If you’re looking to brighten up your cookie game, this Cranberry Orange Shortbread Cookies Recipe is an absolute must-try. These cookies perfectly balance buttery richness with the zesty brightness of fresh orange zest and the sweet-tart punch of dried cranberries. Each bite melts effortlessly, offering a tender crumb that simply beckons you to enjoy “just one more.” Whether you’re baking for a cozy afternoon treat or holiday gifting, these shortbread cookies bring a homemade charm that’s hard to beat.
Ingredients You’ll Need
One of the best parts about this Cranberry Orange Shortbread Cookies Recipe is how straightforward and approachable the ingredients are. Each one plays a vital role, working together to create beautifully tender cookies with bursts of fruity flavor and a subtle fragrant aroma.
- Unsalted butter: Using softened unsalted butter ensures a creamy texture and allows you to control the saltiness perfectly.
- Powdered sugar: It blends in smoothly for a delicate sweetness and the classic shortbread crumb.
- Orange zest: Freshly grated zest provides that unmistakable citrus brightness that complements the cranberries beautifully.
- Vanilla extract: Enhances the depth of flavor and rounds out the citrus notes.
- All-purpose flour: The sturdy base for the cookies, giving them structure and that classic shortbread bite.
- Salt: Just a pinch to balance the sweetness and intensify the other flavors.
- Dried cranberries: Chopped for even distribution, these add bursts of color, texture, and tartness throughout each cookie.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 325°F (165°C) and lining your baking sheets with parchment paper. This sets you up for even baking and easy cleanup, essential for keeping the cookies intact and perfectly golden.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy. This is where the magic begins—the butter becomes velvety smooth, providing that melt-in-your-mouth texture.
Step 3: Add Orange Zest and Vanilla
Mix in the bright orange zest and fragrant vanilla extract until just combined. The zest releases essential oils that fill your kitchen with a refreshing scent, giving these cookies their signature aromatic kick.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout your dough, enhancing the flavor without any surprises.
Step 5: Mix Dry Ingredients Into Wet
Gradually add the flour mixture to your wet ingredients, stirring until just combined. Be careful not to overmix here—overworking the dough can make your cookies tough instead of tender.
Step 6: Fold in Dried Cranberries
Gently fold in the chopped dried cranberries. This step is so satisfying because you’re adding those lovely pops of tart cranberry that contrast the buttery base so well.
Step 7: Shape and Chill the Dough
Roll the dough into a log approximately 2 inches in diameter, then wrap it tightly in plastic wrap. Refrigerate for at least one hour to firm up the dough. Chilling is key—it makes slicing easier and ensures the cookies hold their shape as they bake.
Step 8: Slice and Bake
Once chilled, slice the dough into 1/4-inch thick rounds and place them about 1 inch apart on your prepared baking sheets. Bake for 12-15 minutes, or until the edges just start to turn a light golden color. This gives you that perfect slightly crisp edge with a tender center.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up properly so they don’t crumble when you pick them up.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
For an elegant touch, sprinkle a bit of powdered sugar over the cooled cookies or drizzle with a thin glaze made from orange juice and powdered sugar. If you want something festive, finely chopped pistachios add lovely color and crunch.
Side Dishes
These cookies pair beautifully with a cup of hot tea, especially Earl Grey or chamomile, which complement the citrus notes. They also go well with a glass of fresh orange juice or even a creamy latte for an afternoon pick-me-up.
Creative Ways to Present
Arrange your Cranberry Orange Shortbread Cookies Recipe on a decorative platter with sprigs of fresh rosemary or orange slices for a festive feel. For gift-giving, stack them in a pretty tin tied with ribbon or wrap them individually in parchment paper with a twine bow for a homemade touch that shows you care.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to one week. Keep them away from direct sunlight to preserve their fresh flavor and prevent the cranberries from drying out further.
Freezing
You can freeze the cookie dough log before slicing, wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. When ready to bake, thaw it overnight in the fridge, then slice and bake as directed.
Reheating
If you prefer your shortbread slightly warm, pop a couple of cookies in the oven at 300°F for about 5 minutes or microwave briefly for 10-15 seconds. This revives their buttery aroma and softens them just a bit.
FAQs
Can I substitute fresh cranberries for dried?
Fresh cranberries contain more moisture and will change the texture and bake time of the cookies, making them softer and less crumbly. Stick to dried cranberries for best results in this recipe.
What if I don’t have orange zest? Can I use orange extract?
While orange extract can add flavor, it lacks the fresh, bright oils found in zest. Use zest if possible for the best citrus punch, but a small amount of extract can work in a pinch.
Can these cookies be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend designed for baking. Make sure it contains xanthan gum or add it separately to help with texture.
How do I prevent my shortbread from spreading too much during baking?
Chilling the dough log thoroughly before slicing is key. Also, avoid adding too much butter or overmixing, which can cause excess spreading.
Are these cookies good for gifting?
Absolutely! Their pretty specks of cranberry and vibrant orange zest make them a delightful homemade gift any time of year. Store them in festive tins or boxes for a thoughtful touch.
Final Thoughts
There is something truly special about a cookie that combines simple ingredients into a symphony of flavor and texture, and this Cranberry Orange Shortbread Cookies Recipe does just that. Whether baking for friends, family, or yourself, these treats bring warmth, joy, and a burst of citrusy brightness that everyone will love. Go ahead, give this recipe a try—you won’t regret adding these little gems to your baking repertoire!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies combine the buttery richness of classic shortbread with the bright citrus flavor of orange zest and the tart sweetness of dried cranberries. Perfectly crumbly and lightly golden, these cookies make a delightful treat for holidays or any cozy gathering.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which will help create a tender texture in the cookies.
- Add Flavorings: Mix in the orange zest and vanilla extract until everything is well combined, infusing the dough with bright citrus and warm vanilla notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough and keeping it tender.
- Fold in Cranberries: Fold in the chopped dried cranberries evenly throughout the dough, adding bursts of tartness and texture.
- Shape Dough: Roll the dough into a log shape about 2 inches in diameter, then wrap it tightly in plastic wrap to prepare for chilling.
- Chill Dough: Refrigerate the dough for at least 1 hour to firm up, making it easier to slice and helping the cookies maintain their shape while baking.
- Slice Dough: Slice the chilled dough into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are done but still tender.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
- Chopped nuts like pecans or walnuts can be mixed in for added crunch.
- Make sure not to over-bake; shortbread should remain pale and tender, not browned and crisp.
- Store cookies in an airtight container at room temperature for up to one week.
- If the dough softens too much while slicing, return the log to the fridge to firm up again.
