These cookies feel like a secret handshake for the holiday season, a little brighter and bolder than the usual suspects.
With a tender, buttery crumble and pockets of sweet-tart cranberry, they’re a shortbread that truly stands out from the crowd.
The Charm of a Citrusy, Buttery Bite
Sometimes, you just need a cookie that breaks the mold, you know? Gingerbread and sugar cookies are classics for a reason, but this combination is a refreshing twist.
The rich, simple base of shortbread is the perfect canvas for the zing of orange zest and the cheerful pop of cranberry. It’s a flavor pairing that just works, somehow feeling both cozy and incredibly vibrant at the same time.
Ingredients Needed for the Recipe
Gathering these ingredients is the first step toward a kitchen that smells absolutely incredible. Each one plays a specific, important role.
- Unsalted Butter (room temperature): This is the soul of shortbread, giving it that signature rich, melt-in-your-mouth texture. Room temp butter creams perfectly.
- Powdered Sugar: It sweetens gently and helps create that delightfully tender, fine crumb we all love in a good shortbread.
- Vanilla Extract: A warm background note that subtly enhances all the other flavors in the cookie.
- Orange Zest: This is where the magic happens! The zest provides intense, aromatic citrus flavor without any added liquid.
- All-Purpose Flour: The structural foundation. For accuracy, I always fluff the flour, spoon it into the cup, and level it off.
- Salt: A tiny bit is crucial—it balances the sweetness and makes the buttery, citrus flavors truly sing.
- Dried Cranberries (finely chopped): They offer little bursts of tangy sweetness and a gorgeous ruby color. Use dried, not fresh, here.
- Turbinado Sugar (optional): Its coarse crystals add a delightful sparkle and a subtle, caramelized crunch to the cookie edges.
- White Chocolate (optional): For gilding the lily. A drizzle or dip adds a creamy sweetness and makes them look professionally festive.
How to make Cranberry Orange Shortbread?
The process is wonderfully straightforward, with a little patience required for chilling. It’s the kind of baking that feels therapeutic.
Step 1 – Creaming the Base
In a large bowl, beat the room-temperature butter and powdered sugar together until the mixture is smooth, pale, and fluffy.
Then, mix in the vanilla extract and that beautiful, fragrant orange zest until they are fully incorporated.
Step 2 – Forming the Dough
Add the flour and salt to the butter mixture. Mix on low speed, just until the flour disappears and a soft dough forms.
Gently fold in the finely chopped dried cranberries, distributing them as evenly as you can throughout the dough.
Step 3 – Chilling the Log
Turn the dough out onto a clean surface or a piece of parchment paper. Gently shape and roll it into a log about 2 inches in diameter.
Wrap the log tightly in plastic wrap and refrigerate it for at least one hour. This firms up the butter, ensuring your cookies hold their shape and don’t spread.
Step 4 – Slicing and Baking
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap the firm dough log.
Using a sharp knife, slice the log into rounds about ¼ to ½ inch thick. For a pretty touch, you can roll the outer edges in turbinado sugar.
Step 5 – The Final Bake
Place the slices about 2 inches apart on your prepared sheets. Bake for 8 to 11 minutes.
You’ll know they’re done when the tops lose their gloss and the edges are just set, but not yet browning. Let them cool on the sheet for 5 minutes before moving them.
Step 6 – The Optional Finishing Touch
If using, melt the white chocolate in short bursts in the microwave, stirring until smooth. Let it cool slightly.
Drizzle it over the cooled cookies with a fork or a piping bag, or dip each cookie halfway. A final sprinkle of turbinado sugar on the wet chocolate looks lovely.
Creative Variations to Try
Once you’ve mastered the base recipe, it’s fun to play around. These little tweaks can create a whole new cookie experience.
Swap the dried cranberries for chopped dried apricots and add a hint of cardamom for a warm, floral twist. It’s unexpectedly delicious.
Tips
A few small details make a big difference in the final result. Trust me, they’re worth paying attention to.
