If you’re looking for a sweet treat that combines the bright zestiness of orange with the tart burst of cranberries, you’re going to adore this Cranberry Orange Shortbread Cookies Recipe. These cookies are the perfect balance of buttery richness and fruity freshness, creating a melt-in-your-mouth experience every single time. Whether you’re baking for the holidays, a cozy afternoon snack, or just because, these festive little cookies are guaranteed to become a cherished favorite.
Ingredients You’ll Need
Crafting the perfect Cranberry Orange Shortbread Cookies Recipe starts with a handful of simple, quality ingredients that each play a crucial role. From the cold, creamy butter that gives the cookies their delicate crumb, to the bright orange zest that wakes up your senses, each element is essential in shaping the final flavor and texture.
- Unsalted butter, 1 cup (cold and cubed): The foundation of shortbread’s rich, tender crumb, cold butter helps create that perfect flaky texture.
- All-purpose flour, 3 cups: The base that holds everything together, providing structure without overpowering the delicate flavors.
- Granulated sugar, 3/4 cup: Adds sweetness and a subtle crunch within the dough.
- Orange zest, 1 tablespoon (finely grated): Infuses the dough with a refreshing citrus aroma and tang.
- Salt, 1/4 teaspoon: Balances sweetness and enhances all other flavors beautifully.
- Dried cranberries, 2 cups (chopped): Adds bursts of tartness and chewy texture that lift the shortbread beyond ordinary.
- Light brown sugar (for rolling): Creates a sweet, slightly caramelized outer layer for each cookie.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Make the Cookie Dough
Start by combining cold butter, flour, sugar, orange zest, and salt in your food processor. Pulse in short bursts until the mixture looks crumbly, which ensures that the butter stays cold and the dough stays tender. Turning the mixture out onto a clean surface, fold in the chopped cranberries gently just until they’re evenly distributed—be careful not to overwork the dough, or your shortbread will lose its famous crumbly texture.
Step 2: Shape the Dough
Divide the dough into two even parts and roll each into a log about 2 1/2 inches in diameter. Wrapping them tightly in plastic wrap helps the dough firm up when chilled, which makes slicing easier later. Pop your wrapped logs into the fridge for at least 30 minutes, or if you want to plan ahead, you can chill them overnight. This resting time is the secret to truly tender and flavorful cookies.
Step 3: Bake the Cookies
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment or a silicone mat. Unwrap the chilled logs and roll each in a coating of light brown sugar — this adds a delightful caramel note and a subtle crunch on the outside. Slice each log into half-inch thick rounds, spacing them nicely on your baking sheets so they have room to crisp up. Bake for 10 to 12 minutes until the edges turn a lovely light golden color but the centers still feel soft to the touch. This subtle softness ensures they remain tender after cooling.
Step 4: Cool and Enjoy
Once baked, let the cookies rest on the baking sheet for about five minutes to set before transferring them to a wire rack to cool completely. This helps the cookies firm up just enough while maintaining their delicate, crumbly nature. By now, your kitchen is probably filled with the irresistible scent of orange and cranberry, tempting you to sneak a bite (which is totally allowed!).
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
These Cranberry Orange Shortbread Cookies taste fantastic just as they are, but you can also add a little something extra to impress guests or treat yourself. A light dusting of powdered sugar adds a snowy-white contrast that makes the cookies extra festive. For a touch of elegance, drizzle some melted white chocolate or a simple orange glaze to echo the citrus notes.
Side Dishes
Pairing these cookies with a warm cup of tea or a bright citrusy coffee blend brings out their flavor beautifully. If you’re setting up a holiday dessert platter, serve alongside fresh fruit slices or a bowl of whipped cream flavored with a hint of vanilla or orange blossom for an unforgettable experience.
Creative Ways to Present
Turn your cookie platter into a showstopper by stacking these beauties in a rustic tin or arranging them tied with a pretty ribbon for gifting. You can also sandwich a bit of cream cheese frosting or orange-infused buttercream between two cookies to create delicious little shortbread sandwiches perfect for brunch or tea time.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cranberry Orange Shortbread Cookies in an airtight container at room temperature to keep them fresh for up to a week. Layering them between sheets of parchment paper prevents sticking and keeps their delicate texture intact.
