These citrus cranberry shortbread cookies are buttery, crisp, and perfectly sweet… impossible to resist! They mix up fast with simple ingredients and a quick chill, making them ideal for holiday trays or last-minute guests.
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Why You’ll Love Orange Cranberry Cookies
I’ve always been more of a savory snacker than a dessert person, except when the holidays roll around. Then suddenly, all bets are off, and I find myself reaching for just one more cookie. These have become one of my go-to treats this time of year. I first discovered this recipe years ago on Smitten Kitchen and loved how flexible the base dough was.
It’s simple, buttery, and easy to customize... citrus and cranberries quickly became my favorite combo. These cookies are buttery and crumbly like classic shortbread, not overly sweet, and so easy to whip up (though a quick chill in the fridge helps them hold their shape). Here’s why you’ll love these cranberry cookies:
- Buttery, tender shortbread texture
- Tart cranberries + fresh citrus
- Quick, no-fuss slice-and-bake dough
- Perfect for gifting or cookie swaps
- Freezer-friendly for easy holiday prep
Ingredient Information And Substitutions
- Flour- Use all-purpose. A 1:1 gluten-free baking blend works as a substitute.
- Confectioners’ sugar- Adds a smooth sweetness and keeps the texture tender. You can use granulated sugar in a pinch, but it will be a different texture.
- Butter- Softened butter is key for that classic shortbread crumb.
- Egg yolks- Give richness and structure. Save the whites for meringues or omelets!
- Orange zest- Brightens the flavor and pairs beautifully with cranberries. Lemon zest works too.
- Vanilla extract- Adds warmth and depth. Almond extract would also be lovely here.
- Dried cranberries- Provide tart pops of color and sweetness. For a twist, you could swap in dried cherries.
- Salt- Balances the sweetness and enhances all the flavors.
How To Make Cranberry Orange Cookies
Step 1- Cream the butter and sugar.
In a mixing bowl, beat the butter until smooth, then add the confectioner's sugar. Mix until light and fluffy about 2 minutes.
Step 2- Add the wet ingredients.
Beat in the egg yolks, vanilla, orange zest, cranberries and salt until combined.
Step 3- Mix in the dry ingredients.
Gradually add the flour, mixing just until everything comes together. The dough will look a bit sticky, which is exactly what you want.
Step 4- Shape and chill.
Turn the dough onto a sheet of wax paper and shape it into two logs, about 1 ¼ inches thick. Wrap them up tightly and refrigerate for at least 1-2 hours.
Step 6- Slice and bake.
Preheat your oven to 350 degrees F. Unwrap the dough logs, slice into ⅓-inch thick rounds, and place on a parchment-lined baking sheet.
Step 7- Bake to perfection.
Bake for 12-14 minutes, until the edges are set but not browned. Cool the pan for a few minutes before transferring cookies to a wire rack.
Frequently Asked Questions
Chilling is key. It helps the cookies hold their shape and develop that perfect shortbread texture. It also makes slicing so much easier.
Dried cranberries work best here. Fresh ones release too much moisture and can make the dough soggy. They don't provide the right chewy texture either.
Not much! That’s part of what makes them great slice-and-bake cookies. They hold their shape beautifully.
Tips For Making Slice And Bake Cookies
- Don’t rush the butter. Make sure it’s softened so it creams easily and gives you that perfect shortbread texture.
- Chill thoroughly. Cold dough means crisp edges and perfect slices. Overnight is best. The flavors meld beautifully, and the dough firms up for neater cuts.
- When shaping the dough logs, roll them tightly to avoid gaps or cracks once sliced.
- Make them extra festive. Dip half of each cookie in chocolate and sprinkle with finely more orange zest.
- Ingredients to prep ahead- Chop the cranberries and zest the oranges.
- Leftovers and storage- Keep cookies in an airtight container at room temperature for up to 5 days, or freeze the dough or baked cookies for up to 3 months.
What To Serve With This Cranberry Cookies Recipe
These cookies are the perfect sweet bite on a holiday dessert spread! Pair them with cozy drinks or other festive treats like:
Other Festive Cookie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Citrus Cranberry Shortbread Cookies
Ingredients
- 1 cup butter softened (2 sticks)
- ⅔ cup confectioner's sugar sifted
- 2 large egg yolks
- 1 pinch Kosher salt
- 1 teaspoon vanilla extract
- 2 Tablespoon orange zest 2 oranges
- ½ cup dried cranberries chopped
- 2 cups all-purpose flour
Instructions
- Cream the butter until smooth and then mix in the sugar until fluffy, about 2 minutes.
- Add egg yolks, salt, vanilla extract, orange zest and cranberries and mix until well combined.
- Add flour and mix until just combined. The dough will be sticky.
- On a parchment paper-covered surface, form two logs with your dough, around 1 ¼ inches thick. Wrap them in parchment paper and chill for at least an hour to overnight.
- Preheat the oven to 350 degrees F and line sheet pans with parchment paper.
- Unwrap logs and slice to around ⅓ of an inch cookies. Place them on a the prepared pan.
- Bake for 12 to 14 minutes or until they are done, but not quite browned. Cool and serve.
Video
Notes
- Don’t rush the butter. Make sure it’s softened so it creams easily and gives you that perfect shortbread texture.
- Chill thoroughly. Cold dough means crisp edges and perfect slices. Overnight is best. The flavors meld beautifully, and the dough firms up for neater cuts.
- When shaping the dough logs, roll them tightly to avoid gaps or cracks once sliced.
- Make them extra festive. Dip half of each cookie in chocolate and sprinkle with finely more orange zest.
- Ingredients to prep ahead- Chop the cranberries and zest the oranges.
- Leftovers and storage- Keep cookies in an airtight container at room temperature for up to 5 days, or freeze the dough or baked cookies for up to 3 months.
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