Go Back
+ servings
Print Recipe
5 from 1 vote

Cranberry Orange Shortbread Sugar Cookies

No-spread cranberry orange cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
Prep Time15 minutes
Cook Time20 minutes
Resting Time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, cranberry orange, cranberry orange cookies, cranberry orange shortbread, cut out cookies, decorated cookies, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Servings: 15 cookies
Calories: 238kcal

Equipment

Ingredients

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 ½ teaspoons orange emulsion or extract
  • ½ teaspoon vanilla extract
  • 1 orange zested
  • ½ cup finely chopped dried cranberries
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch

Instructions

  • Place ½ cup of dried cranberries in food processor and pulse until finely chopped. Cranberries will start to form a ball. You can also finely chop them by hand. Zest one orange. Set aside.
  • Whisk dry ingredients (flour & cornstarch) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg, extracts/emulsions, zest and cranberries, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
  • Remove cookies from oven and allow to cool on cookie sheet before handling.

Notes

  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • You want to grind all add-ins as fine as possible. Larger pieces will leave you with jagged cookie edges.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition

Serving: 1cookie | Calories: 238kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 7mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg