Name: Citrus Cranberry Shortbread Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: PT-491734H16M29S
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; ¼ teaspoon baking powder; ⅛ teaspoon salt; 1 cup butter, softened; ¾ cup confectioners’ sugar; 2 teaspoons vanilla extract; ½ teaspoon almond extract; 1 tablespoon grated orange zest, or more to taste; 2 cups sweetened dried cranberries, chopped

If you’re on the hunt for a cookie that balances buttery richness with bright, zesty notes and a burst of fruity sweetness, you absolutely must try this Citrus Cranberry Shortbread Cookies Recipe. This charming treat combines the tender, crumbly texture of classic shortbread with the lively flavors of fresh orange zest and chopped dried cranberries, creating a cookie that feels both nostalgic and delightfully fresh. Perfect for cozy afternoons, gift-giving, or any time you want to impress your friends with something truly special, these cookies are a shining example of how simple ingredients come together to create magic.

Ingredients You’ll Need

The image shows a collection of ingredients for baking, arranged neatly on a white marbled surface. There are seven small bowls and plates, all white except for one beige plate. Starting from the largest bowl on the left, it contains light beige flour with a soft, powdery texture. Next to it, at the top, is another larger bowl filled with a white powdered substance. Below that is a small white scalloped bowl holding dark brown liquid, likely vanilla extract. To the right, there is a small round white bowl with clear liquid, possibly water, and next to it, a small white dish with bright yellow-orange zest. Below these, there are two very small white bowls containing white powders, possibly baking soda or salt, and baking powder. Near the front, a beige plate holds two thick rectangular slabs of pale yellow butter. Finally, to the right, there is a small beige bowl filled with dark red dried cranberries. All items are placed carefully with clear space between them, showing an organized kitchen setup. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Citrus Cranberry Shortbread Cookies Recipe lies in its wonderfully straightforward ingredients. Each one plays an essential role in ensuring the cookies have that perfect melt-in-your-mouth texture and balanced flavor — from the rich butter to the zingy citrus zest and tart-sweet cranberries.

2 cups all-purpose flour: Provides the structure and crumbly texture every shortbread needs.
¼ teaspoon baking powder: Adds just a touch of lift for a tender bite, without overpowering the traditional shortbread feel.
⅛ teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
1 cup butter, softened: The foundation for that classic buttery richness and melt-in-your-mouth texture.
¾ cup confectioners’ sugar: Ensures a smooth, delicate sweetness that blends seamlessly with the butter.
2 teaspoons vanilla extract: Brings warmth and depth to the cookie’s flavor.
½ teaspoon almond extract: Adds a subtle nutty note that complements the cranberries perfectly.
1 tablespoon grated orange zest: Infuses the dough with fresh, bright citrus aroma and taste.
2 cups sweetened dried cranberries, chopped: Delivers bursts of chewy, tangy sweetness that make every bite interesting.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Citrus Cranberry Shortbread Cookies Recipe

Step 1: Prep Your Ingredients

Start by gathering every ingredient on hand and measure everything precisely—you want that perfect balance of flavor and texture in every bite. Chopping the dried cranberries beforehand lets their fruity goodness distribute evenly throughout the dough, giving your cookies little bursts of sweet-tart delight.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution of the leavening and seasoning, which will subtly enhance the dough’s texture and flavor without affecting the classic shortbread crumble.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and confectioners’ sugar until luxuriously smooth and creamy. This process is crucial—it aerates the mixture and gives those shortbread cookies their signature tender, melt-away texture.

Step 4: Add Extracts and Citrus Zest

Next, fold in the vanilla and almond extracts along with the fragrant orange zest. These flavor components awaken the dough with their warm, nutty, and citrusy notes, transforming the cookies into something truly special.

Step 5: Combine Wet and Dry Ingredients

Gradually mix the flour mixture into your butter blend just until combined; overmixing can make shortbread tough, so be gentle. Then fold in the chopped dried cranberries evenly so every cookie has those pretty pops of red that also add delicious chewiness.

Step 6: Chill the Dough

Divide the dough into two logs about 7 inches long, wrap each tightly in wax paper or plastic wrap, and refrigerate for at least 4 hours. Chilling firms up the dough for easy slicing and helps maintain the cookie’s shape during baking, ensuring those pretty edges we all love.

Step 7: Bake to Perfection

Preheat your oven to 350 degrees F (175 degrees C). Remove the chilled logs from the fridge and slice into ½-inch thick rounds. Arrange slices with enough space on a baking sheet, then bake for about 10 minutes or until just firm but not browned. This careful timing keeps them tender without losing that iconic buttery shortbread snap.

How to Serve Citrus Cranberry Shortbread Cookies Recipe

A wooden cutting board on a white marbled surface holds a log of pale yellow butter mixed with small, dark red dried fruit pieces. Several round slices are cut from the log, neatly arranged in a curved line, showing the creamy texture and the scattered fruit inside. A large kitchen knife with a wooden handle lies to the right side of the cutting board. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of additional orange zest or a dusting of confectioners’ sugar adds a delightful finishing touch. You could also dip half the cookies in white chocolate for an elegant twist that pairs amazingly with the cranberry’s tartness.

