In the midst of winter’s chill, there’s something about the scent of baking cookies that warms the heart and lifts the spirit. I’m excited to share my delightful Orange Cranberry Shortbread Cookies, a holiday classic that takes just minutes to whip up! These cookies offer a perfect blend of tangy cranberries and zesty orange, making them not only a visually stunning addition to your dessert table but also a fantastic gift for loved ones. With their melt-in-your-mouth texture and vibrant flavors, they serve as the ideal pick-me-up during the busy holiday season. Ready to fill your kitchen with holiday cheer? Let’s dive into this recipe that’s bound to become a favorite in your home!
Why are these cookies a must-try?
Melt-in-your-mouth bliss: These Orange Cranberry Shortbread Cookies are a dream come true for anyone who loves buttery, tender treats that practically dissolve in your mouth.
Vibrant flavors: The tangy cranberries combined with zesty orange add a festive flair, making them perfect for holiday gatherings or as thoughtful gifts.
Super quick prep: You can whip up a batch in no time, making them an ideal choice for last-minute cookie cravings or unexpected guests.
Crowd favorite: Serve them at your next holiday party, and watch as they become an instant hit—everyone will be reaching for seconds!
For those who enjoy a twist on tradition, try adding nuts or check out my Cinnamon Roll Cookies for another delightful option.
Orange Cranberry Shortbread Cookies Ingredients
• Here’s everything you need to create these delicious cookies!
For the Cookie Dough
- All-Purpose Flour – Provides structure. You can alternate with gluten-free flour for a gluten-free option.
- Granulated Sugar – Adds sweetness. Coconut sugar can be used for a deeper caramel flavor.
- Cornstarch – Creates a more tender texture. Omit for a crumblier cookie.
- Salt – Enhances flavors. Using sea salt can add a gourmet touch.
- Unsalted Butter – Provides richness and moisture. Try vegan butter for a dairy-free alternative.
- Fresh Cranberries – Adds tartness and seasonal flavor. Dried cranberries work too; add a bit of milk if needed.
- Orange Zest – Infuses citrus aroma and flavor. Lemon zest can be a suitable substitute for a different zing.
For the Glaze
- Powdered Sugar – Adds sweetness without grit for the glaze. Omitting it is fine if you prefer cookies without glaze.
- Orange Juice – Thins the glaze and adds flavor. Lemon juice can replace orange juice for a different citrus experience.
Step‑by‑Step Instructions for Orange Cranberry Shortbread Cookies
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¾ cup granulated sugar, ¼ cup cornstarch, and a pinch of salt until well blended. This dry mix forms the foundation of your Orange Cranberry Shortbread Cookies, so ensure there are no lumps. The mixture should appear light and airy.
Step 2: Incorporate Butter
Add 1 cup of cold, unsalted butter cut into small cubes to the dry ingredients. Using a pastry cutter or your fingertips, mix until the mixture resembles wet sand, with no large chunks of butter remaining. This should take about 5-7 minutes. The warmth of your hands could soften the butter too quickly, so work swiftly.
Step 3: Mix in Cranberries and Zest
Fold in 1 cup of chopped fresh cranberries and the zest of one orange into the buttery mixture. Gently stir until everything is evenly distributed, creating a fragrant, vibrant cookie dough. The cranberries will add delightful bursts of flavor, while the orange zest enhances the scent, ensuring your Orange Cranberry Shortbread Cookies are packed with holiday cheer.
Step 4: Shape the Dough
Once combined, form the dough into a ball and transfer it onto a sheet of parchment paper. Roll it into a rectangle approximately 4×12 inches, maintaining an even thickness. Wrap the dough in the parchment and chill it in the freezer for 20 minutes to firm up, which will make slicing much easier later on.
Step 5: Preheat the Oven
While the dough chills, preheat your oven to 325°F (163°C). Make sure your oven is fully heated before baking to achieve the optimal texture for your cookies. A properly preheated oven ensures even baking and the right amount of crispiness for your Orange Cranberry Shortbread Cookies.
