Orange Cranberry Shortbread Cookies Recipe (Egg less)

This Orange Cranberry Shortbread Cookies Recipe makes cookies that are rich and buttery while being crunchy. These egg less cookies have a delicious combination of citrus and tart flavors. Sprinkled with sugar on top for an extra sparkle this holiday season!

When I set out to make a list of cookies I want to bake for this Holiday season, I always rely on some of my favorite flavor combinations that I can turn into cookies. As we get deeper into the Fall season, cranberry fever takes over and I love combining dried cranberries with orange. So, here you have it - orange cranberry shortbread cookies that are perfect for the season and are egg less!

I use dried cranberries a lot and often like in making my homemade granola recipe, in oatmeal, in salads, or straight up as a snack with nuts. My citrus scented carrot cranberry loaf cake is a reader and Dr. A's favorite so that is always on rotation. And since you all also love my carrot cake cookies recipe, I wanted to try cranberry and orange cookies this holiday season.

✨Why you'll love about this recipe?

• Easy to find, basic ingredients. This recipe has only 6 ingredients! That can't be beat! Plus, you can easily find them in your grocery store.
• Tastes like the holidays. Something about the orange cranberry flavor combination magically transports you into warm, holiday vibes. And it is the best feeling ever! The cookies are buttery, soft, mildly sweet and just perfect!
• Perfect edible gift. I have made these eggless shortbread cookies for several years now to share with friends for holiday gift giving and everyone always loves them.

📋Recipe Ingredients

A simple list of baking staples and orange and dried cranberries. Does not get simpler than this, my friends.

• Orange - I use the zest and juice of 1 small orange in this recipe. You can easily find clementines around the stores during this time of the year. But you can use whatever kind of orange you have, just not very tart.
• Dried Cranberries - You can use sweetened or unsweetened dried cranberries in this recipe. I usually use the sweetened and dried cranberries (craisins) for these cookies so that the cranberries are not very tart to bite into.
• Butter - I recommend using room temperature unsalted butter just like in my Spiced Pumpkin Muffins recipe. So, plan ahead! Also, if you do not have unsalted butter, salted will work fine as well.
• Vanilla - Please use good quality vanilla extract and not the imitation kind. Trust me, it makes a difference!

Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.

👩‍🍳Steps to make this recipe

Plan Ahead - this recipe calls for chilling the dough. Also take the butter out of the refrigerator ahead of time so that it's at room temperature to begin with.

Step 1: Add the cranberries and ¼ cup sugar to the bowl of your stand mixer and mix on medium high speed for about 30 seconds. This will help in breaking up the cranberries into smaller bits (Image 1).

Step 2: Add butter and ½ cup more of sugar to the mixer and mix at high speed till the mixture is light and creamy (Image 2).

Step 3: Now add the vanilla, orange zest and juice. With the mixer running on low speed, carefully add the flour, ½ cup at a time. Mix until the dough comes together (Image 3).

Step 4: Cut a piece of plastic wrap and lay it on your kitchen counter. Dump the dough out on the plastic wrap and shape into a smooth log about 1.5 inches wide (Image 4).

Step 5: Wrap the dough completely, fold the ends of the plastic wrap and put it in the refrigerator to chill (Image 5).

Step 6: Unwrap the dough log and using a very sharp knife, cut it into ¼ inch thick slices (Image 6).

Step 7: Roll the cut slices into remaining sugar and lay on the parchment paper lined cookie sheet (Image 7).

Step 8: Bake the cookies for about 12 minutes, rotating the cookie sheets at about 6 minute mark. Take the cookies out of the oven and let cool in the cookie sheet for 5 minutes before removing to a cooling rack and letting them cool completely (Image 8).

📖Substitutions, Additions and Variations

• Raisins - instead of cranberries, you can use raisins for a quite different flavor profile
• Almonds - use ¼ cup of chopped almonds for a crunch element and making the cookie more festive. Cranberries, almonds and orange work well together
• Chocolate drizzle - melt some semi sweet chocolate and drizzle over the cookies after they are baked. Let the drizzle set before enjoying the cookie. Chocolate and orange is a great flavor combination

🫙Storage, freezing, and reheating instructions

• To store: These Orange Cranberry Shortbread Cookies can be stored in an airtight container for up to one week at room temperature and up to two weeks in the refrigerator.
• To freeze baked cookies: The baked cookies can be stored in a freezer-safe container in layers separated by parchment paper and frozen for up to 3 to 4 months. Thaw overnight at room temperature before enjoying.
• To freeze unbaked cookies: Sliced, unbaked cookies can be flash frozen and then stored in freezer bags for later. Bake straight from the freezer. Add 2-3 minutes of baking time.

❓FAQ

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If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

Love – Vaishali