Orange Cranberry Shortbread Cookies Recipe
If you’re searching for a cookie that brings together zesty freshness, tart fruit, and classic buttery goodness, look no further than Orange Cranberry Shortbread Cookies. With their vibrant orange aroma, flecks of jewel-like cranberry, and melt-in-your-mouth shortbread base, these treats are perfect for everything from holiday platters to afternoon tea. Each bite is a sweet, sunny burst that’s sure to become a new favorite in your cookie rotation.
Ingredients You’ll Need
You only need a small handful of ingredients to create big flavor in these cookies. Each component truly makes a difference, from the rich base to the bright citrus and jewel-toned cranberries. Here’s what you’ll need, and why each ingredient matters:
- Unsalted butter: The heart of any good shortbread, butter creates that signature crumbly, melt-away texture.
- Powdered sugar: Gives sweetness while ensuring a delicate, tender bite without any graininess.
- Vanilla extract: Adds warmth and rounds out the flavors, making everything taste a little richer.
- Orange zest (about 2 oranges): Provides a fresh, citrusy zing that balances the sweet, buttery notes.
- All-purpose flour: The structure behind the cookies, keeping them tender but not cakey.
- Salt: Just a pinch enhances all the flavors and keeps things from tasting flat.
- Dried cranberries, finely chopped: Their tartness pops in every bite, plus they add beautiful color throughout the dough.
How to Make Orange Cranberry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating together your softened butter and powdered sugar until the mixture is perfectly light and fluffy. This step is key for achieving a delicate crumb, so take a moment to really cream them well; you’ll know it’s ready when it looks pale and creamy.
Step 2: Add Vanilla and Orange Zest
Next, blend in the vanilla extract and orange zest. The zest will immediately release a heavenly citrus scent, giving the dough its unmistakable bright character. Make sure the zest is well distributed for flavor in every bite!
Step 3: Incorporate the Dry Ingredients
Add the flour and salt to the bowl, mixing just until everything’s combined. Shortbread dough should be handled gently, so don’t overmix—stop as soon as you have a soft, uniform dough.
Step 4: Stir in the Cranberries
Fold in the finely chopped dried cranberries. Every little piece brings a burst of color and a tangy-sweet bite, making these cookies as pretty as they are delicious.
Step 5: Shape and Chill the Dough
Divide your dough into two even pieces and roll each into a log about 2 inches wide. Wrap them tightly in plastic wrap. A long chill in the fridge (at least an hour) is essential—it helps the dough firm up, so you get beautiful slices and cookies that hold their shape.
Step 6: Slice and Bake
Preheat your oven to 325°F and get your baking sheets lined and ready. Slice the chilled dough into 1/4-inch thick rounds. Arrange them with a little space in between, then bake for 12 to 15 minutes, just until the edges are ever-so-slightly golden. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Orange Cranberry Shortbread Cookies
Garnishes
Dress up your Orange Cranberry Shortbread Cookies by drizzling or dipping them in melted white chocolate for a luscious finishing touch. If you want to get fancy, sprinkle a bit of extra orange zest or a dusting of powdered sugar while the chocolate is still wet for sparkle and more citrus aroma.
Side Dishes
These cookies shine alongside a hot mug of tea, coffee, or cocoa. For a more elegant touch, try serving them with a scoop of vanilla ice cream or alongside a citrus fruit salad for a truly refreshing dessert plate.
Creative Ways to Present
For parties or edible gifts, arrange your cookies in decorative tins, tie stacks with colorful ribbon, or stack them between rounds of parchment paper. For a showstopping holiday platter, pair them with pistachio or chocolate shortbreads to add color and variety.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Orange Cranberry Shortbread Cookies in an airtight container at room temperature for up to a week. Their flavor and texture stay wonderful, and you’ll love having a homemade treat at the ready for midday cravings or surprise guests.
Freezing
You can freeze both the baked cookies and the unbaked dough logs. For dough, freeze wrapped logs for up to three months; just thaw overnight in the fridge before slicing and baking. Baked cookies can be frozen in a sealed container for a month—just let them come to room temperature before enjoying.
Reheating
While these cookies are delightful at room temperature, if you want to freshen them up, briefly warm them in a 300°F oven for 3 to 5 minutes. This will revive that just-baked aroma and bring back a bit of their original crispness.
FAQs
Can I use fresh cranberries instead of dried?
It’s best to stick with dried cranberries for Orange Cranberry Shortbread Cookies because they won’t release extra moisture into the dough. Fresh cranberries can make the cookies soggy and alter the texture.
Do I have to chill the dough before baking?
Yes, chilling is essential! It helps firm up the butter in the dough, making it easier to slice the cookies and ensuring they keep their lovely round shape while baking.
Can I freeze the dough for later?
Absolutely—this recipe is made for freezing. Wrap your dough logs well before freezing, and you can slice and bake cookies straight from the freezer, just adding an extra minute or two to the bake time.
What’s the best way to zest an orange for this recipe?
Use a microplane or fine grater to remove just the bright orange outer layer of the peel—this is where all the essential oils are. Avoid the bitter white pith underneath to keep the flavor bright and sweet.
Can I make these cookies gluten-free?
You can! Simply substitute a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The texture may vary slightly, but they’ll still be delicious.
Final Thoughts
With their buttery crumb, bright citrusy burst, and sweet-tart fruit, these Orange Cranberry Shortbread Cookies are truly special. I hope you give them a try—bake up a batch, share with friends, and watch these little slices become the star of your dessert table!
Print
Orange Cranberry Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Orange Cranberry Shortbread Cookies are a delightful treat with a perfect balance of citrusy zest and sweet cranberries. The buttery shortbread melts in your mouth, making these cookies a favorite for holiday gatherings or any time you crave a flavorful dessert.
Ingredients
Shortbread Cookies:
- 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 until light and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Add the flour and salt, mixing until just combined. Stir in the chopped dried cranberries.
- Shape and Chill Dough: Divide the dough, shape into logs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Bake: Preheat oven, slice chilled dough, place on baking sheets, and bake until edges are golden.
- Cool and Serve: Cool on the pan before transferring to a wire rack to cool completely.
Notes
- You can drizzle or dip the cooled cookies in white chocolate for an elegant finish.
- Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