Freezing
If you want to make these cookies in advance, you can freeze the unbaked dough logs wrapped tightly in plastic wrap for up to three months. When you’re ready, just thaw them in the fridge overnight before slicing and baking. Alternatively, baked cookies can be frozen in a sealed container; just thaw at room temperature before serving.
Reheating
Shortbread cookies are best enjoyed fresh, but if you want to warm them up, pop them in a preheated oven at 300 degrees Fahrenheit for a few minutes. This gentle reheating revives their crisp edges and releases those lovely orange and cranberry aromas once again.
FAQs
Can I substitute fresh cranberries for dried in the Cranberry Orange Shortbread Cookies Recipe?
Fresh cranberries contain much more moisture and may alter the texture, making the cookies less crumbly. It’s best to use dried cranberries as the recipe calls for, or if you prefer, you can chop freeze-dried cranberries for a similar tart burst without additional moisture.
What type of orange is best for zesting?
For bright, fragrant zest, choose a firm, unwaxed orange like a navel or Valencia orange. Make sure to avoid the white pith beneath the peel as it’s bitter and can affect the cookie’s flavor.
Why is it important to keep the butter cold?
Cold butter helps create short, flaky layers that give shortbread its characteristic crumbly texture. If butter warms too much, the dough can become greasy and tough, so keeping it chilled is key.
Can I make the cookie dough without a food processor?
Absolutely! You can use a pastry cutter, two knives, or your fingers to blend the cold butter into the dry ingredients until crumbly, then gently mix in the cranberries as instructed. It may take a little more elbow grease but the results will still be fantastic.
How thick should I slice the cookie dough logs?
Slicing the dough into 1/2-inch thick rounds helps ensure even baking and the perfect balance between a tender center and crisp edges. Thinner slices may bake too quickly, and thicker slices might stay soft inside.
Final Thoughts
There’s truly something magical about this Cranberry Orange Shortbread Cookies Recipe — it’s the kind of treat that feels cozy and festive all at once. With each buttery bite bursting with bright citrus and tangy cranberries, these cookies are sure to brighten up any day. I can’t wait for you to try making them yourself and share these delightful flavors with your loved ones. Happy baking!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus chilling time
- Yield: About 2 and 1/2 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with the bright zest of orange and the tart sweetness of dried cranberries. Perfectly crisp at the edges with a tender, crumbly bite, they make an elegant treat ideal for the holiday season or any cozy occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (cold from the fridge, roughly cubed)
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon finely grated orange zest (not packed)
- 1/4 teaspoon salt
- 2 cups dried cranberries (chopped)
For Rolling
- Light brown sugar (enough to roll dough logs in)
Instructions
- Make cookie dough: Place the cold, cubed butter, flour, granulated sugar, orange zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse in short bursts until the mixture becomes crumbly, resembling coarse sand. Tip the mixture out onto a clean work surface. Add the chopped dried cranberries and lightly knead the dough just a few times until the cranberries are evenly incorporated and the dough forms a cohesive ball. Be careful not to overwork the dough to prevent tough shortbread.
- Shape dough: Divide the dough evenly into two portions. Shape each portion into a log approximately 2 1/2 inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up, or up to overnight for best results.
- Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a non-stick liner. Unwrap the chilled dough logs and roll each log in light brown sugar to coat them evenly. Using a sharp knife, slice the logs into 1/2 inch thick cookies. Place the cookies spaced about 2 inches apart on the prepared baking sheets to allow for slight spreading. Bake the cookies in batches for 10 to 12 minutes, or until they are lightly browned around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This cooling process lets the cookies firm up while maintaining a tender crumb.
Notes
- For best flavor, use freshly grated orange zest and cold butter straight from the fridge.
- Do not overwork the dough to keep your shortbread tender and flaky.
- Chilling the dough logs helps maintain shape and creates clean slices when cutting.
- Store baked cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to two months.
