Cranberry Orange Shortbread Cookies are the perfect balance of buttery richness, tangy cranberries, and fresh citrus flavor. These cookies are simple yet elegant, making them ideal for holiday baking, gift-giving, or just enjoying with a cup of tea.
The combination of cranberries and orange zest is not only delicious but also adds a festive flair to these classic shortbread cookies. Growing up, these cookies were always a favorite during the holidays, and now they’ve become a must-have in my cookie repertoire.
Why You’ll Love This Recipe
- Festive and Flavorful: The bright flavors of orange zest and cranberries make these cookies a holiday favorite.
- Buttery and Tender: The classic shortbread texture melts in your mouth.
- Simple Ingredients: You likely have most of these ingredients on hand.
- Perfect for Gifting: Wrap them in festive tins or bags for a thoughtful homemade gift.
Recipe: Cranberry Orange Shortbread Cookies
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon orange zest
- ½ cup dried cranberries, finely chopped
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- ½ teaspoon orange zest (for garnish)
Instructions:
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Mix in the orange zest and finely chopped dried cranberries.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be crumbly but should hold together when pressed.
Step 2: Shape and Chill
- Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Step 3: Slice and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough logs from the refrigerator and slice into ¼-inch thick rounds.
- Place the cookies about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are just lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more sugar (to thicken) or juice (to thin).
- Drizzle the glaze over the cooled cookies or dip the tops for a more even coating.
- Garnish with a pinch of orange zest for a decorative touch.
Tips for Perfect Cranberry Orange Shortbread Cookies
- Use Fresh Zest: Fresh orange zest provides the most vibrant flavor—avoid pre-packaged zest.
- Chill the Dough: Refrigerating the dough ensures the cookies hold their shape during baking.
- Slice Evenly: Use a sharp knife to slice the dough into uniform rounds for consistent baking.
- Customize the Glaze: Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.
- Store Properly: Keep the cookies in an airtight container to maintain their crisp, buttery texture.
Why These Cookies Are a Holiday Hit
Cranberry Orange Shortbread Cookies are not only delicious but also visually stunning with their specks of red cranberries and bright orange zest. Their tender texture and tangy-sweet flavor make them a delightful addition to any cookie tray.
They’re versatile enough to enjoy year-round but truly shine during the holiday season when citrus and cranberries are at their peak. Whether you’re making them for a party or packaging them as gifts, these cookies are sure to impress.
Frequently Asked Questions
Q1: Can I use fresh cranberries instead of dried?
A1: Dried cranberries work best for this recipe as they add sweetness and don’t release excess moisture. If using fresh, chop them finely and pat them dry before adding.
Q2: How long can I store these cookies?
A2: Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
Q3: Can I freeze the dough?
A3: Absolutely! Wrap the dough logs tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw slightly before slicing and baking.
Q4: Can I make them gluten-free?
A4: Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour for similar results.
Q5: Do I have to use the glaze?
A5: No, the cookies are delicious on their own, but the glaze adds an extra layer of flavor and sweetness.
Final Thoughts
These Cranberry Orange Shortbread Cookies are the embodiment of holiday cheer. Their buttery texture, tangy cranberry bites, and citrusy brightness make them a standout dessert that’s perfect for sharing. Whether you drizzle them with glaze or keep them simple, these cookies are guaranteed to bring smiles to everyone who tries them.
So, gather your ingredients, roll up your sleeves, and create a batch of these festive treats. Happy baking!
Cranberry Orange Shortbread Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon orange zest
- ½ cup dried cranberries finely chopped
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- ½ teaspoon orange zest for garnish
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Mix in the orange zest and finely chopped dried cranberries.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be crumbly but should hold together when pressed.
Step 2: Shape and Chill
- Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Step 3: Slice and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough logs from the refrigerator and slice into ¼-inch thick rounds.
- Place the cookies about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are just lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more sugar (to thicken) or juice (to thin).
- Drizzle the glaze over the cooled cookies or dip the tops for a more even coating.
- Garnish with a pinch of orange zest for a decorative touch.
Notes
- Use Fresh Zest: Fresh orange zest provides the most vibrant flavor—avoid pre-packaged zest.
- Chill the Dough: Refrigerating the dough ensures the cookies hold their shape during baking.
- Slice Evenly: Use a sharp knife to slice the dough into uniform rounds for consistent baking.
- Customize the Glaze: Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.
