Cranberry orange shortbread cookies that is tender, buttery and simply melts in your mouth! They are a crowd favourite, that is perfect for any festive season; be it Christmas or the Lunar New Year. Loaded with lots of citrusy orange zest and tangy chopped cranberries, these shortbread cookies is packed with flavour in every bite!
What Ingredients You Need
Butter – When it comes to baking, using high quality butter is key to achieving baked goods which are extra fragrant and delicious so make sure not to skimp on that! You can opt to use either salted or unsalted butter.
Salt – if using unsalted butter, add salt to enhance the sweetness and flavour
Castor Sugar – lends the cookies with some structure, and I am also rubbing the orange zest into the sugar to release the citrusy essential oil. Sprinkle your sliced cookie dough with some castor sugar either before or after baking for a sparkly finish. 😉
Icing Sugar – for the melt-in-your-mouth tender texture
Dried Cranberries – for the tangy addition
Orange Zest – rubbed into the castor sugar to create a fragrant, citrusy scented aroma; you will need 1-2 oranges depending on size
Flour – a mix of all purpose and rice flour; as rice flour yields a more delicate, tender texture
Mix, Shape, Slice & Bake
These shortbread cookies are really easy to make, simply mix the ingredients together and shape into a log. If baking on the same day, freeze for 1 hour then remove to slice and bake. Resting the cookie dough in the freezer ensures that the outer part is firm so that the dough does not crumble when slicing.
Otherwise the dough can also be prepared in advance and kept refrigerated for up to 5 days in the fridge or frozen for up to 3 months. Whenever you want fresh shortbread cookies, simply defrost, slice and bake. Frozen cookie dough can be defrosted in the refrigerator overnight. You can do so if you wish to serve your guests with fresh shortbread cookies.
Use a sharp knife or dough scraper to slice through the cookie log neatly. You may want to press sliced cookies gently with your fingers to shape it nicely. Thicker slices will turn out softer in texture, and the thinner ones will crisp up slightly.
This cookie won’t spread out too much, so you may place them 1cm apart on a parchment lined baking sheet. Bake for about 15 minutes for a softer, more tender texture; or for 20 minutes where cookies start to turn golden brown around the edges for a more crisp finish.
These cookies should be stored in air tight container after it has cooled completely, and it will stay fresh for up to 1 week in room temperature.
Step-by-Step Video Guide
This recipe was the result of my collaboration with a Malaysian Chinese language newspaper, China Press and Anchor Butter – which I am re-sharing here with the recipe in English. You can watch the step by step instructions in Mandarin in this video below or scroll down for full recipe in English.
In the video, the recipe has been adjusted to suit one block of Anchor Butter (227g) however kindly note that the recipe below is my original recipe using 250g of butter.
Cranberry Orange Shortbread Cookie
Ingredients
- 250 g unsalted/salted butter softened at room temp
- ½ tsp salt if using unsalted butter
- 30 g castor sugar
- 70 g icing sugar
- ½ tsp vanilla extract
- 335 g all purpose plain flour
- 38 g rice flour
- 100 g dried cranberries chopped finely
- 1-2 tbsp orange zest from 1-2 oranges
Instructions
- Grate orange zest using 1-2 oranges, then place zest and castor sugar in a clean bowl, rub together using back of spoon to release the essential oil and citrusy aroma. Set aside.
- Finely chop dried cranberries and set aside. If using Thermomix, place cranberries into mixing bowl, and chop 10 sec/speed 6. Transfer to a bowl and set aside.
Thermomix Method
- If you do not have icing sugar, place 70g castor sugar into mixing bowl and mill 10 seconds / speed 10. Scrape down sides using spatula. If you have icing sugar handy, weigh in 70g icing sugar.
- Add orange zest and castor sugar mixture from Step 2, softened butter and vanilla extract into the mixing bowl. Mix 30 seconds / speed 4.
- Scrape down sides of mixing bowl with spatula, add flour and salt (if using) and mix 15 seconds / speed 4.
- Add chopped cranberries, knead 2 minutes.
Conventional Method
- In mixing bowl, beat butter until smooth, for about a minute.
- Add orange sugar mixture from Step 2 above and icing sugar, then beat until light and creamy, this takes about 2 minutes.
- Beat in vanilla extract and mix until combined.
- Stir in the flour mixture until just incorporated. For those using unsalted butter, add ½ tsp salt at this stage.
- Fold in the chopped dried cranberries.
To Shape & Bake
- Divide dough into 2-3 equal portions. Place a portion on cling wrap or parchment paper, and evenly spread into a log. Shape into square/rectangle/circle of your choice and place shaped logs in the freezer for an hour.[Tip: Use a U-shape cookie mould for a more even shape or if you're doing it free-hand, a sushi bamboo mat may be helpful.]
- Line two baking sheets with parchment paper, then preheat oven to 160°C (convection with fan) when you remove dough from freezer.
- Using a sharp knife or dough scraper, slice about 0.5-1cm thick, and arrange on lined baking pan about 1cm apart. You may want to press it gently with your fingers to shape it nicely. Thicker slices will turn out softer in texture, and the thinner ones will crisp up slightly.
- Bake for about 15-20 minutes, or until cookies start to turn golden brown around the edges. Remove from oven and let sit on baking sheet for 5 minutes, then transfer to cool on a wire rack. Store in air tight container once cooled completely!
If you enjoy this flavour combination, you may also want to try my Cranberry Orange Soft Bread recipe!
Have you tried this recipe?
IF YOU MADE THIS RECIPE, I’D LOVE TO SEE HOW IT WENT!
TAG ME ON INSTAGRAM @THEBAKEANISTA SO I CAN HAVE A LOOK AND RE-POST.
Can I use cake flour instead of rice flour.?
As I haven’t tried, I won’t be able to advise you if this substitution would affect the texture. But cake flour is quite similar to rice flour so you can give it a try.
Always enjoy the recipe from @thebakeanista.
Used the conventional method, it turns out pretty good.
The sweetness is just right! And the combination of cranberry and orange is just perfect.
Decided to bake it for my daughter’s teachers who celebrate CNY. Loved this recipe so much!! Not too sweet and having just the right touch of melt in the mouth kind :). Thank you for the recipe Michelle. Can share more cookies recipes? 😋
Decided to bake these for my daughter’s teachers for CNY. OMG they are lovely and delicious with the right texture of melt in the mouth 🙂 Thank you for sharing Michelle. Can share more cookies recipes? 😉
Hi,
Can I replace the rice flour with corn flour?😊
Hi Magdalen, yes you may but the texture will be a tad different. With corn flour, it will be more tender.