Orange Cranberry shortbread, so soft and full of holiday flavor! They’re sure to bring a bit of brightness to your Christmas cookie platter.
Cranberry is such an iconic flavor during the holidays. This orange cranberry shortbread cookie is a perfect combination of summer and winter with a bright citrus base and the sour sweet holiday notes of cranberry. These cookies are so soft and practically melt in your mouth.
These cranberry shortbread cookies are so easy that having kids or beginner bakers help is totally doable. They are nearly foolproof. The refrigerated roll aspect makes putting them on cookie sheets and getting a uniform look and size very simple. Kids and adults alike will enjoy the buttery softness of the shortbread base and the fresh orange/cranberry zing. Be sure to add orange cranberry cookies to your holiday baking list.
Orange cranberry shortbread cookies
PREP TIME 10minutes mins
COOK TIME 12minutes mins
FRIDGE TIME 3hours hrs
TOTAL TIME 3hours hrs 22minutes mins
INGREDIENTS
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- zest of 1 orange
- 1 cup chopped cranberries fresh
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- 2 cups all-purpose flour
INSTRUCTIONS
- First. in a large bowl or stand mixer cream together the butter and sugar until fluffy.
- Chop cranberries (I like to just put them in a food processor and give a few pulses)
- Next add the orange zest, cranberries, vanilla, and orange extract to the sugar/butter mix, Mix well.
- Finally add the flour and mix until a dough forms.
- Dust a flat surface with a bit of extra flour. Scrape the dough onto the surface and form into a 12″ log.
- Cover the dough log in plastic wrap and refrigerate for 3 hrs. minimum.
- Preheat the oven to 350 degrees F.
- Slice the log into 1/4″ sections and place on a cookie sheet 1″ apart.
- Bake for 10-12 minutes. Allow to cool completely before storing in an airtight container.
- Baked cookies or dough can be frozen for 3 months. Dough can be refrigerated for 3 days. Eat baked cookies within 1 week.
Be sure to try my peanut butter kiss cookies too. Recipe here! The Best Peanut Butter Kiss Cookies – auntieemseasyeats.com
Orange cranberry shortbread cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- zest of 1 orange
- 1 cup chopped cranberries fresh
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- 2 cups all-purpose flour
Instructions
- In a large bowl or stand mixer cream together the butter and sugar until fluffy.
- Chop cranberries (I like to just put them in a food processor and give a few pulses)
- Next add the orange zest, cranberries, vanilla, and orange extract to the sugar/butter mix, Mix well.
- Finally add the flour and mix until a dough forms.
- Dust a flat surface with a bit of extra flour. Scrape the dough onto the surface and form into a 12" log.
- Cover the dough log in plastic wrap and refrigerate for 3 hrs. minimum.
- Preheat the oven to 350 degrees F.
- Slice the log into 1/4" sections and place on a cookie sheet 1" apart.
- Bake for 10-12 minutes. Allow to cool completely before storing in an airtight container.
- Baked cookies or dough can be frozen for 3 months. Dough can be refrigerated for 3 days. Eat baked cookies within 1 week.
