Why You’ll Love These Cranberry Orange Shortbread Cookies
- Make Ahead Friendly: These cookies store beautifully and can even be frozen.
- Simple and Elegant: Perfect for gifting, parties, or a sweet treat with tea or coffee.
- Buttery and Crisp: The shortbread texture is tender, crumbly, and oh-so buttery.
- Bright and Zesty: Fresh orange zest and tart cranberries give a refreshing, fruity flavor.
Tools You’ll Need
- Parchment paper
- Mixing bowl
- Electric mixer or stand mixer
- Rolling pin
- Cookie cutter or sharp knife
- Baking sheet
Cranberry Orange Shortbread Cookies
- Total Time: 1 hour 5 minutes
Description
There’s something irresistibly delicious about these Cranberry Orange Shortbread Cookies. The buttery shortbread melts in your mouth, while the tangy cranberries and refreshing orange zest create a flavor combination that’s perfect for any season. These cookies are a must-bake for holidays, afternoon tea, or whenever you need a little sweet indulgence!
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Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- ½ cup dried cranberries, finely chopped
- 2 tablespoons fresh orange juice
- Optional: ½ cup white chocolate chips for dipping or drizzling
Instructions
Step 1: Make the Dough
- In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer until smooth and creamy (about 2 minutes).
- Add the orange zest, orange juice, and vanilla extract. Mix until combined.
- Gradually add the flour and salt, mixing on low speed until the dough comes together. The dough may look crumbly at first—keep mixing until it forms a ball.
- Fold in the chopped dried cranberries using a spatula.
Step 2: Chill the Dough
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to firm up. This makes it easier to roll and cut.
Step 3: Roll and Cut the Cookies
6. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the dough to about ¼-inch thickness.
8. Use a cookie cutter or sharp knife to cut the dough into your desired shapes (circles, squares, or rectangles).
9. Place the cookies on the prepared baking sheet, leaving about 1 inch between them.
Step 4: Bake the Cookies
10. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale on top.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: (Optional) Add a White Chocolate Drizzle
12. Melt the white chocolate chips in the microwave in 15-second intervals, stirring until smooth.
13. Drizzle the melted chocolate over the cooled cookies or dip one end of each cookie into the chocolate. Allow the chocolate to set before serving.
Notes
- Don’t Overmix: Shortbread dough is delicate—mix just until the ingredients come together to avoid tough cookies.
- Chill the Dough: Chilling helps the cookies hold their shape during baking.
- Use Fresh Orange Zest: It adds a bright, citrusy flavor that pairs perfectly with the cranberries.
- For Extra Flavor: Add a pinch of cinnamon or a drop of almond extract to the dough for a unique twist.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 15 minutes
- Cuisine: American
Storage Instructions
- Room Temperature: Store the cookies in an airtight container for up to 1 week.
- Freeze: These cookies freeze beautifully. Layer them between parchment paper in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are too juicy for this recipe and may alter the dough texture. Stick with dried cranberries for the best results.
Q2: What if I don’t have orange juice?
A: You can substitute with a teaspoon of milk or just rely on the zest for flavor.
Q3: Can I make these cookies gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend to replace the all-purpose flour.
Conclusion: A Zesty, Buttery Treat!
These Cranberry Orange Shortbread Cookies are a perfect balance of buttery, crumbly goodness and fruity, zesty flavors. They’re easy to make, look stunning, and are guaranteed to be a crowd favorite. Whether for the holidays or a simple afternoon pick-me-up, this recipe is one you’ll want to bake again and again!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your delicious creations.
Preparation Time: 20 minutes
Chilling Time: 30 minutes
Cooking Time: 15 minutes
Nutritional Information (per cookie)
- Calories: 120
- Protein: 1g
- Carbohydrates: 12g
- Fat: 7g
- Fiber: 1g
Enjoy every bite of these delicious cookies, and don’t forget to share them with your loved ones!
