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    Home » Recipes » Desserts

    Cranberry Orange Shortbread Cookies

    Published: Jan 10, 2022 · Modified: Jul 20, 2023 by Candi Elm · This post may contain affiliate links

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    These cranberry orange shortbread cookies have all the flavors of the holidays and are easy to make with just a few ingredients.

    Stack of Cranberry Orange Shortbread Cookies with glass of milk.
    Jump to:
    • Why I love making these Cranberry Orange slice and bake cookies
    • Ingredients
    • How to Make Shortbread Cookies
    • Frequently Asked Questions:
    • Related Recipes:
    • Cookie Recipe
    • Cranberry Orange Shortbread Cookies

    Why I love making these Cranberry Orange slice and bake cookies

    These cookies are a staple during the holidays. With the flavors of orange zest, cranberries, and butter. They really pair well with a cup of hot tea. You can make the dough ahead of time and freeze it until you want to bake them. I love all shortbread cookies, especially the texture. Make a batch and see how delicious they are.

     

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    Ingredients

    • All-Purpose Flour
    • Egg
    • Butter
    • Orange Zest
    • Dried Cranberries
    • Powdered Sugar

    How to Make Shortbread Cookies

    Using a Stand Mixer Fitted with a paddle attachment beat the softened butter, and sugar until smooth and creamy. Add the egg and orange juice, and beat until combined.

    Add Flour, Salt, and Fold in the Orange Zest. Mix until combined.

    Fold in the Cranberries.

    Turn the dough out onto a lightly floured surface and shape it into a 12-inch log or 2 6 inch logs. Approx 2 inches thick. Tightly wrap the logs in saran wrap (clear plastic wrap) and chill in the refrigerator for 4 hours or overnight.

    Baking Tray of Shortbread Cookies

    Preheat oven to 350 F. Line baking trays with parchment paper. Set Aside. Remove plastic wrap and slice cookies 1/4″ thick. Bake 12 to 14 minutes. Until lightly brown on edges and bottom. Cool for 5 minutes.

    Frequently Asked Questions:

    Can you freeze these cookies?

    You can freeze the dough logs for up to 3 months. Thaw overnight in the refrigerator overnight before slicing.

    How long will these cookies stay fresh?

    They will stay freshest for 1-2 weeks in a quart or gallon-size ziplock bag. You can also keep covered in the refrigerator for 30 days.

    Can you use granulated sugar instead of powdered sugar?

    Yes, some people prefer granulated for shortbread, and some like powdered sugar. They both taste delicious.

    Related Recipes:

    • Cranberry Orange Loaf with Orange Drizzle
    • Cranberry Orange Scones with orange slices
      Cranberry Orange Scones Starbucks Copycat Recipe
    • Homemade Cranberry Sauce with Orange Juice

    If you loved this recipe and made it, please give it a ⭐⭐⭐⭐⭐ review! Leave me a comment about your experience with this recipe. You can also pin it to Pinterest or share it on Facebook.

    Cookie Recipe

    Cranberry Orange Shortbread Cookies

    These cranberry orange shortbread cookies have all the flavors of the holidays and are easy to make with just a few ingredients.
    5 from 1 vote
    Print SaveSaved! Pin
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Chill time: 4 hours hours
    Total Time: 4 hours hours 27 minutes minutes
    Servings: 12 cookies
    Calories: 236kcal
    Author: Candi Elm

    Ingredients  

    • 3/4 cup Unsalted Butter Softened
    • 3/4 cup Powdered Sugar
    • 1 Egg Large
    • 1 Tablespoon Orange Juice From Orange
    • 2 cups All Purpose Flour
    • 1/4 teaspoon Salt
    • 1 Tablespoon Orange Zest
    • 3/4 cup Dried Cranberries

    Instructions

    • Using a Stand Mixer Fitted with a paddle attachment, beat the softened butter, and sugar until smooth and creamy. Add the egg and orange juice, and beat until combined.
    • Add the flour, salt, and orange zest and beat until combined. Fold in the cranberries.
    • Turn the dough out onto a lightly floured surface and shape into a 12 inch log or 2 6 inch logs. Approx 2 inches thick.
    • Tightly wrap the logs in saran wrap (clear plastic wrap) and chill in the refrigerator for 4 hours or overnight.
    • Preheat oven to 350 F. Line baking trays with parchment paper. Set Aside
    • Remove plastic wrap and slice cookies 1/4" thick. Bake 12 to 14 minutes. Until lightly brown on edges and bottom. Cool for 5 minutes.

    Notes

    Cookies will stay fresh covered at room temp or refrigerated up to 1 week. 
    When slicing cookies try to get as consistent as possible or use a ruler. 
    You can freeze the dough logs for up to 3 months. Thaw overnight in the refrigerator overnight before slicing. 

    Nutrition

    Serving: 1cookie | Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 56mg | Potassium: 39mg | Fiber: 1g | Sugar: 13g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

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    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

    5 from 1 vote (1 rating without comment)

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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