- Truly measure your flour correctly. Too much is the most common culprit for dry, crumbly shortbread. When in doubt, use a kitchen scale.
- Resist the urge to over-mix once the flour is added. Mix just until no dry streaks remain to keep the texture tender and delicate.
- Chill the dough thoroughly. A firm log is much easier to slice cleanly, giving you those perfect, round cookies.
- Watch the baking time closely. Shortbread goes from perfectly pale to over-browned in a flash. They continue to firm up as they cool.
Serving & Gifting Your Cookies
These cookies are almost too pretty to eat. Almost. They deserve a special presentation, whether for your family or a friend.
Stack them in a clear cellophane bag tied with a rustic ribbon for a heartfelt gift. They also look stunning arranged on a vintage plate for a holiday tea or coffee gathering.
Storing Your Shortbread
Proper storage keeps that just-baked texture alive for as long as possible. Shortbread is actually a great keeper.
Once the white chocolate is fully set, store the cookies in an airtight container at room temperature. They’ll stay delicious for 4 to 5 days.
For longer storage, you can freeze them beautifully. Place cooled cookies in a single layer on a tray to freeze solid, then transfer to a freezer bag for up to 3 months.
Cranberry Orange Shortbread Recipe
Description
Made with dried cranberries and orange zest, these Cranberry Orange Shortbread Cookies are lightly tart and sweet with a bright citrus flavor. Drizzle or dip in melted white chocolate for a beautiful and festive holiday cookie.
ingredients
Instructions
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Beat the butter and powdered sugar in a large mixing bowl until the mixture is well combined and smooth.
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Add the vanilla extract and orange zest and mix until well combined.
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Add the flour and salt and mix until the dough is just well combined. Don’t over mix.
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Gently stir the dried cranberries into the cookie dough.
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Turn the cookie dough out onto the counter or a piece of parchment paper. Shape the dough into a log and wrap it in plastic wrap. Refrigerate it for at least 1 hour, until firm, or until you’re ready to bake. The cookie dough can be refrigerated for 2-3 days prior to baking.
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When you’re ready to bake the cookies, preheat the oven to 350°F (177°C). Prepare a cookie sheet with parchment paper or a silicone baking mat.
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Cut each log into about ¼ to ½ inch thick slices, depending on how thick you want them to be. Keep in mind that the thicker you make them, the fewer cookies you’ll get. You should be able to get roughly 18–20 cookies.
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If desired, roll the edges of the cookie slices in turbinado sugar for added texture and sparkle.
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Place the cookies onto the prepared baking sheets about 2 inches apart and bake for 8–11 minutes, until they are no longer glossy on top and before they start to brown around the edges.
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Remove from oven and allow to cool on the baking sheets for about 3–5 minutes, then transfer to a cooling rack to cool completely.
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Melt the white chocolate in the microwave in 15–30 second intervals, stirring between each, until smooth. Drizzle over the cookies using a piping bag (or snipped Ziploc) or dip cookies halfway into the melted chocolate.
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Sprinkle with turbinado sugar while the chocolate is still wet. Place cookies on parchment paper and allow the chocolate to set fully before storing.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 166kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 5.3g27%
- Cholesterol 17.1mg6%
- Sodium 38.1mg2%
- Potassium 55mg2%
- Total Carbohydrate 21.1g8%
- Dietary Fiber 0.8g4%
- Sugars 13.4g
- Protein 1.5g3%
- Calcium 15 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storing. Once the chocolate has hardened, these cranberry orange shortbread cookies can be stored in an airtight container at room temperature. They are best enjoyed within 4–5 days.
- Freezing. They can also be frozen. Flash freeze them on a baking sheet, then transfer to a freezer-safe container or Ziploc. Freeze for up to 3 months. Thaw in the fridge before enjoying.
- Measuring flour: Use a scale (195g) or the spoon-and-level method to avoid dry, crumbly cookies.
- Chopping cranberries: Finely chop to evenly distribute throughout the dough without breaking the shortbread structure.
