Cranberry Orange Shortbread Cookies Recipe
Delightfully buttery with bursts of vibrant citrus and tangy fruit, Cranberry Orange Shortbread Cookies deliver everything you want from a festive treat. These tender, melt-in-your-mouth cookies balance the richness of classic shortbread with zingy orange zest and sweet dried cranberries for a bite that’s both bright and comforting. Whether you’re baking a batch for family gatherings, holiday swaps, or a cozy afternoon snack, these cookies will quickly become a cherished tradition.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how a handful of simple ingredients combine to create such a memorable treat. Each one plays an important role—creamy butter ensures a soft crumb, zingy orange zest wakes up your palate, and tart cranberries add pretty pops of color. Here’s what you’ll need:
- Unsalted butter, softened: This is the backbone of any great shortbread, lending a buttery richness and delicate texture.
- Powdered sugar: Provides a fine, melt-in-your-mouth sweetness that pairs perfectly with the butter.
- Pure vanilla extract: Just a teaspoon deepens the cookie’s flavor and enhances the citrus notes.
- Orange zest (about 2 oranges): The fresh zest brings a burst of citrus aroma and flavor, making these Cranberry Orange Shortbread Cookies truly sparkle.
- All-purpose flour: Offers the right amount of structure without making the cookies tough.
- Salt: Balances out the sweetness and intensifies all the other flavors.
- Dried cranberries, finely chopped: These add tartness, chew, and cheerful color in every bite.
- Granulated sugar (for rolling, optional): Rolling the edges of the cookies in sugar before baking adds beautiful sparkle and a delicious crunch.
How to Make Cranberry Orange Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and powdered sugar together in a large mixing bowl. This step is essential for creating cookies with a tender crumb. Whip until the mixture is pale, creamy, and slightly fluffy—it should almost look like vanilla frosting.
Step 2: Add the Flavorings
Mix in the pure vanilla extract and orange zest. The burst of fragrance when you add freshly grated zest is irresistible and really sets these Cranberry Orange Shortbread Cookies apart from ordinary shortbread.
Step 3: Combine the Dry Ingredients
Gradually add in the flour and salt. Do this in a few additions, gently mixing at each step. Stop mixing once the dough just starts to come together—overmixing can lead to tough cookies, so trust that a bit of crumbliness is okay.
Step 4: Fold in Dried Cranberries
Add the finely chopped dried cranberries and fold them evenly throughout the dough. The tart and chewy bits will be the star of each cookie, lending flavor and a festive look to the final batch.
Step 5: Shape and Chill the Dough
Divide the dough into two halves and roll each into a log about 2 inches in diameter. Wrap each log snugly in plastic wrap and transfer to the refrigerator. Chill for at least an hour, allowing the flavors to meld and making the dough firm enough to slice neatly.
Step 6: Slice, Sugar, and Bake
Once fully chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Slice the dough logs into ¼-inch rounds. If you want extra sparkle, roll the edges of each cookie in granulated sugar before placing them on the baking sheet about an inch apart.
Step 7: Bake to Perfection
Bake the cookies for 12 to 14 minutes, just until the edges start turning a light golden hue. Let the cookies cool on the baking sheet for a couple minutes, then transfer to a wire rack. They’ll crisp up as they cool, developing that irresistible shortbread texture.
How to Serve Cranberry Orange Shortbread Cookies
Garnishes
A drizzle of white chocolate can take these Cranberry Orange Shortbread Cookies to an elegant level, making them look straight out of a bakery. You can also dust them lightly with powdered sugar just before serving for a snowy, festive effect.
Side Dishes
Pair these cookies with a pot of hot Earl Grey or spiced chai for a cozy afternoon snack. They also shine alongside a bowl of vanilla bean ice cream, the creamy coldness highlighting their zesty, fruity notes.
Creative Ways to Present
Arrange the cookies in cello bags tied with pretty ribbon for an easy homemade gift. For holiday parties, stack them in a tall glass jar or display on a rustic wooden board with dried orange slices and sprigs of rosemary to add aromatic flair.
Make Ahead and Storage
Storing Leftovers
Store Cranberry Orange Shortbread Cookies in a tightly sealed container at room temperature for up to one week. Their flavor often improves after a day or two, as the orange and cranberry become even more pronounced.
Freezing
This recipe is perfect for preparing in advance! You can freeze the dough logs, tightly wrapped, for up to three months. Simply slice and bake as needed—no thawing required. You can also freeze baked cookies in a freezer-safe container, making holiday prep even easier.
Reheating
If you prefer warm cookies, reheat baked Cranberry Orange Shortbread Cookies in a 300°F oven for 3 to 5 minutes. This refreshes their texture and fills your kitchen with their signature citrusy aroma all over again.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries are best for this recipe because they offer sweetness, chew, and won’t add excess moisture to the dough. Fresh cranberries can be too tart and watery, which may alter the cookie texture.
Why is chilling the dough necessary?
Chilling the dough is key for slice-and-bake cookies—it ensures crisp edges and prevents the cookies from spreading too much in the oven, locking in that signature shortbread shape.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. The texture may change slightly, but the Cranberry Orange Shortbread Cookies will still be delicious.
How do I make neat, round cookies when slicing the dough?
To keep the logs round, occasionally rotate them while chilling. If the log flattens on one side, simply roll it gently before slicing to reshape. Use a sharp knife to get clean slices with minimal crumbling.
Do I have to roll them in sugar before baking?
Rolling the edges in sugar is totally optional but adds a lovely crunch and an attractive sparkling finish. If you skip it, the cookies will still be tender and flavorful.
Final Thoughts
If you’re looking for the perfect balance between buttery comfort and zingy, fruity flair, give these Cranberry Orange Shortbread Cookies a try. They light up any cookie platter and are sure to become a celebrated sweet in your home. Happy baking!
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Cranberry Orange Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies are a delightful combination of buttery, tender shortbread with a burst of tangy cranberry and bright orange flavors. Perfect for holiday gatherings or a sweet treat any time of the year.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest (about 2 oranges)
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup dried cranberries, finely chopped
- 2 tablespoons granulated sugar (for rolling, optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing until just combined.
- Add Cranberries: Fold in the chopped dried cranberries.
- Shape and Chill: Divide the dough in half, shape into logs, wrap in plastic, and chill for at least 1 hour.
- Preheat and Slice: Preheat oven, slice dough into rounds, and place on a baking sheet.
- Bake: Optionally roll in sugar, then bake until lightly golden.
- Cool and Serve: Let cool slightly on the sheet before transferring to a wire rack to cool completely.
Notes
- These cookies freeze well—store dough logs in the freezer and slice and bake as needed.
- You can drizzle with white chocolate for a festive touch.
- Fresh orange zest is key for the best flavor.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
