These classic buttery shortbread cookies with a delicious creamy frosting are exactly what you need on Christmas. Our Cranberry Orange Shortbread Cookies are big enough that they feel like they are individual little desserts and have a crumbly, melt-in-your-mouth texture!
Looking for more desserts for Christmas? Try these: Pistachio Cream Tiramisu or Dark Chocolate Peppermint Sugar Cookies.
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Why This Cookie
Shortbread cookies were one of my favorite desserts when I was kid, specifically the Pepperidge Farm Chessman. Marisa saw The Silos Holiday Baking Competition and wanted to try to recreate the Holiday Sandies.
These Cranberry Orange Shortbread Cookies are perfect because they have that traditional shortbread texture but are topped with a creamy frosting that kind of holds the cookie together so it doesn't completely fall apart. They aren't soft and chewy like Chewy White Chocolate Macadamia Nut Cookies. They are soft but brittle!
We always make a ton of cookies during the holidays or cakes like Rainbow Cookie Cake, but I like to add a few of these shortbread cookies, especially because they're big enough to just have one if you can manage!
Ingredient Notes and Substitutions
- Dried Cranberry and Candied Orange. You can top these cookies and replace the dried fruit with any dried fruit that you like. Dried cherries are a great option.
- Corn Starch. Arrowroot starch is a great replacement for this. It is basically the same thing. Arrowroot will give you a slightly softer and less crumbly cookie because it is finer.
- Butter. We always use unsalted butter. You never know how much salt is in the butter and it is something that can affect how your cookies bake. Remember, baking is a science.
- Orange extract. The orange extract can be replaced with orange zest by a 2-1 ratio.
- Powdered Sugar. Powdered Sugar is the key ingredient in shortbread cookies. It's what gives them their crumbly and melt-in-your-mouth texture.
*Please see the recipe card below for more information on ingredients.
How to make Cranberry Orange Shortbread Cookies
Step 1: In a standing mixer, combine the flour, powdered sugar, butter, arrowroot starch, almond extract, orange extract, and salt. Mix the ingredients on medium for 3-5 minutes with the whisk attachment.
Step 2: Fold the dried cranberries into the dough and mix with a spoon.
Step 3: Preheat the oven to 350°. Line a cookie sheet with parchment paper. Scoop 2 tablespoon balls of dough onto the parchment paper 2 inches apart.
Step 4: Bake the cookies for 15-17 minutes or until the edges are lightly golden. Allow the shortbread cookies to cool completely on a wire rack before frosting them.
Step 5: Combine the cream cheese, butter, powdered sugar, and orange extract in your standing mixer with the paddle attachment. Mix on medium until combined and whipped.
Step 6: Use a piping bag and tip to frost the cookies in swirls or use a spatula to frost the cookies. Then sprinkle the cookies with dried cranberries and chopped candied orange peel.
The frosting gives the cookie some sweetness and extra zestiness. The perfect combination of crumbly and creamy. Top the frosting with more chopped cranberries and candied orange peel.
Pro-Tips
- The frosting can be made ahead of time and stored in the fridge until you're ready to frost the shortbread. Take the frosting out about 30 minutes before you're ready to frost.
- The frosting will melt if you put it on the cookies before you let them cool completely.
- For best results, cookies should be stored in the refrigerator because of the cream cheese frosting.
Recipe FAQs
Cranberry orange shortbread cookies should be stored in the fridge because of the cream cheese frosting. They will last in the fridge for up to 3 days.
Yes, the dough can be made ahead of time and stored in the refrigerator or the freezer. It must be rolled into balls before storing. Remove the dough from the freezer for 30 minutes before baking.
Of course, but I always like to tell people that these cookies are big and filling.
More Dessert Ideas
If you like these cookies let us know what you liked in the comments below! Follow us on Instagram @vindelgiudice for videos and more!
📖 Recipe
Cranberry Orange Shortbread Cookies
Equipment
- 1 baking tray
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups flour
- ¼ cup corn starch
- ½ teaspoon almond extract
- ½ teaspoon orange extract
- ¼ teaspoon salt
- ¼ cup chopped cranberries, plus more for topping
- ¼ cup candied orange peel for topping
Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon orange extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°. Combine flour, arrowroot starch, powdered sugar, almond extract, and salt in your standing mixer. Mix for 3-5 minutes or until it creams together and resembles a thick frosting.
- Fold in the chopped cranberries and orange zest and mix with a spatula.
- Place cookies on a cookie sheet lined with parchment paper, 2 inches apart. Bake for 15-17 minutes or until lightly golden around the edges.
- After the cookies have cooled, you can start the frosting. Combine the frosting ingredients in the standing mixer with the paddle attachment. Mix for 3 minutes. Pipe the frosting onto the shortbread cookies and top with cranberries and candied orange peel.
Notes
- The frosting is very delicate and will melt. Cookies should be completely cooled before adding.
- Cookies need to be stored in the refrigerator because of the cream cheese frosting.
Vinny
If you love shortbread, these cookies topped with a delicious cream cheese frosting are for you!