your love for cranberries. I like to go heavy-handed!
- 2 ½ cups all-purpose flour – The base for that tender, crumbly shortbread texture.
- Extra sugar, for coating – Gives the cookies a sparkly, slightly crisp edge.
How to Make Cranberry Orange Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by creaming the softened butter and sugar together. If you’ve made cookies before, you know the drill—grab a hand or stand mixer and beat the butter and sugar until it’s light and fluffy. This will take about 3-4 minutes. You’ll know it’s ready when the mixture turns pale and looks whipped. Pro tip: Make sure your butter is truly softened. If it’s cold, you’ll struggle to get that fluffy texture (trust me, I’ve been there).
Step 2: Add the Flavor
Next, mix in the almond extract, orange zest, and orange juice. The moment the orange zest hits the bowl, your kitchen will smell incredible. This step is where the festive flavor really shines. (source:Ineskohl.info)
Then, stir in the dried cranberries. You can use anywhere from ½ cup to a full cup, depending on how much cranberry goodness you want in each bite. I like mine loaded with cranberries because, why not?
Step 3: Incorporate the Flour
Now, it’s time to add the flour. Go slow here—literally. If you turn your mixer to high speed, you’ll end up in a cloud of flour (been there, done that). Start on the lowest speed and mix until just combined. The dough will come together into a soft, slightly crumbly texture, but don’t worry—it’s supposed to look like that.
Shaping the Cookies
Here’s the fun part: shaping the dough. Lay out a sheet of cling film or plastic wrap on your counter. Scoop the dough onto the wrap and shape it into a log. You’re aiming for a cylinder shape that’s about the size you want your cookies to be. (Pro tip: The cookies won’t spread much in the oven, so get the size right now.)
Roll the dough in the cling film to smooth out the edges, and twist the ends to seal it up. Pop the dough into the fridge for at least 2 hours. This step is crucial—it firms up the butter and makes the dough easier to slice. Bonus: You can keep the dough in the fridge for up to 3 days, so it’s perfect for make-ahead baking.
Slicing and Baking
When you’re ready to bake, preheat your oven to 325°F (165°C). Take the dough out of the fridge and unwrap it. If it splits slightly when unwrapping (this can happen), just press it back together—no big deal.
Use a sharp knife to slice the dough into cookies about ¼ inch thick. Not too thick, not too thin—just enough for that perfect bite.
For a little extra sparkle and crunch, dip each cookie in sugar, coating both sides and the edges. Place the cookies on a baking sheet lined with parchment paper. They won’t spread much, so you don’t need to worry about leaving too much space between them.
Bake to Perfection
Bake the cookies for precisely 12 minutes. This is where shortbread can be a bit tricky. Overbaking them even slightly can make them dry. When you pull them out of the oven, they’ll look pale and might feel a little soft. That’s exactly what you want! They’ll firm up as they cool.
Resist the temptation to move the cookies right away—they’re delicate at this stage. Let them cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Storing and Serving
These cookies are fantastic right out of the oven (once cooled, of course) but are just as delicious the next day. Store them in an airtight container, and they’ll keep for up to a week—though let’s be honest, they’ll probably disappear long before then.
Serve them with a cup of tea or coffee for a cozy afternoon treat, or add them to your holiday cookie platter. The bright cranberry and orange flavors make them stand out, and everyone will be asking for the recipe.
Why You’ll Love These Cookies
What I adore about these cranberry orange shortbread cookies is their versatility. They’re sophisticated enough for a holiday party but simple enough to whip up on a quiet afternoon. The combination of buttery shortbread, zesty orange, and chewy cranberries is just so satisfying. And the sugar coating? That’s the cherry on top—or should I say, the sparkle on top!
If you’re looking for a festive cookie that’s easy to make, prep-ahead friendly, and packed with flavor, this is it. Give them a try, and let me know what you think. I can’t wait for you to fall in love with these just like I have!
