Cranberry Orange Shortbread Recipe: Buttery, Tangy, and Irresistible
There’s something magical about the first cookies baked for the season. In my house, the ritual of baking starts with a recipe like this Cranberry Orange Shortbread—a melt-in-your-mouth cookie that’s rich, crumbly, and bursting with flavor. Made with Kerrygold butter (because why would we settle for less?), dried cranberries, and bright orange zest, these cookies are a marriage of buttery decadence and tangy sweetness.
Whether you’re preparing for the holidays or just need a tea-time treat, this recipe delivers pure noshable bliss. Grab your apron—it’s time to bake!
Why You’ll Love This Cranberry Orange Shortbread Recipe
- Unbeatable Flavor: The tart cranberries, fragrant orange zest, and sweet almond extract combine beautifully with the richness of Kerrygold butter.
- Simple Ingredients: A short list of pantry staples turns into a sophisticated cookie.
- Perfect Texture: Buttery, crumbly, and melt-in-your-mouth goodness.
- Make-Ahead Friendly: The dough can chill in the fridge until you’re ready to slice and bake.
Ingredients
Here’s what you’ll need to make these delightful cookies:
- 1/2 cup dried cranberries
- 3/4 cup sugar, divided
- 2-1/2 cups all-purpose flour
- 1 cup butter, cubed (use Kerrygold for that rich, golden flavor)
- 1 tsp almond extract
- Zest of one orange
- 1–2 Tbsp orange juice (optional)
- Coarse sugar (for coating the cookies before baking)
Instructions
Step 1: Prep the Cranberries
- Line a baking sheet with parchment paper.
- Combine the dried cranberries and 1/4 cup sugar in a food processor. Pulse until the cranberries are broken down into smaller pieces. Don’t overdo it—some texture is key.
Step 2: Make the Dough
- In a large bowl, combine the flour and the remaining 1/2 cup sugar.
- Use a pastry cutter (or two forks) to cut in the cubed butter until the mixture resembles very fine crumbs.
- Stir in the almond extract, the cranberry-sugar mixture, and the orange zest. If the dough feels too dry or crumbly, add orange juice, one tablespoon at a time, until the dough comes together.
Step 3: Chill the Dough
- Use your hands to knead the dough into a ball. Shape it into a log about 2 inches in diameter.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours (or overnight, if you’re prepping ahead).
Step 4: Preheat and Slice
- Preheat your oven to 325°F (165°C).
- Remove the chilled dough from the fridge. Using a sharp knife, slice the dough into rounds about 1/4 inch thick.
- Roll the edges of each cookie in coarse sugar for a little extra sparkle and crunch.
Step 5: Bake to Perfection
- Place the slices on the prepared baking sheet, spacing them about an inch apart.
- Bake for 12–15 minutes, or until the cookies are just set. Don’t overbake! The shortbread should be firm but pale in color, not browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Tips for the Perfect Cranberry Orange Shortbread
- Use High-Quality Butter: This recipe is all about the butter, so splurge a little. Kerrygold gives these cookies an unmistakably rich flavor and tender crumb.
- Don’t Overmix: When kneading the dough, stop as soon as it comes together. Overworking the dough can lead to tough cookies.
- Chill, Chill, Chill: Chilling the dough is non-negotiable. It helps the cookies keep their shape and texture.
- Add More Orange: If you’re a fan of citrus, don’t shy away from adding a splash of fresh orange juice or even a bit more zest.
Serving and Storage
These cookies are a dream with a hot cup of tea, coffee, or a glass of milk. Store them in an airtight container for up to a week—though I’d be shocked if they lasted that long!
Want to prep ahead? You can freeze the dough logs for up to 3 months. When you’re ready to bake, let the dough thaw slightly, slice, and proceed as usual.
The Nostalgic Joy of Baking Shortbread
Baking shortbread always feels a little timeless, doesn’t it? Something about kneading butter and flour together connects us to bakers of generations past. When I make these Cranberry Orange Shortbread cookies, I think of my grandmother’s kitchen—the flour-dusted countertops, the citrusy aroma, and her “one for the tray, one for me” sampling method. These cookies are like a hug in every bite, wrapped in nostalgia and sweet, buttery bliss.
In Conclusion
This Cranberry Orange Shortbread recipe is as beautiful as it is delicious. With rich Kerrygold butter, tart cranberries, and bright orange zest, it’s a treat worth savoring—one you’ll bake again and again. Whether you’re gifting these cookies or saving them for yourself, they’ll bring a little extra sweetness to your day.
Now, go ahead and bake the first batch of the season. I promise, your kitchen will smell like pure joy.