Side Dishes

These cookies shine alongside a cup of strong black coffee or a fragrant hot tea like Earl Grey, where the citrus notes in the cookie complement the drink beautifully. For a festive touch, try serving them with a glass of spiced mulled wine or fresh cranberry punch.

Creative Ways to Present

Arrange the cookies on a pretty platter layered with fresh citrus slices and sprigs of rosemary for a bright, fragrant centerpiece. Wrapped in parchment and tied with a ribbon, they also make a thoughtful homemade gift that anyone would cherish.

Make Ahead and Storage

Storing Leftovers

Keep your Citrus Cranberry Shortbread Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll maintain their delightful texture and flavor for up to one week—perfect for enjoying throughout the week or sharing with friends.

Freezing

If you want to prepare the dough in advance, wrap well and freeze before slicing for up to 3 months. When ready to bake, thaw overnight in the fridge and proceed as usual. You can also freeze the baked cookies, just be sure to package them airtight to avoid freezer burn.

Reheating

Shortbread cookies are best enjoyed at room temperature, but if you prefer a warm treat, pop them in a low oven for a few minutes to revive that fresh-baked feeling. Avoid microwaving, which can make them soft and lose their delicate crumb.

FAQs

Can I substitute fresh cranberries for dried ones?

Fresh cranberries have much higher moisture content, which would affect the dough’s consistency and baking time. It’s best to stick to sweetened dried cranberries for the intended texture and flavor balance in this recipe.

Is almond extract necessary in the recipe?

While not absolutely essential, almond extract adds a lovely, subtle nutty undertone that enhances the overall flavor complexity when paired with citrus and cranberries.

How do I get perfectly even slices of dough?

Chilling the dough logs until firm makes slicing more precise. Use a sharp knife and gentle sawing motions to create uniform rounds without squishing the dough.

Can I make these cookies gluten-free?

Yes, you can try substituting the all-purpose flour with a gluten-free blend, though you may need to experiment with proportions and chilling time to get texture just right.

How long can I store these cookies before they go stale?

Stored properly in an airtight container, these shortbread cookies typically stay fresh and delicious for up to one week at room temperature.

Final Thoughts

There’s nothing quite like sharing a batch of homemade Citrus Cranberry Shortbread Cookies Recipe with your loved ones. They strike that perfect balance of buttery crunch and vibrant fruitiness that feels both festive and comforting. Whether you bake them for yourself, for a special occasion, or as a thoughtful gift, these cookies are sure to become a treasured favorite. I encourage you to give this recipe a try—you might just discover your next must-bake classic!

Citrus Cranberry Shortbread Cookies Recipe

Print Recipe

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4.2 from 10 reviews

Delight in these tender Citrus Shortbread Cookies bursting with zesty orange flavor and sweet dried cranberries. A cherished recipe from South Louisiana, these cookies combine buttery richness with a hint of almond and vanilla, perfect for any festive occasion or a comforting treat.

Author: Paula
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 4 hrs 35 mins
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

Dry Ingredients

2 cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt

Wet Ingredients

1 cup butter, softened
¾ cup confectioners’ sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon grated orange zest, or more to taste

Add-ins

2 cups sweetened dried cranberries, chopped

Instructions

Gather Ingredients: Collect all the ingredients needed to prepare the cookie dough to ensure a smooth cooking process.
Combine Dry Ingredients: In a bowl, mix together the all-purpose flour, baking powder, and salt; set this mixture aside for later use.
Cream Butter and Sugar: Using an electric mixer, beat the softened butter and confectioners’ sugar in a large bowl until the mixture is smooth and creamy.
Add Flavors: Stir in the vanilla extract, almond extract, and grated orange zest into the butter and sugar mixture, blending well to incorporate all the flavors.
Mix in Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to preserve the delicate texture of the dough.
Fold in Cranberries: Gently fold the chopped dried cranberries into the dough, distributing them evenly without overmixing.
Shape and Chill Dough: Divide the dough into two equal portions and roll each into a 7-inch log. Wrap each log tightly in wax paper or plastic wrap and chill in the refrigerator for at least 4 hours to firm up.
Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking once the dough is ready.
Slice Dough: Remove the chilled logs from the refrigerator and unwrap them. Using a sharp knife, cut the dough into 1/2-inch thick slices.
Prepare Baking Sheet: Arrange the cookie slices on a baking sheet, spacing them about 1 inch apart to allow for even baking.
Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies until they are firm but not browned, approximately 10 minutes.
Serve and Enjoy: Remove the cookies from the oven and allow them to cool slightly before serving. Enjoy these citrusy, cranberry-studded shortbread cookies with your favorite beverage.

Notes

Chilling the dough is crucial to maintain the shape of the cookies and deepen the flavor.
Use fresh orange zest for the best citrus flavor; you can adjust the amount to taste.
Be careful not to overbake the cookies to preserve their tender, crumbly texture.
These cookies can be stored in an airtight container for up to one week or frozen for longer storage.
If dried cranberries are not available, dried cherries or raisins can be used as substitutes.