Cranberry Orange Shortbread Cookies are sweet, buttery, and citrusy with a crumbly texture and a pleasant burst of tartness from the dried cranberries.They are a slice-and-bake cookie, easy to make, and a recipe that you want to add to your list of Christmas cookies! For another buttery cookie, try my tried and true Shortbread Cookies, too! Ingredients & Substitutions Butter: One of the key ingredients in shortbread cookies is butter! You will need 2 sticks of unsalted butter for these cookies.Confectioners’ Sugar: Using confectioners’ sugar in the cookie dough resulted in a crumbly, melt-in-your-mouth texture to the baked cookies.

Orange Zest: For the citrusy orange flavor, you will need 1 teaspoon of orange zest.You could substitute lemon zest if that is what you have on hand.It will still give you the citrusy flavor and complement the cranberries.

Cornstarch: Cornstarch kept the cookies together, but still soft.You could also use 1/2 cup rice flour in place of cornstarch.Dried Cranberries: Dried cranberries provide a sweet-tart flavor that contrasts well with the buttery base of the cookies.

Can I Make The Cookies Without Chilling The Dough? I do not recommend making cranberry orange shortbread cookies without chilling the dough.Chilling the dough is an important step because it solidifies the fat (in this case, the butter).This helps the cookies maintain their shape while baking, resulting in a better shape and texture.

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