Cranberry Orange Shortbread Cookies are a delightful combination of buttery shortbread, zesty orange, and tart cranberries. These cookies are perfect for the holiday season or anytime you’re in the mood for a bright and fruity treat. With a tender crumb and a burst of citrus, these cookies will quickly become a favorite to share with friends and family.
Table of Contents
Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 large orange
- 1 tablespoon fresh orange juice
- 1/2 cup dried cranberries, chopped
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the orange zest, orange juice, and vanilla extract, and mix until well combined.
- Add Dry Ingredients: Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. Fold in the chopped dried cranberries.
- Form the Dough Log: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice and Bake: Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, about 1 inch apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Notes and Tips
- Chill the Dough: Chilling the dough is essential for easy slicing and to prevent the cookies from spreading too much while baking.
- Even Slices: For uniform cookies, use a sharp knife to slice the dough logs evenly. Chilling the dough thoroughly will help with clean slices.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
Variations
- White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies for an extra touch of sweetness and elegance.
- Nutty Addition: Add 1/4 cup finely chopped pecans or almonds to the dough for added texture and flavor.
- Lemon Cranberry: Substitute lemon zest and lemon juice for the orange for a lemony twist on these delicious cookies.
Frequently Asked Questions (FAQs)
1. Can I freeze the dough?
Yes! You can freeze the dough logs for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw the dough slightly before slicing and baking as directed.
2. Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they may add extra moisture to the dough. Be sure to chop them finely and pat them dry before adding to the dough.
3. How do I prevent the cookies from spreading too much?
Chilling the dough thoroughly before slicing and baking helps prevent excess spreading. Make sure your butter is softened, not melted, when you start mixing the dough.
4. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute designed for baking.
Cranberry Orange Shortbread Cookies are a perfect festive treat, blending the buttery goodness of shortbread with the bright flavors of citrus and cranberries. Whether you enjoy them as part of your holiday cookie platter or as an everyday treat with a cup of tea, these cookies are sure to bring joy to every bite. Give them a try and share the warmth of these delightful cookies with those you love!
