Cranberry Orange Shortbread Cookies
These Cranberry Orange Shortbread Cookies are full of citrusy orange zest and tart dried cranberries for a sweet treat that’s holiday-worthy! Enjoy the first taste of these fresh homemade cookies in just an hour!
Toss these shortbread cookies in your traditional holiday cookie tins along with some classic Oatmeal Chocolate Chip Cookies and Peppermint Brownie Mix Cookies!
Cranberry Orange Shortbread Cookies are a tasty addition to your annual cookie swap, Christmas Eve party, or even just to enjoy with a cup of tea after the kids go to bed! They’re sweet and buttery with the perfect balance of citrusy and tart from the orange zest and cranberries!
The baked cookies are drizzled with melted white chocolate which really brings these cookies together for a wonderful finish! But what makes these cookies great besides their phenomenal flavor is how easy they are to make!
Just 15 minutes to prep easy ingredients, another 15 to bake, then just allow them to cool before adding the chocolate drizzle! In about an hour you’re left with over two dozen cookies that will have everyone’s mouth watering this holiday season!
Ingredient Notes
If you love making cookies that have minimal ingredients and don’t require the dough to be chilled then you’ll love this Orange Cranberry Shortbread Cookie Recipe! First, grab the pantry basics such as granulated sugar, almond extract, all-purpose flour, and cornstarch.
Then head to the fridge for salted butter. Next, you’ll need the star ingredients that pack in the fruity flavors of the season!
For that orange zest and finely chopped dried cranberries are needed. After the dough is made and baked they get their sweet finishing touch of melted white chocolate!
However, for a fun flare of flavor, you could also make a sweetened orange juice glaze! For that, you would need just powdered sugar and orange juice.
How To Make Cranberry Shortbread Cookies
Cream the butter and sugar together. Afterward, mix in the almond extract.
Whisk the flour and cornstarch together in a separate bowl then add to the butter mixture.
Stir in the orange zest and dried cranberries.
Roll the dough onto a well-floured work surface then cut the cookies out using a cookie cutter.
Bake the cookies on a parchment-lined baking sheet until they just begin to turn golden around the edges.
Drizzle the melted white chocolate over the cookies once they’ve completely cooled.
Frequently Asked Questions
How To Store These Shortbread Cookies
If stored in an airtight container at room temperature these cookies will last for up to a week. However, if you store them in the refrigerator they’ll last up to 10 days!
Can I Freeze These Cookies?
Yes, you can! I’d recommend stacking the cookies in an airtight container and placing parchment paper between each layer of cookies. Once in the freezer, the cookies are good for up to 3 months.
Is There Another Type Of Sugar I Can Use Instead Of White Sugar?
The same amount of either brown sugar or powdered sugar can be a substitute for white sugar.
Can I Make These Cookies With Vanilla Extract?
Yes, you can! Doing so will still result in absolutely delicious cookies!
Would It Be Ok To Skip The Cornstarch In This Cookie Recipe?
You can definitely leave the cornstarch out! But I do recommend replacing it with 2 tablespoons of flour.
What Else Can I Use For A Drizzle Instead Of White Chocolate?
These cookies are also wonderful with a plain sugar glaze! To make a simple glaze just mix 1 cup of powdered sugar with 2 tablespoons of water or milk.
Mix 1 cup of powdered sugar with 2 tablespoons of orange juice to make the orange juice glaze mentioned above.
Can I Freeze The Dough To Bake At A Later Time?
You sure can, just cut out the cookies and then freeze them on a baking sheet. Then place the frozen cookies in a freezer bag for up to 2 months.
When baking the cookies from frozen you’ll want to add an extra 2 minutes to the bake time.
Orange Cranberry Shortbread Cookies are a tasty seasonal twist on the classic cookie that you’ll surely get compliments on! Grab another delicious shortbread cookie recipe that will keep the compliments flowing!
- Salted Chocolate Chunk Shortbread Cookies – Prep about two dozen of these deliciously salty-sweet cookies in only 20 minutes!
- Earl Grey Shortbread Cookies – Made with only 5 ingredients and then topped with a sweet lemony glaze!
- Easy Lemon Basil Shortbread Cookies – Melt in your mouth, rich, flaky cookies that go great paired with your favorite cup of tea!
- Vanilla Chai Shortbread Cookies – Cozy, lightly spiced cookies that are made with just 5 easy ingedients, baked, then finished off with icing!
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Orange Cranberry Shortbread Cookies
Equipment
- Citrus zester
- Rolling Pin
- Parchment paper
Ingredients
- 1½ cup salted butter room temperature
- 1 cup granulated sugar
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons orange zest
- 1 cup dried cranberries finely chopped (craisins)
- 2 ounces white chocolate melted
Instructions
- Preheat the oven to 325°F and line a cookie sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Then beat in the almond extract.
- In a separate bowl, whisk together the flour and cornstarch.
- Add the flour mixture to the butter mixture and mix until incorporated.
- Add in the orange zest and dried cranberries.
- Roll the dough out to about a ¼ inch thick on a well-floured surface. Use a 2.5-inch cookie cutter to cut the dough into circles.
- Place the cookies on the prepared cookie sheet at least 2 inches apart. These cookies may spread slightly.
- Bake the cookies for 10 to 12 minutes, until the edges are a light golden color.
- Remove from the oven and allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wrie rack to cool completely.
- When the cookies have cooled, use a fork to drizzle them with melted white chocolate.
Notes
- These cookies may spread while baking so leave some space between each one on the cookie sheet.
- How To Store: If stored in an airtight container at room temperature these cookies will last for up to a week. However, if you store them in the refrigerator they’ll last up to 10 days!
- Can I Freeze These Cookies? Yes, you can! I’d recommend stacking the cookies in an airtight container and placing parchment paper between each layer of cookies. Once in the freezer, the cookies are good for up to 3 months.
- Is There Another Type Of Sugar I Can Use Instead Of White Sugar? The same amount of either brown sugar or powdered sugar can be a substitute for white sugar.
- Can I Make These Cookies With Vanilla Extract? Yes, you can! Doing so will still result in absolutely delicious cookies!
- Would It Be Ok To Skip The Cornstarch In This Cookie Recipe? You can definitely leave the cornstarch out! But I do recommend replacing it with 2 tablespoons of flour.
- What Else Can I Use For A Drizzle Instead Of White Chocolate? These cookies are also wonderful with a plain sugar glaze! To make a simple glaze just mix 1 cup of powdered sugar with 2 tablespoons of water or milk. Mix 1 cup of powdered sugar with 2 tablespoons of orange juice to make the orange juice glaze mentioned above.
- Can I Freeze The Dough To Bake At A Later Time? You sure can, just cut out the cookies and then freeze them on a baking sheet. Then place the frozen cookies in a freezer bag for up to 2 months. When baking the cookies from frozen you’ll want to add an extra 2 minutes to the bake time.
Nutrition
Did You Make This Recipe?
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These cookies are nice and crisp with a lovely cranberry, orange flavor.
So glad you enjoyed them, Debbie!