cranberry orange shortbread. The very words conjure images of cozy kitchens, festive gatherings, and the comforting aroma of baking. For me, cranberry orange shortbread isn’t just a dessert; it’s a taste of winter mornings and warm, comforting hugs. It’s a delightful cookie that perfectly balances the tartness of cranberries with the bright zest of oranges, all enveloped in a buttery, crumbly shortbread base. This recipe is a nod to my grandmother’s simple yet elegant baking, bringing joy with every delicate bite. Get ready to fall in love with a truly special treat.
Table of Contents
Why You Will Love This cranberry orange shortbread Recipe
Cranberry Orange Shortbread: The Ultimate Easy Zesty Cookies
These delightful cranberry orange shortbread cookies perfectly balance the tartness of cranberries with bright orange zest, all in a rich, buttery, and crumbly shortbread base. Easy to make and wonderfully comforting, they’re perfect for any occasion.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cookies
Category: Dessert
Cuisine: American
Nutrition:
Protein: 2g
Carbs: 16g
Fat: 9g
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons fresh orange zest (from 1 large orange)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all purpose flour
- 3/4 cup dried cranberries, finely chopped
Instructions
- Prepare your oven and baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Cream butter and sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Add flavorings: Beat in the fresh orange zest, pure vanilla extract, and salt until well combined.
- Incorporate flour: Gradually add the all purpose flour to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in cranberries: Gently fold in the finely chopped dried cranberries using a spatula until evenly distributed throughout the dough.
- Form the dough: Press the dough evenly into an ungreased 8×8 inch baking pan, or divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap logs tightly in plastic wrap or chill the pan for 15-30 minutes.
- Cut the cookies: If using the pan method, use a sharp knife to cut the chilled dough into 16 to 24 squares or rectangles. If using the log method, unwrap the logs and slice them into 1/4 inch thick rounds.
- Bake the shortbread: Arrange the cut cookies on your prepared baking sheet. Bake for 15 to 20 minutes, or until the edges are lightly golden.
- Cool completely: Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use good quality butter and fresh orange zest.
- Avoid overmixing the dough once the flour is added, as this can make the shortbread tough.
- Chilling the dough is crucial for maintaining the shortbread’s shape during baking.
You will absolutely adore this cranberry orange shortbread for so many reasons. First, it offers unparalleled comfort. There is something deeply satisfying about biting into a perfectly baked shortbread, especially one infused with such vibrant flavors. It is also surprisingly quick to prepare, making it ideal for busy weeknights or impromptu gatherings. The flavor profile is simply divine, a harmonious blend of sweet, tart, and citrusy notes that dance on your palate.
This recipe for orange cranberry cookies is incredibly easy, even for novice bakers. It requires minimal ingredients and straightforward steps, guaranteeing success every time. My fondest memory of these cookies is from a snowy afternoon, baking a batch with my niece. Her delight in pressing the dough into the pan and scattering the cranberries made the experience even sweeter. This particular recipe stands out because it strikes the perfect balance, ensuring a buttery texture without being overly rich, and a beautiful burst of color and flavor in every piece.
Ingredients Needed for This cranberry orange shortbread Recipe
Gathering your ingredients is the first step to creating these exquisite cranberry orange shortbread cookies. Quality ingredients make all the difference in achieving that signature shortbread texture and vibrant flavor.
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons fresh orange zest (from 1 large orange)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all purpose flour
- 3/4 cup dried cranberries, finely chopped
How to Make This cranberry orange shortbread Recipe
Creating this cranberry orange shortbread is a delightful process, and with these clear, friendly steps, you will have perfect cookies in no time. Precision in baking often leads to the best results, so pay close attention to temperatures and timings.
- 1. Prepare your oven and baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- 2. Cream butter and sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- 3. Add flavorings: Beat in the fresh orange zest, pure vanilla extract, and salt until well combined. The aroma will be absolutely heavenly!
- 4. Incorporate flour: Gradually add the all purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough shortbread.
- 5. Fold in cranberries: Gently fold in the finely chopped dried cranberries using a spatula until evenly distributed throughout the dough.
- 6. Form the dough: You have two options here. You can either press the dough evenly into an ungreased 8×8 inch baking pan, or divide the dough in half and roll each half into a log about 1.5 inches in diameter. If forming logs, wrap them tightly in plastic wrap and chill for at least 30 minutes. If pressing into a pan, you can chill the pan for 15 minutes for easier cutting.
- 7. Cut the cookies: If using the pan method, use a sharp knife to cut the chilled dough into 16 to 24 squares or rectangles. If using the log method, unwrap the logs and slice them into 1/4 inch thick rounds.
- 8. Bake the shortbread: Arrange the cut cookies on your prepared baking sheet, leaving about 1 inch between each. Bake for 15 to 20 minutes, or until the edges are lightly golden. The center may still appear slightly soft.