Step 6: Slice the Cookies
Remove the chilled dough from the freezer and unwrap it. Carefully slice it into 24 sticks using a sharp knife, each about half an inch wide. Arrange the cookies on a lined baking sheet, ensuring there’s enough space between each piece for spreading.
Step 7: Bake the Cookies
Place the baking sheet in the preheated oven and bake for approximately 20 minutes, or until the edges are lightly browned and the cookies are firm to the touch. Keep an eye on them toward the end—the smell alone will make it hard to resist!
Step 8: Cool and Glaze
Once baked, remove the cookies from the oven and allow them to cool on a wire rack. For an extra touch of sweetness, mix 1 cup of powdered sugar with 2 tablespoons of orange juice to create a glaze. Drizzle this over the cooled cookies once they’ve reached room temperature, adding that last zing to your Orange Cranberry Shortbread Cookies.
Expert Tips for Orange Cranberry Shortbread Cookies
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Keep Butter Cold: Start with cold butter cut into small cubes; this helps achieve the desired melt-in-mouth texture that defines your Orange Cranberry Shortbread Cookies.
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Chill the Dough: Always chill the dough before slicing. This prevents spreading during baking, ensuring your cookies maintain their shape and crispness.
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Watch for Baking Times: Each oven heats differently; use visual cues and check your cookies a couple of minutes before the suggested time to avoid overbaking.
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Adjust for Dried Cranberries: If using dried cranberries, add 1-2 teaspoons of milk if the dough seems dry; this maintains moisture and enhances texture.
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Experiment with Zest: For a unique twist, try swapping orange zest for lemon or lime zest, adding a fresh zing to your traditional cookie recipe.
Orange Cranberry Shortbread Cookies Variations
Feel free to explore these delightful twists and substitutions to personalize your Orange Cranberry Shortbread Cookies just the way you like them!
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Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a safe and satisfying option, perfect for friends and family with dietary restrictions.
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Coconut Sugar: Swap granulated sugar with coconut sugar for a deeper, caramel-like flavor that adds an earthy sweetness while keeping the cookie soft.
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Nutty Twist: Add chopped pecans or walnuts for an added crunch that beautifully complements the buttery base and fruity bursts of cranberry.
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Lemon Zest: For a lighter citrus flavor, substitute orange zest with lemon or lime zest; this will bring a vibrant freshness that’s perfect for any season.
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Dried Cranberries: If fresh cranberries aren’t available, dried cranberries work just as well! Just add a splash of milk to keep the dough moist.
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Spicy Kick: Introduce a pinch of cinnamon or nutmeg to the dough for a warm, comforting flavor that harmonizes beautifully with the other ingredients.
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Chili Infusion: Feeling adventurous? Add a hint of cayenne pepper for a surprising kick that contrasts the sweetness, making your cookies a conversation starter.
Feel inspired to bake? You can also try pairing these cookies with some delicious recipes like my Sticky Orange Beef for a festive feast or serve them alongside my sweet Cinnamon Roll Cookies to complement all your holiday treats!
Make Ahead Options
These Orange Cranberry Shortbread Cookies are perfect for meal prep, allowing you to enjoy their delightful flavors with minimal last-minute fuss! You can prepare the cookie dough up to 24 hours in advance by following the initial steps and then refrigerating it instead of freezing. To maintain their melt-in-your-mouth texture, wrap the dough tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, simply slice the chilled dough into sticks and pop them in a preheated oven. This thoughtful prep ahead not only saves time but ensures you have freshly baked cookies always at hand, just waiting to add a festive touch to your gatherings!
How to Store and Freeze Orange Cranberry Shortbread Cookies
Airtight Container: Store cookies in an airtight container at room temperature for up to 7 days. This keeps them fresh and maintains their delightful melt-in-your-mouth texture.
Freezer-Friendly: For longer storage, freeze the cookies for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer-safe bag to prevent freezer burn.
