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Cranberry Orange Shortbread Cookies

By momontimeout.com

Cranberry Orange Shortbread Cookies

Prep:10minCook:12min

A delightfully easy cookie recipe that yields sensational results! I'm sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!

Updated at: Thu, 15 Jan 2026 23:43:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

71

High

Glycemic Load

11

Moderate

Nutrition per serving

Calories120.2 kcal (6%)

Total Fat6 g (9%)

Carbs15.7 g (6%)

Sugars7.5 g (8%)

Protein1.1 g (2%)

Sodium1.2 mg (0%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

½ cupdried cranberries

¾ cupssugar

2 ½ cupsall purpose flour

spooned and leveled, not scooped

1 cupbutter

cubed, and cold

1 tspalmond extract

1zest of orange

1 Tbspfresh orange juice

to coat cookies before baking if desired

Instructions

View on momontimeout.com

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Notes

6 liked

3 disliked

Crispy

Delicious

Special occasion

Easy

Sweet

Gianna Real· last year

Special occasion

Under 30 minutes

I'm not sure how to rate this recipe. Flavor wise, they were good. The orange flavor is really present. But texture wise, not shortbread. I tried this recipe twice. The first time I thought the dough was very dry and wouldn't come together so I added an egg. The cookies spread and didn't retained the shape. Second time I didn't add the egg and followed the recipe as it is, and the cookies still spread. I made a second batch but without coating the cookies on sugar before baking and they didn't spread too much, but they still did. The ratios for sugar, butter and flour are a little odd for the typical shortbread recipe.

I'm not sure how to rate this recipe.
Flavor wise, they were good. The orange flavor is really present.
But texture wise, not shortbread. I tried this recipe twice. The first time I thought the dough was very dry and wouldn't come together so I added an egg. The cookies spread and didn't retained the shape.
Second time I didn't add the egg and followed the recipe as it is, and the cookies still spread. I made a second batch but without coating the cookies on sugar before baking and they didn't spread too much, but they still did.

The ratios for sugar, butter and flour are a little odd for the typical shortbread recipe.

Kathy Walsh· 2 years ago

Special occasion

Delicious flavours for shortbread. Husband and I love them. Made approx 38. Followed recipe except I used 1/2 tsp each, almond extract and vanilla.

Aracely Kundmueller· 2 years ago

Spread too thin despite cooling dough in the refrigerator.

Vicki· 3 years ago

These are good! Josh@Arnold's shared with me at work