Do you love desserts with a twist? With new recipes popping up each and every day, we all love a dessert with a twist of flavor. These Cranberry Orange Shortbread Cookies are so delicious and have a sweet flavor with a mix of tangy. Your friends and family will love this recipe.
Cranberry Orange Shortbread Cookies
This Shortbread cookies recipe is moist and tasty! This recipe has a twist of tangy and tart flavor. In the recipe is cranberries that give the tart flavor and tangy orange zest. This blend of flavors adds a great taste to this recipe, so be sure to save this one.
Cranberries are such a classic tradition during the holidays. That’s why you need to have several different recipes on hand that use cranberries like my Mini Cranberry Cheesecake Bites or my Christmas Mini Cheese Ball Bites. And of course, you will need a refreshing holiday beverage like my Cranberry Spritzer to have on hand.
- Butter- You will need unsalted butter to control the amount of salt in the recipe.
- Sugar- Every great dessert uses sugar in the recipe.
- Cranberries- You will need fresh and chopped cranberries.
- Flour- Use all-purpose flour for the best results.
- Orange zest- This will add a slightly tangy flavor to the cookies.
How to Make Cranberry Orange Shortbread Cookies
Add the butter, vanilla and sugar into a large bowl and beat until combined and fluffy.
Slowly add in flour until fully incorporated.
Add in the cranberries and orange zest and fold to combine.
Use plastic wrap to cover and then, place in the fridge to chill for an hour.
Set the oven to 350 degrees and use parchment paper to line 2 baking sheets.
Scoop the dough onto the prepared sheets using a small ice cream scooper.
Place in the oven and bake for 15-18 minutes or until golden brown.
Take out and transfer the cookies to a wire rack.
Serve and enjoy!
What’s the Difference Between a Shortbread and Sugar Cookie?
The difference is that these shortbread cookies are basically dough with sugar and lots of butter to make it have a crumbly texture. Sugar cookies are a bit different in their recipe. The added sugar gets layered on top of the finished cookie.
Do Citrus Shortbread Cookies Need Refrigeration?
For this Cranberry Orange shortbread recipe, it doesn’t need to be placed in the fridge. However, it does help with the shelf life of the cookie and is always recommended. Place in an airtight container for proper storage.
MORE SHORTBREAD COOKIES
- Cranberry Shortbread Cookies
- Whipped Shortbread
- 5-Ingredient Shortbread Cookies
- Coconut Pecan Shortbread Bars
Cranberry Orange Shortbread cookies
- 1 cup unsalted butter softened
- ½ cup sugar
- 1 cup fresh cranberries chopped
- 2 cup flour
- 3 Tbsp fresh orange zest
- 1 teaspoon pure vanilla extract
- Using a large bowl, beat the butter, vanilla and sugar together until combined and fluffy
- Gradually beat in the flour until combined
- Fold in the chopped cranberries and orange zest until combined
- Cover with plastic wrap and place into the fridge for about an hour
- Preheat the oven to 350° and line two cookie sheets with parchment paper
- Using a small ice cream scoop, scoop out some dough onto the cookie sheets
- Bake in the oven for 15 - 18 minutes or until lightly golden brown
- Remove from the cookie sheets and allow to cool completely onto a wire rack