Name: Cranberry Orange Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1 tablespoon orange zest; 1/2 cup dried cranberries, chopped; 1/2 teaspoon orange juice (optional, for extra flavor)

These cranberry orange shortbread cookies offer a delightful blend of sweet and tart, with a melt-in-your-mouth texture. The tangy dried cranberries and zesty orange bring a refreshing twist to the classic shortbread cookie, making them perfect for any occasion, especially during the holiday season.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 tablespoon orange zest

1/2 cup dried cranberries, chopped

1/2 teaspoon orange juice (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.

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

Add the vanilla extract, orange zest, and orange juice (if using) to the butter mixture and mix until combined.

Gradually add the flour and salt, mixing until a dough forms.

Stir in the chopped dried cranberries, ensuring they are evenly distributed in the dough.

Turn the dough out onto a floured surface and gently roll it out to about 1/4 inch thickness.

Use a cookie cutter to cut out your desired shapes (round or festive shapes work well). Place the cookies on the prepared baking sheet.

Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.

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

Servings and Timing

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Servings: 24 cookies

Variations

Add White Chocolate Chips: For an extra indulgent treat, I like to stir in some white chocolate chips to the dough. The creamy sweetness pairs wonderfully with the tart cranberries.

Spice it Up: If I want to add a warm, spiced flavor, I sometimes add a pinch of cinnamon or nutmeg to the dough.

Use Fresh Cranberries: If fresh cranberries are in season, I opt to use them. I chop them up and reduce the amount of sugar slightly to balance the tartness.

Orange Glaze: For an extra citrusy kick, I drizzle an orange glaze over the cookies once they’ve cooled completely. Simply mix powdered sugar with orange juice and drizzle over the cookies.

Storage/Reheating

Storage: I like to store these cookies in an airtight container at room temperature for up to 1 week. They maintain their freshness and flavor when kept sealed.

Freezing: If I want to store them for longer, I freeze the baked cookies. Just place them in a freezer-safe container with layers of parchment paper in between. They can be frozen for up to 3 months.

Reheating: To enjoy the cookies warm, I lightly heat them in the microwave for about 10 seconds, or I place them in a preheated oven at 300°F for 5 minutes.

FAQs

Can I use salted butter instead of unsalted butter?

I highly recommend using unsalted butter for this recipe. It allows me to control the amount of salt in the dough. However, if I only have salted butter, I would reduce the salt in the recipe by half.

Can I substitute fresh cranberries for dried ones?

While I typically use dried cranberries for their sweetness and chewiness, fresh cranberries can work. If I use fresh, I would chop them and might want to slightly increase the sugar to balance their tartness.

How can I make the dough ahead of time?

If I need to prep ahead, I can make the dough and wrap it tightly in plastic wrap. I store it in the refrigerator for up to 3 days, or I can freeze it for up to 3 months. When ready, I roll it out and bake as directed.

Can I use orange extract instead of orange zest?

Yes! If I don’t have fresh oranges on hand, I can use orange extract instead of the zest. I would use about 1/2 teaspoon of extract in place of the zest.

How do I know when the cookies are done baking?

I keep an eye on the edges of the cookies. They’re done when the edges turn a light golden brown. The cookies will firm up as they cool, so it’s okay if they seem soft when they first come out of the oven.

Conclusion

Cranberry orange shortbread cookies are one of my favorite treats to bake and share with others. The combination of buttery shortbread, tangy cranberries, and citrusy orange is simply irresistible. Whether I’m enjoying them with a cup of tea or gifting them to friends and family, these cookies always bring a smile. With easy ingredients and a simple process, I’m sure you’ll love them just as much as I do.

Recipe: