These cranberry orange shortbread cookies are soft, buttery, and loaded with chewy cranberries. Orange juice and zest adds the perfect tartness. This cookie dough comes together quickly and needs just an hour of chill time. Simply roll into a log, chill, slice, and bake! Perfect for treat bags or boxes.
Grocery List:
- Powdered sugar
- Butter
- Flour
- Cornstarch
- Salt
- Fresh orange juice and zest
- Dried cranberries
Rich, buttery shortbread dough loaded with orange zest & chewy cranberries
If you like these cranberry orange shortbread cookies, you’ll love…
Chocolate Covered Caramel Shortbread Cookies
Cranberry Dark Chocolate Chip Cookies
Instructions for the cranberry orange shortbread cookies:
In a medium mixing bowl combine the flour, cornstarch, orange zest, and salt, set aside.
In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the orange juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour. Gently mix in the dried cranberries.
Transfer the dough onto a large piece of plastic wrap, shape and roll into a log 2” wide log. Refrigerate until chilled, at least 1 hour. Once chilled, remove the dough from the fridge, allow to set at room temperature for 5 minutes and slice into 1/4″ slices.
Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Cranberry Orange Shortbread Cookies
Ingredients:
- 1 cup Unsalted butter, softened
- 3/4 cup Powdered sugar
- 1 1/4 cups All purpose flour
- 1/4 cup Cornstarch
- 1 tsp Salt
- 1/4 cup Fresh squeezed orange juice
- 2-3 tbsp Fresh orange zest
- 1/2 cup Dried cranberries
Instructions:
- In a medium mixing bowl combine the flour, cornstarch, orange zest, and salt, set aside.
- In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the orange juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour. Gently mix in the dried cranberries.
- Transfer the dough onto a large piece of plastic wrap, shape and roll into a log 2” wide log. Refrigerate until chilled, at least 1 hour. Once chilled, remove the dough from the fridge, allow to set at room temperature for 5 minutes and slice into 1/4" slices.
- Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
