Cranberry Orange Shortbread Cookies are the perfect treat for the holiday season or any time you crave a sweet, buttery cookie with a burst of citrus and tart cranberries. The rich, melt-in-your-mouth shortbread dough is complemented by the brightness of orange zest and the sweetness of dried cranberries, creating a delightful balance of flavors. These cookies are simple to make and sure to impress!

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup dried cranberries, chopped
Zest of 1 orange

Directions

In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix well.
Gradually add the flour and mix until fully combined.
Stir in the chopped cranberries and orange zest.
Shape the dough into a log, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Variations

Add Nuts: Stir in chopped walnuts, pecans, or almonds for added crunch.
Chocolate Drizzle: Drizzle the cooled cookies with melted white or dark chocolate for extra sweetness.
Lemon Zest: For a slightly different flavor, substitute lemon zest for orange zest.

Storage and Reheating

Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Freezing: These cookies freeze well. After baking, let them cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

10 FAQs

Can I use salted butter instead of unsalted? It’s best to use unsalted butter to control the amount of salt in the recipe, but you can use salted butter and reduce the added salt accordingly.
Can I use fresh cranberries instead of dried? Fresh cranberries can be used, but they are more tart and contain more moisture, which may affect the texture of the dough. Dried cranberries are recommended for this recipe.
Can I make the dough ahead of time? Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Do I need to chill the dough? Chilling the dough helps the cookies hold their shape and prevents them from spreading too much while baking. It’s an essential step for the best results.
Can I use a different fruit instead of cranberries? Yes, you can substitute dried cherries, raisins, or currants for a different flavor profile.
What is the best way to store shortbread cookies? Store shortbread cookies in an airtight container to keep them fresh. For longer storage, you can freeze them.
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring the other ingredients are also gluten-free.
Can I add spices like cinnamon or nutmeg? Yes, adding a pinch of cinnamon or nutmeg can enhance the flavor, especially around the holiday season.
What should I do if my dough is too soft to slice? If the dough is too soft, return it to the refrigerator for 15-30 minutes to firm up before slicing.
Can I double the recipe? Absolutely! You can double the ingredients to make more cookies if needed.

Conclusion

Cranberry Orange Shortbread Cookies offer a delightful combination of buttery richness, fruity sweetness, and refreshing citrus. With simple ingredients and minimal preparation, they make the perfect holiday cookie or an everyday indulgence. Whether served with tea, shared as a gift, or enjoyed on your own, these cookies are sure to bring a touch of festive cheer to any occasion.