These Eggless Cranberry Orange Shortbread Cookies are a buttery, melt-in-the-mouth delight with bursts of tart cranberries and refreshing citrusy orange zest. Perfect for the holidays or an afternoon tea, this egg-free recipe is simple to make and ideal for anyone looking for a delicious vegetarian treat!
This Eggless Cranberry Orange Shortbread Cookies recipe is adapted from our popular 3-Ingredient Shortbread Cookies, a reader favorite for its simplicity and rich buttery flavor.
As part of our Christmas baking series, I wanted to include a classic recipe that’s a must-try during the festive season.
The addition of vibrant orange zest and tart cranberries makes these cookies perfect for holiday gifting or cozy family gatherings, and if you love this, be sure to try our Christmas Butter Cookies and Eggless Chocolate Chip Cookies next!
Ingredients
Ingredient Notes
- Butter: Use unsalted, softened butter for a rich and buttery flavor. Make sure the butter is at room temperature so it creams well with the sugar.
- Icing Sugar: This gives the cookies a smooth, melt-in-the-mouth texture. Avoid using granulated sugar as it won't dissolve as easily, affecting the final texture.
- Orange Zest: Freshly grated orange zest adds a vibrant citrus flavor. Be sure to zest only the outer peel and avoid the white pith, as it can taste bitter.
- Orange Juice: A small amount of freshly squeezed orange juice enhances the citrus flavor and helps bind the dough, ensuring the perfect shortbread consistency.
Step by Step Instructions
In a large mixing bowl, beat the softened butter and icing sugar together until light and fluffy. This will take about 2-3 minutes (image 1).
Stir in the freshly grated orange zest and the orange juice. Mix well until fully incorporated, infusing the dough with a fresh citrus aroma. (image 2)
Gradually add the all-purpose flour in two batches, mixing gently after each addition. Ensure the dough comes together smoothly without overmixing (image 3).
Once the dough is almost mixed, gently fold in the chopped dried cranberries, ensuring they are evenly distributed throughout the dough (image 4).
Shape the dough into a log, wrap it tightly in cling wrap, and refrigerate for 2 hours or overnight. Chilling overnight helps firm up the dough for easier slicing (images 5 and 6).
Preheat your oven to 180°C (350°F). Remove the dough from the fridge, slice it into 1/4-inch thick rounds, and place them on a parchment-lined baking sheet (image 7).
Bake for 12-15 minutes or until the edges are lightly golden (image 8).
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Eggless Cranberry Orange Shortbread Cookies with a cup of tea or coffee!
Storage Instructions
- Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5-7 days. This will keep them fresh and crisp.
- Refrigeration: If you prefer a longer shelf life, store the cookies in an airtight container in the fridge for up to 2 weeks. Allow them to come to room temperature before serving for the best texture.
- Freezing: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top freezer bag or airtight container and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature for a few hours.
For unbaked dough, you can also freeze the log. Wrap it tightly in cling wrap and store it in a freezer bag for up to 3 months. When ready to bake, slice and bake straight from the freezer, adding a few extra minutes to the baking time.
Best Tips
- Ensure you chill the dough for at least an hour, or preferably overnight. This helps the dough firm up, making it easier to slice and prevents spreading during baking.
- After chilling, when you slice the dough, if the slices are uneven, you can gently shape them using your hands to ensure they’re uniform. This helps with even baking.
- Keep an eye on the cookies while baking. If the edges are lightly golden, it's time to take them out. They’ll firm up as they cool.
- For evenly baked cookies, try to slice the dough to the same thickness (about 1/4 inch). If the dough starts to soften too much while slicing, pop it back in the fridge for a few minutes before continuing.
- Line your baking tray with parchment paper to prevent the cookies from sticking and to ensure easy removal after baking.
Frequently Asked Questions
Ensure the dough is chilled well before baking, as this helps to maintain the cookie shape. If the dough is soft, chill it for an additional 10-15 minutes before placing it on the baking sheet.
Yes! You can experiment with other dried fruits like raisins, cherries, or currants. Just make sure the fruit you use has a similar texture to cranberries, and chop larger fruits into smaller pieces for even distribution in the dough.
After chilling the dough, if it's too firm, let it sit for a few minutes at room temperature to soften slightly. Use a sharp knife to slice the dough into even rounds, about 1/4-inch thick. If the dough is uneven, you can gently shape the slices using your hands.
Related Recipes
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Cranberry Orange Shortbread Cookies recipe
Ingredients
- 113 gms (1/2 cup) Unsalted Butter softened
- 56 gms (1/4 cup) Icing Sugar
- 180 gms (1.5 cups) All Purpose Flour
- Zest of 1 orange
- 2 tbsp Orange Juice
- 60 gms (1/3 cup) Dried Cranberries
Instructions
- In a mixing bowl, cream the softened butter and icing sugar until light and fluffy.
- Mix in the orange zest and orange juice for a tangy citrus flavor.
- Gradually fold in the all-purpose flour in two batches, adding the cranberries with the second batch. Gently mix until just combined, forming a dough.
- Turn the dough onto a lightly floured surface and shape it into a log. Wrap the log in cling wrap and refrigerate for at least 1 hour, or overnight for best results.
- Preheat your oven to 170°C (340°F). Slice the chilled dough into 1/4-inch thick rounds. Place the slices on a lined baking sheet, spaced about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on a wire rack.
Video
Notes
- Fresh Cranberries can be used in place of dried. Just slice them into small bite size pieces before using. Do not crush.
- Be sure to chill the dough for at least an hour, or overnight for the best results. Chilled dough is easier to slice and holds its shape better during baking.
- Try to slice the dough as evenly as possible. Uneven slices can lead to some cookies baking faster than others, with thinner slices becoming overcooked or crunchy. For a softer texture, slice the dough about ¼ inch thick. For a crispier cookie, bake for a few extra minutes.
- Baking times may vary depending on your oven and how thick or thin you slice the cookies. Keep an eye on them, and adjust the baking time as necessary. You can always check for golden edges to ensure they’re baked just right.
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