Orange Cranberry Shortbread Cookies

These Orange Cranberry Shortbread Cookies are a festive, buttery treat that combines the richness of shortbread with the bright, zesty flavor of orange and the tartness of cranberries. The combination of sweet, citrusy orange and the chewy, slightly tart cranberries in the crisp, melt-in-your-mouth shortbread base makes these cookies irresistible. Perfect for the holidays, gifting, or simply enjoying with a cup of tea, these cookies are a delightful way to celebrate the season!

Why I’ll Love This Recipe

What I love about these cookies is how the shortbread base is both simple and incredibly delicious. The orange zest and dried cranberries add layers of flavor without overwhelming the buttery richness of the shortbread. They’re easy to make, and they have that perfect crisp texture that shortbread cookies are known for. Plus, the combination of orange and cranberry feels festive and refreshing, making them ideal for holiday baking or any time you want a little something special.

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1/2 cup powdered sugar

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 teaspoon vanilla extract

• Zest of 1 large orange

• 1/2 cup dried cranberries, chopped (if large)

• 1 tablespoon heavy cream or milk (optional, if needed for dough consistency)

Directions

1. Prepare the Dough:

   • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes) using a hand mixer or stand mixer.

   • Add the vanilla extract and orange zest, mixing until combined.

   • Gradually add the flour and salt, mixing on low speed until the dough comes together. If the dough feels too crumbly, you can add a tablespoon of heavy cream or milk to help it bind together.

   • Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.

2. Shape the Cookies:

   • Turn the dough out onto a lightly floured surface. Roll the dough into a log about 1 1/2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the dough to firm up.

   • Once the dough is chilled, slice it into 1/4-inch thick rounds and arrange them on a baking sheet lined with parchment paper, leaving a little space between each cookie.

3. Bake the Cookies:

   • Preheat your oven to 325°F (165°C).

   • Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the cookies are firm. Keep a close eye on them to avoid overbaking, as shortbread cookies can become too hard if left in the oven too long.

   • Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

4. Serve:

   • Once the cookies have cooled, they are ready to be served! You can also store them in an airtight container for up to 1 week.

Serve:

These cookies are perfect with a hot cup of tea or coffee. They’re also an excellent addition to holiday cookie trays, gift baskets, or as a sweet treat for your next gathering.

Servings and Timing

This recipe makes about 24 cookies, depending on the thickness of your slices. Prep time is about 15 minutes, and bake time is 12-15 minutes.

Variations

I like to change it up by:

• Dipping the cooled cookies in dark or white chocolate for an extra decadent treat.

• Adding chopped pistachios or almonds to the dough for a little crunch and extra flavor.

• Sprinkling a bit of coarse sugar on top of the cookies before baking for added sparkle and sweetness.

Storage / Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge for up to 10 days, or frozen for up to 3 months. To reheat, warm them gently in the oven for a few minutes to restore their crisp texture.

FAQs

Can I make these cookies ahead of time?
Yes! These cookies are great for making ahead. You can prepare the dough and refrigerate it for up to 24 hours, or even freeze the dough for up to 3 months before baking.

Can I use fresh cranberries instead of dried?
Fresh cranberries have a much higher moisture content and will change the texture of the cookies, so it’s best to stick with dried cranberries. If you do use fresh, make sure to chop them well and reduce the amount of liquid in the dough.

Can I use orange juice instead of zest?
The zest adds a more concentrated orange flavor, so I would recommend using the zest. If you don’t have it, you can substitute a small amount of orange juice, but it may alter the texture of the dough slightly.

Conclusion

These Orange Cranberry Shortbread Cookies are the perfect balance of buttery richness and fresh, zesty citrus flavor. The addition of cranberries adds a delightful chew and a festive pop of color. These cookies are not only delicious but also incredibly easy to make—perfect for holiday baking or any time you’re craving something sweet, tangy, and buttery!