When the holiday season arrives, few things bring comfort like a batch of freshly baked cookies. These Cranberry Orange Shortbread Cookies combine the rich, buttery goodness of shortbread with the sweet-tart flavor of cranberries and a citrusy punch from fresh orange zest. Whether you’re hosting a festive gathering or simply craving a treat with your afternoon tea, these cookies are perfect for any occasion.
Why You’ll Love Cranberry Orange Shortbread Cookies
These cookies stand out for several reasons:
- Buttery Texture: The rich, melt-in-your-mouth quality of shortbread is loved by many, making it a classic cookie choice.
- Festive Flavor: The combination of dried cranberries and fresh orange zest adds a vibrant holiday twist to the traditional shortbread.
- Easy to Make: With only a few ingredients and minimal steps, these cookies are simple to prepare, making them ideal for beginner bakers and seasoned pros alike.
- Great for Gifting: Packaged in a beautiful tin or box, these cookies make a delightful homemade gift for friends and family.
Ingredients for Cranberry Orange Shortbread Cookies
To make approximately 24 cookies, you will need the following ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- Zest of 1 orange
- 1/2 teaspoon vanilla extract
Optional:
- A drizzle of orange glaze or a dusting of powdered sugar for extra sweetness.
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer on medium speed.
- Add Dry Ingredients: Sift the flour and salt together and gradually add it to the butter mixture. Mix until just combined, creating a soft dough.
- Incorporate Cranberries and Orange Zest: Stir in the chopped dried cranberries and fresh orange zest, ensuring they are evenly distributed throughout the dough.
- Shape the Cookies: Roll the dough into a log shape about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up. If you prefer, you can also roll the dough out and cut it into shapes using cookie cutters.
- Slice and Bake: Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, drizzle with orange glaze or dust with powdered sugar for an extra touch of sweetness.
Tips for Perfect Cranberry Orange Shortbread Cookies
- Chill the Dough: Chilling the dough helps the cookies retain their shape and prevents them from spreading too much during baking.
- Add Glaze for Extra Flavor: A simple glaze made from powdered sugar, orange juice, and a little zest can elevate the flavor and appearance of these cookies.
- Use Fresh Ingredients: For the best results, use fresh orange zest and high-quality dried cranberries.
- Customize the Recipe: Feel free to add chopped nuts, like pecans or walnuts, or experiment with other dried fruits like apricots or cherries.
Why You Should Try These Cranberry Orange Shortbread Cookies
These cookies are not just for the holiday season! Their bright, tangy flavor makes them a perfect year-round treat. Whether you’re baking for a special event or just enjoying a quiet afternoon, these Cranberry Orange Shortbread Cookies offer the perfect balance of sweetness and citrus flavor, complemented by the tartness of cranberries.
Plus, they are versatile enough to be used in holiday cookie exchanges, packaged as gifts, or served at family gatherings. Their beautiful appearance and irresistible taste will impress anyone who tries them.
Final Thoughts
If you’re looking for an easy yet delicious cookie recipe to bake this season, Cranberry Orange Shortbread Cookies are the perfect choice. The combination of buttery shortbread, tangy cranberries, and fresh orange zest creates a delightful treat that is sure to become a holiday favorite. So grab your ingredients and start baking—your kitchen will soon smell like the holidays!
Serving and Storage Tips for Cranberry Orange Shortbread Cookies
Serving Tips:
- Perfect Pairings: These cookies are wonderful served with a cup of hot tea, coffee, or hot chocolate. Their buttery texture and citrusy flavor complement a wide variety of warm beverages.
- Presentation: For a festive touch, arrange the cookies on a decorative plate or tiered tray. Consider adding a few sprigs of fresh rosemary or holly leaves around the cookies for a charming holiday display.
- Gifting: Pack these cookies into a decorative tin or gift box, tied with a ribbon, for a thoughtful homemade gift that’s sure to impress. You can even include a small card with serving suggestions or a personalized note.
- Dessert Spread: These shortbread cookies are perfect for a holiday dessert table, alongside other cookies, cakes, and pastries. Their bright, tangy flavor contrasts beautifully with rich chocolate or spiced treats.
Storage Tips:
- Room Temperature: Store your Cranberry Orange Shortbread Cookies in an airtight container at room temperature for up to 1 week. The cookies will stay fresh and soft if properly sealed, and the flavors will continue to meld.
- Freezing for Later: These cookies freeze exceptionally well. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the cookies to an airtight container or zip-top bag. They will stay fresh in the freezer for up to 3 months.
- Thawing: When ready to enjoy, simply remove the cookies from the freezer and let them thaw at room temperature for about 15-20 minutes. They will taste just as fresh as the day they were baked.
- Avoid Moisture: Be sure the cookies are fully cooled before storing them, as moisture can cause them to lose their crisp texture. Also, if you plan to freeze the dough, wrap it tightly in plastic wrap and place it in a resealable bag or airtight container for up to 2 months before baking.
By following these storage tips, you can enjoy your Cranberry Orange Shortbread Cookies for days, or even weeks, after baking. They are perfect for preparing in advance for busy holiday seasons or for making ahead and savoring whenever you desire!
1. Can I use fresh cranberries instead of dried cranberries?
While fresh cranberries can be used, they are more tart and contain more moisture than dried cranberries. If using fresh cranberries, it’s a good idea to chop them finely and slightly reduce the amount of butter or add a bit more flour to balance the dough. Dried cranberries are preferred for this recipe as they add sweetness and texture without altering the dough’s consistency.
2. Can I make the dough ahead of time and refrigerate it?
Yes, you can make the dough ahead of time! After preparing the dough, wrap it tightly in plastic wrap and refrigerate it for up to 3 days. Chilling the dough helps the cookies retain their shape while baking and can enhance the flavors. You can also freeze the dough for up to 2 months for even longer storage.
3. Can I substitute the orange zest with lemon zest?
Yes, you can substitute lemon zest for orange zest to create a slightly different flavor profile. Lemon zest will give the cookies a more tangy, bright flavor, while orange zest offers a sweeter, more aromatic citrus note. Both options work wonderfully, so feel free to experiment depending on your preference.
4. How can I make these cookies vegan?
To make these Cranberry Orange Shortbread Cookies vegan, substitute the butter with a plant-based butter or margarine, and use a powdered sugar that is free from animal products. You can also check the dried cranberries to ensure they don’t contain any added animal-based ingredients like gelatin. The rest of the recipe should work perfectly with these substitutions!
Print
Cranberry Orange Shortbread Cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Holiday Treat
- Cuisine: American
Description
These Cranberry Orange Shortbread Cookies are buttery, tender, and bursting with bright citrus flavor and tangy cranberries. Perfect for holiday treats or an elegant tea-time snack, they’re easy to make and even easier to enjoy!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- Zest of 1 orange
- 1/2 cup dried cranberries, finely chopped
- Optional: 1/4 cup granulated sugar (for coating the cookies)
Instructions
1. Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and orange zest until combined.
2. Add the Dry Ingredients:
- Gradually add the flour and salt to the butter mixture, mixing until just combined.
- Fold in the chopped dried cranberries.
3. Shape the Dough:
- Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
4. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Slice and Bake:
- Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
- Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
6. Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For a festive touch, roll the edges of the cookies in granulated sugar before baking, or drizzle with an orange glaze after cooling.
Notes
- Make Ahead: The dough can be made ahead and frozen for up to 3 months. Slice and bake directly from frozen, adding a couple of extra minutes to the baking time.
- Fresh Cranberries: If using fresh or frozen cranberries, chop them finely and pat dry before adding to the dough.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.