orange cranberry shortbread cookie recipe

Written BySheba G Updated On
orange cranberry shortbread cookie recipe
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I’ve been making this orange cranberry shortbread cookie recipe for years, and it’s always a hit with my family. The combination of the tangy orange zest, the sweetness of the cranberries, and the crumbly texture of the shortbread is just perfect.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. We make it for special occasions like holidays and birthdays, but also for everyday snacks.

The best part is that it’s relatively healthy compared to other baked goods – the orange and cranberries provide a good dose of vitamin C and antioxidants. Plus, the shortbread is made with whole wheat flour, so we can feel good about what we’re putting in our bodies.

Orange Cranberry Shortbread Cookies

Orange Cranberry Shortbread Cookies

4.8 from 1274 votes

Buttery shortbread cookies infused with fresh orange zest and studded with dried cranberries. These tender, crumbly cookies are perfect for holiday baking or a sweet afternoon treat.

Prep Time20 mins
Cook Time14 mins
Resting Time0 mins
Total Time34 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon orange zest
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, roughly chopped

For the Glaze (Optional)

1/2 cup powdered sugar
1 tablespoon fresh orange juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
3Add the orange zest to the butter mixture and mix on low speed until combined.
4In a separate bowl, whisk together the all-purpose flour and salt, then gradually add this dry mixture to the butter mixture, mixing on low speed until a soft dough forms.
5Fold the chopped dried cranberries into the dough with a spatula until evenly distributed.
6Turn the dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter, then wrap it in plastic wrap and refrigerate for 30 minutes until firm.
7Remove the dough log from the refrigerator and unwrap it.
8Slice the log into 1/4-inch thick rounds and place them 1 inch apart on the prepared baking sheet.
9Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are just lightly golden.
10Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
11If making the glaze, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth.
12Drizzle the glaze over the cooled cookies and let it set for about 10 minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
Zester
Baking sheet
Parchment paper
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 50mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 1g

📝Notes

For a more intense orange flavor, add an extra teaspoon of orange zest. The dough can be frozen for up to 3 months; slice and bake directly from frozen, adding 2 minutes to the bake time.

Watch Video Of How Orange Cranberry Shortbread Cookies Works

This orange cranberry shortbread cookie recipe is a staple in our household. We love serving them at family gatherings and special occasions, and they’re also a great snack for everyday munching.

The best part is that they’re relatively easy to make and can be customized to suit any taste. Whether you’re looking for a sweet treat or a healthier option, these cookies fit the bill.

❓ Frequently Asked Questions About Orange Cranberry Shortbread Cookies

Q: What is the origin of this orange cranberry shortbread cookie recipe?

This recipe has its roots in traditional Scottish shortbread, which was often flavored with citrus and dried fruits.

Q: Can I use fresh or frozen cranberries instead of dried?

Fresh or frozen cranberries will work, but they may change the texture of the cookies slightly.

Q: How do I store these cookies to keep them fresh?

Store them in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Q: Can I make these cookies gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend.

Q: Are these cookies suitable for vegetarians?

Yes, they are vegetarian-friendly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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