If you’re looking for a treat that’s bursting with festive flavor and delightful texture, Cranberry Orange Shortbread Cookies are your answer. Each bite combines buttery richness, the bright zing of orange, and the sweet-tart pop of cranberries, all wrapped up in a melt-in-your-mouth cookie. These beauties are simple enough for everyday baking yet special enough for holiday gift-giving, tea parties, or just to savor with your afternoon coffee. You won’t believe how quickly they come together—and how fast they disappear!
Ingredients You’ll Need
With just a handful of pantry staples and a few special touches, these cookies are as straightforward as they are delicious. Every ingredient brings something to the party, whether it’s flavor, texture, or that irresistible bakery-golden hue.
- Unsalted butter (softened): The backbone of any good shortbread, butter gives these cookies their rich, tender crumb and melt-in-your-mouth quality.
- Powdered sugar: This ensures the cookies are smooth and delicately sweet—no gritty texture here!
- Vanilla extract: For warmth and a hint of classic cookie flavor that melds beautifully with citrus notes.
- All-purpose flour: Flour holds everything together, providing structure while letting the buttery texture shine.
- Salt: Just a touch to balance all the sweetness and enhance the other flavors.
- Orange zest: The secret to bright, sunny flavor; zest brings in pure citrus oils for the best possible aroma and taste.
- Dried cranberries (chopped): Sweet-tart, chewy, and jewel-bright throughout every slice, they turn each cookie into a showstopper.
- White chocolate chips (optional): For a creamy burst of sweetness in every bite—fantastic if you love that cranberry-orange-white chocolate trifecta!
How to Make Cranberry Orange Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by adding your softened butter and powdered sugar into a large mixing bowl. Use a handheld or stand mixer to beat them until the mixture is ultra-smooth, creamy, and a bit fluffy. This is the foundation for those lush, delicate cookies. Creaming well at this stage ensures your shortbread bakes up light, not dense.
Step 2: Add Flavorings
With your butter-sugar mixture ready, pour in the vanilla extract and sprinkle in that fragrant orange zest. Mix until everything is evenly combined. The dough should already be smelling like the holidays!
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour and salt. This is a quick step but important—whisking helps distribute the salt evenly so each bite is perfectly seasoned.
Step 4: Combine Wet and Dry
Gradually add your dry flour mixture to the wet mixture, mixing on low speed. Don’t rush or overmix; you just want everything to come together in a soft, buttery dough. It should look tender and a bit crumbly, but hold together when pressed.
Step 5: Fold in Cranberries and Chocolate
Switch to a spatula and gently fold in the chopped dried cranberries and white chocolate chips, if you’re using them. Distribute those gorgeous pops of color and sweetness so every cookie is loaded with flavor.
Step 6: Shape and Chill the Dough
Divide the dough in half and shape each into a log, about 2 inches in diameter. Wrap each log tightly in plastic wrap. Place them in the fridge to chill for at least 2 hours (or overnight if you’re prepping ahead). This crucial step firms up the dough, making it easy to slice neat, perfect cookies.
Step 7: Slice and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Unwrap your dough logs and use a sharp knife to slice them into 1/4-inch rounds. Arrange the slices about an inch apart on your trays. Bake for 10 to 12 minutes, until the edges are just barely golden—watch closely, as you want that classic shortbread pale center!
Step 8: Cool and Decorate
Let the cookies cool on the baking sheet for about 5 minutes (they’re fragile while hot!) before moving them to a wire rack to cool completely. If you want an extra festive finish, drizzle the tops with melted white chocolate once they’re fully cooled.
How to Serve Cranberry Orange Shortbread Cookies
Garnishes
For a bakery-style look, drizzle your Cranberry Orange Shortbread Cookies with melted white chocolate, then sprinkle with extra orange zest or a few chopped dried cranberries. A dusting of powdered sugar also adds sparkle and elegance, especially for the holidays.
Side Dishes
Pair these cookies with a steaming mug of tea, hot cocoa, or coffee—they’re meant for dunking! For a truly festive spread, serve with other citrusy sweets or a bowl of fresh fruit. These cookies also shine alongside a scoop of vanilla ice cream for a playful dessert plate.
Creative Ways to Present
Stack a few cookies and tie them with a ribbon for a simple, heartfelt edible gift. Arrange them on a vintage platter with orange slices and sugared cranberries for a gorgeous holiday table, or package them in a clear bag with a handwritten note for friends and neighbors. Whatever you choose, Cranberry Orange Shortbread Cookies are always the star.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for about a week—though let’s be honest, they probably won’t last that long!
Freezing
Cranberry Orange Shortbread Cookies freeze perfectly. You can freeze baked cookies in layers, separated by parchment, for up to three months. If you’d rather bake fresh, freeze the dough logs, then simply slice and bake when you crave a warm cookie—just tack on an extra minute or two in the oven.
Reheating
To enjoy that just-baked aroma and slight crisp again, warm the cookies in a 300°F (150°C) oven for about 3–5 minutes. If frozen, let them thaw first, then refresh in the oven for the perfect bite.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries contain a lot of moisture and can make the cookies soggy, so dried cranberries are best. If you only have fresh, try chopping and drying them in the oven a bit before using.
What if I don’t have white chocolate chips?
Feel free to leave them out—Cranberry Orange Shortbread Cookies are delicious either way. Or substitute with dark or milk chocolate chips for a different twist.
Can I make the dough ahead of time?
Absolutely! The dough can be kept in the fridge for up to three days or frozen for up to three months. Slice and bake directly from the fridge or freezer for ultimate convenience.
How do I get perfectly round shortbread cookies?
Roll your dough logs on a flat surface and rotate them every few minutes while they chill to keep a round shape. You can also briefly reshape just before slicing if needed.
Why do my cookies spread too much?
If your dough isn’t chilled long enough before baking, the cookies will spread more. Make sure your logs are thoroughly firm (at least 2 hours in the fridge) before slicing and baking.
Final Thoughts
Nothing says love like a batch of homemade Cranberry Orange Shortbread Cookies, fresh from your own kitchen. Their zesty aroma, cheerful colors, and buttery crumb are pure cookie joy. Try them once, and you’ll understand why they’re a year-round favorite!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes (includes chilling time)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies are a delightful treat perfect for the holiday season. The buttery shortbread cookies are studded with tangy cranberries and zesty orange zest, creating a festive and flavorful combination. With a hint of white chocolate, these cookies are sure to be a hit at any gathering.
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 (chopped)
- 1/2 cup white chocolate chips (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Make Dough: Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Add Mix-Ins: Fold in the chopped dried cranberries and white chocolate chips if using.
- Shape and Chill: Divide the dough in half and shape into logs. Chill for at least 2 hours.
- Bake: Preheat oven, slice the dough, and bake until edges are golden.
- Cool and Serve: Let cookies cool on the pan before transferring to a wire rack to cool completely.
Notes
- For an extra festive touch, drizzle with melted white chocolate once cooled.
- Dough logs can be frozen for later use—slice and bake straight from the freezer with an extra minute or two of baking time.
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