If you love buttery, tender cookies with a vibrant burst of citrus and fruity sweetness, then this Orange Cranberry Shortbread Cookies Recipe is your new best friend in the kitchen. These delightful treats perfectly balance the bright zest of fresh oranges with the tart chewiness of dried cranberries, all wrapped up in a classic, crumbly shortbread base. Whether you’re baking for a holiday gathering or just a cozy afternoon snack, these cookies offer such a wonderful blend of flavors and textures that you’ll find yourself reaching for one after another.
Ingredients You’ll Need
Though this Orange Cranberry Shortbread Cookies Recipe uses just a handful of ingredients, each one plays a crucial role in creating that perfect taste and texture. From the rich butter that ensures a melt-in-your-mouth crumb to the zesty orange peel that adds a fragrant brightness, these essentials come together beautifully.
- 1 cup unsalted butter, softened: Provides richness and gives the cookies that classic shortbread crumb.
- 2/3 cup powdered sugar: Adds delicate sweetness and contributes to the cookie’s tender texture.
- 1 teaspoon vanilla extract: Enhances overall flavor with warm, aromatic notes.
- 2 tablespoons orange zest (about 2 oranges): Infuses the dough with fresh citrus brightness and fragrance.
- 2 cups all-purpose flour: The base that holds everything together with just the right crumb.
- 1/4 teaspoon salt: Balances the sweetness and deepens other flavors in the cookie.
- 1/2 cup dried cranberries, finely chopped: Adds chewy bursts of tartness and beautiful pops of color.
How to Make Orange Cranberry Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened butter and powdered sugar in a large mixing bowl until light and fluffy. This step is key because it incorporates air into the dough, giving your cookies that delicate, melt-in-your-mouth texture. The creamy base sets the stage for the bright orange flavor and sweetness to shine.
Step 2: Add Vanilla and Orange Zest
Next, mix in the vanilla extract followed by the fragrant orange zest. The vanilla adds a warm depth, while the freshly grated orange zest gives a wonderful citrus punch that makes these cookies feel special and festive.
Step 3: Incorporate Dry Ingredients
Gently fold in the all-purpose flour and salt just until combined. It’s important not to overmix here to keep your cookies tender. This delicate balance ensures the shortbread doesn’t become tough but stays perfectly crumbly.
Step 4: Stir in Dried Cranberries
Finally, fold in the finely chopped dried cranberries. These little gems bring a burst of tart, chewy texture that pairs beautifully with the buttery dough and zesty orange, adding not only flavor but a lovely visual contrast.
Step 5: Chill the Dough
Divide the dough into two equal parts and shape each into a 2-inch diameter log. Wrap these logs tightly in plastic wrap and refrigerate them for at least one hour. Chilling firms up the dough, making it much easier to slice cleanly without squishing the cookies flat.
Step 6: Slice and Bake
When ready to bake, preheat your oven to 325°F and prepare two baking sheets lined with parchment paper. Slice the chilled dough logs into 1/4-inch thick rounds, spacing them about an inch apart. Bake for 12 to 15 minutes until the edges just start turning golden. Let them cool on the baking sheet briefly before transferring to a wire rack to cool completely.
How to Serve Orange Cranberry Shortbread Cookies Recipe
Garnishes
While these cookies are perfect as they are, you can easily elevate them by drizzling melted white chocolate over the cooled cookies. This not only adds a creamy sweetness but also a beautiful, elegant touch that makes them perfect for gift-giving or special occasions.
Side Dishes
Serve your Orange Cranberry Shortbread Cookies alongside a steaming cup of your favorite tea or rich coffee. Their buttery, citrusy flavors complement a warm beverage beautifully, making for a cozy afternoon treat or a delightful after-dinner nibble.
Creative Ways to Present
For a charming presentation, arrange these cookies on a festive platter decorated with fresh orange slices and whole cranberries. You can also stack them with layers of wax paper and tie the stacks with rustic twine for a beautiful homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to one week. This keeps them fresh and maintains their tender texture and vibrant flavor. If you notice any softening, a gentle re-crisp in a warm oven can quickly revive them.
Freezing
This Orange Cranberry Shortbread Cookies Recipe is great for making ahead. Freeze sliced unbaked dough logs wrapped tightly in plastic wrap for up to three months. When you’re ready to bake, just thaw in the refrigerator overnight and proceed as usual. You can also freeze fully baked cookies in an airtight container for extended freshness.
Reheating
If your cookies lose some of their crispness over time, simply warming them in a 300°F oven for a few minutes can bring back that delightful shortbread texture. Avoid microwaving, as it can make the cookies soft and chewy rather than buttery and crisp.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have much higher moisture content and will alter the dough texture and baking time. Dried cranberries are recommended to keep the cookies crumbly and prevent sogginess.
What if I don’t have orange zest?
If you don’t have orange zest, you can use lemon zest for a different but equally delicious citrus note, though the flavor will be a little sharper. Alternatively, a few drops of orange extract can work in a pinch.
How long do these cookies keep once baked?
When stored properly in an airtight container, these cookies keep well for up to one week at room temperature, maintaining both flavor and texture.
Can I add nuts to the recipe?
Absolutely! Chopped pecans or almonds pair nicely with the orange and cranberry flavors and add a pleasant crunch. Just fold in about 1/2 cup of nuts during the dry ingredients step.
Is it necessary to chill the dough?
Chilling is important for this recipe because it firms the dough, allowing clean slices and helping the cookies keep their shape during baking. It also enhances the flavor by letting the zest and cranberries meld with the butter.
Final Thoughts
There is something truly comforting about a batch of homemade cookies that combines time-honored shortbread richness with the bright, joyous flavors of orange and cranberry. This Orange Cranberry Shortbread Cookies Recipe is a guaranteed crowd-pleaser that’s easy to make and impossible to resist. Give it a try, and soon these delightful cookies will be your favorite go-to treat for every season.
Print
Orange Cranberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Orange Cranberry Shortbread Cookies offer a delightful blend of zesty orange and tart cranberries in a buttery, crumbly shortbread base. Perfect for holiday gatherings or as a sweet treat any time of year, they are easy to make with simple ingredients and come together quickly with a chilling step to perfect the texture.
Ingredients
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 together until light and fluffy to create a smooth base for the cookies.
- Add Flavorings: Mix in the vanilla extract and fresh orange zest, blending thoroughly to incorporate citrus aroma and sweetness.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt, mixing until just combined to avoid overworking the dough which can toughen the cookies.
- Fold in Cranberries: Stir in the finely chopped dried cranberries evenly distributing them throughout the dough.
- Shape and Chill Dough: Divide the dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm enough to slice into rounds.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice and Arrange Cookies: Slice the chilled dough logs into 1/4-inch thick rounds and place them about 1 inch apart on the prepared baking sheets to allow room for slight spreading.
- Bake: Bake for 12 to 15 minutes, or until the edges are just beginning to turn golden, ensuring a tender yet firm texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their delicate crumb.
Notes
- For an elegant finish, drizzle or dip the cooled cookies in white chocolate.
- Store the cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Cookies can be frozen for extended storage; thaw at room temperature before serving.
