If you’re on the hunt for a cookie that’s buttery, zesty, and bursting with festive color, look no further than these Cranberry Orange Shortbread Cookies. Each bite offers a harmonious blend of rich, melt-in-your-mouth shortbread, pops of sweet-tart cranberry, and bright notes of orange zest. Whether you’re planning holiday cookie trays, looking for a new teatime treat, or simply want to surprise your friends with something special, these cookies are as easy to make as they are impressive to serve.
Ingredients You’ll Need
The beauty of Cranberry Orange Shortbread Cookies lies in their simplicity. You don’t need fancy ingredients, just a handful of staples that work magic together. Each one plays a crucial role in crafting that rich texture, signature fruity sparkle, and delicate flavor you’re about to fall in love with.
- Unsalted butter: Softened butter is the heart of these cookies, giving them their signature tender, buttery crumble.
- Powdered sugar: Lends just the right touch of sweetness and keeps the texture melt-in-your-mouth soft.
- Vanilla extract: Enhances the buttery richness and complements the orange and cranberry flavors.
- All-purpose flour: Essential for creating structure yet keeping the crumb light and delicate.
- Salt: Balances the sweetness and deepens all those lovely flavors.
- Orange zest: Fresh orange zest infuses the dough with vibrant citrus aroma and lively flavor.
- Dried cranberries, finely chopped: These sweet-tart jewels bring color, bite, and a perfect fruity contrast.
How to Make Cranberry Orange Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by placing your softened butter and powdered sugar in a large bowl. Using a hand mixer or stand mixer, beat them together until the mixture looks creamy and light, almost like pale sunshine. This step is key for creating that classic shortbread texture—don’t rush it! The mix should look fluffy, not wet or greasy.
Step 2: Add the Flavors
Mix in your vanilla extract and that wonderfully fragrant orange zest. These simple additions transform the base and bring the personality of Cranberry Orange Shortbread Cookies to life. You’ll notice a fresh, citrusy aroma—just try not to eat the dough right away!
Step 3: Incorporate the Dry Ingredients
In goes the flour and salt, but here’s the trick: add them gradually, and mix only until everything is combined. Over-mixing can make shortbread tough, so stop as soon as the dry spots disappear. You’re looking for a soft, slightly crumbly dough.
Step 4: Fold in the Cranberries
Gently fold the chopped dried cranberries into your dough. Their vibrant color and chewy texture make every cookie look and taste festive. Try to distribute them evenly so there’s a bit of cranberry in every bite.
Step 5: Shape and Chill the Dough
Divide the dough into two portions, then shape each into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and chill for at least 2 hours. This crucial chilling time helps the cookies bake up neat and slice beautifully. The anticipation is part of the fun!
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled logs and slice them into 1/4-inch rounds—a sharp knife does wonders here. Place each round an inch apart on your baking sheet, then bake for 12 to 14 minutes, just until the edges start to hint at golden. The aroma is sensational!
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for about 2 minutes to set, then transfer them to a wire rack. Once fully cooled, you’re ready to experience the irresistible tender bite and zesty kick that make Cranberry Orange Shortbread Cookies unforgettable.
How to Serve Cranberry Orange Shortbread Cookies
Garnishes
For a simple yet show-stopping finish, drizzle the cooled cookies with a quick orange glaze made from powdered sugar and orange juice. You could also dust them lightly with more powdered sugar or even sprinkle over a bit of extra orange zest for added brightness. These tiny touches make each cookie look bakery-quality.
Side Dishes
These cookies shine alongside a hot cup of tea, classic Earl Grey, or fragrant herbal blends. For a more indulgent spread, pair them with a scoop of vanilla ice cream or a creamy orange sorbet—the buttery crumb and tart fruit are absolute magic with anything creamy and cold.
Creative Ways to Present
Arrange your Cranberry Orange Shortbread Cookies on a colorful platter for a festive tea party, or slip them into cellophane bags tied with bright ribbon for the ultimate edible gift. Stack them in a glass jar, layer them with parchment, or display on a tiered dessert tray—these cookies stand out wherever they go!
Make Ahead and Storage
Storing Leftovers
Once your cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and maintain their buttery snap for up to one week—perfect for snacking, gifting, or sneaking whenever the mood strikes.
Freezing
For long-term planning, Cranberry Orange Shortbread Cookies are freezer superstars. You can freeze the dough logs tightly wrapped before baking, or freeze fully baked and cooled cookies in a zip-top bag with parchment between layers. Either way, they’ll keep beautifully for up to three months. Just bring them to room temperature to enjoy.
Reheating
If you like your cookies just a bit warm (and who doesn’t?), pop a few on a baking sheet and warm them in a 300°F oven for about 3–4 minutes. This perks up the aroma and texture without melting those delicate flavors away.
FAQs
Can I use fresh cranberries instead of dried?
It’s best to stick with dried cranberries. Fresh cranberries contain a lot of moisture, which could affect the dough’s texture and cause spreading during baking. The dried ones offer intense flavor and chewy pops of fruity goodness without making the dough too wet.
How can I make these cookies gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Look for blends that include xanthan gum for the best texture, and your Cranberry Orange Shortbread Cookies will still have that irresistible crumb.
Can I make the dough in advance?
Yes! In fact, making the dough ahead is a great time-saver. You can chill the dough logs for up to 3 days in the refrigerator before slicing and baking, or freeze them for months of ready-to-bake bliss.
Why is it important to chill the dough?
Chilling helps the butter re-solidify and firms up the dough, which means your cookies will hold their shape beautifully in the oven. It also lets the flavors meld and develop, giving your Cranberry Orange Shortbread Cookies that extra something special.
Can I double the recipe?
Definitely! This dough doubles well. Just use a large mixing bowl and divide the dough into more logs for easier handling. You’ll have plenty of tangy, buttery cookies to share—or stash for yourself!
Final Thoughts
There’s nothing quite like baking up a batch of homemade Cranberry Orange Shortbread Cookies and sharing them with friends and family. They’re bright, buttery, and beautifully festive, yet so easy to pull together. Give them a try and let them become your new signature treat for any season!
Print
Cranberry Orange Shortbread Cookies Recipe
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies are a delightful treat with a perfect balance of buttery richness, tangy cranberries, and zesty orange flavor. These slice-and-bake cookies are perfect for the holiday season or any time you crave a citrusy sweet indulgence.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy.
- Add Flavors: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing just until combined. Fold in the chopped dried cranberries.
- Shape and Chill: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat and Slice: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the baking sheet about 1 inch apart.
- Bake: Bake for 12 to 14 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, drizzle with a simple orange glaze made from powdered sugar and orange juice.
- These cookies also freeze well after baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
