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Lighter Cranberry Orange Shortbread Cookies (Easy 5-Ingredient Recipe)

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These lighter cranberry orange shortbread cookies are tender, buttery, and bright with citrus. Made with just five simple ingredients, they come together in about 30 minutes and taste even better the next day.

Ingredients

Scale
  • 1 stick (113g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) dried cranberries
  • Zest of 1 large orange
  • 1 tablespoon fresh orange juice
  • ⅛ teaspoon salt
  • Optional: powdered sugar for dusting
  • Optional: ¼ cup white chocolate chips
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar for about 30 seconds until fragrant and pale orange.
  3. Add the softened butter to the orange sugar. Beat with an electric mixer on medium speed for about 2 minutes, until light, fluffy, and pale yellow. Scrape down the sides once.
  4. Add the orange juice and salt. Mix on low speed just until combined. The dough may look curdled—that’s normal.
  5. Add the all-purpose flour all at once. Mix on low speed until just combined, with a few streaks of flour remaining. Do not overmix.
  6. Gently fold in the dried cranberries (and optional white chocolate chips or vanilla) with a spatula. The dough will be soft but not sticky. If too sticky, refrigerate for 10 minutes.
  7. Shape the dough: For round cookies, scoop tablespoon-sized portions, roll into balls, place 2 inches apart on the baking sheet, and flatten gently. For slice-and-bake, form into a 2-inch diameter log, wrap in parchment, refrigerate 20 minutes, then slice into ¼-inch rounds.
  8. Bake for 12-14 minutes, until edges are lightly golden but centers still look pale and soft. Rotate the pan halfway through.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Dust with powdered sugar if desired after fully cooled.

Notes

Let the orange zest sit in the sugar for 5 minutes before adding butter for more flavor. Butter should be softened but not melted. If cookies spread too much, refrigerate dough before baking. These cookies taste even better on day two. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry orange, lighter shortbread, easy cookie recipe, 5-ingredient cookies, holiday cookies

Find it online: https://ariaappetite.com/lighter-cranberry-orange-shortbread-cookies-easy-5-ingredient-recipe/