Warm and inviting, these Cranberry Orange Shortbread Cookies are a delightful combination of tart cranberries and zesty orange that create a comforting flavor profile perfect for the holidays. After several rounds of testing, I found that the balance between the buttery cookie base and the tangy fruits is simply irresistible. Each batch stirred memories of cozy gatherings and sweet aromas wafting through the kitchen. For another festive treat, check out my Easter Bird’s Nest Cookies.
About Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies bring a sophisticated twist to a classic treat. Inspired by Scottish shortbread traditions, I wanted to merge seasonal flavors with a rich, crumbly texture that melts in your mouth. In my kitchen, I experimented with this recipe during winter holidays, and it quickly became a family favorite. Not only are these cookies easy to make, but they’re also perfect for gifting or entertaining.
- Quick to prepare, making them perfect for unexpected guests.
- Budget-friendly ingredients come together for a sophisticated treat.
- A cozy flavor combination that evokes holiday nostalgia.
- Cranberries offer health benefits, packed with antioxidants.
Key Ingredients & Their Roles
- Salted Butter: Provides richness; can substitute unsalted, just add a pinch of salt.
- Granulated Sugar: Sweetens and helps achieve the right cookie texture.
- Orange Zest: Enhances flavor; lemon zest can be used for a different twist.
- Dried Cranberries: Adds tartness; consider using cherries for variation.
How to Make Cranberry Orange Shortbread Cookies
- Preheat your oven to 325°F (160°C) and prep a cookie sheet with parchment paper.
- In a mixing bowl, beat together 1½ cups of room-temperature butter and 1 cup of granulated sugar until the mixture is light and fluffy, a process that takes about 3-4 minutes.
- Blend in ½ teaspoon almond extract for an aromatic kick that pairs beautifully with the citrus notes.
- In a separate bowl, combine 2½ cups of all-purpose flour and 2 tablespoons of cornstarch, then gradually pour this into the butter mixture, mixing until just combined.
- Fold in 2 tablespoons of orange zest and 1 cup of finely chopped dried cranberries, ensuring even distribution of flavors.
- Roll the dough onto a floured surface to a thickness of approximately ¼ inch, then use a 2.5-inch round cookie cutter to cut out shapes.
- Space these cookies at least 2 inches apart on your prepared sheet, allowing room for slight spreading.
- Bake for 10 to 12 minutes, until the edges are just a light golden brown, and the aroma is simply divine.
- Let the cookies cool for a few minutes on the sheet before moving them to a wire rack until completely cooled.
- Once cooled, drizzle with 2 ounces of melted white chocolate for an elegant finish.
Pro Tips & Troubleshooting
- During my preparatory tests, I found that chilling the dough slightly before rolling made it easier to manage and resulted in cleaner cookie edges.
- Common issue: If cookies spread too much, ensure your butter isn’t too warm at the start; room temperature is key!
- For a festive twist, try adding chopped walnuts or pistachios along with the cranberries.
- This recipe can be scaled easily; just halve or double all ingredients as needed without losing flavor.
Storage & Make-Ahead Guide
Store these cookies in an airtight container at room temperature for about 5 days. They can also be frozen for up to 3 months—just remember to layer them with parchment paper to prevent sticking. During testing, I discovered that the flavors deepen over time, making them even more delicious after a day or two!
What to Serve With Cranberry Orange Shortbread Cookies
These cookies pair excellently with a warm cup of tea or coffee, enhancing those cozy flavors. For a complete dessert experience, consider serving alongside a simple fruit salad or a slice of creamy cheesecake. Check out my No-Bake Cherry Cheesecake for a delightful pairing.
Frequently Asked Questions
- Can I use fresh cranberries instead of dried? Fresh cranberries are too tart; dried works best for this recipe.
- How can I make these cookies vegan? Substitute butter with coconut oil and use a flax egg as a binder.
- What can I drizzle instead of white chocolate? A simple lemon glaze offers a nice alternative.
- Why did my cookies spread too much? This is often due to warm butter—ensure it’s softened but not melted.
- How do I know when they’re done? Look for light golden edges; they’ll firm up as they cool.
Final Thoughts
There’s something undeniably heartwarming about sharing these Cranberry Orange Shortbread Cookies with loved ones. Whether you enjoy them with a hot drink or gift them in a festive tin, they always bring smiles. I’d love to hear how your batch turns out, so feel free to share your experience!
More Recipes You’ll Love
- Cranberry Pistachio Shortbread Cookies – complements with similar tart flavors
- Peanut Butter Cookies – connection via texture and sweetness
- Hawaiian Roll French Toast – great for holiday brunches
Cranberry Orange Shortbread Cookies
Ingredients
Butter Mixture
- 1.5 cup salted butter room temperature
- 1 cup granulated sugar
- 0.5 teaspoon almond extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons cornstarch
Mix-Ins
- 2 tablespoons orange zest
- 1 cup dried cranberries finely chopped (craisins)
Finishing Touch
- 2 ounces white chocolate melted
Instructions
Mix and Prepare
- Preheat your oven to 325°F and line a cookie sheet with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.1.5 cup salted butter, 1 cup granulated sugar
- Mix in the almond extract until well combined.
Combine and Shape
- In a separate bowl, whisk together flour and cornstarch.
- Gradually add flour mixture to the butter mixture, mixing until incorporated.
- Gently fold in orange zest and dried cranberries.
- Roll the dough to ¼ inch thick and cut into circles.
- Bake for 10 to 12 minutes until edges are light golden.
- Cool for a few minutes before drizzling with melted white chocolate.