Cranberry Orange Shortbread Cookies
These slice-and-bake cranberry orange shortbread cookies are the Best. Cookies. Ever. And they're ridiculously easy. Keep a dough log in the freezer so you can slice and bake them when needed.
Make some for Christmas. Or just because.
When my kids were young, we always did lots and lots of Christmas cookies. They took them to school. We did neighborhood cookie swaps. And they loved arranging them in cookie tins and giving them out to their friends.
I miss those days, but since I don't need to have so many sweets sitting around looking at me, longing to be eaten each day, I've scaled back.
Now, I do just a few holiday cookies. Our family favorites are Spiced Dark Chocolate Dipped Orange Slices (I know, not a cookie at all, but delicious nonetheless), Chocolate Peppermint Shortbread, and these Cranberry Orange Shortbread Cookies.
I just don't think it would feel like Christmas without these three treats!
Shortbread Cookie Ingredients and Substitutions
I love the combination of cranberry and orange. Especially around the holidays. And since I'm partial to almonds, I use almond extract and chopped almonds too.
But if you're not an almond lover, swap the almond extract with vanilla extract instead. Or use orange extract if you like your shortbread extra orangy.
And for the nuts, you can try chopped walnuts, pistachios, pecans, or leave them out altogether.
If you have time, browse through the comments below this recipe post. It seems that these cookies are a new favorite for SO many people. And many have left helpful feedback and clever ways to adapt this recipe to their taste.
No matter what you add, you'll agree that these shortbread cookies are so ridiculously easy and deliciously melt-in-your-mouth buttery.
How To Freeze These Cranberry Orange Shortbread Cookies
The best thing about this shortbread dough is that it freezes incredibly well. That means you can make it in advance and do your cooking baking on an "as needed" basis.
Just prepare the dough and roll it into a log. I usually double the recipe so I have two dough logs in the freezer.
Wrap the logs tightly in plastic wrap. Give them a nice roll while they're wrapped in plastic, to smooth out any rough edges. Seal up the edges of the plastic wrap so the edges of your dough don't dry out in the freezer. I usually put the logs into a large freezer storage bag for extra protection.
Then, just pop the in the freezer (be careful they don't get squished) and keep them there until you're ready to use them. You can freeze this dough for up to three months.
When you're ready to bake cookies, take your dough out of the freezer and let it thaw for 20-30 minutes. Otherwise, it will be too hard to cut and your cookies will crumble.
If you prefer to bake your cookies and then freeze them, that works perfectly well too.
Recipe
Cranberry Orange Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup confectioner's powdered sugar
- ¾ teaspoon almond extract or vanilla extract
- ½ teaspoon salt
- 2 cups flour
- 1 tablespoon orange zest
- â…” cup sliced almonds, toasted or other finely chopped nuts
- â…“ cup dried cranberries chopped
Instructions
- Place butter, powdered sugar, almond (or vanilla) extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
- Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
- Stir in almonds and cranberries with a spatula.
- Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.
- Wrap the log in plastic wrap, and freeze until firm, about an hour.
- Preheat oven to 325°F. Spray a cookie sheet or line with a silpat baking liner.
- Remove the dough from the freezer and slice into ½-inch thick slices.
- Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!
- Let cool for about 5 minutes before removing from the cookie sheet.
Notes
Nutrition
Are you baking this holiday season? What's your favorite cookie?
Eat well!
How many cookies does a single recipe make?
Hi Earl, This recipe makes about 3 dozen depending on how thick you slice them and how large they are in diameter. I prefer them on the smaller size because they're rich and buttery. Enjoy!
This recipe was a great hit! I will be making them again...and again...and again! Thanks!
Anne, these are truly exceptional. Delicious, and super easy to make. They are a keeper for me because I don't have the patience for fussy food, but I love authentic homemade flavors. Thanks for sharing the recipe!
So glad you like them Jenna!
