Cranberry Orange Shortbread

Hey there, my baking bestie! Get ready to fill your kitchen with the cozy, festive vibes of this Cranberry Orange Shortbread! Imagine buttery, melt-in-your-mouth shortbread flecked with tart dried cranberries and zesty orange zest, baked to golden perfection. These cookies are like a winter hug in every bite—perfect for holiday gifting, cozy tea time, or just treating yourself to something special. Trust me, this recipe is a total game-changer, and you’ll be nibbling these beauties all season long!

Why You’ll Love Cranberry Orange Shortbread
These shortbread cookies aren’t just a treat—they’re a moment of pure holiday magic. Whether you’re baking for a cookie exchange, serving them at a festive brunch, or sneaking one with your coffee, they’re sure to bring smiles. Here’s why they’re a must-bake:

• Versatile: Perfect for holiday parties, afternoon tea, or as a thoughtful homemade gift. They’re fancy enough for special occasions but simple enough for any day.
• Budget-Friendly: Made with pantry staples like butter and flour, with cranberries and orange zest adding a festive flair without breaking the bank.
• Quick and Easy: Simple steps that come together fast, even for beginner bakers. No fancy equipment needed—just a bowl and a little love!
• Customizable: Swap cranberries for other dried fruits or add a drizzle of white chocolate for extra pizzazz. Make them your own!
• Crowd-Pleasing: The buttery, tart, and citrusy combo is a hit with kids and adults alike. These cookies vanish quickly!

Ingredients in Cranberry Orange Shortbread

These shortbread cookies come together with simple ingredients that create a perfect balance of buttery, tart, and citrusy flavors. Here’s the lineup:

Butter

Unsalted butter is the heart of shortbread, giving these cookies their rich, melt-in-your-mouth texture.

All-Purpose Flour

The foundation of the cookies, flour provides structure while keeping them tender and crumbly.

Powdered Sugar

This adds a delicate sweetness and ensures a smooth, melt-away texture in every bite.

Dried Cranberries

Tart and chewy, dried cranberries add bursts of flavor and a festive red pop to the cookies.

Orange Zest

Freshly grated orange zest brings a bright, citrusy note that screams holiday cheer.

Vanilla Extract

A splash of vanilla adds a warm, aromatic depth that complements the cranberries and orange.

Salt

A pinch enhances all the flavors, balancing the sweetness and highlighting the citrus.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s bake these festive, buttery cookies:

Preheat Your Equipment

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat for easy release and cleanup.

Cream the Butter and Sugar

In a large bowl, beat softened butter and powdered sugar with a mixer until light and fluffy, about 2-3 minutes. This creates that classic shortbread texture.

Add Vanilla and Zest

Mix in the vanilla extract and orange zest until well combined. The kitchen will start smelling like a citrusy holiday dream!

Incorporate Dry Ingredients

Gradually add the flour and salt, mixing until just combined. The dough should be soft but hold together when pressed.

Fold in Cranberries

Gently fold in the chopped dried cranberries until evenly distributed. They’ll add little pockets of tart sweetness throughout.

Shape the Cookies

Roll the dough into a log (about 2 inches in diameter) and wrap in plastic wrap, or pat into a disk. Chill in the fridge for 30 minutes to firm up. Alternatively, roll into 1-inch balls for round cookies.

Slice or Cut

If using a log, slice into ¼-inch thick rounds. If using a disk, roll out to ¼-inch thickness and cut into shapes with a cookie cutter. Place on the prepared baking sheet, spacing 2 inches apart.

Bake to Perfection

Bake for 12-15 minutes, until the edges are just lightly golden. Don’t overbake—shortbread should stay pale and tender. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve and Enjoy

Serve these cookies on a festive platter or pack into a tin for gifting. Enjoy with tea, coffee, or just a big smile!

Nutrition Facts

Servings: 24 cookies
Calories per serving: 130 kcal

Preparation Time

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour

How to Serve Cranberry Orange Shortbread

These cookies are perfect on their own, but here are some ways to make them even more special:

• Fresh Salads: Pair with a fruit salad of citrus and berries for a light, refreshing contrast at a holiday brunch.
• Crusty Bread: Skip the bread—these cookies are the star! Serve with a scoop of vanilla ice cream for a decadent dessert.
• Creamy Accompaniments: A mug of hot cocoa, chai, or mulled wine complements the citrusy, buttery flavors beautifully.
• Vegetable Sides: Not needed here—these sweet treats are all about indulgence!
• As a Standalone: These cookies shine solo. Arrange in a festive tin or on a platter with a dusting of powdered sugar for holiday charm.

Presentation matters! Stack them in a cute gift box or on a plate with a sprinkle of orange zest or extra cranberries for a festive, bakery-worthy look.

Additional Tips

Here’s how to make these shortbread cookies even better:

• Prep Ahead: Make the dough and refrigerate for up to 2 days or freeze for up to 1 month. Slice and bake fresh for the best texture.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the dough for extra warmth and holiday vibes.
• Dietary Adjustments: Use vegan butter for a plant-based version or a 1:1 gluten-free flour blend for gluten-free cookies.
• Storage Tips: Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months. Layer with parchment to prevent sticking.
• Double the Batch: Double the recipe for gifting or big holiday gatherings. These cookies are perfect for cookie swaps or care packages.

FAQ Section

Q1: Can I substitute dried cranberries with another fruit?
A1: Yes! Try dried cherries, raisins, or chopped dried apricots. Just keep them small for even distribution.

Q2: Can I make these cookies ahead of time?
A2: Absolutely! Prep the dough and refrigerate for up to 2 days or freeze for up to 1 month. Bake fresh for the best flavor.

Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks to keep them fresh.

Q4: Can I freeze these cookies?
A4: Yes! Freeze baked cookies or unbaked dough in an airtight container for up to 2 months. Thaw dough overnight in the fridge before baking.

Q5: What’s the best way to reheat these cookies?
A5: No reheating needed, but if you want them warm, pop in a 300°F oven for 3-5 minutes to refresh the texture.

Q6: Can I double the recipe?
A6: Definitely! Double all ingredients and bake in batches if needed. Perfect for holiday gifting or big gatherings.

Q7: Can I use fresh cranberries instead of dried?
A7: Fresh cranberries are too wet and tart. Stick with dried for the right texture and sweetness.

Q8: Are these cookies kid-friendly?
A8: Totally! The sweet-tart flavor and buttery texture are a hit with kids. Chop cranberries finely for younger eaters.

Q9: Can I add a glaze or dip?
A9: Sure! Drizzle with white chocolate or an orange glaze (powdered sugar + orange juice) for extra flair.

Q10: Why is my shortbread crumbly?
A10: Don’t overmix the dough, and ensure butter is softened but not melted. If too crumbly, add a teaspoon of milk to help it come together.

Conclusion

These Cranberry Orange Shortbread cookies are your ticket to a festive, buttery treat that’s as delightful to bake as it is to eat. With their tender, melt-in-your-mouth texture, tart cranberry bursts, and bright orange zest, every bite feels like a holiday celebration. Whether you’re gifting them to friends, serving them at a festive gathering, or savoring one with a cup of tea, these cookies are sure to bring warmth and joy. So preheat that oven, grab your ingredients, and get ready to bake a batch of pure, festive bliss!

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