If you’re on the hunt for a buttery, melt-in-your-mouth treat with a burst of citrus and tart fruit, the Orange Cranberry Shortbread Cookies Recipe is the one to try. These cookies combine the rich, tender crumb of classic shortbread with vibrant orange zest and chewy dried cranberries for a flavor that’s both refreshing and comforting. Perfect for holiday gatherings, cozy afternoons with tea, or simply as a delightful sweet bite any time of year, this recipe brings a bright and festive twist to an old favorite that’s sure to please everyone who tastes them.
Ingredients You’ll Need
These ingredients are straightforward but essential. Each one plays a crucial role in creating the perfect balance of creamy, citrusy, and tangy flavors along with that crumbly yet tender texture classic to shortbread cookies.
- Unsalted butter (1 cup, softened): The foundation for rich flavor and a tender crumb.
- Powdered sugar (2/3 cup): Adds sweetness and helps achieve a delicate texture.
- Orange zest (1 tablespoon): Infuses bright citrus notes that elevate the cookie.
- Vanilla extract (1/2 teaspoon): Enhances all the flavors with a warm undertone.
- All-purpose flour (2 cups): Provides structure and that classic shortbread crumb.
- Salt (1/4 teaspoon): Balances sweetness and highlights the buttery flavor.
- Dried cranberries (3/4 cup, chopped): Adds tart bursts and beautiful pops of color.
How to Make Orange Cranberry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with the powdered sugar until the mixture turns smooth and fluffy. This step is crucial because it incorporates air into the dough, ensuring your cookies have that characteristic lightness and tenderness.
Step 2: Add the Orange Zest and Vanilla
Mix in the orange zest and vanilla extract with the creamed butter and sugar. The fresh zest will infuse every bite with vibrant citrus brightness, while the vanilla adds warmth and depth to the flavor.
Step 3: Combine Dry Ingredients and Mix
Gradually add the flour and salt to the wet mixture. Stir just until combined to avoid overworking the dough, which can make cookies tough. The right amount of mixing will keep these cookies wonderfully crumbly and tender.
Step 4: Fold in Cranberries
Gently fold in the chopped dried cranberries, ensuring they’re evenly distributed without breaking down the dough’s texture. Those tart, chewy cranberry bits provide a beautiful contrast to the buttery dough.
Step 5: Shape and Chill the Dough
Divide the dough into two halves. Roll each into a log about 2 inches in diameter, then wrap tightly in plastic wrap. Refrigerate for at least one hour. Chilling firms up the dough, making it easier to slice thinly and helping the cookies keep their shape during baking.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place them about an inch apart on the baking sheets. Bake for 12 to 14 minutes, just until the edges turn lightly golden. This careful timing ensures a tender center and slight crispness on the edges.
Step 7: Cool Completely
After baking, let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while warm and helps develop their perfect crumb texture.
How to Serve Orange Cranberry Shortbread Cookies Recipe
Garnishes
For an extra festive touch, consider dipping half of each cooled cookie in melted white chocolate and letting it set. A light dusting of powdered sugar can also make them look beautifully snow-kissed, perfect for holiday celebrations.
Side Dishes
These cookies pair wonderfully with a hot cup of tea, especially Earl Grey or chamomile, as their subtle flavors complement the bright orange and tart cranberry perfectly. A glass of cold milk or a spiced coffee also makes a delicious accompaniment.
Creative Ways to Present
Arrange the cookies on a wooden board layered with fresh orange slices and sprigs of rosemary or thyme for a stunning seasonal display. You can also package them individually in clear cellophane tied with a festive ribbon, making them thoughtful homemade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to one week to maintain their buttery softness and fresh flavor. Avoid refrigerating as it can dry them out.
Freezing
If you want to enjoy these treats later, freeze the unbaked logs wrapped tightly in plastic wrap for up to three months. When ready, thaw in the refrigerator before slicing and baking. Baked cookies also freeze well; just place them in an airtight container with parchment paper between layers.
Reheating
To freshen up baked cookies, warm them in a preheated 300°F (150°C) oven for about 5 minutes. This will bring back a bit of that freshly baked texture and aroma, making them taste like they just came out of the oven.
FAQs
Can I substitute fresh cranberries for dried cranberries?
Fresh cranberries have a lot of moisture, which can change the cookie dough’s texture and baking time. Dried cranberries are best to maintain the right balance and chewiness in these shortbread cookies.
What can I use instead of orange zest?
If you don’t have fresh oranges, a small amount of quality orange extract (about 1/4 teaspoon) can be used to give a similar bright flavor. Just be careful as extracts are more concentrated than zest.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh and delicious for up to one week. Beyond that, they can start to lose their soft, buttery texture.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking blend, but results may vary. It’s best to choose a blend designed for cookies to retain that crumbly texture.
What’s the best way to chop dried cranberries?
Use a sharp knife to roughly chop the dried cranberries into smaller, bite-sized pieces. This prevents large chunks that may affect the dough’s structure and ensures even distribution throughout the cookies.
Final Thoughts
If you want to bake something that smiles with every bite, the Orange Cranberry Shortbread Cookies Recipe is your new go-to. It’s a simple yet sophisticated cookie that combines buttery texture with zesty brightness and tart cranberries. Whether for a holiday party or weekend treat, these cookies will soon hold a special place in your baking repertoire. Give them a try and watch them become a beloved favorite!
Print
Orange Cranberry Shortbread Cookies Recipe
- Prep Time: 15 minutes (plus 1 hour chill time)
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the festive flavors of these Orange Cranberry Shortbread Cookies, featuring a buttery and tender crumb infused with bright orange zest and sweet dried cranberries. Perfect for holiday gatherings or any time you crave a classic, melt-in-your-mouth treat with a citrus twist.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries (chopped)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture becomes smooth and fluffy, which creates the perfect base for tender cookies.
- Add Flavorings: Mix in the fresh orange zest and vanilla extract, distributing the citrus and aromatic flavors evenly throughout the dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing just until the dough comes together without overworking to maintain a tender texture.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough, ensuring they are evenly incorporated without breaking the fruit pieces.
- Chill Dough: Divide the dough in half and shape each portion into a log roughly 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour until firm, which makes slicing easier.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the chilled dough logs from the fridge and slice them into 1/4-inch thick rounds. Place each cookie onto the prepared baking sheets, leaving about 1 inch of space between them for slight spreading.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges turn lightly golden, indicating they are perfectly baked through with a delicate crumb.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, preventing sogginess and maintaining crispness.
Notes
- For an intensified orange flavor, add 1/4 teaspoon of orange extract to the dough along with the zest.
- These cookies freeze well; store them in an airtight container for up to 3 months to enjoy later.
- For a festive touch, dip half of each cooled cookie in melted white chocolate and allow them to set before serving.
