Orange Cranberry Shortbread Cookies – Bite-Sized, Eggless

Name: Orange Cranberry Shortbread Cookies – Bite-Sized, Eggless
Prep time: 30 min
Cook time: 15 min
Yield: 55
Ingredients: 2 cups + 2 tbsp all-purpose flour; ¼ cup almond flour; 1 cup unsalted butter (softened); ¼ cup powdered sugar (blended with 1 tbsp cornstarch); 1 tsp orange zest (from 1 orange); 1½ tbsp fresh orange juice (from same orange); Pinch salt; ¼ cup dried cranberries (chopped small); 2 tbsp almonds (crushed into small pieces)

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⏱️ Prep: 30m

🔥 Cook: 15m

🎬 Video: 23s

📊 beginner-friendly

🍽️ Course: snack 👥 Servings: 55

These orange cranberry shortbread cookies are tiny, buttery, and perfectly crisp with a refreshing citrus twist. Made with simple pantry ingredients like all-purpose flour, almond flour, butter, and fresh orange zest, these eggless shortbread cookies are easy to prepare and ideal for tea-time or festive baking. The combination of tangy dried cranberries and crunchy almonds ensures every bite is balanced and flavorful.

This recipe yields about 55 bite-sized cookies, making them perfect for sharing, gifting, or portion-controlled treats. With a short prep time and customizable dough based on kitchen temperature, this is a reliable and beginner-friendly recipe. If you’re looking for easy eggless cookies, buttery shortbread, or citrus-flavored baked treats, this recipe is a must-try.

Instructions

Preheat oven to 175°C (350°F). Line baking tray with parchment.
Cream butter + sugar + orange zest + pinch salt until smooth.
Add flours (AP + almond) and gently mix into a soft dough.
Add orange juice gradually (1½ tbsp) until dough is soft but holds shape.
Fold in chopped cranberries + crushed almonds evenly.
Shape dough into small log. Place on tray.
Chill in fridge for 30–60 minutes to firm slightly (optional).
Take out from fridge and cut small bite sized pieces
Bake 12–15 minutes until edges are lightly golden.
Cool completely → cookies will firm up to classic shortbread texture.

💡 Chef’s Notes

Dough texture depends on kitchen temperature; adjust flour slightly if too soft.
chop cranberries into small pieces, so each tiny bite has some
Crush almonds into small bits to ensure every bite has crunch.
For tiny cookies, spacing is key – keep 1 inch apart on tray.
Keep Them Crisp (Important Tips)
Store in a completely airtight container
Keep at cool room temperature (not near stove/sunlight)
Let cookies cool fully before storing (no trapped steam)
Best quality: 5–7 days
Safe to eat: up to ~10 days

If You Want Longer Storage
Freeze baked cookies: up to 2 months
Reheat lightly in oven → brings back crispness

Calories	60 kcal
Protein	0.85g
Carbs	5.5g
Fat	3.75g

Instructions

💡 Chef’s Notes

Video Tutorial

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Ingredients

Instructions