Cranberry Orange Shortbread Cookies
Cranberry orange shortbread cookies are buttery, slice-and-bake treats with a delicate crumb, bright citrus aroma, and sweet-tart bursts of dried cranberries. After extensive testing, this recipe delivers clean slices, balanced flavor, and a classic melt-in-your-mouth shortbread texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 28 minutes
- Yield: 48 cookies
- Category: Desserts
- Cuisine: American
Ingredients
All-purpose flour – 2¼ cups (319 g)
Salt – ½ teaspoon
Unsalted butter, softened – 16 tablespoons (227 g)
Granulated sugar – ¾ cup
Confectioners’ sugar – ½ cup
Egg yolks – 2 large
Vanilla extract – 2 teaspoons
Dried cranberries, finely chopped – ½ cup
Orange zest, finely grated – 1 tablespoon
Granulated sugar for sprinkling – optional
Extra orange zest for garnish
Instructions
**Prep the Dry Base**
Whisk flour and salt together in a bowl to aerate and remove any lumps.
**Cream Butter and Sugar**
Beat softened butter, granulated sugar, confectioners’ sugar, and orange zest for about 1½ minutes until light and creamy.
**Add Egg Yolks**
Mix in egg yolks and vanilla extract until fully incorporated and smooth.
**Incorporate Flour**
Mix in the flour mixture on low speed just until no dry streaks remain.
**Fold in Cranberries**
Gently fold in chopped dried cranberries by hand.
**Shape and Chill**
Divide dough in half and roll into two logs about 8 inches long. Wrap tightly and refrigerate for at least 2 hours.
**Slice and Bake**
Preheat oven to 325°F. Slice dough into ⅓-inch rounds using a serrated knife. Place on parchment-lined baking sheets.
**Finish Baking**
Bake for 12–13 minutes until edges are lightly golden. Sprinkle with sugar and extra zest immediately after baking, then cool on a wire rack.
Notes
• Chop cranberries finely to prevent the dough from crumbling while slicing.
• Chill time is essential for clean slices and minimal spreading.
• Let dough sit at room temperature for 5 minutes if slicing feels difficult.
• Logs can be frozen for up to 3 months and baked as needed.
• Use confectioners’ sugar for the signature tender shortbread texture.