There is something truly magical about the combination of bright citrus and tart berries in baked treats, and this Orange Cranberry Shortbread Cookies Recipe captures that magic beautifully. These cookies bring together the rich, buttery texture of classic shortbread with the zesty burst of fresh orange zest and the chewy sweetness of dried cranberries, creating a perfect balance of flavors and textures. Whether you crave a cozy snack by the fire or want to impress at holiday gatherings, this recipe delivers a luscious twist on a beloved favorite that you’ll want to make again and again.
Ingredients You’ll Need
This Orange Cranberry Shortbread Cookies Recipe is all about simple, quality ingredients that work harmoniously to create each delightful bite. Every item listed contributes its unique character, from the creamy butter for that melt-in-your-mouth texture to the vibrant orange zest that brightens every crumb.
- Unsalted butter (1 cup, softened): The foundation of rich, tender shortbread with a creamy mouthfeel.
- Powdered sugar (2/3 cup): Provides delicate sweetness and helps maintain a smooth texture.
- Vanilla extract (1 teaspoon): Adds warm, aromatic depth to the cookie base.
- Orange zest (2 tablespoons, about 2 oranges): Bursts of fragrant citrus brighten both flavor and fragrance.
- All-purpose flour (2 cups): Gives structure and a satisfying crumb to the cookies.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Dried cranberries (1/2 cup, finely chopped): Adds chewy texture and a tangy pop that complements the orange.
How to Make Orange Cranberry Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
The adventure begins by whipping softened butter and powdered sugar together until the mixture is delightfully light and fluffy. This step is crucial because it creates the tender, melt-in-your-mouth texture that true shortbread lovers cherish.
Step 2: Add Flavorings
Next, stir in the vanilla extract and the freshly grated orange zest, which infuse the dough with amazing aroma and citrus zing. These two components elevate a regular shortbread to something truly special.
Step 3: Combine Dry Ingredients
Gently fold in the all-purpose flour and salt, mixing just until everything comes together. Overmixing here can toughen the dough, so handle with care to keep those cookies tender.
Step 4: Incorporate Cranberries
Finally, add the finely chopped dried cranberries, distributing them evenly so each cookie offers bursts of sweet-tart flavor that perfectly complement the buttery base.
Step 5: Shape and Chill
Divide the dough into two equal portions and roll each into a log about 2 inches in diameter. Wrapping them tightly in plastic wrap and refrigerating for at least one hour is essential to firm up the dough, making it easier to slice cleanly and bake evenly.
Step 6: Slice and Bake
Preheat your oven to 325°F and prepare two baking sheets with parchment paper. Slice the chilled dough logs into 1/4-inch rounds and lay them about an inch apart to allow for gentle spreading. Bake for 12 to 15 minutes, just until the edges start to take on a light golden hue. Let them cool briefly on the sheet before transferring to a wire rack to finish cooling.
How to Serve Orange Cranberry Shortbread Cookies Recipe
Garnishes
For an elegant or festive touch, consider drizzling the cooled cookies with white chocolate or dipping half of each cookie into melted white chocolate. The creamy sweetness beautifully contrasts with the tangy cranberries and citrus zing, making these cookies irresistible centerpieces on any dessert table.
Side Dishes
These cookies pair wonderfully with a warm cup of tea or fresh coffee, where their buttery texture and bright flavors shine. They also complement creamy cheeses or fresh fruit platters perfectly, making them a delightful addition to brunch spreads or afternoon snack plates.
Creative Ways to Present
Stack the cookies in a pretty jar tied with a ribbon for a thoughtful homemade gift, or arrange them in colorful tins layered with parchment paper for parties. You can also create cookie sandwiches with a bit of citrus-infused buttercream or cream cheese frosting for a decadent twist that friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
To keep your Orange Cranberry Shortbread Cookies Recipe fresh and flavorful, store them in an airtight container at room temperature. They will stay perfectly tender for up to one week, making them ideal for planning ahead for gatherings or simply enjoying over several days.
Freezing
If you want to enjoy these cookies beyond a week, slice the chilled dough and freeze the unbaked rounds on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. When the craving hits, bake directly from frozen, adding a couple of extra minutes to the baking time.
Reheating
Shortbread cookies are best enjoyed at room temperature, but if you prefer them warm, pop a few in the oven at 300°F for 5 minutes or microwave briefly in 15-second intervals. This revives their buttery softness without drying them out.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much juicier and could add unwanted moisture to the dough, which might affect texture. It’s best to stick with dried cranberries for that perfect chew and tartness that pairs so well with the orange zest.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps the cookies maintain their shape while baking and enhances their texture by allowing the butter to firm up. Without chilling, the cookies could spread too much and lose that perfect shortbread crumb.
Can I substitute the orange zest with lemon zest?
Absolutely! While orange zest offers a sweeter citrus note, lemon zest will give the cookies a brighter, more tangy flavor. Either option works great depending on your preference.
How should I store the cookies if I want to keep them longer?
The best way to extend their shelf life is to freeze the baked cookies in an airtight container. They can keep well in the freezer for up to 3 months. Thaw at room temperature before serving.
Can these cookies be made gluten-free?
You can try swapping the all-purpose flour for a gluten-free blend designed for baking, but note that the texture may change slightly. Using a blend with xanthan gum will help mimic the structure of traditional flour.
Final Thoughts
This Orange Cranberry Shortbread Cookies Recipe has quickly become a personal favorite for delivering bright, buttery bliss in every bite. The marriage of zesty orange and vibrant cranberries in a tender shortbread is an irresistible treat that’s perfect year-round. I can’t wait for you to try making these cookies yourself—you’ll find they’re as fun to bake as they are delicious to eat, and they’re sure to bring a little extra cheer to your kitchen.
Print
Orange Cranberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Orange Cranberry Shortbread Cookies are a delightful holiday treat featuring buttery, tender shortbread infused with vibrant orange zest and studded with tangy dried cranberries. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies are easy to prepare and ideal for festive gatherings or everyday indulgence.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest (about 2 oranges)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy to create a smooth base for the dough.
- Add Flavorings: Stir in the vanilla extract and orange zest, ensuring they are evenly distributed throughout the butter mixture for a bright, citrusy flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in Cranberries: Gently stir in the finely chopped dried cranberries, evenly dispersing them throughout the dough for bursts of tartness in every bite.
- Chill the Dough: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to slice.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice Cookies: Remove the chilled dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets, allowing room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges just begin to turn golden, signaling they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set up properly and maintain their shape.
Notes
- For an elegant touch, drizzle or dip the cooled cookies in melted white chocolate.
- Store cookies in an airtight container at room temperature for up to 1 week to preserve freshness.
- These cookies can also be frozen for longer storage; thaw completely before serving.
