Irresistible Cranberry Orange Shortbread Cookies: Your Ultimate Holiday Baking Guide
These classic, buttery shortbread cookies, crowned with a rich, creamy frosting, are an absolute must-have for your Christmas celebrations. Our signature Cranberry Orange Shortbread Cookies are generously sized, making each one feel like a delightful individual dessert. They boast that perfect crumbly, melt-in-your-mouth texture that shortbread lovers adore, enhanced by the vibrant zest of orange and the tart chewiness of cranberries. They’re not just cookies; they’re an experience, designed to bring warmth and joy to your holiday table with every single bite.
Searching for more exquisite desserts to elevate your Christmas spread? Explore these fantastic options: Pistachio Cream Tiramisu for a sophisticated Italian twist, or indulge in the festive cheer of Dark Chocolate Peppermint Sugar Cookies.
Why These Cranberry Orange Shortbread Cookies Are a Must-Try
Shortbread cookies hold a special place in my heart, evoking nostalgic childhood memories, particularly of the buttery Pepperidge Farm Chessman cookies. My partner, Marisa, was inspired by The Silos Holiday Baking Competition, which led us on a mission to recreate the magic of classic Holiday Sandies, but with our own unique, festive twist.
These Cranberry Orange Shortbread Cookies truly stand out for several reasons. They perfectly capture that desired traditional shortbread texture – delicate, crumbly, and oh-so-buttery. What sets them apart is the luscious, creamy frosting that not only adds a delightful sweetness and zesty kick but also acts as a binder, gently holding the cookie together. This prevents them from being overly fragile, giving you a satisfying bite without them completely falling apart. Unlike soft and chewy varieties such as Chewy White Chocolate Macadamia Nut Cookies, these maintain a beautifully brittle yet tender consistency, melting effortlessly in your mouth.
During the bustling holiday season, our kitchen is often a flurry of activity, producing countless cookies and elaborate cakes, like our festive Rainbow Cookie Cake. However, I always make sure to include a batch of these Cranberry Orange Shortbread Cookies. Their substantial size means that just one can feel like a complete, satisfying dessert, making them a wonderful addition to any festive gathering or a delightful treat for yourself. Their rich flavor profile and exquisite texture make them incredibly special.
The Classic Charm of Shortbread: A Timeless Treat
Shortbread cookies have been cherished for centuries, originating in Scotland and becoming a beloved staple across the globe, especially during festive seasons. Their enduring appeal lies in their simplicity and the pure indulgence of butter, sugar, and flour. Traditionally, shortbread is known for its dense, crumbly texture, a result of a higher butter-to-flour ratio compared to other cookies. This generous amount of butter contributes to their characteristic “short” texture – meaning they are rich and melt easily in the mouth, rather than being chewy or crisp. Our recipe honors this tradition while elevating it with the bright, seasonal flavors of cranberry and orange, transforming a classic into a contemporary holiday masterpiece.
The beauty of shortbread also lies in its versatility. While delicious on its own, it serves as an excellent canvas for various flavor additions and toppings. The addition of cornstarch in our recipe further enhances the tender crumb, making these cookies exceptionally delicate. Paired with a creamy, zesty frosting, our cranberry orange shortbread offers a delightful contrast in textures and a burst of complementary flavors, ensuring each cookie is a truly memorable experience.
Ingredient Notes and Smart Substitutions for Perfect Shortbread
Crafting the perfect shortbread requires attention to detail, especially when it comes to ingredients. Here’s a closer look at what you’ll need and how to make smart substitutions:
- Dried Cranberry and Candied Orange: These festive toppings add both visual appeal and a burst of flavor. While we love the cranberry-orange combination, feel free to get creative! Dried cherries, chopped apricots, or even miniature chocolate chips make wonderful alternatives. For the orange, a sprinkle of fresh orange zest can replace candied orange for a lighter, brighter finish.
- Corn Starch: This often-overlooked ingredient is crucial for achieving that signature crumbly, tender shortbread texture. It reduces the gluten development in the flour, leading to a more delicate cookie. A fantastic replacement is arrowroot starch, which functions almost identically. Arrowroot is often finer, which can result in a slightly softer and even less crumbly cookie – a subtle but pleasant difference.
- Butter: We strongly recommend using unsalted butter. Baking is a precise science, and controlling the amount of salt is vital. Different brands of salted butter contain varying amounts of salt, which can significantly affect the flavor balance and how your cookies bake. Always use softened, unsalted butter for consistency.
- Orange Extract: For that intense citrus flavor, orange extract is key. If you don’t have extract on hand, you can substitute it with fresh orange zest. A good rule of thumb is a 2-to-1 ratio: for every ½ teaspoon of extract, use 1 teaspoon of fresh orange zest. Remember, zest provides a more natural, aromatic flavor.