- 9. Cool completely: Remove the shortbread from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.
How to Serve This cranberry orange shortbread Recipe
Serving this cranberry orange shortbread is an art form in itself. These delicate cookies are perfect on their own, perhaps with a dusting of powdered sugar for an elegant finish. They pair beautifully with a hot cup of black tea or a creamy latte, making them an ideal afternoon treat.
Consider serving them alongside a simple vanilla bean ice cream or a dollop of whipped cream for a more decadent dessert. For a festive touch, arrange them on a platter with other holiday cookies or use them as an edible gift. Their vibrant colors make them a wonderful addition to any dessert spread.
How to Store This cranberry orange shortbread Recipe
Proper storage ensures your cranberry orange shortbread stays fresh and delicious for longer. Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper if stacking to prevent sticking.
For longer storage, these orange cranberry cookies freeze beautifully. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, about 1 to 2 hours. Then, transfer them to a freezer safe airtight container or resealable bag, separating layers with parchment paper. They will keep well for up to 3 months. Thaw frozen shortbread at room temperature before serving; reheating is not typically necessary as their texture is best at room temperature.
Tips to Make This cranberry orange shortbread Recipe
Achieving the perfect cranberry orange shortbread involves a few simple tips that can elevate your baking. Always use unsalted butter and make sure it is truly softened, not melted, for the best texture. Cold butter will result in a crumbly dough that is hard to work with, while melted butter can make the shortbread greasy.
Do not overmix the dough once the flour is added; this can develop the gluten and make your shortbread tough instead of tender. For an extra citrus punch, you can add a tiny splash of fresh orange juice to the dough, but be mindful not to add too much liquid. If you prefer a different fruit, dried cherries or apricots can be delightful swaps for the cranberries, creating a new take on these delightful orange cranberry cookies. If your shortbread spreads too much, try chilling the dough for a bit longer before baking.
Helpful Notes for This cranberry orange shortbread Recipe
A few extra clarifications can make your baking experience even smoother. When zesting your orange, make sure to only get the brightly colored outer layer and avoid the white pith underneath, which can be bitter. Using a microplane zester works wonderfully for this. For the cranberries, finely chopping them helps distribute their flavor and texture evenly throughout the dough.
Regarding equipment, a stand mixer with a paddle attachment or a hand held electric mixer will make creaming the butter and sugar effortless. A good quality baking sheet and parchment paper are also essential for even baking and easy cleanup. Remember that oven temperatures can vary, so keep an eye on your shortbread during the last few minutes of baking to prevent overbrowning.
Variation of This cranberry orange shortbread Recipe
This cranberry orange shortbread recipe is wonderfully versatile, inviting creative modifications to suit any occasion or preference. For a festive seasonal twist, consider adding a pinch of ground cinnamon or cardamom to the dough along with the flour, enhancing the warmth of the orange and cranberry.
Another delightful option is to drizzle the cooled shortbread with a simple orange glaze made from powdered sugar and a touch of fresh orange juice. This adds an extra layer of citrusy sweetness and a beautiful visual appeal. For a nutty version, you could fold in a quarter cup of finely chopped pecans or walnuts along with the cranberries, adding a lovely crunch to these orange cranberry cookies. You can even try dipping one end of the cooled shortbread in melted white chocolate for an elegant finish.
FAQs About This cranberry orange shortbread Recipe
How long does cranberry orange shortbread last, and how should it be stored?
Cranberry orange shortbread cookies stay fresh for up to 5-7 days at room temperature in an airtight container. For longer storage, you can freeze them for up to 3 months, thawing them at room temperature before serving.
Can I use dried cranberries instead of fresh in this recipe?
Yes, you can substitute dried cranberries for fresh ones if desired. For the best texture, consider plumping the dried cranberries in hot water or orange juice for about 10-15 minutes before adding them to the dough.
What is the secret to getting perfectly crumbly shortbread?
The key to perfectly crumbly shortbread is to use very cold butter and avoid overworking the dough. Over-mixing develops gluten, which can make the cookies tough. Also, chilling the dough before baking helps prevent spreading and maintains a delicate texture.
Conclusion
I hope this recipe for cranberry orange shortbread brings as much joy to your kitchen as it does to mine. The irresistible blend of bright orange, tart cranberry, and rich, buttery shortbread is truly a match made in heaven. Whether you are baking for a special occasion or simply treating yourself, these orange cranberry cookies are sure to become a cherished favorite. Give them a try, and do not hesitate to share your thoughts and experiences in the comments below!
Follow us on Pinterest for more delightful recipes and inspiration. You might also enjoy our classic Lemon Drizzle Cake or our Classic Chocolate Chip Cookies, perfect for pairing with these shortbreads.