When it comes to holiday baking, there’s nothing more delightful than the scent of buttery shortbread mingling with the tangy aroma of fresh orange zest. These Cranberry Orange Shortbread Cookies are the perfect treat to bring a little festive joy to your kitchen. Whether you’re gifting a batch or savoring them with your favorite cup of tea, these cookies promise to deliver a melt-in-your-mouth experience that’s anything but boring!
Let’s dive into this foolproof recipe and bring some cranberry-orange magic to your oven. And hey, if you’re a cookie enthusiast, be sure to subscribe to my newsletter for more delectable recipes sent straight to your inbox!
Why You’ll Love These Cookies
- Bright and Buttery: The zesty orange flavor pairs beautifully with the sweet-tart cranberries, creating a cookie that’s perfectly balanced.
- Incredibly Easy: Simple ingredients and straightforward steps mean you’ll have these cookies whipped up in no time.
- Perfectly Versatile: Add a glaze for extra sweetness or enjoy them plain with their delicate sugar-dusted tops.
- Holiday Ready: These are a must-have for cookie exchanges, gift boxes, or cozy afternoons by the fire.
Ingredients You’ll Need (Makes about 24 cookies)
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar (plus extra for sprinkling)
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- Zest of 1 large orange 🍊
- 1/2 cup (75 g) dried cranberries, finely chopped
- 1 tsp vanilla extract
- Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp orange juice
Tools You’ll Need
- Mixing bowl and hand/stand mixer
- Plastic wrap for shaping the dough
- Sharp knife for slicing
- Baking sheets lined with parchment paper
- Cooling rack
- Small whisk or fork for optional glaze
Step-by-Step Instructions
1. Prepare the Dough
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in the orange zest and vanilla extract for a burst of citrus aroma.
Gradually add the flour and salt, mixing just until a dough forms. Gently stir in the finely chopped cranberries.
2. Shape the Dough
Place the dough onto a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Want square cookies? Flatten the sides to form a rectangular log! Wrap it tightly and refrigerate for 1–2 hours until firm.
3. Preheat the Oven
Set your oven to 325°F (160°C). Line baking sheets with parchment paper to prevent sticking.
4. Slice and Bake
Remove the chilled dough from the fridge and slice into 1/4-inch thick rounds. Arrange them on the baking sheets, leaving about 1 inch of space between cookies.
Optional: Sprinkle a little granulated sugar on top for sparkle and extra sweetness!
Bake for 12–15 minutes, or until the edges are just starting to turn golden.
5. Cool
Transfer the cookies to a wire rack after cooling for 5 minutes on the baking sheets. Allow them to cool completely before adding an optional glaze.
6. Optional Glaze
Mix powdered sugar and orange juice to create a silky glaze. Drizzle over cooled cookies for a sweet, citrusy finish.
Serving Suggestions
These cookies are divine on their own, but here are a few pairing ideas:
- A steaming mug of Earl Grey tea.
- A cozy cup of spiced coffee.
- For festive gatherings, serve with a bright orange-cranberry punch.
Storage Tips
- Room Temperature: Store cookies in an airtight container for up to one week.
- Freezer: Dough logs can be frozen for up to 3 months. Slice and bake straight from frozen (add an extra 1–2 minutes to the bake time).
Tips for Perfect Cookies
- Chill the Dough: Chilling helps the flavors meld and makes slicing easier.
- Uniform Slices: Aim for even slices to ensure the cookies bake consistently.
- Don’t Overbake: Keep an eye on the edges—they should just start to turn golden.
Frequently Asked Questions
Can I use fresh cranberries?
Fresh cranberries are too moist for this recipe. Stick with dried cranberries for the best texture.
Can I substitute orange zest?
Lemon zest works in a pinch, but the orange is what makes these cookies shine!
What other add-ins work?
Try adding chopped pecans or white chocolate chips for a fun twist.
Final Thoughts
These Cranberry Orange Shortbread Cookies are a simple yet elegant treat, perfect for adding a homemade touch to your celebrations. With their bright citrusy flavor and buttery crumb, they’ll quickly become a favorite in your recipe collection.
Looking for more holiday baking inspiration? Check out my recipes for Gingerbread Biscotti or Peppermint Chocolate Crinkle Cookies. Don’t forget to leave a review and share your cookie creations on Pinterest—I’d love to see your baking adventures!
Happy baking! 🍪
Cranberry Orange Shortbread Cookies
Equipment
- Mixing bowl and hand/stand mixer
- Plastic wrap for shaping the dough
- Sharp knife for slicing
- Baking sheets lined with parchment paper
- Cooling rack
- Small whisk or fork for optional glaze
Ingredients
- Ingredients You’ll Need Makes about 24 cookies
- 1 cup 227 g unsalted butter, softened
- 1/2 cup 100 g granulated sugar (plus extra for sprinkling)
- 2 cups 250 g all-purpose flour
- 1/4 tsp salt
- Zest of 1 large orange 🍊
- 1/2 cup 75 g dried cranberries, finely chopped
- 1 tsp vanilla extract
- Optional glaze:
- 1/2 cup powdered sugar
- 1 –2 tbsp orange juice
Instructions
- Prepare the Dough
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in the orange zest and vanilla extract for a burst of citrus aroma.
- Gradually add the flour and salt, mixing just until a dough forms. Gently stir in the finely chopped cranberries.
- Shape the Dough
- Place the dough onto a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Want square cookies? Flatten the sides to form a rectangular log! Wrap it tightly and refrigerate for 1–2 hours until firm.
- Preheat the Oven
- Set your oven to 325°F (160°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Bake
- Remove the chilled dough from the fridge and slice into 1/4-inch thick rounds. Arrange them on the baking sheets, leaving about 1 inch of space between cookies.
- Optional: Sprinkle a little granulated sugar on top for sparkle and extra sweetness!
- Bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool
- Transfer the cookies to a wire rack after cooling for 5 minutes on the baking sheets. Allow them to cool completely before adding an optional glaze.
- Optional Glaze
- Mix powdered sugar and orange juice to create a silky glaze. Drizzle over cooled cookies for a sweet, citrusy finish.
Notes
Room Temperature: Store cookies in an airtight container for up to one week.
Freezer: Dough logs can be frozen for up to 3 months. Slice and bake straight from frozen (add an extra 1–2 minutes to the bake time).
