Cranberry Orange Shortbread Cookies
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Hey Shorty…it’s your Holiday Cranberry Orange Chocolate Chip Shortbread Cookies! These zingy, delicious shortbread cookies have dried cranberries
More holiday treats? You’ll also love these Starbucks Cranberry Bliss Bars, this Cranberry Orange Quick Bread and these fun Santa’s Red Velvet Cookies!
Why You’ll Love These Cranberry Orange Shortbread Cookies
Celebrate the holidays with these delicious Cranberry Orange Shortbread Cookies! This recipe is a great way to show your family and friends how much you care. Cranberries offer a tart flavor to traditional shortbread cookies, and oranges add a bright, zesty note. Enjoy this recipe during the holidays or all year round!
- These treats combine the sweet, buttery flavor of shortbread with the tangy, zesty flavor of fresh cranberries and oranges.
- Cranberry Orange Shortbread Cookies are a delicious, festive holiday treat that you won’t want to pass up because they are super popular!
- Definitely a holiday cookie favorite, full of flavor!
- In just a few simple steps, you can have a batch of holiday shortbread cookies that will satisfy and impress even the pickiest of eaters.
These Cranberry Orange & Chocolate Shortbread Cookies are a wonderful presentation for any holiday party and don’t forget that jolly ole’ guy, Santa! Of, course, I can picture myself (without Santa) sitting by a fireplace, drinking hot cocoa, while munching on these cookies.
It doesn’t sound too bad, if I say so myself. Pssst…don’t tell Santa. I’ll be put on that naughty list, especially if I eat them all before he comes down the chimney! YIKES!
Ingredients You’ll Need
Cranberry Orange Shortbread Cookie Recipe
- unsalted butter
- powdered sugar
- fresh orange zest or orange juice
- vanilla extract
- all-purpose flour
- baking powder
- salt
- dried cranberries
- pecans
- mini semisweet chocolate chips or chopped up white chocolate chips, can also used chopped chocolate
Instructions How to Make Cranberry Orange Shortbread Cookies
- Preheat oven to 350°
- Using a mixer, beat softened butter at medium speed until creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in orange zest and vanilla extract until blended.
- Stir together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, beating at low speed until blended.
- Add in cranberries, pecans and chocolate chips, folding in until combined.
- Shape shortbread cookie dough into 2 (7-inch) logs.
- Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
- If frozen, let cookie logs stand at room temperature for 10 minutes for easier cutting.
- Cut each log into ⅓ inch to ½ inch slices.
- Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Bake cookies for 10 to 12 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks and let cool completely.
- Store in airtight containers to keep fresh.
How to Store
- Room temperature. These cranberry orange shortbread cookies can be stored in an airtight container at room temperature for 4-5 days. on the counter.
- Freezer. Flash freeze these cookies on a baking sheet, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge before enjoying.
More Variations
- Melt white or dark chocolate by dipping or drizzling the cookies once they’ve cooled. Add sprinkles for a seasonal vibe.
- Swap out the vanilla extract with almond extract, but be careful when adding it you don’t add too much almond extract as the flavor could overpower the cookies.
Anywhoooo, if you love rich, buttery shortbread cookies that are full of flavor, you really need to give these Holiday Cranberry Orange Chocolate Chip Shortbread Cookies a try. Maybe you could even leave one, or two for Santa? (Nahhhh!) Here’s the Cranberry Orange Shortbread Cookie Recipe!
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Holiday Cookies!
- Butter Pecan Snowball Cookies
- Holiday Oreo Cream Cheese Cookies
- Best No Chill Sugar Cookies
- Best Fudgy Chocolate Crinkle Cookies
- Perfect Chocolate Chip Cookies
- Peanut Butter Milk Chocolate Chip Shortbread Cookies!
- Vanilla Bean Shortbread Cookies
- Soft Sugar Cookies
- Homemade Pecan Sandies
Holiday Cranberry Orange Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup butter 2 sticks, softened
- ¾ cup powdered sugar
- 1 tablespoon orange zest or 1 tablespoon orange juice
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup chopped dried cranberries
- ⅓ cup finely chopped pecans
- ½ cup mini semisweet chocolate chips or white chocolate chips
Instructions
- Preheat oven to 350°
- Using a mixer, beat softened butter at medium speed until creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in orange zest and vanilla extract until blended.
- Stir together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, beating at low speed until blended.
- Add in cranberries, pecans and chocolate chips, folding in until combined.
- Shape shortbread dough into 2 (7-inch) logs.
- Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
- If frozen, let cookie logs stand at room temperature for 10 minutes for easier cutting.
- Cut each log into 1/3 inch to 1/2 inch slices.
- Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Bake shortbread for 10 to 12 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks and let cool completely.
- Store in airtight containers.
Notes
You can also freeze the unbaked cookies (after the dough is cut into circles). When ready to use them, place the frozen cookies on a cookie sheet and bake for a minute or two longer. 🙂