- Powdered Sugar: Also known as confectioners’ sugar, this ingredient is the secret to shortbread’s distinct crumbly, melt-in-your-mouth texture. Its fine consistency ensures it incorporates smoothly into the butter, creating a uniform dough that bakes into a delicate cookie. Granulated sugar will yield a much coarser, crispier texture, so stick to powdered sugar for authentic shortbread.
*Please see the comprehensive recipe card below for exact measurements and further details on ingredients.
Step-by-Step Guide: How to Make Cranberry Orange Shortbread Cookies
Creating these delightful Cranberry Orange Shortbread Cookies is a straightforward process. Follow these detailed steps to ensure perfectly buttery, crumbly cookies every time:
Step 1: Preparing the Shortbread Dough. In the bowl of a standing mixer fitted with the whisk attachment (or paddle for a denser crumb), combine the flour, powdered sugar, softened unsalted butter, corn starch (or arrowroot starch), almond extract, orange extract, and salt. Mix these ingredients on medium speed for 3-5 minutes. Continue mixing until the ingredients are thoroughly combined and the mixture begins to resemble a thick, creamy frosting or a very soft, cohesive dough. The butter should be fully incorporated and lightened in color.
Step 2: Incorporating the Cranberries. Remove the bowl from the mixer. Gently fold the dried cranberries into the dough using a sturdy spoon or a rubber spatula. Mix until the cranberries are evenly distributed throughout the dough. Be careful not to overmix at this stage, as overworking the dough can lead to tougher cookies.
Step 3: Shaping and Spacing Your Cookies. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Scoop 2-tablespoon portions of dough and roll them into smooth balls. Place these dough balls onto the parchment paper-lined baking sheet, ensuring they are spaced approximately 2 inches apart. While these cookies don’t spread significantly, adequate spacing allows for proper air circulation and even browning.
Step 4: Baking and Cooling for Perfection. Bake the cookies for 15-17 minutes, or until their edges turn a beautiful light golden brown. The centers may still appear slightly soft, but they will firm up as they cool. Once baked, remove the cookies from the oven and transfer them immediately to a wire rack. It is absolutely crucial to allow the shortbread cookies to cool completely on the wire rack before you even consider applying the frosting. Attempting to frost warm cookies will cause the frosting to melt and slide off.
Step 5: Crafting the Creamy Orange Frosting. While the cookies are cooling, prepare your decadent frosting. In your standing mixer, fitted with the paddle attachment, combine the softened cream cheese, softened unsalted butter, powdered sugar, and orange extract. Mix on medium speed until all ingredients are well combined and whipped into a smooth, airy, and fluffy consistency. This usually takes about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed.
Step 6: Frosting and Garnishing Your Shortbread Masterpieces. Once the cookies are completely cool, transfer the frosting to a piping bag fitted with your favorite tip for decorative swirls, or simply use a spatula for a rustic, elegant finish. Frost each shortbread cookie generously. Immediately after frosting, sprinkle the cookies with extra dried cranberries and finely chopped candied orange peel. This final touch not only adds a beautiful presentation but also reinforces those delightful cranberry and orange flavors.
The creamy, zesty frosting is the perfect counterpoint to the buttery, crumbly shortbread base. It provides an additional layer of sweetness and a vibrant burst of citrus, creating a harmonious balance of flavors and textures. The combination of crumbly cookie and creamy topping makes these cookies truly irresistible. Don’t forget that final sprinkle of additional chopped cranberries and candied orange peel for an extra festive touch and enhanced flavor profile.
Pro Baking Tips for Flawless Cranberry Orange Shortbread
Achieving bakery-quality shortbread at home is easier than you think with these expert tips:
- Make Frosting Ahead of Time: To streamline your baking process, the cream cheese frosting can be prepared a day or two in advance. Simply store it in an airtight container in the refrigerator. When you’re ready to frost, remember to take the frosting out of the fridge about 30 minutes before use. This allows it to soften slightly, making it easier to whip smooth again and pipe or spread beautifully.
- Cool Cookies Completely: This tip cannot be stressed enough! The frosting contains cream cheese and butter, which are highly susceptible to heat. If you frost cookies that are even slightly warm, the frosting will quickly melt, slide off, and create a messy, unappetizing result. Patience is key – allow your shortbread to cool fully to room temperature.
- Refrigeration is Required for Storage: Due to the perishable nature of cream cheese frosting, these cookies must be stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other food odors. Stored correctly, they will remain fresh and delicious for up to 3 days. For best flavor, allow them to come to room temperature for a few minutes before serving.
- Quality Butter Makes a Difference: Since butter is a primary ingredient in shortbread, its quality directly impacts the final flavor and texture. Opt for a good quality, unsalted butter for the best results. It will truly shine through in these simple yet elegant cookies.
Frequently Asked Questions About Cranberry Orange Shortbread Cookies
Due to the delicate cream cheese frosting, Cranberry Orange Shortbread Cookies are best stored in an airtight container in the refrigerator. This will keep them fresh and prevent the frosting from spoiling or melting. When properly stored, these delicious cookies will maintain their quality and flavor for up to 3 days. For optimal enjoyment, let them sit at room temperature for about 10-15 minutes before serving.
