If you’re on the hunt for a buttery, melt-in-your-mouth treat with a bright burst of flavor, then you’re going to want to stick around for this one. The Cranberry Orange Shortbread Cookies Recipe I’ve got for you is a total crowd-pleaser—I absolutely love how the tart cranberries and zesty orange combine with classic shortbread richness, making every bite irresistible. Whether you’re baking for the holidays or just craving something special with your afternoon tea, these cookies won’t disappoint.
Why You’ll Love This Recipe
- Simple Ingredients: You’ll find everything you need is probably already in your pantry or fridge, making this recipe super accessible.
- Perfect Balance of Flavors: The tartness of dried cranberries pairs so wonderfully with bright orange zest, creating a fresh, vibrant twist on traditional shortbread.
- Make-Ahead Friendly: You can refrigerate the dough overnight, which is perfect for busy schedules or prepping ahead for gatherings.
- Crowd-Pleasing Texture: These cookies come out tender yet sturdy enough to hold their shape and crunch just right, making them perfect with coffee or as festive gifts.
Ingredients You’ll Need
Each of these ingredients works together to create those iconic shortbread cookies with a fruity, citrus punch. When you shop, make sure to grab good quality butter and fresh oranges—the zest really makes a difference!
- Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly; make sure it’s softened to room temperature for easier creaming.
- Confectioners’ Sugar: This gives the dough a fine texture and subtle sweetness, different than granulated sugar.
- Vanilla Extract: Adds warmth and depth—classic for enhancing shortbread flavors.
- Orange Zest: Pick those oranges with thick skin for the best, most aromatic zest. Fresh zest makes a world of difference in flavor!
- Salt: Just a pinch to balance all those sweet flavors.
- All-Purpose Flour: The backbone of your dough supporting the buttery, crumbly structure.
- Dried Cranberries: I like chopping them so they distribute evenly without making the dough too chunky.
Variations
I love to mix things up with this Cranberry Orange Shortbread Cookies Recipe—it’s such a flexible base that encourages you to make it your own. Feel free to swap or add flavors based on what you love or have on hand.
- Almond Twist: Adding ½ teaspoon almond extract along with vanilla brings a lovely nutty undertone that I discovered adds warmth that pairs beautifully with the cranberries.
- White Chocolate Drizzle: After cooling, drizzle melted white chocolate on top for an extra indulgent finish that my family goes crazy for during the holidays.
- Gluten-Free Version: I’ve had success swapping the all-purpose flour for a gluten-free blend without losing the tender crumb.
- Fresh Cranberries: If you want a really fresh zing, try finely chopping fresh cranberries and adding a little extra sugar to balance their tartness.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar to Perfection
Start by softening your butter—this is key because cold butter won’t cream properly. Using either a stand mixer or a hand mixer on medium speed, beat the butter and confectioners’ sugar together until the mixture turns light and fluffy, usually about 2 minutes. This step is so important for that classic shortbread tenderness. You’ll notice the texture shift as the sugar aerates the butter, which helps your cookies melt in your mouth.
Step 2: Mix in Flavor and Flour
Next, add the vanilla extract, fresh orange zest, and a pinch of salt to your creamed butter-sugar mix. Beat it in just until everything is combined and fragrant—don’t overmix here, or the dough might toughen up. Then, gradually add the all-purpose flour and chopped dried cranberries. The dough will start to come together but might look a bit crumbly at first—that’s perfectly normal.
Step 3: Shape and Chill the Dough
This dough is a bit dry, which is characteristic of shortbread, but don’t worry—it will soften as you work. Use your hands to bring the dough into a ball, then roll it into a log about 2 inches in diameter. I’ve found that rolling it thinner will give you more cookies, but this size makes for a beautiful, thick shortbread texture. Wrap the log tightly in plastic wrap and refrigerate it for at least 2 hours, or even overnight if you’re prepping ahead. Chilling firms up the dough, making it easier to slice and preserving the cookie’s shape when baking.
Step 4: Slice and Bake Your Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Once chilled, slice the dough log into ¼-inch to ½-inch thick rounds—thicker slices yield softer cookies, so pick what suits your preference. Arrange the slices about half an inch apart on your baking sheet. Bake for 10 to 12 minutes, just until the edges begin to turn golden brown. The smell alone will have you counting down the minutes!
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—this helps them firm up without crumbling. Then, transfer them to a wire rack to cool completely. Trust me, you’ll want to wait for them to cool just enough; otherwise, they might feel too crumbly right out of the oven. Once cooled, they’re ready to enjoy with a hot cup of tea or coffee.
Pro Tips for Making Cranberry Orange Shortbread Cookies Recipe
- Don’t Overmix the Flour: Mix just until the dough forms to keep the cookies tender and crumbly rather than tough.
- Chill the Dough Thoroughly: I learned that chilling overnight not only firms the dough for clean slicing but also helps develop better flavor.
