Cranberry Orange Shortbread Cookies Recipe – learn like a pro

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Cranberry Orange Shortbread Cookies Recipe – learn like a pro: When it comes to cookies, the mix of tangy cranberries and zesty orange flavors is nothing short of extraordinary. There is something very exceptional about it. It gives me great pleasure to present to you today a recipe for Cranberry Orange Shortbread Cookies that is sure to amaze and delight you.

Cranberry Orange Shortbread Cookies Recipe – learn like a pro

The buttery richness, tangy cranberry flavor, and refreshing citrus overtones can all be found in these cookies, making them the ideal combination. You are sure to be impressed by these cookies, whether you are seeking for a delightful gift to share with friends and family or you are desiring a sweet treat for yourself.


  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • zest of one orange or tangerine (just the orange part, not the bitter white pith)
  • 1 heaping cup fresh cranberries
  • 2 cups all purpose flour
  • 1 tsp pure vanilla extract

Also See:

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  • After chopping the cranberries very finely, set them aside. The butter, sugar, and zest should be creamed together until they are thoroughly incorporated. I use my food processor to accomplish this.
  • Following the addition of the flour and extract, pulse the machine approximately ten times, and then run it for a short period of time, only until the dough comes together into a lump or piles.
  • The cranberries should be added and pulsed until they are evenly dispersed, but the mixture should not be processed too much. After turning the dough out onto a board that has been lightly dusted with flour, pull it together with your hands.
  • To the point where it is no longer crumbly, merely work it. Make the dough into a log that is between 10 and 12 inches long. When you log for a longer period of time, its cookies will become smaller.
  • The log should be wrapped in plastic, and you should use the plastic to help smooth down the dough and further shape the log. To create a seal, tightly twist the ends together.
  • Put the dough in the refrigerator for at least three hours, or overnight. In order to maintain the shape of my log while it is being chilled, I like to wrap it in a towel that has been folded.
  • Preheat the oven to 350 degrees Fahrenheit. Put parchment paper on a cookie sheet and set it aside.
  • The dough should be cut into slices measuring one-third of an inch and placed on the cookie sheet with a distance of two inches between each slice.
  • Bake the cookies for ten to twelve minutes, or for a little bit longer if you prefer them to be crispier.
  • They will have a pale appearance on top and will merely begin to turn golden on the bottom. It is important to note that the cooking time for your cookies can be shorter if they are thinner or smaller than mine.
  • After allowing them to cool for a few minutes on the baking sheets, move them to a cooling rack to finish cooling.
  • Caution is advised since the cookies are delicate and squishy when they are hot, but they will get firmer as they cool.


  • Calories: 163 kcal
  • Carbohydrates: 16 g
  • Protein: 2 g · Fat: 10 g
  • Saturated Fat: 7 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 3 g
  • Trans Fat: 1 g
  • Cholesterol: 27 mg
  • Sodium: 90 mg
  • Potassium: 18 mg
  • Fiber: 1 g
  • Sugar: 6 g
  • Vitamin A: 315 IU
  • Vitamin C: 1 mg
  • Calcium: 5 mg
  • Iron: 1 mg


  • It is important to avoid overworking the dough since the key to making delicious shortbread is to use dough that contains as little gluten as possible.
  • The texture that you anticipate from shortbread will be one that is soft and melts in your tongue as a result of this.
  • When you smush the dough together, it will be a little crumbly, but it will stick together when you do so. Do not go into a panic!
  • Use butter of a high quality: I am aware that I have stated this before, but I felt the need to reiterate it once more.
  • Because of the butter, these shortbread bars are going to be AMAZING. They should be baked to perfection: When it comes to shortbread, there is a thin line that separates doughy form from overdone.
  • The bars should be baked for approximately 25 to 30 minutes, and you will know that they are done when they have puffed up, are dry to the touch, and have a golden brown color on the edges.

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