Absolutely! The shortbread cookie dough is perfect for making in advance, which is a fantastic time-saver during busy periods. Once you’ve mixed the dough and folded in the cranberries, roll it into balls as directed. You can then store the unbaked dough balls in an airtight container in the refrigerator for up to 2-3 days, or freeze them for up to 1 month. If freezing, simply remove the dough balls from the freezer about 30 minutes before you plan to bake to allow them to thaw slightly before placing them on the baking sheet.
Yes, this recipe can certainly be doubled if you’re baking for a large crowd or simply want more of these delightful treats. Just ensure you have a sufficiently large mixing bowl and enough baking sheets. Keep in mind, as mentioned earlier, these cookies are quite generously sized and very filling, so a single batch already goes a long way!
While dried cranberries are recommended for their texture and ease of mixing into the dough, you can use fresh cranberries. If using fresh, make sure to chop them finely and consider tossing them lightly in a tablespoon of flour before adding them to the dough. This helps prevent them from sinking to the bottom and ensures even distribution. Be aware that fresh cranberries will add more moisture, which might slightly alter the cookie’s texture, potentially making it less crumbly. For best results with shortbread, dried fruit usually works better.
More Delightful Dessert Ideas for Your Table
If you’ve fallen in love with these Cranberry Orange Shortbread Cookies, you’ll surely enjoy exploring other tempting dessert recipes from our collection:
- Dark Chocolate Peppermint Sugar Cookies
- Pistachio Cream Tiramisu
- Chewy White Chocolate Macadamia Nut Cookies
- Pumpkin Butter Blondies with Maple Glaze
We hope you thoroughly enjoy baking and savoring these delightful Cranberry Orange Shortbread Cookies. If you tried this recipe, please let us know what you loved in the comments section below! Your feedback means the world to us. For more inspiring recipes, baking videos, and behind-the-scenes content, make sure to follow us on Instagram @vindelgiudice. Happy baking, and happy holidays!
📖 Recipe
Cranberry Orange Shortbread Cookies
Vincent DelGiudice
Pin Recipe
Equipment
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1 baking tray
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Stand Mixer (with whisk and paddle attachments)
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Parchment paper
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Wire cooling rack
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Piping bag and tip (optional)
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup corn starch (or arrowroot starch)
- ½ teaspoon almond extract
- ½ teaspoon orange extract (or 1 tsp fresh orange zest)
- ¼ teaspoon salt
- ¼ cup dried chopped cranberries, plus more for topping
- ¼ cup chopped candied orange peel for topping
Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon orange extract
- 2 cups powdered sugar
Instructions
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Preheat your oven to 350°F (175°C). In the bowl of a standing mixer fitted with the paddle or whisk attachment, combine the all-purpose flour, corn starch (or arrowroot starch), powdered sugar, softened unsalted butter, almond extract, orange extract, and salt. Mix on medium speed for 3-5 minutes, until the mixture is fully combined, creamy, and resembles a thick, cohesive dough. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
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Gently fold in the ¼ cup of chopped dried cranberries using a spatula or spoon until they are evenly distributed throughout the dough. Avoid overmixing.
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Line a large baking sheet with parchment paper. Scoop out the dough in 2-tablespoon portions and roll them into smooth balls. Place the dough balls onto the prepared baking sheet, ensuring they are spaced approximately 2 inches apart to allow for proper air circulation during baking.
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Bake the cookies for 15-17 minutes, or until the edges are lightly golden brown. The centers may still look soft, but they will firm up as they cool. Remove from the oven and transfer the cookies to a wire rack to cool completely before proceeding to the frosting stage. This step is crucial to prevent the frosting from melting.
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While the cookies are cooling, prepare the frosting. In the clean bowl of your standing mixer, fitted with the paddle attachment, combine the softened cream cheese, softened unsalted butter, orange extract, and 2 cups of powdered sugar. Mix on medium speed for about 3 minutes, or until the frosting is light, fluffy, and smooth.
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Once the cookies are completely cooled, transfer the frosting to a piping bag fitted with your desired tip (or use a small spatula). Pipe or spread the frosting onto each shortbread cookie. Immediately garnish with additional chopped dried cranberries and chopped candied orange peel for a beautiful finish and extra burst of flavor. Serve and enjoy!
Notes
- The cream cheese frosting is quite delicate and will melt if applied to warm cookies. Ensure your shortbread cookies are completely cooled to room temperature before frosting them.
- Because of the cream cheese in the frosting, these cookies must be stored in an airtight container in the refrigerator to maintain their freshness and safety. They will keep well for up to 3 days.
- For the best flavor and texture, remove the cookies from the refrigerator about 15-20 minutes before serving to allow the frosting to soften slightly and the flavors to meld beautifully.