Why is my cookies breaking when I cut them
Hi Velma - If the dough is too cold, you might need to let it soften a bit more. Also, don't cut the slices too thin. I don't usually have an issue with crumbling, but if you look through the comments, some people said they added an egg to the batter and that made it easier to slice.
Thank you for such a easy and delicious recipe. I used pistachio instead of almond. It tastes just fine and turned out just perfect. Great for holiday season.
So glad you like them! Happy holidays!
The batter was really easy to put together, however slicing these was a disaster. I made the batter into 2 logs, put in the freezer for 1 hour, then put in refrigerator for 2 hours. Removed 1 log and let it sit on counter while I preheated the oven. Sliced into log and it just kept crumbling. The only thing different I did in your recipe was substituted mini chocolate chips for the dried cranberries. I ended up having to take each crumbled slice and roll into a ball, then flatten with my heel of my hand to get a round shape...I'm not sure how to remedy this as the flavor/texture was very good, just the slicing did not work.
Oh I'm so sorry Jerilyn! I don't think the chocolate chips would affect the texture. I do notice if I try to cut them too thin they crumble easily or if they're not thawed enough from the freezer. Other than that - Maybe try just a little bit less sugar so the dough is stickier?
As said earier, I think adding an egg yolk and a little water makes these perfect, and easier to slice into cookies. I did both versions, and the egg yolk ones were better, just my opinion.
Sounds and looks delicious! I can't wait to make them!
Thanks! They are my all-time favorite cookies. Just made a batch the other day!
Just made these and they're so awesome! I subbed vanilla extract for almond as I didn't have a good. Will be making these again.
Thanks Lee! So glad you enjoyed them 🙂
I did add orange juice. After I zested the orange, I added juice from one half. The dough (and the cookies) turned out perfect!
Yay! So glad it worked! Thanks for sharing the tip 🙂
Have you ever added orange juice to the cookies?
Hi Jordan - I have not tried adding OJ to the recipe. There's not much liquid, so I'm not sure how it would work. I would go with orange extract if you really want an orangy flavor. Good luck!
Thanks for sharing your great recipe. Made these yesterday and they disappeared as soon as they cooled. Tomorrow will definitely be a double batch!
SO glad you liked them! Thanks for stopping by 🙂
I think it should be mentioned in the directions to thaw after freezing fir about 20-30 minutes. I took my dough from the freezer and tried to cut at 1/4" and they just crumbled. So my biscuits ended up about 2/3 - 1/2" and I baked fir 15 minutes and they were just starting to turn golden at the edges. I am yet to taste as they are cooling on the rack.
Thanks Ruth! It does say at the bottom of the recipe to let it thaw if thoroughly frozen, but I added you suggestion of about 20 minutes. Many thanks for that 🙂 Happy holidays and thanks so much for visiting!
Made these once and they are delicious! I am trying to use more whole wheat flour. Could I sub regular flour for whole wheat pastry flour?
Hi Kat - So glad you like them. I haven't tried whole wheat flour, but since they really don't rise, I think it would work with at least part whole wheat flour. If you try it, let me know, and I'll share 🙂
This is an fabulous recipe, I have made it several times. The cookies are crispy, buttery and flavourful.
Thanks so much Mary! It's one of my all-time favorites too 🙂 I so appreciate you stopping by!
Can I double this recipe and freeze the dough ahead of time?
Yep! Just roll the extra dough into a log, wrap it in plastic wrap and then in a ziploc bag to prevent freezer burn. It freezer pretty hard, so let it thaw a bit before slicing. Thanks for stopping by Diane!
Two questions please, can I safely double this recipe and how many inches long should the logs be? I know you said 2" in diameter but I'm trying to figure how many logs it makes and how long it should be rolled out to. Thanks!
Hi Diane - Yes, it doubles and freezes beautifully! I tend to roll them about 16" long. It's a rich, buttery cookie, so I prefer a smaller diameter cookie. Good luck, and hope you enjoy the recipe!