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Cranberry & Orange Shortbread Cookies

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

In this recipe, Jason Barrows show you how to make a simple and delicious shortbread cookie that tastes like the holiday season. If you love ginger, cranberries, and orange, then you must try this seasonal cookie!

Cranberry Orange Shortbread Cookie Recipe 3

 ½ cup dried cranberries
 ¾ cups sugar, divided
 2 ½ cups flour
 1 cup unsalted butter, cubed & cold
 1 teaspoon vanilla extract
 ½ teaspoon salt
 1 teaspoon ground ginger
 1 orange, zested
 ½ cup turbinado sugar

Line a baking sheet with parchment paper and set aside.


Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.


Combine flour, remaining sugar, salt, and ginger in a stand mixer fitted with the paddle attachment, Mix together on a low speed until the dry ingredients are incorporated. Add in butter, and mix until a rough dough forms. You don’t want to over mix the dough.


Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log. Store the log in an empty paper towel tube to help keep its shape.


Refrigerate for 2 hours or up to 72 hours.


Preheat oven to 350 degrees F.


Pour the turbinado or coarse sugar onto a baking sheet. Roll the cookie dough back and forth over the sugar, making sure it sticks to the log and is evenly coated.


Cut slices of cookie dough into about ¼ inch thick rounds.


Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.


Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.


Store in airtight container for 3 days or freeze up to 3 months.

Cranberry Orange Shortbread Cookie Recipe 2

Nutrition Facts

Servings 1