- Use Fresh Orange Zest: Fresh zest adds a bright, citrus punch that powdered or bottled orange flavor just can’t match.
- Slice Consistently: Try to keep your cookie slices about the same thickness to ensure even baking and perfect texture.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
I often sprinkle a little extra orange zest on top of the cookies right after baking for an inviting pop of color and aroma. Sometimes, I also dust them lightly with more confectioners’ sugar for a snowy, festive look—especially around the holidays.
Side Dishes
These cookies go beautifully with hot beverages like a chai latte, classic black coffee, or even a refreshing iced tea. If you’re serving at a party, a cheese platter with soft cheeses like brie can make an unexpected and delicious pairing.
Creative Ways to Present
For special occasions, I like to stack the cookies tied with a colorful ribbon or present them in a decorative tin lined with parchment paper. They also make for charming edible gifts when placed in clear cellophane bags with a personalized tag.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, and they stay fresh for up to 3 days—though I confess they usually don’t last that long in my house! If you need to store them longer, refrigeration works well for up to a week without losing their delicate texture.
Freezing
This recipe freezes beautifully. I place the cooled cookies in a single layer in an airtight container, then place parchment paper on top before adding another layer of cookies. This way, they won’t stick together, and I can grab a few cookies whenever a craving hits.
Reheating
To refresh frozen or refrigerated cookies, I simply warm them in a low 300°F oven for 5-7 minutes. This brings back their fresh-baked texture without drying them out. Just be careful not to overheat or they can crisp up more than you’d want.
FAQs
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Can I use fresh cranberries instead of dried in the Cranberry Orange Shortbread Cookies Recipe?
Yes, you can use fresh cranberries, but they are much tart and juicy compared to dried ones. If you decide to use fresh, finely chop them and consider adding a bit more sugar to balance the tartness. Also, the extra moisture might affect the dough’s texture, so add flour as needed to keep the dough from becoming too wet.
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Can I make these cookies vegan?
You can definitely give it a try by substituting vegan butter for the unsalted butter. Just make sure to pick a solid vegan butter that behaves similarly when creamed. The texture might be slightly different, but you’ll still get delicious cookies with that lovely cranberry and orange flavor.
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How do I prevent the cookies from spreading too much?
Chilling your dough is key to preventing overly spread cookies. Rolling it into a log and refrigerating for at least 2 hours firms up the fat in the dough, helping the cookies keep their shape during baking.
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Can I add nuts to this Cranberry Orange Shortbread Cookies Recipe?
Absolutely! Chopped pecans or walnuts add a lovely crunch and complement the citrus and cranberries perfectly. Just fold them in along with the dried cranberries before shaping the dough.
Final Thoughts
Honestly, the Cranberry Orange Shortbread Cookies Recipe has become a staple in my kitchen, especially during cooler months when I crave something cozy but bright. They’re forgiving, straightforward to make, and full of seasonal flavor that feels just right. I encourage you to give these cookies a try—you’ll enjoy the process as much as the delicious results, and like me, you might find yourself baking them repeatedly because they really are that good. Happy baking, friend!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 36 (2-inch) cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with the zesty brightness of orange and the tartness of dried cranberries. Perfectly crisp on the edges and tender inside, they make an ideal treat for holiday gatherings or anytime you want a delightful, homemade cookie with a fresh twist.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (zest from 2 oranges)
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup dried cranberries, chopped
Instructions
- Cream Butter and Sugar: Using a stand mixer or hand mixer on medium speed, cream the softened unsalted butter and confectioners’ sugar together until the mixture is light and fluffy, about 2 minutes. This aerates the butter for a tender cookie.
- Add Flavorings and Dry Ingredients: Beat in the vanilla extract, orange zest, and salt until fully incorporated. Gradually add the all-purpose flour and chopped dried cranberries, mixing until the dough forms but remains slightly dry.
- Shape the Dough Log: Use your hands to gently shape the dough into a ball. Although the dough may feel dry at first, it will soften as you work. Roll the dough into a log approximately 2 inches in diameter. Note that rolling thicker will yield fewer cookies.
- Chill the Dough: Wrap the dough log tightly in plastic cling wrap and refrigerate for at least 2 hours or up to overnight. This firms the dough and enhances flavor melding.
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a half-sheet baking pan with a silicone baking mat or parchment paper to prevent sticking and promote even baking.
- Slice and Bake: Remove the chilled dough log from the refrigerator and slice into ¼-inch to ½-inch thick cookies. Place the slices about ½-inch apart on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges just start to turn golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set properly and maintain their texture.
Notes
- How to Store: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week to maintain freshness.
- How to Freeze: To freeze, arrange cookies in a single layer in an airtight container. Place a sheet of parchment paper over the layer, then add another layer of cookies on top. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
