Eggless Orange Cranberry Shortbread Cookies | Tiny, Buttery & Crisp

Name: Eggless Orange Cranberry Shortbread Cookies | Tiny, Buttery & Crisp
Prep time: 30 min
Cook time: 20 min
Yield: 55
Ingredients: 2 cups all-purpose flour; 1/4 cup almond flour; 1/4 cup powdered sugar; 1 cup Unsaltead Butter (softened); 1.5 tbsp orange juice; 1 tsp orange zest; 2 tbsp crushed almonds; 1/4 cup dried cranberries

⏱️ Prep: 30m

🔥 Cook: 20m

📊 Medium

🍽️ Course: Snack 👥 Servings: 55

These tiny orange cranberry shortbread cookies are buttery, crisp, and completely eggless. Made with a mix of all-purpose and almond flour, each bite is packed with nutty almond flavor, crunchy almonds, and sweet cranberries, finished with fresh orange zest and a touch of orange juice.

Recipe Details

Prep Time: 20–30 minutes
Chilling Time: 30–60 minutes
Bake Time: 15–20 minutes
Oven Temperature: 325°F (165°C)
Yield: Approximately 55 tiny cookies

Ingredients

2 cups all-purpose flour
1/4 cup almond flour
1/4 cup powdered sugar
1 cup unsalted butter, softened
1.5 tbsp fresh orange juice
1 tsp orange zest
2 tbsp crushed almonds
1/4 cup dried cranberries

Instructions

Mix the butter, powdered sugar, orange juice, and orange zest until creamy.
Fold in the all-purpose flour, almond flour, crushed almonds, and dried cranberries until a dough forms.
Shape into tiny 1–1.5-inch rounds and place on a parchment-lined baking tray. Refrigerate for 30–60 minutes.
Preheat the oven to 325°F (165°C). Bake for 15–20 minutes, checking from 15 minutes onward, until the edges and bottoms are lightly golden. The tops may remain pale.
Allow the cookies to cool completely before serving. They will firm up as they cool.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for 2–3 months. Thaw frozen cookies at room temperature before serving.

Instructions

Mix butter, sugar, orange juice, and zest until creamy.
Fold in flours, almonds, and cranberries. Chill dough 30–60 min.
Roll into tiny 1–1.5 inch rounds and place on parchment-lined tray.
Bake until lightly golden (~15–20 min). Cool before serving.

💡 Chef’s Notes

### Tips & Tricks

– **Use softened butter:** Let the butter soften at room temperature so it mixes smoothly with the powdered sugar.
– **Measure flour carefully:** Too much flour can make shortbread cookies dry or crumbly. Spoon the flour into the measuring cup and level it off.
– **Add orange juice gradually:** Mix it in little by little to help achieve a soft, workable dough.
– **Chill the dough:** Refrigerate for 30–60 minutes to make shaping easier and help the cookies hold their shape while baking.
– **Keep the cookies small:** Shape them into 1–1.5-inch rounds and try to keep them a similar size for even baking.
– **Watch the colour:** Bake at 325°F (165°C) for approximately 15–20 minutes. The edges and bottoms should be lightly golden; the tops may remain pale.
– **Cool completely:** The cookies will be delicate when hot and will firm up as they cool.
– **Store properly:** Keep in an airtight container to maintain freshness. Freeze in a freezer-safe container for longer storage.
Lower sugar than typical cookies → more balanced
Almond flour + butter → adds healthy fats
Portion-friendly since cookies are tiny