Cranberry Orange Shortbread That Smells Like the Holidays and Disappears Too Fast
Cranberry Orange Shortbread That Smells Like the Holidays and Disappears Too Fast
Introduction
Some cookies announce themselves loudly. Frosting, sprinkles, dramatic layers. These are not those cookies. Cranberry orange shortbread is quieter, calmer, and somehow more confident because of it. It doesn’t need decorations or drama. It just shows up with buttery edges, a tender crumb, and that unmistakable citrus aroma that makes people wander into the kitchen pretending they were “just passing by.”
Shortbread has a way of feeling timeless. It’s the kind of cookie that belongs on a plate next to a mug of tea, wrapped in parchment for gifting, or tucked into a tin that lives on the counter longer than it should. Adding cranberries and orange doesn’t make it flashy. It makes it familiar in a different way. Tart, sweet, and bright without being overwhelming.
This recipe feels especially at home during the cooler months, when baking becomes less about speed and more about ritual. Zesting an orange. Chilling the dough. Slicing neat little rounds and rolling them in coarse sugar. None of it is hard, but all of it feels intentional. The kind of baking that slows you down just enough to enjoy it.
If you love cookies that aren’t overly sweet, that pair well with coffee or tea, and that somehow taste even better the next day, this one deserves a permanent spot in your recipe collection. Simple ingredients. Clear steps. Big payoff.
Cranberry orange shortbread. Yummy😋 .
Ingredients:
1/2 cup dried cranberries
3/4 cup sugar, divided
2-1/2 cups flour
1 cup butter, cubed
1 tsp almond extract
zest of one orange
1-2 Tbsp orange juice, optional
coarse sugar
Directions:
Line a baking sheet with parchment (I use Silpat instread)
Combine cranberries and 1/4 cup sugar in a food processor and process just until the cranberries are broken down into smaller pieces.
Combine flour and remaining sugar in a large bowl.
Use a pastry cutter to cut in butter to very fine crumbs.
Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
Use your hands to knead the dough until it comes together and forms a ball. If the dough is still crumbly, add orange juice one tablespoon at a time until the dough comes together.
Shape dough into a log about 2” in diameter and wrap in plastic wrap. Refrigerate for at least two hours.
Preheat oven to 325 degrees.
Cut slices of cookie dough about 1/4 inch thick. Coat with coarse sugar.
Bake for 12-15 minutes or until just set – Do not overbake!!!
Helpful Tips for Perfect Shortbread Every Time
Shortbread is simple, but it rewards patience. The most important thing here is temperature. Cold butter and chilled dough are what give shortbread its signature texture. Don’t skip the refrigeration step, even if the dough looks ready. That rest time helps the cookies hold their shape and bake evenly.
When cutting in the butter, aim for very fine crumbs. The smaller the butter pieces, the more tender the final cookie. If you don’t have a pastry cutter, two knives or even your fingertips will work. Just move quickly so the butter doesn’t warm too much.
The orange juice is optional, but useful. If your dough feels stubbornly crumbly, adding a tablespoon at a time brings it together without making it sticky. Stop as soon as it forms a cohesive dough.
And yes, the warning about overbaking is serious. Shortbread should look pale with just a hint of color on the edges. If you wait for golden brown, you’ve gone too far.
Serving Ideas and When They Shine
These cookies are made for quiet moments. Afternoon coffee. Late-night tea. A plate set out when friends stop by unexpectedly. They’re not messy, overly sweet, or fragile, which makes them ideal for sharing.
They also belong on holiday cookie trays. The cranberry and orange combination feels festive without relying on food coloring or frosting. Rolled in coarse sugar, they look finished and elegant with minimal effort.
If you’re gifting baked goods, these travel beautifully. Stack them with parchment between layers and they hold their shape and flavor well.
Storage and Make-Ahead Tips
Shortbread improves with time, which is rare and convenient. Store baked cookies in an airtight container at room temperature for up to a week.
You can also freeze the dough log before slicing. Wrap it tightly and freeze for up to two months. When ready to bake, let it sit at room temperature for a few minutes, slice, coat with sugar, and bake as directed.
Baked cookies can be frozen as well. Thaw at room temperature before serving.
Frequently Asked Questions
Can I skip the almond extract?
Yes, but it adds depth. If you omit it, the cookies will still taste good, just slightly simpler.
Why did my cookies spread?
The dough was likely too warm. Make sure it’s well chilled before slicing.
Can I use fresh cranberries?
No. Fresh cranberries contain too much moisture and will affect the texture.
Do these cookies get crunchy or stay soft?
They’re tender and crumbly, not crunchy, which is exactly how shortbread should be.
