Name: Cranberry Orange Shortbread Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cookies
Ingredients: 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; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 teaspoon orange extract; 2 cups powdered sugar

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!

Cranberry and orange shortbread cookies topped with frosting and garnished with dried cranberries and candied oranges.

Looking for more desserts for Christmas? Try these: Pistachio Cream Tiramisuor Dark Chocolate Peppermint Sugar Cookies.

[feast_advanced_jump_to]

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

DriedCranberry 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

Combining all cookie ingredients in a standing mixer.

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.

folding in dried cranberries into cookie dough.

Step 2: Fold the dried cranberries into the dough and mix with a spoon.

Cookie dough on a parchment paper lined baking tray.

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.

Cookies being frosted with a piping bag.

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

How do you store cookies with frosting?

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.

Can you make the dough ahead of time?

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.

Can I double this recipe?

Of course, but I always like to tell people that these cookies are big and filling.