Cozy Cranberry Orange Shortbread Cookies: Best Easy Recipe
These buttery shortbread cookies are studded with tart cranberries and bright orange zest, creating a perfect holiday treat that’s quick and easy to make. The secret is macerating the cranberries in orange juice for a burst of flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour
- 1 cup (about 100 grams) fresh cranberries, chopped
- Zest and juice from 1 large orange (about 1 tablespoon zest and 2 tablespoons juice)
- ¼ teaspoon (1 gram) fine sea salt
- 1 teaspoon (5 ml) pure vanilla extract
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, combine chopped cranberries with 1 tablespoon orange juice and 1 tablespoon granulated sugar. Let sit for about 10 minutes to macerate.
- In a large mixing bowl, beat softened butter and remaining granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in orange zest, remaining 1 tablespoon orange juice, vanilla extract, and salt until just combined.
- Gradually add flour, mixing on low speed or stirring by hand until just combined. Do not overmix.
- Gently fold macerated cranberries into the dough until evenly distributed.
- Cover bowl with plastic wrap and refrigerate for 15 minutes.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on prepared baking sheets.
- Bake for 14-16 minutes, rotating pans halfway through, until edges are just barely golden and tops look set.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
Chill the dough for at least 15 minutes to prevent spreading. For best results, weigh the flour. The flavors deepen after a day or two. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
Keywords: cranberry orange shortbread cookies, holiday cookies, easy shortbread recipe, cranberry cookies, orange cookies