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A plate of cranberry orange shortbread cookies that are drizzled with white chocolate.

Cranberry Orange Shortbread Cookies

If you're looking for a festive cookie for the holiday season, these Cranberry Orange Shortbread Cookies are the perfect solution! They're buttery, crumbly, and infused with fresh orange zest and tart dried cranberries. Perfect for a Christmas party, or paired with a cup of tea!
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Course: Dessert
Cuisine: American
Keyword: Cookies, cranberry, cranberry orange oatmeal cookies, cranberry orange shortbread cookies, orange, Shortbread, shortbread cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 36 cookies
Calories: 87kcal

Ingredients

For the Cookies:

  • 1 cup unsalted butter (softened)
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 2/3 cup dried cranberries (chopped)
  • 1 TBS orange zest (fresh zested)
  • 1/4 cup additional granulated sugar for topping (optional)
US Customary - Metric

Instructions

  • Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup unsalted butter, 2/3 cup powdered sugar
    1 cup unsalted butter, 2/3 cup powdered sugar
  • Add the vanilla extract and mix it into the dough until combined. 1 tsp vanilla extract
    1 tsp vanilla extract
  • Add the flour, cornstarch and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 1 3/4 cups all purpose flour, 1/4 cup cornstarch , 1/2 tsp salt
    1 3/4 cups all purpose flour
  • Add the dried cranberry, and orange zest, and fold it into the dough until evenly mixed. 2/3 cup dried cranberries, 1 TBS orange zest
  • Separate the dough into 2 equal portions.
  • Shape each section into a log, about 8inches long. The edges of the log can be round, or squared off.
  • Wrap the dough tightly in plastic wrap, and place the logs into the fridge for 2 hours, up to overnight.
  • Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper.
  • Remove one log at a time and cut the dough into slices about 1/4 to 3/8 inch thick.
  • Dip cookies into additional granulated sugar.
  • Place the cookies onto the prepared baking sheet, at least 2 inches apart.
  • Bake the cookies for 10 to 13 minutes, or until the bottoms are lightly browned, and the tops are no longer shiny.
  • Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.

Nutrition

Calories: 87kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 10mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg