Save These cranberry orange shortbread cookies are my go-to treat when I want something that feels special yet comes together with minimal fuss. Buttery, tender, and dotted with tangy cranberries and fragrant orange zest, they taste like the holidays and are gorgeous for a tea spread or cookie exchange.
For me these cookies became a December must bake after a friend brought them to a holiday potluck. Once I tried my own version the bright citrus and tart berry combo made them disappear fast at home.
Ingredients
- All-purpose flour: Provides the perfect crumbly tender base. Use good quality flour for best results
- Fine sea salt: Enhances the flavors and balances the sweetness
- Dried cranberries: Add pops of tartness and color. Choose plump unsweetened or lightly sweetened varieties
- Large orange zest: Perfumes the cookies and gives citrus brightness. Use a microplane and wash your orange well
- Pure vanilla extract: Adds warmth and rounds out the flavors. Opt for pure over imitation
- Unsalted butter: Is crucial for that rich shortbread texture. Let it come to true room temperature for easy creaming
- Powdered sugar: Blends smoothly for a melt in the mouth texture. Sift if lumpy for a smooth dough
Instructions
- Measure and Combine Dry Ingredients:
- Whisk together flour and fine sea salt in a medium bowl until fully blended and set aside for later mixing
- Cream Butter and Sugar:
- In a large mixing bowl use an electric mixer to beat the unsalted butter and powdered sugar together. Mix on medium speed for about two minutes until the mixture looks creamy pale and airy. This will ensure your cookies bake up tender
- Incorporate Orange and Vanilla:
- Add pure vanilla extract and the freshly grated orange zest. Beat into the butter mixture on low until everything is evenly distributed and fragrant
- Mix in Dry Ingredients:
- Gradually add the flour salt mixture to the butter mix. Beat on low just until you do not see any more dry flour. Take care not to overmix or the shortbread will be tough
- Stir in Cranberries:
- Pour in the chopped dried cranberries. Use a rubber spatula or your hands to gently fold them into the dough for even distribution
- Shape and Chill the Dough:
- Divide the dough in half. Shape each half into a log about two inches in diameter by rolling gently on a lightly floured surface. Wrap each log snugly in plastic wrap and place in the refrigerator for at least one hour until firm. Do not rush this part as chilled dough ensures perfect slices
- Preheat and Prepare Baking Sheets:
- When ready to bake heat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup and even baking
- Slice and Arrange:
- Using a sharp knife carefully slice the chilled dough logs into quarter inch thick rounds. Space the cookies about an inch apart on your baking sheets so they have room to spread just a little
- Bake to Perfection:
- Place in the oven and bake for thirteen to fifteen minutes. Watch for the just golden edges which means the cookies are done but still soft inside
- Cool Completely:
- Let cookies cool directly on the baking sheet for five minutes to set then transfer carefully to a wire rack. Cool fully so they develop their irresistible crumbly texture
Save Every time I zest a fresh orange for this recipe my kitchen smells like a winter morning and I always sneak a taste of the dough. Cranberries add a jewel like look that my kids now associate with the start of our holiday baking.
Storage Tips
Keep these cookies in an airtight container at room temperature for up to one week. Separate with parchment if stacking to avoid sticking. For longer storage freeze baked cookies up to two months and thaw uncovered at room temperature for best crispness.
Ingredient Substitutions
Switch orange zest for lemon for a more tart flavor. If you are out of dried cranberries try dried cherries or golden raisins for a change. Gluten free flour blends can work if you choose one designed for baking and measure carefully.
Serving Suggestions
Arrange these cookies next to your favorite tea or coffee they pair wonderfully with creamy drinks. Stack on a platter with chocolate dipped edges for a festive twist. They also make perfect hostess gifts layered in a tin with parchment rounds.
Cultural and Historical Context
Shortbread traces its origins to Scotland where its simple mix of butter flour and sugar made it a celebratory favorite. The pairing of citrus and cranberry is a more modern American twist that fits perfectly into winter holiday traditions.
Seasonal Adaptations
Use lemon or even blood orange zest in spring for a fresh new flavor Cranberries can be swapped with dried cherries to suit summer brunches For a festive look drizzle white or dark chocolate zigzags once cooled
Save I love dipping half the batch in white chocolate and sprinkling a few extra cranberries or orange zest on top especially when boxing these up for neighbors. These cookies have won blue ribbons at bake sales and are a staple in my annual holiday exchange.
Recipe FAQ
- → How do I keep cookies tender and buttery?
For a tender texture, use room temperature unsalted butter and avoid overmixing the dough after adding flour.
- → Can I substitute lemon zest for orange?
Yes, lemon zest offers a different citrus profile while remaining bright and flavorful in the cookies.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to a week; they maintain freshness well.
- → Is it necessary to chill the dough?
Chilling firms the dough, making it easier to slice and helping cookies hold their shape while baking.
- → Can I dip the cookies in chocolate?
Dipping cooled cookies halfway in melted white chocolate adds extra sweetness and a decorative finish.
- → Are there allergens I should be aware of?
Cookies contain dairy and gluten and may have traces of nuts depending on ingredient processing.