If you’re on the hunt for a cookie that totally captures the festive spirit while being delightfully buttery and tender, then this Cranberry Orange Shortbread Cookies Recipe is your new best friend. These gems blend the bright, zesty punch of fresh orange zest with the sweet-tart bursts of dried cranberries, all wrapped up in a melt-in-your-mouth shortbread that’s just the right level of crumbly and rich. Whether you’re baking for a holiday gathering or craving a luxurious treat to sip your afternoon tea with, these cookies bring that cozy, homemade magic everyone loves.
Ingredients You’ll Need
This recipe keeps it beautifully simple with ingredients that pack a punch in flavor, texture, and color. Each element plays a vital role—from the creamy richness of butter to the festive sparkle of dried cranberries and zesty orange, these essentials work harmoniously to create perfection.
- 1 cup unsalted butter, softened: The foundation for that classic shortbread richness and tender crumb.
- ½ cup powdered sugar: For a smooth sweetness that blends seamlessly into the dough.
- 1 teaspoon pure vanilla extract: Adds warmth and depth to every bite.
- 2 tablespoons orange zest (about 2 oranges): Brings a fresh citrus brightness that lifts the entire cookie.
- 2 cups all-purpose flour: The structure that holds your delicate shortbread together just right.
- ½ teaspoon salt: Enhances the flavors and balances the sweetness perfectly.
- ¾ cup dried cranberries, finely chopped: Little bursts of tartness and chewy texture that make these cookies uniquely festive.
- 2 tablespoons granulated sugar (for rolling, optional): Adds a delightful sparkling finish if you want a touch of extra sweetness and crunch.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by whipping the softened butter and powdered sugar together until you get a fluffy, light mixture. This step is key because it ensures your cookies will have a tender, melt-in-your-mouth texture that melts away in the best way possible.
Step 2: Add Vanilla and Orange Zest
Next, stir in the pure vanilla extract and that gorgeous fresh orange zest. The zingy zest is what makes this Cranberry Orange Shortbread Cookies Recipe so irresistibly fresh and aromatic—don’t skimp on this part!
Step 3: Incorporate Dry Ingredients
Gradually mix in the all-purpose flour and salt, blending just until everything comes together. Overmixing here can make your shortbread tough, so take it slow and gentle to keep the wonderful crumbly texture intact.
Step 4: Fold in Cranberries
Gently fold the finely chopped dried cranberries into the dough. This adds delightful pops of tartness and color that perfectly complement the buttery base.
Step 5: Shape and Chill the Dough
Divide your dough into two equal halves and shape each into a log about 2 inches in diameter. Wrap these in plastic wrap and chill them in the fridge for at least an hour—this step helps the dough firm up for perfect slicing and baking.
Step 6: Slice and Prepare for Baking
Preheat your oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into thin ¼-inch rounds and arrange them about an inch apart. If you want that extra sparkle, roll the edges of each cookie in granulated sugar before baking.
Step 7: Bake to Perfection
Bake your cookies for 12 to 14 minutes, just until the edges turn a gentle golden hue. Let them cool on the baking sheet for a few minutes before transferring to a wire rack—this cooling phase firms them up for that perfect snap when you bite in.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a delicate drizzle of white chocolate can elevate the look and add a layer of indulgence to these shortbread beauties. Fresh orange zest sprinkled on top just before serving amps up the citrusy aroma, making every bite even more inviting.
Side Dishes
These cookies feel right at home alongside a cup of hot tea or freshly brewed coffee. They also pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you want to transform your treat into a dessert experience.
Creative Ways to Present
Try arranging these cookies on a festive platter with sprigs of rosemary or cranberries for a colorful holiday centerpiece. They’re also fantastic stacked in clear jars tied with a pretty ribbon—perfect for gift-giving or charming cookie exchanges.
Make Ahead and Storage
Storing Leftovers
If you manage to save any (which can be tough), keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay tender and flavorful for about a week, making them perfect for enjoying anytime that sweet-tooth calls.
Freezing
This Cranberry Orange Shortbread Cookies Recipe is freezer-friendly, which is a lifesaver during busy holiday seasons. Freeze the shaped dough logs in plastic wrap and a freezer-safe bag. When you’re ready for cookies, just slice and bake without thawing, offering fresh-baked goodness in minutes.
Reheating
To enjoy these shortbreads warm, pop them in a preheated 300°F oven for 5 to 7 minutes. This quick refresh brings back their crisp edges and soft centers, like they just came out of the oven again.
FAQs
Can I substitute fresh cranberries for dried in this recipe?
Fresh cranberries have a much higher moisture content, so they’re not ideal for shortbread, which relies on a dry, crumbly texture. Dried cranberries provide the perfect chewiness and tart flavor without altering the dough’s consistency.
How important is chilling the dough?
Chilling the dough is crucial because it firms up the butter, making slicing easier and helping the cookies maintain their shape without spreading too much during baking.
Can this recipe be made gluten-free?
You can experiment with a gluten-free all-purpose flour blend, but results may vary in texture. Adding a bit of xanthan gum may help mimic that classic shortbread crumb.
What’s the best way to store these cookies long-term?
For long-term storage, freezing the dough logs before slicing is the best method. Once baked, cookies can also be frozen in airtight containers and thawed at room temperature when needed.
Can I add other mix-ins like nuts?
Absolutely! Chopped pecans or almonds would add a lovely crunch and nutty flavor, enhancing the overall texture and complementing the cranberries and orange zest beautifully.
Final Thoughts
There’s something truly special about this Cranberry Orange Shortbread Cookies Recipe that fills your kitchen with warmth and joy. It’s the kind of recipe you come back to time and again, whether to impress guests or simply indulge your own sweet cravings. Give it a try—you’ll soon discover this is the buttery, zesty cookie that steals the show every time.
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 12-14 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Orange Shortbread Cookies are buttery, tender, and bursting with zesty orange flavor and sweet-tart dried cranberries. These slice-and-bake cookies are easy to prepare and perfect for holiday gifting or everyday snacking, offering a delightful balance of citrus and fruity sweetness in every bite.
Ingredients
Cookie Dough
- 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
Optional
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, ensuring an airy cookie texture.
- Add Flavorings: Mix in the pure vanilla extract and fresh orange zest to infuse the dough with aromatic citrus and vanilla notes.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the bowl, mixing just until combined to avoid overworking the dough.
- Fold in Cranberries: Gently fold the finely chopped dried cranberries into the dough for bursts of tart sweetness throughout the cookies.
- Shape and Chill Dough: Divide the dough into two equal parts and shape each into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to slice cleanly.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Slice and Optionally Sugar Coat: Slice the chilled dough logs into ¼-inch-thick rounds. Optionally, roll the edges of each cookie in granulated sugar for a sparkling, sweet finish. Place the slices on the prepared baking sheet about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake for 12 to 14 minutes, or until the edges of the cookies turn lightly golden, indicating they are perfectly baked yet tender.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This ensures they do not break apart and achieve the ideal shortbread texture.
Notes
- These cookies freeze well—store the shaped dough logs in the freezer and slice and bake as needed for fresh cookies anytime.
- Drizzle with melted white chocolate for a festive and elegant touch.
- Using fresh orange zest is essential for the brightest, most vibrant citrus flavor.
