There is something utterly irresistible about Cranberry Orange Shortbread Cookies. Creamy butter, fragrant orange zest, and tart cranberries come together in a delicate, melt-in-your-mouth cookie that looks as festive as it tastes. These slice and bake treats perfectly balance sweet, tangy, and buttery notes, making them ideal for the holidays—or honestly, any time you’re craving a bakery-worthy treat without the fuss. Whether enjoyed with a cozy mug of tea or shared on a holiday cookie platter, these cookies promise to brighten any occasion!
Ingredients You’ll Need
Let’s keep it simple—these cookies are all about a handful of high-quality ingredients, each one pulling its weight for flavor, texture, and color. You likely have most of these in your pantry already, and each one serves a deliciously specific purpose in making these Cranberry Orange Shortbread Cookies truly stand out.
- Unsalted butter (1 cup, softened): The secret to the melt-in-your-mouth texture—softened butter gives these cookies their unforgettable richness.
- Powdered sugar (½ cup): This gives a tender crumb and subtle sweetness that lets the orange and cranberries shine through.
- Vanilla extract (1 teaspoon): For that hint of warmth and aroma, vanilla ties all the flavors together.
- Orange zest (2 tablespoons, from about 2 oranges): The star of the show, it infuses each bite with bright, zesty citrus flavor and a beautiful pop of color.
- All-purpose flour (2 cups): Provides the sturdy backbone for classic shortbread while keeping the texture delicately crumbly.
- Salt (¼ teaspoon): Just a pinch really lifts all the flavors, rounding out the sweetness.
- Dried cranberries, finely chopped (¾ cup): Their tartness balances the cookie’s sweetness and adds a gorgeous ruby fleck throughout every slice.
How to Make Cranberry Orange Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating softened butter and powdered sugar together in a large mixing bowl. This is the moment you’re setting the stage for perfectly tender Cranberry Orange Shortbread Cookies. Mix until the butter is pale, creamy, and absolutely dreamy—you’re looking for a soft and fluffy texture that will create that signature shortbread melt.
Step 2: Add Flavor with Orange Zest and Vanilla
Once the butter and sugar have united in smooth harmony, add in your vanilla extract and generous orange zest. Take a second to breathe in that citrusy aroma—the orange brings brightness, and the vanilla adds an inviting warmth. Beat just until everything is evenly incorporated.
Step 3: Mix in Flour and Salt
Next, add the flour and salt to the bowl. Use your mixer on low or a sturdy spatula to combine the ingredients just until no streaks of flour remain. Avoid overmixing, as this could make your shortbread crumbly rather than tender.
Step 4: Fold in Dried Cranberries
Gently fold the finely chopped dried cranberries into your dough. Those jewel-like bits will become lovely bursts of tart, chewy flavor in every finished cookie. Try not to overwork the dough—just fold enough to distribute the cranberries throughout.
Step 5: Shape and Chill the Dough
Divide your dough in half. Shape each half into a log about 2 inches in diameter, then wrap tightly in plastic wrap. Slide the logs into your fridge to chill for at least 2 hours—this step is crucial, as it allows the butter to firm up and the flavors to meld.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough logs into ¼-inch thick rounds, placing the slices about an inch apart on the prepared sheets. Bake for 12 to 14 minutes, keeping an eye out for the edges to turn a light golden color—the cookies should stay pale on top for the most tender crumb. Let them cool briefly on the pan, then transfer to a wire rack.
How to Serve Cranberry Orange Shortbread Cookies
Garnishes
Elevate your Cranberry Orange Shortbread Cookies with a simple dusting of powdered sugar or dip half of each cookie in melted white chocolate for a luscious, festive touch. You can also sprinkle a tiny pinch of extra orange zest on top right after baking to make the citrus truly pop.
Side Dishes
These cookies are pure joy with a mug of black tea, a frothy cappuccino, or a glass of cold milk. If serving them for a fancier occasion, try pairing them with a platter of fresh fruit or alongside other citrus or berry-forward desserts for a beautiful, cohesive spread.
Creative Ways to Present
Gift your Cranberry Orange Shortbread Cookies stacked in cellophane bags tied with a ribbon, or tuck them into decorative tins for a heartfelt homemade gift. For parties, arrange them in overlapping circles on a pretty cake stand or tiered platter with orange slices and a handful of extra dried cranberries scattered for color.
Make Ahead and Storage
Storing Leftovers
Store your cooled Cranberry Orange Shortbread Cookies in an airtight container at room temperature, where they’ll stay fresh for up to five days. If you want them to maintain their perfect texture, add a small piece of parchment paper between layers.
Freezing
These cookies freeze like a dream—both baked and unbaked. Freeze dough logs tightly wrapped for up to two months, then thaw slightly before slicing and baking. Finished cookies can also be frozen; just let them come to room temperature before serving for that classic tender bite.
Reheating
If you’d like to enjoy your cookies warm, pop them in a 300°F oven for just a few minutes. This gently revives that just-baked aroma without drying them out. Avoid microwaving, as they can go from tender to tough in a snap.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries work best for this recipe because they’re sweet, tart, and don’t add extra moisture. Fresh cranberries can make the dough too wet and may bleed color, but you can try using them if you finely chop and blot them very well before mixing in.
What if I don’t have oranges—can I use bottled orange juice?
Orange zest is really essential, as it delivers all the citrus flavor without added moisture. Bottled orange juice won’t provide the same punch or texture; if you’re in a pinch, try a bit of bottled orange extract, but fresh zest is the gold standard!
Can I make the dough in advance?
Absolutely! The dough logs can be made up to two days ahead and chilled in the refrigerator, or you can freeze them for longer storage. Just slice and bake straight from the fridge or let them stand at room temperature a few minutes if very firm.
How do I keep my cookies from spreading too much?
Proper chilling is key! Make sure your dough logs are cold and firm before slicing and baking. If the dough softens, pop the baking sheet with sliced cookies back into the fridge for 10–15 minutes before baking for perfectly neat rounds.
Can these Cranberry Orange Shortbread Cookies be made gluten-free?
Yes, you can substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour. The texture might be slightly crumblier, but the flavor will still be absolutely delicious.
Final Thoughts
There’s nothing quite as delightful as biting into a Cranberry Orange Shortbread Cookie, with its buttery crumb, vibrant citrus, and ruby cranberry pops. I truly hope you try baking a batch—you might just find yourself making them for every celebration, no matter the season!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies are a delightful holiday treat with a perfect balance of buttery richness, tangy cranberries, and zesty orange flavor. They are easy to make and perfect for festive gatherings or as gifts.
Ingredients
Shortbread Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest (from about 2 oranges)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Add the flour and salt and beat until a soft dough forms. Gently fold in the chopped dried cranberries.
- Shape and Chill Dough: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the dough into 1/4-inch rounds and place on the prepared baking sheets about 1 inch apart. Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies can be dipped in white chocolate for an extra festive touch.
- Dough logs can be frozen and sliced as needed.
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