Cranberry Orange Shortbread Cookies Recipe
If you love the cozy flavors of citrus and tart cranberries combined with the buttery, melt-in-your-mouth texture of classic shortbread, then the Cranberry Orange Shortbread Cookies Recipe is about to become your new favorite treat. This delightful cookie balances bright orange zest and juicy cranberries with rich almond notes, all nestled in a tender, crumbly dough that’s absolutely irresistible. Perfect for sharing with friends or enjoying alongside a warm cup of tea, these cookies bring a festive sparkle to every bite.
Ingredients You’ll Need
These ingredients are simple, straightforward, and absolutely vital for creating that perfect Cranberry Orange Shortbread Cookies Recipe. Each one plays a special role—whether it’s adding bursts of fruity brightness, ensuring a tender crumb, or giving that classic buttery richness.
- Dried cranberries (Craisins), 1/2 cup: Sweet and tart, they provide chewy texture and a pop of color.
- Sugar, 3/4 cup divided: Essential for sweetness, with some reserved to coat the cookies and add sparkle.
- All-purpose flour, 2 1/2 cups: The base of the dough, providing structure and that tender bite.
- Cold butter, 1 cup, cubed: Key to creating the flaky, melt-in-your-mouth consistency.
- Almond extract, 1 teaspoon: Adds warmth and subtle nutty notes that complement the fruit.
- Orange zest from 1 orange: Packed with fragrant oils, it brightens the flavor beautifully.
- Fresh orange juice, 1 to 2 tablespoons (optional): Adds a touch of moisture and extra citrus tang.
- Additional sugar for coating: Optional for a sweet, crunchy crust on the outside.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Prepare the Cranberries
Start by pulsing the dried cranberries with 1/4 cup of sugar in a food processor. This breaks them down into a more manageable texture that still holds some chew, infusing the dough with a lovely burst of cranberry flavor without overcrowding the cookie.
Step 2: Make the Dough
In a large mixing bowl, whisk together the flour and the remaining sugar. Then, cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the almond extract, the sweetened cranberry mixture, the bright orange zest, and the optional fresh orange juice. Gently knead everything together until it forms a cohesive dough ball that’s soft yet not sticky.
Step 3: Chill the Dough
Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 72 hours. This chill time lets the flavors marry and the dough firm up, making it easier to slice cleanly into perfect rounds.
Step 4: Bake the Cookies
Preheat your oven to 325 degrees Fahrenheit. Slice the chilled dough into 1/4-inch thick cookies and, if you like, roll or sprinkle them with additional sugar to create a delicate sparkling crust. Place them on a parchment-lined baking sheet and bake for 12 to 15 minutes, until the edges turn a gentle golden color. Cool on a wire rack to set their shape and let the buttery shortbread texture shine.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
For a festive touch, consider dusting the cookies lightly with powdered sugar after baking or adding a few extra dried cranberries on top before baking. A thin drizzle of orange glaze or even a sprinkle of chopped pistachios can elevate the look and flavor wonderfully.
Side Dishes
These cookies are fantastic alongside a hot beverage like spiced chai tea, rich coffee, or an herbal citrus blend. They also complement creamy desserts or cheese plates beautifully, making them a versatile choice for dessert tables or casual afternoon treats.
Creative Ways to Present
Wrap a few cookies in parchment paper tied with twine for charming gift packages, or stack them and tie with a ribbon as lovely favors for guests. You can also pair them with small jars of homemade marmalade or clotted cream for an elevated treat experience that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store your baked Cranberry Orange Shortbread Cookies in an airtight container at room temperature for up to one week. Keeping them sealed helps preserve their tender crumb and buttery flavor without drying out.
Freezing
The dough can be frozen after shaping into a log and wrapped tightly in plastic. Freeze it for up to three months, then thaw in the refrigerator before slicing and baking. You can also freeze baked cookies by placing them in a single layer on a baking sheet, freezing until firm, then transferring to a sealed freezer bag.