Reheating Tips: To enjoy them warm, reheat the cookies in a toaster oven or microwave for a few seconds, just until warmed through. This brings back that fresh-baked feel to your Orange Cranberry Shortbread Cookies!
Thawing: When ready to savor your frozen treats, thaw them at room temperature for about 30 minutes before serving, allowing the flavors to emerge beautifully.
What to Serve with Orange Cranberry Shortbread Cookies
Indulge in a delightful array of flavors that beautifully complement your warm, fragrant cookies and elevate your holiday gathering.
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Creamy Vanilla Ice Cream: A scoop of this velvety treat contrasts the cookie’s crispness, creating a delightful fusion of textures with each bite.
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Festive Fruit Salad: Fresh apples, pomegranates, and citrus slices add a burst of color and freshness, balancing the rich, buttery flavors of your cookies.
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Spiced Hot Cider: The warming spices in this drink enhance the citrus notes of the cookies, enveloping you in holiday coziness while you sip and savor.
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Chocolate Dipped Strawberries: These sweet bites offer a luscious pairing; their sweetness pairs elegantly with the tangy cranberries in the cookies.
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Earl Grey Tea: The floral notes and hints of bergamot in this fragrant tea make a sophisticated pairing, balancing the cookies’ brightness with its smooth warmth.
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Whipped Cream Cheese Spread: Slather this creamy goodness on the side; its tangy richness perfectly complements the sweet citrus notes in your Orange Cranberry Shortbread Cookies.
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Chocolate Mint Brownies: For a richer sweet option, these fudgy brownies with a hint of mint create a delightful contrast and add depth to your dessert spread.
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Sparkling Water with Citrus: This refreshing drink provides a crisp, bubbly cleanse that lets the flavors of both the cookies and the pairing shine through.
Orange Cranberry Shortbread Cookies Recipe FAQs
How do I choose the best fresh cranberries?
Absolutely! When selecting fresh cranberries, look for firm, bright berries that are plump and free from blemishes. Dark spots covering the berries often indicate overripeness. For the best results, use cranberries that are in season, typically available from September to December.
What is the best way to store leftover cookies?
To keep your Orange Cranberry Shortbread Cookies fresh, store them in an airtight container at room temperature for up to 7 days. Placing a slice of bread in the container can help maintain moisture, keeping them soft and delicious!
Can I freeze these cookies?
Very! To freeze Orange Cranberry Shortbread Cookies, wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag. This prevents freezer burn and keeps them fresh for up to 3 months. For easy access, you might consider labeling the bag with the date!
What if my cookie dough is too crumbly?
No problem! If your dough appears too crumbly, this could be caused by using too much flour or insufficient moisture. Simply add 1-2 teaspoons of milk while mixing to bring the dough together. Conversely, if it’s too sticky, dust with a bit of extra flour while rolling it out.
Are these cookies suitable for people with allergies?
I recommend being cautious! The Orange Cranberry Shortbread Cookies contain gluten and dairy but can be modified. For a gluten-free option, substitute with a gluten-free flour blend, and use vegan butter to make them dairy-free. Always check for individual allergies and make adjustments as necessary.
Delicious Orange Cranberry Shortbread Cookies for the Holidays
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, sugar, cornstarch, and salt until well blended.
- Add the cold, unsalted butter cut into small cubes to the dry ingredients. Mix until the mixture resembles wet sand.
- Fold in the chopped fresh cranberries and the zest of one orange into the buttery mixture.
- Form the dough into a ball and roll it into a rectangle approximately 4x12 inches on parchment paper. Wrap and chill in the freezer for 20 minutes.
- Preheat your oven to 325°F (163°C).
- Slice the chilled dough into 24 sticks, each about half an inch wide, and arrange on a lined baking sheet.
- Bake for approximately 20 minutes, or until the edges are lightly browned.
- Allow the cookies to cool, then mix the powdered sugar with orange juice to create a glaze and drizzle over the cooled cookies.
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