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!
This are amazing! I topped them with a few sprinkles of white sparkling sugar and they are BEAUTIFUL!
Instantly added to my holiday baking list!
SO glad you like them Sondra! I'm making them tomorrow! Thanks for stopping by and leaving a comment 🙂
This was my first shortbread cookie...and I read many recipes and was scared.....this was perfect!! Thank you!! I even added the flour into the mix b4 I should have...and it was still good! This is a No miss recipe for the season baking and anyone else reading recipes for shortbread that are intimidating...try this..you will feel like a pro! The only change I did...was to add more orange zest...cause I really wanted the orange to over weigh the almond. Thank you soooooh much for this guided recipe....your a Godsend!! Happy Holidays!!
Awww Thanks so much Joleen! I'm really glad you enjoyed it 🙂 I can't wait to make them in a few weeks!
I would love to use fall shaped cookie cutters. How can I incorporate them in this recipe. Wanting to make them tomorrow for Thanksgiving.
Hi Leslie - you can just roll the dough out to about 1/4 inch thickness or a bit thicker, and use your cookie cutters. Easy!
Just found this recipe & I Can's wait to make a double batch, to have an extra log in the freezer for when I want something to eat w/my several cups of green tea I always drink during the day especially as it's starting to get cold here in AR. I was wondering if you can use unsweetened cranberries or other dried fruits.
Also instead of reg. all purpose flour could you use almond or coconut flour, or would it make the cookies taste different?
I think either flour would work because the cookies really don't rise much at all, but I've never tried it. The coconut flour might give a coconutty flavor. If you try it, let me know and I'll post it! Thanks for visiting!
Do you use fresh orange zest? Can I substitute dried, and does it need to be reconstituted, or what?
Hi Tina - Yes, I do use fresh orange zest. I've never tried dried zest. It might not have as intense of a flavor. No need to reconstitute.
I made these last weekend and they were amazing. I have found the recipe for my cookie exchange this year!
Thanks Kim! I'm so glad you enjoyed them 🙂
I just found your recipe by chance looking for a cookie recipe. And now I can say I found the perfect cookie for a baby shower I am throwing in july. Thanks
I'm so glad Mary! Hope you love them - they're a family favorite here 🙂
My new favorite cookie! Will be baking these often! Thanks for sharing!
So glad you like them Donna! They're one of my favorites too 🙂
Thank you for this cookie!
The perfect blend of Old County Christmas Almond Butter Cookie texture and flavor with fresh new citrus and cranberry tastes.
My mother and I were transported back to days in Grandma's kitchen and excited by the new twists.
Merry Christmas!
Thank you so much for your nice words about my recipe! I'm so glad you enjoyed them 🙂 Happy New Year!
I made these to share with family this Christmas. They make the house smell wonderful when baking. I dipped half of the cookie in dark chocolate for the first roll of two. In the second batch I drizzled chocolate just on the top because I thought dipping even just 1/2 if the cookie was too sweet. The family says they are a new favorite. I used the orange flavored craisins from Trader Joe's which we love! Thank you so much for sharing the recipe!!
Oh my goodness Helen - Dipping and drizzling with chocolate is such a wonderful idea! Thanks for visiting and sharing how you made these cookies your own! Happy New Year 🙂
Very good recipe, love them! They are beautiful and so yummy! thanks for sharing this one is a keeper.
Thanks Linda! I'm so glad you like them 🙂
Not normally a baker but these sounded so good thought I should try.
I used parchment paper and had to let the log soften for better slicing. These are amazing Thank you
I'm so glad you like them Jill! I'm not much of a baker either, so I always make a double recipe and keep an extra log for when I want home made cookies but don't feel like doing the work! Thanks for visiting 🙂
Anne do you use sliced almonds or slivered almonds?
My cookie taste good, but they are very dry...what do you suggest?
Hi Deb - I use sliced almonds. If you used slivered, I would chop them because they are a bit thick to cut through. Shortbread isn't chewy at all. They should be crisp but really buttery so they almost melt in your mouth. Did you use the right amount of butter? I'm wondering if you had too little butter or too much flour, especially if they were too crumbly when you were slicing them 🙁
Ann I'm wondering if anyone has had a problem slicing...when I slice through the nuts and fruit the slice starts to fall apart.
Hi Deb - Mine do sometimes crumble when slicing if they're too cold. I just piece them together and pat them into shape on the cookie sheet. I also fine that my log gets squished as I cut and they come out flat on one side, so I'm always pressing them a bit to make them round and hold together if needed. Try letting the dough soften a bit, and that may help.
These are now my favorite cookie! I love the flavors and so simple! Can be popped in oven when you need them. Thank you
Thanks Bonnie! I'm so glad you like them 🙂