Cranberry Orange Shortbread Cookies

Introduction

If you’re a fan of buttery shortbread cookies with a delightful balance of sweetness and tang, these Cranberry Orange Shortbread Cookies are for you! The bright flavor of orange zest paired with the tartness of dried cranberries creates a cookie that’s not only delicious but perfect for any occasion. Whether you’re looking for a festive holiday treat or a sweet snack to enjoy with your afternoon tea, these cookies are sure to satisfy your cravings.

Why This Recipe is Perfect for You

These Cranberry Orange Shortbread Cookies are quick, easy, and bursting with flavor. The buttery shortbread base melts in your mouth, while the citrusy notes of orange zest and the tartness of dried cranberries add a refreshing contrast. Plus, shortbread cookies are incredibly versatile and can be made in advance, making them ideal for gift-giving or prepping ahead for a party. With minimal ingredients and simple steps, this recipe is perfect for bakers of all skill levels.

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange zest
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup dried cranberries, chopped

Directions

1. Preheat the Oven

Before getting started, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly.

2. Cream the Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and powdered sugar until the mixture is light and fluffy. This step is crucial for achieving that soft, melt-in-your-mouth texture that shortbread is known for.

3. Add Flavorings

Next, mix in the vanilla extract and orange zest. The vanilla adds a subtle sweetness, while the orange zest brings a vibrant, tangy flavor to the cookies.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter and sugar mixture, stirring until the dough comes together. The dough should be slightly crumbly but will hold together when pressed.

5. Fold in Cranberries

Gently fold in the chopped dried cranberries. These cranberries not only add a pop of color to the cookies but also provide a tart, chewy bite that contrasts beautifully with the buttery shortbread.

6. Shape and Chill the Dough

Roll the dough into a log, about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm. Chilling the dough helps the cookies maintain their shape during baking and makes slicing easier.

7. Slice and Bake

Once the dough is chilled and firm, slice it into 1/4-inch thick rounds. Place the cookie slices on your prepared baking sheet, leaving a little space between each one. Bake the cookies for 12-15 minutes, or until the edges are just turning golden brown.

8. Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, these cookies are ready to be enjoyed!

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer for creaming the butter and sugar
• Baking sheet lined with parchment paper
• Plastic wrap for chilling the dough
• Knife for slicing the cookie dough

Tips and Shortcuts

• Chilling the Dough: Don’t skip the chilling step! Chilling the dough for at least 1 hour ensures that the cookies hold their shape while baking and results in a crisper texture.
• Make Ahead: You can make the dough ahead of time and keep it in the refrigerator for up to 3 days. Alternatively, you can freeze the dough log and slice and bake the cookies whenever you’re ready.
• Even Slices: For perfectly uniform cookies, use a sharp knife and gently rotate the dough log as you slice to prevent it from flattening on one side.

Recipe Swaps and Variations

• Add Nuts: If you love a little crunch, try adding chopped pecans or almonds to the dough for extra texture.
• Different Citrus: You can swap the orange zest for lemon zest or even lime zest for a different citrus twist.
• Gluten-Free Option: To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How to Store Leftovers

These Cranberry Orange Shortbread Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze beautifully—just place them in a freezer-safe container or bag, and they’ll keep for up to 3 months. To enjoy later, simply let the cookies thaw at room temperature before serving.

Food and Drink Pairings

Pair these cookies with a warm cup of Earl Grey tea or a spiced latte for the ultimate afternoon treat. Their buttery, tangy flavor also pairs well with a refreshing glass of citrus-infused water or lemonade. For a festive occasion, serve them alongside a sparkling wine or a cranberry cocktail.

Frequently Asked Questions (FAQ)

Q: Can I use fresh cranberries instead of dried?
A: Dried cranberries are recommended because they add a chewy texture without releasing too much moisture. If you do use fresh cranberries, make sure to chop them finely and pat them dry to avoid soggy cookies.

Q: Can I skip chilling the dough?
A: Chilling the dough is essential for these cookies to hold their shape during baking. Skipping this step could result in cookies that spread too much and lose their crisp edges.

Q: Can I freeze the dough for later use?
A: Yes! You can freeze the dough log for up to 3 months. When you’re ready to bake, simply slice the frozen dough and add an extra minute or two to the baking time.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Cranberry Orange Shortbread Cookies

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• Author: Mia Martinez
• Total Time: 1 hour 30 minutes

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Description

Enjoy the zesty sweetness of Cranberry Orange Shortbread Cookies—buttery, tender cookies packed with tart cranberries and refreshing orange zest!

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Ingredients

1 cup unsalted butter, room temperature

2/3 cup powdered sugar

1 tsp vanilla extract

1 tsp orange zest

2 cups all-purpose flour

1/4 tsp salt

1/2 cup dried cranberries, chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream Butter and Sugar: In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.

Add Flavorings: Mix in the vanilla extract and orange zest until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing until a dough forms.

Fold in Cranberries: Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.

Shape and Chill: Roll the dough into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.

Slice and Bake: Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.

Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 150 kcal per serving
• Calories: 24 cookies