There’s something magical about the combination of tangy cranberries and bright orange zest, all nestled in a buttery shortbread cookie. These Cranberry Orange Shortbread Cookies are a delightful treat that brings a burst of flavor with every bite. Perfectly sweet, slightly tart, and irresistibly crumbly, these cookies are a must-try for any dessert lover.
The secret to these cookies lies in the balance of flavors. The tartness of the dried cranberries pairs beautifully with the fresh, citrusy notes of orange zest, while the buttery shortbread base provides a rich, melt-in-your-mouth texture. They’re the kind of cookies that feel special enough for the holidays but are easy enough to whip up any time you’re craving something sweet.
Whether you’re baking for a special occasion or just want to treat yourself, these cookies are sure to impress. The best part? They’re incredibly simple to make with just a handful of ingredients. Get ready to fill your kitchen with the irresistible aroma of freshly baked cookies—these Cranberry Orange Shortbread Cookies are about to become your new favorite.
Exciting Story:
These Cranberry Orange Shortbread Cookies quickly became a family favorite in our house. My husband loves the combination of tart cranberries and zesty orange, and they’ve become a staple during the holiday season. I remember the first time I made them for a holiday party; they disappeared from the dessert table in no time! Now, every year, my kids eagerly anticipate baking these cookies with me. There’s something so special about sharing a recipe that’s not only delicious but also filled with memories of family and love.
Why These Cranberry Orange Shortbread Cookies are a Must-Try
Selling Points:
- Perfect Flavor Combination: The tart cranberries and bright orange zest perfectly balance the rich, buttery shortbread.
- Melt-in-Your-Mouth Texture: These cookies are tender, crumbly, and absolutely delicious.
- Easy to Make: With just a few ingredients and simple steps, these cookies are quick and easy to whip up.
- Great for Gifting: These cookies are perfect for holiday cookie exchanges or as a thoughtful homemade gift.
How to Make Cranberry Orange Shortbread Cookies
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix—this will keep your cookies tender and crumbly. Fold in the chopped dried cranberries and orange zest, ensuring they’re evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once the dough is chilled, slice it into 1/4-inch thick rounds and place them on the prepared baking sheet, about 1 inch apart. Sprinkle each cookie with a bit of granulated sugar for a sweet, crunchy topping.
Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are just beginning to turn golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Chilling the Dough: Don’t skip the chilling step! It’s essential for ensuring the cookies hold their shape and have that perfect crumbly texture.
- Zesting the Orange: Make sure to only zest the outermost layer of the orange skin to avoid the bitter white pith.
- Storing the Cookies: These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Substitutions and Variations:
- Different Citrus: Swap the orange zest for lemon or lime for a different citrus flavor.
- Add Nuts: Fold in some chopped pecans or walnuts for added texture and flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version of these cookies.
Make a Healthier Version:
- Lower Sugar: Reduce the powdered sugar to 1/3 cup and omit the granulated sugar topping for a less sweet cookie.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
- Dairy-Free: Use a dairy-free butter substitute to make these cookies suitable for a dairy-free diet.
Closing: And there you have it! These Cranberry Orange Shortbread Cookies are a delightful treat that’s perfect for any occasion. Don’t forget to share your cookie creations with us, and be sure to check out our other delicious dessert recipes!
Frequently Asked Questions:
- Can I use fresh cranberries instead of dried?
- Dried cranberries work best in this recipe because they don’t add extra moisture to the dough, but you can use fresh cranberries if you chop them finely and reduce the amount slightly.
- Can I make the dough ahead of time?
- Yes! The dough can be made and refrigerated up to 3 days in advance or frozen for up to a month.
- What’s the best way to zest an orange?
- Use a microplane or fine grater to zest the orange, being careful to only grate the colorful outer layer.
- Can I add chocolate to these cookies?
- Absolutely! You can add mini chocolate chips or drizzle melted chocolate over the baked cookies for a chocolatey twist.
- How do I make sure the cookies don’t spread too much?
- Chilling the dough before baking is key to preventing the cookies from spreading. Make sure the dough is well chilled, especially if your kitchen is warm.
- Can I use salted butter instead of unsalted?
- You can, but be sure to reduce the added salt in the recipe to avoid overly salty cookies.
- How do I know when the cookies are done?
- The cookies are done when the edges are just starting to turn golden brown. Be careful not to overbake them.
- Can I make these cookies vegan?
- Yes! Use a vegan butter substitute and make sure your sugar is vegan-friendly.
Cranberry Orange Shortbread Cookies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 cup 1 (2 sticks) unsalted butter, softened
1/2 cup 1/2 powdered sugar
1 teaspoon 1 vanilla extract
2 cups 2 all-purpose flour
1/4 teaspoon 1/4 salt
1/2 cup 1/2 dried cranberries, chopped
Zest of 1 large orange
1/4 cup 1/4 granulated sugar (for rolling)
Directions
- Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix—this will keep your cookies tender and crumbly. Fold in the chopped dried cranberries and orange zest, ensuring they’re evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Once the dough is chilled, slice it into 1/4-inch thick rounds and place them on the prepared baking sheet, about 1 inch apart. Sprinkle each cookie with a bit of granulated sugar for a sweet, crunchy topping.
- Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are just beginning to turn golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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