Reheating
If you prefer warm cookies, simply heat them in a preheated oven at 300 degrees Fahrenheit for 5 to 7 minutes or until just warmed through. This refreshes their softness and brings out that lovely fresh-baked aroma.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have a higher moisture content and more tartness, which could affect the texture and sweetness balance. If you want to try fresh, consider cooking them slightly to reduce moisture before incorporating, but dried cranberries are ideal for the best results.
Is almond extract necessary in the recipe?
While not absolutely essential, almond extract adds a subtle nutty depth that complements the orange and cranberry beautifully. If you don’t have it, vanilla extract can be a mild substitute, but the flavor will be different.
Can I make these cookies gluten-free?
You can substitute a gluten-free all-purpose flour blend in equal measure. Just be sure to choose one with xanthan gum included to help the dough hold together well. The texture might be a bit crumblier but still delicious.
Why do I need to chill the dough?
Chilling the dough firms up the butter and allows flavors to meld, making slicing easier and helping the cookies keep their shape during baking. It also leads to a better texture that’s tender and crumbly rather than greasy or flat.
How should I adjust baking time if cookies are bigger or smaller?
Thicker or larger cookies may need a couple of extra minutes in the oven, while thinner slices should be watched carefully to prevent overbaking. Keep an eye on the edges turning a gentle golden brown as your cue for doneness.
Final Thoughts
This Cranberry Orange Shortbread Cookies Recipe is one of those treasured classics that feels like a warm hug on a plate. With its perfect balance of flavors, satisfying texture, and charming appearance, it’s a recipe you’ll want to reach for again and again. So go ahead, bake a batch, share the joy, and savor every buttery, fruity bite!
PrintCranberry Orange Shortbread Cookies Recipe
These Cranberry Orange Shortbread Cookies blend tart dried cranberries with bright orange zest and a hint of almond extract for a buttery, crumbly treat. Perfectly sweet and subtly citrusy, they are chilled before baking to develop flavors and create a tender texture, making them an ideal festive cookie for sharing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruit Mixture
- 1/2 cup dried cranberries (Craisins)
- 1/4 cup sugar
Dough
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup sugar
- 1 cup cold butter, cubed
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar for coating cookies before baking (if desired)
Instructions
- Prepare Cranberries: Place dried cranberries and 1/4 cup sugar into a food processor. Pulse until the cranberries are broken down into small pieces with the sugar incorporated. Set this mixture aside.
- Make Dough: In a large bowl, combine 2 1/4 cups all-purpose flour and the remaining 1/2 cup sugar. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the almond extract, the prepared cranberry mixture, orange zest, and fresh orange juice (if using). Knead the mixture gently until it forms a cohesive ball of dough.
- Chill Dough: Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 72 hours. Chilling helps develop flavor and makes the dough easier to slice.
- Bake Cookies: Preheat your oven to 325°F (163°C). Remove the dough from the refrigerator, slice into 1/4 to 1/2 inch thick rounds. If desired, roll each slice in additional sugar for a sweet crust. Place the cookies on a baking sheet lined with parchment paper, leaving space between them. Bake for 12 to 15 minutes, or until edges are lightly golden. Remove from oven and transfer cookies to a cooling rack to cool completely.
- Storage: Once cooled, store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Notes
- For a stronger orange flavor, use freshly squeezed orange juice and more zest, but avoid too much juice to keep the dough from getting too sticky.
- Ensure the butter is cold when cutting it into the flour to achieve a crumbly texture in the shortbread.
- Chilling the dough is essential to prevent spreading and to enhance the texture of the cookies.
- These cookies freeze well; separate layers with parchment paper when freezing.
- Rolling cookie slices in sugar before baking adds a delicate crunch and sweetness to the outside.
Keywords: cranberry shortbread cookies, orange zest cookies, almond extract cookies, holiday cookies, buttery shortbread, cranberry orange dessert
