Cranberry Orange Shortbread Cookies are a delightful treat that bring a burst of flavor to your dessert table. With the tangy taste of cranberries and the refreshing zip of orange, these cookies are perfect for any occasion, whether it’s a holiday get-together or a cozy afternoon snack. Their crumbly texture and buttery richness make them a favorite among cookie lovers of all ages.
Why Make This Recipe
Making Cranberry Orange Shortbread Cookies is simple and rewarding. Not only do they require just a few basic ingredients, but the combination of cranberries and orange zest adds a unique twist to the classic shortbread. These cookies are also versatile: share them with friends, use them as gifts, or enjoy them with your favorite hot beverage. They are sure to impress anyone who tries them!
How to Make Cranberry Orange Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup dried cranberries, chopped
- Zest of 1 orange
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange zest.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries.
- Roll the dough into logs and slice into rounds, or shape into small balls and flatten slightly.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Orange Shortbread Cookies
These cookies are best served fresh after they cool. They are delicious on their own but can be paired with a cup of tea or coffee for a delightful afternoon treat. You can also dust them with powdered sugar before serving for an extra touch of sweetness and presentation.
How to Store Cranberry Orange Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for up to a week. If you want to store them for a longer period, you can freeze the cookies. Just wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw them at room temperature before serving.
Tips to Make Cranberry Orange Shortbread Cookies
- Make sure your butter is truly softened for easy mixing.
- Chop the dried cranberries into small pieces for even distribution in the dough.
- If you prefer a more intense orange flavor, add more orange zest to the mixture.
- Keep an eye on the cookies while baking, as oven temperatures can vary.
Variation
For a nutty twist, consider adding 1/2 cup of chopped nuts, such as walnuts or pecans. You can also try substituting the dried cranberries with dried cherries or raisins for a different flavor.
FAQs
1. Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart for this recipe, but you can use frozen cranberries. Just make sure to chop them finely and drain any excess moisture.
2. What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding a splash of milk or water, a little at a time, until it comes together better.
3. Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to three days before baking, or freeze it for up to three months. Just let it thaw in the fridge before rolling and baking.
Print
Cranberry Orange Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful shortbread cookies featuring the tangy taste of cranberries and refreshing orange zest, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup dried cranberries, chopped
- Zest of 1 orange
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange zest.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries.
- Roll the dough into logs and slice into rounds, or shape into small balls and flatten slightly.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch of sweetness, dust with powdered sugar before serving. Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, cranberry, orange, dessert, baking