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
- ⅔ cup sliced almonds, toasted or other finely chopped nuts
- ⅓ 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!
I will be trying this recipe shortly and am anticipateing the outcome. Sooo excited.
I have mad these the last couple years and they are delicious! I am nervous to mess with success but in the spirit of trying to be slightly healthier, I’m wondering if anyone has tried cutting down the butter in the recipe?
Hi Laura, I've never messed with the butter, but I've been wanting to experiment with the flour. I've heard almond flour makes delicious shortbread and it would reduce the carbs quite a bit.
Hi! Love this recipe. How long do they keep at room temp? And would it be okay to freeze dough on forefront before the bake, and freeze again after the bake?
Yes, you can freeze them before and after baked! I think they'll last for at least a week as long as you keep them in an airtight container. Enjoy!
I just made my second batch of these cookies. I used pecans and lemon zest because that’s what I had on hand. One change I made to the original recipe was the addition of one egg yolk and a sprinkle of water which made the dough much easier to handle. I found the original recipe too crumbly. Freezing the roll for one hour and cutting pieces was so easy with this revised batch. My yield was 44 cookies.
Thanks for sharing your tips Heather! I've been wanting to experiment with a lemon version so I'll give this a try!
Best cookies ever!
So easy to make too!
Yay! So glad you like them!
Hi, this recipe sound wonderful and easy. I’m not a fan of almond. Could I use pecans instead?
Hi Gloria, Yes! Chopped pecans would be great! You can omit the almond extract too and add a little extra vanilla extract instead. Enjoy!
I used roasted pecans and vanilla because that is what I had on hand, They were so good I have continued using pecans and vanilla. I don't know what would happen if I didn't freeze the dough but I have gotten sidetracked after removing from freezer. No problem. I rolled the dough into a ball and flattened. perfect cookies! I could not tell them from the cookies that I sliced and baked from the refrigerator.. My 9 y/o granddaughter does not like the orange zest and cranberries. I used M&M's instead. Very avertible recipe! Love it!
I love how you made these cookies your own! I agree it's very versatile. I've made them with lime zest and coconut in the summer!
These are delicious! I used pecans and vanilla because I didn’t have almonds on hand. Mine took 20 min. to bake. I will be making these again.
So glad you liked them Jane! And I love that you tweaked the recipe to make them your own 🙂 Happy Holidays!
Thanks my dear friend for sharing this recipe with me a couple of years ago! Bet I have made them even more time than you! LOL!