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Cranberry Orange Shortbread Cookies Recipe

These cranberry orange shortbread cookies are easy to make slice and bake cookies that are a perfect cookie for Christmas!

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 2 sticks butter room temperature
  • 1 cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup chopped dried cranberries
  • ¼ cup from 1 grated orange peel or orange zest
  • chopped walnuts optional
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

  • 1/8 inch thick slices will be crispier. 1/4 inch thick slices will be chewier and might need to bake for another 1-2 minutes.
  • To Freeze the Dough Log - Wrap the logs well before freezing. The dough will keep for 3 months in the freezer. To thaw just put the it in the refrigerator overnight to thaw and then slice and bake.
  • To Freeze the Cookies - Store them in an airtight freezer container. Separate layers with pieces of parchment paper. To thaw leave the container at room temperature overnight.

Nutrition Information

Serving 1g Calories 112kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g 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: 40Serving

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.