Cranberry Orange Shortbread Cookies Recipe

Introduction

Cranberry Orange Shortbread Cookies offer a delightful balance of buttery richness and bright citrus notes, accented by the tart sweetness of dried cranberries. They are perfect for festive occasions or as a comforting treat with your afternoon tea.

Ingredients

• 1 cup unsalted butter, at room temperature
• ¾ cup confectioners sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour
• ½ cup dried sweetened cranberries, chopped
• 1 tablespoon fresh orange zest

Instructions

1. Step 1: In a stand mixing bowl, combine the butter and confectioners sugar. Beat on medium speed until the mixture turns light and fluffy, about 3 to 5 minutes.
2. Step 2: Add vanilla extract and salt to the bowl, then continue beating for another minute.
3. Step 3: Gradually add the flour in batches, mixing on low speed until just combined.
4. Step 4: Gently fold in the chopped cranberries and orange zest using a spatula, ensuring they are evenly distributed.
5. Step 5: Divide the dough into two equal portions. Shape each into a log approximately 7 inches long and 2 inches in diameter. Wrap each log tightly in plastic wrap.
6. Step 6: Refrigerate the logs for at least 1 hour or overnight to firm up the dough.
7. Step 7: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
8. Step 8: Remove the plastic wrap from the dough logs and slice them into ⅓-inch thick rounds.
9. Step 9: Place the slices on the prepared baking sheet, spacing them slightly apart. Bake for 10 to 12 minutes, until the edges start to turn a light golden color.
10. Step 10: Allow the cookies to cool on the baking sheet for 30 minutes before transferring to a wire rack to cool completely.
11. Step 11: Enjoy immediately or store in an airtight container for later.

Tips & Variations

• For an extra citrusy flavor, add a teaspoon of freshly squeezed orange juice to the dough.
• Swap dried cranberries for chopped dried cherries or blueberries for a different twist.
• Chill the dough longer for firmer cookies that slice more easily.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh, let frozen cookies thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight or freeze it for up to a month before slicing and baking.

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Cranberry Orange Shortbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

These Cranberry Orange Shortbread Cookies are buttery, tender, and bursting with the vibrant flavors of sweet dried cranberries and fresh orange zest. Perfectly crisp and lightly golden on the edges, these cookies make a delightful treat for holiday gatherings or anytime you crave a citrusy twist on classic shortbread.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup unsalted butter, at room temperature
• ¾ cup confectioners sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour
• ½ cup dried sweetened cranberries, chopped
• 1 tablespoon fresh orange zest

Instructions

1. Beat Butter and Sugar: In a stand mixer bowl, combine the room temperature unsalted butter and confectioners sugar. Beat on medium speed for 3 to 5 minutes until the mixture becomes light, creamy, and fluffy.
2. Add Flavor and Salt: Add vanilla extract and salt to the mixture. Beat on medium speed for an additional minute to incorporate fully.
3. Incorporate Flour: Gradually add the all-purpose flour in batches to the butter mixture. Mix on low speed until just combined, being careful not to overmix.
4. Fold in Cranberries and Zest: Using a spatula, gently fold in the chopped dried cranberries and fresh orange zest until evenly distributed throughout the dough.
5. Shape Dough Logs: Divide the dough evenly into two portions. Shape each into a log approximately 7 inches long and 2 inches in diameter. Wrap each log tightly in plastic wrap.
6. Chill the Dough: Refrigerate the wrapped dough logs for at least 1 hour or preferably overnight to firm up.
7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
8. Slice Dough Logs: Remove the dough logs from the refrigerator and unwrap. Using a sharp knife, slice the logs into ⅓ inch thick rounds.
9. Bake the Cookies: Arrange the cookie slices on the prepared baking sheet, spaced slightly apart. Bake for 10 to 12 minutes, or until the edges are just starting to turn a light golden color.
10. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 30 minutes to set, then transfer them to a wire rack to cool completely.
11. Store or Serve: Enjoy immediately, or store the cookies in an airtight container at room temperature to maintain freshness.

Notes

• For a softer texture, reduce baking time slightly, but be careful not to underbake.
• Chilling the dough helps prevent spreading and maintains the shape of the cookies.
• Freshly grated orange zest is preferable to bottled for the best citrus flavor.
• You can substitute dried cranberries with dried cherries or raisins if desired.
• Store cookies in an airtight container for up to one week for optimal freshness.

Keywords: Cranberry orange shortbread cookies, holiday cookies, citrus shortbread, cranberry cookies, easy shortbread