Cranberry Orange Shortbread Cookies: A Holiday Favorite
Cranberry Orange Shortbread Cookies offer the perfect balance of buttery richness, zesty citrus, and sweet-tart cranberries. They’re ideal for holiday gifting, festive trays, or simply indulging with a warm drink on a chilly day.
Why Cranberry Orange Shortbread Cookies Shine
- Festive Appeal: The vibrant cranberries and orange zest make these cookies visually stunning.
- Simple Elegance: With minimal ingredients, they deliver maximum flavor.
- Perfect Texture: Crisp edges with a soft, buttery crumb.
For more holiday cookies, explore Raspberry Shortbread with White Chocolate Drizzle.
Ingredients for Cranberry Orange Shortbread Cookies
Core Ingredients
- 1 cup unsalted butter, cold and cubed
- 2½ cups all-purpose flour
- ¾ cup sugar, divided
- ½ cup dried cranberries, finely chopped
- Zest of 1 large orange
- 1 teaspoon almond extract
Optional Add-Ins
- 1 tablespoon orange juice for enhanced citrus flavor.
- ¼ cup white chocolate chips for added sweetness.
Step-by-Step Recipe Instructions
Step 1: Preparing the Dough
- Combine chopped cranberries and ¼ cup sugar in a food processor. Pulse until finely chopped.
- In a bowl, mix flour and remaining sugar. Cut in cold butter until the mixture resembles fine crumbs.
Step 2: Adding Flavor
- Mix in orange zest, almond extract, and cranberry-sugar mixture.
- Knead dough gently until it forms a ball.
Step 3: Shaping and Chilling
- Shape dough into a log, wrap in plastic, and refrigerate for at least 2 hours.
Step 4: Baking
- Preheat oven to 325°F (165°C).
- Slice dough into ¼-inch rounds.
- Place slices on a baking sheet lined with parchment paper.
- Bake for 12–15 minutes or until the edges are lightly golden.
Tips for Perfect Shortbread Cookies
Achieving the Best Texture
- Use cold butter for a flakier result.
- Avoid overmixing to maintain a tender crumb.
Flavor Enhancements
- Add finely chopped nuts like pecans or pistachios for added crunch.
- Substitute almond extract with vanilla for a classic shortbread taste.
Discover more shortbread tips at How to Bake Perfect Shortbread Cookies.
Creative Variations
Flavor Twists
- White Chocolate Cranberry Orange: Drizzle melted white chocolate over cooled cookies.
- Cranberry Lime Shortbread: Replace orange zest with lime for a tropical flavor.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Serving Ideas
- Pair with hot tea or mulled cider for a cozy treat.
- Add to a holiday cookie platter with Cinnamon Roll Cookies with Cream Cheese Drizzle.
Storage and Make-Ahead Tips
Storing Baked Cookies
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months.
Freezing Dough
- Freeze dough logs for up to 3 months. Thaw in the refrigerator before slicing and baking.
FAQs About Cranberry Orange Shortbread Cookies
1. Can I Use Fresh Cranberries Instead of Dried?
Yes, but finely chop them and adjust sugar to balance tartness.
2. How Do I Prevent the Dough from Cracking?
Ensure the butter is cold but not frozen, and knead the dough gently.
3. Can I Make the Dough Ahead of Time?
Yes, you can refrigerate the dough for up to 3 days before baking.
4. How Do I Keep Cookies from Spreading?
Chill the dough thoroughly before slicing and baking.
Internal Linking Opportunities
- Raspberry Shortbread with White Chocolate Drizzle: Another festive shortbread recipe with a fruity twist.
- Cinnamon Roll Cookies with Cream Cheese Drizzle: A holiday favorite for cinnamon lovers.
- Classic Lemon Buttermilk Sheet Cake: Pair with shortbread for a citrus-themed dessert spread.
Why Cranberry Orange Shortbread Cookies Are a Holiday Essential
These Cranberry Orange Shortbread Cookies are the perfect blend of festive flavors and simple preparation. With their bright colors, sweet-tart taste, and buttery texture, they’re a must for any holiday baking lineup. Whether gifting, sharing, or indulging, these cookies make every moment sweeter.
For more holiday dessert inspiration, visit ExoRecipes.
These cookies turned out really well—the orange zest adds a nice brightness to the rich buttery shortbread, and the dried cranberries give just the right amount of chew. I was a little worried about overmixing the dough, but it came together easily. My kids loved them, and they’re perfect with a cup of tea in the afternoon.