Servings
Font
Back
Cranberry Orange Shortbread Cookies Recipe
4.1 from 66 votes

Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies blend the buttery richness of traditional shortbread with tart dried cranberries and fragrant orange peel. The dough is dense and stiff, rolled into logs, optionally coated with chopped walnuts, chilled, then sliced and baked to form crisp yet tender cookies. These cookies offer a bright citrus and fruity contrast balanced by buttery texture, ideal for festive occasions or holiday baking.

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 40
Calories: 112 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups flour
  • ½ teaspoon salt
  • 1 cup butter room temperature, 2 sticks
  • 1 cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup dried cranberries chopped
  • ¼ cup orange peel grated, aka orange zest, from 1 orange
  • walnuts optional, chopped
Optional Glaze
  • 1 cup powdered sugar
  • 1 tablespoon milk or cream

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour and salt.
  2. In another large bowl, use a mixer to beat the butter and sugar until fluffy.
  3. Beat in the egg yolk and vanilla extract. Mix until well combined.
  4. Gradually add flour mixture to the mixing bowl and beat until well mixed.
  5. Fold in dried cranberries and orange peel. It will be a very stiff dough. Stir with a spatula, not the mixer.
  6. Divide dough in half and roll each half into a log shape.
  7. If you want to coat the outside in nuts finely chop the walnuts. Set up two sheets of parchment paper on a counter and spread the walnuts evenly on the paper.
  8. Add a dough log on top of walnuts and roll it to coat the edges. Repeat with the other log.
  9. Cover each dough log with plastic wrap and refrigerate for 2 hours or until firm enough to cut.
  10. When you are ready to bake preheat the oven to 350 degrees F.
  11. Line a baking sheet with parchment paper or a silicone mat.
  12. Slice into rounds about 1/8 to 1/4 inch thick and place on the prepared baking sheet. If you aren't planning to glaze them you can sprinkle the unbaked cookies with sparkling sugar for a decorative sparkly finish.
  13. Bake for 10-12 minutes or until golden brown on the bottom.
  14. Remove them from the oven and put on wire racks to cool.
  15. If you want to add glaze mix the powdered sugar and milk. Drizzle it over cooled cookies.
  16. Store in airtight container for 4-5 days. Unbaked cookie dough logs will keep in the refrigerator for 4 days.

Notes

  • Slicing cookies thinner (1/8 inch) yields crispier texture; thicker slices (1/4 inch) give softer, chewier cookies requiring slightly longer bake.
  • Freeze dough logs wrapped tightly for up to 3 months; thaw overnight in refrigerator before slicing and baking.
  • Freeze baked cookies in airtight containers separated by parchment paper; thaw at room temperature overnight before serving.

Nutrition Information

Serving 1g Calories 112kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 1g (5%) Trans Fat 0.2g (10%) Cholesterol 17mg (6%) Sodium 66mg (3%) Potassium 14mg (0%) Fiber 0.4g (2%) Sugar 10g (20%) Vitamin A 151IU (3%) Vitamin C 1mg (1%) Calcium 5mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 40 Serving

Amount Per Serving

Calories 112

% Daily Value*

Serving 1g
Calories 112kcal 6%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 17mg 6%
Sodium 66mg 3%
Potassium 14mg 0%
Fiber 0.4g 2%
Sugar 10g 20%
Vitamin A 151IU 3%
Vitamin C 1mg 1%
Calcium 5mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.