Cranberry Orange Shortbread Cookies Recipe

If you’re searching for a delightful treat that perfectly balances buttery richness with a zesty citrus punch, then this Cranberry Orange Shortbread Cookies Recipe is your new best friend in the kitchen. These cookies boast a tender, crumbly texture that melts in your mouth, while little bursts of tart dried cranberries dance alongside fragrant orange zest, making every bite irresistibly festive and fresh. Best of all, they’re a slice-and-bake dream, meaning you can whip up the dough ahead of time and enjoy freshly baked cookies whenever the mood strikes. Let me take you on a joyful journey through making and enjoying these classic flavors in cookie form!

Ingredients You’ll Need

The ingredients for the Cranberry Orange Shortbread Cookies Recipe are wonderfully simple, yet each one plays a starring role in crafting the perfect balance of flavor and texture. From the rich butter that creates that signature shortbread crumb to the bright orange zest that livens things up, these pantry-friendly items come together in harmony to produce a cookie worth savoring.

• 1 cup (2 sticks / 227 g) unsalted butter, softened: Butter is the heart of shortbread, providing richness and a melt-in-your-mouth texture.
• ½ cup (62.5 g) confectioners’ sugar: Powdered sugar ensures a silky smooth sweetness without any grit.
• 1 teaspoon vanilla extract: A warm, fragrant note that deepens the overall flavor profile.
• 1 teaspoon orange zest: Adds a fresh, citrusy brightness that beautifully contrasts the sweetness.
• 1 ¾ cups (219 g) all-purpose flour: The essential base, giving structure and that classic crumbly shortbread bite.
• ½ cup (64 g) cornstarch: Helps tenderize the cookies for a delicate texture.
• ¼ teaspoon kosher salt: Just a pinch to enhance all the flavors and balance the sweetness.
• 1 cup (65 g) dried cranberries, chopped: The star bursts of tartness that add a lovely chew and gorgeous pops of color.

How to Make Cranberry Orange Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and confectioners’ sugar together in a stand mixer on medium speed until the mixture is luxuriously creamy. This crucial step aerates the butter and sugar, helping to create a tender, melt-in-your-mouth cookie.

Step 2: Blend in the Flavorings

Add the vanilla extract and orange zest to the creamy mixture, then stir gently until everything is evenly incorporated. This is where the cookie’s inviting aroma starts to bloom and the promise of citrus shines through the richness.

Step 3: Combine the Dry Ingredients

Whisk together the all-purpose flour, cornstarch, and kosher salt in a separate bowl. This helps distribute the salt and cornstarch evenly throughout the flour, which is essential for consistent texture and flavor.

Step 4: Mix Dry Ingredients into Wet

Lower the mixer speed to low and gradually add in the flour mixture, one cup at a time. Mixing slowly prevents overworking the dough, which keeps the cookies tender rather than tough — a hallmark of perfect shortbread.

Step 5: Fold in the Chopped Cranberries

With gentle hands, fold the chopped dried cranberries into the dough, spreading bursts of tartness evenly throughout. Be careful not to overmix here to preserve the dough’s delicate structure.

Step 6: Shape and Chill the Dough

Turn the dough onto a lightly floured surface and roll it into a 6-inch log approximately 3 inches in diameter. Wrap it tightly in plastic wrap, sealing the ends well to prevent drying out. Refrigerate the dough for at least one hour to let it firm up, which makes slicing easier and prevents spreading during baking.

Step 7: Slice and Bake

Once chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Remove the dough from the fridge and slice it into ¼-inch thick rounds. Place the cookies about an inch apart on the baking sheets, then bake for 12 to 14 minutes, or until the edges are lightly golden and the kitchen is filled with that intoxicating mix of buttery and citrus sweetness.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for five minutes to set, then transfer them to a wire rack to cool completely. Cooling is key to letting the cookies firm up and reach their perfect crumbly shortbread consistency.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Garnishes

A dusting of confectioners’ sugar just before serving adds a delicate snowy touch that makes these cookies look even more inviting. You might also consider a light drizzle of white chocolate or a sprinkle of finely chopped pistachios for a festive flair and added texture.

Side Dishes

These cookies pair beautifully with a warm cup of tea, especially something citrus- or spice-infused like Earl Grey or chai. For a holiday vibe, apple cider or a glass of cold milk works beautifully to balance the sweetness and brighten the palate.

Creative Ways to Present

Arrange these cookies on a festive platter with fresh orange slices and whole cranberries for an eye-catching holiday centerpiece. You can also sandwich two cookies together with a smear of cream cheese frosting or orange marmalade for an extra special treat that elevates the Cranberry Orange Shortbread Cookies Recipe into bite-sized delights.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature, ideally layered between parchment paper to prevent sticking. They’ll stay fresh and flavorful for up to a week, making them perfect for busy weeks or gift-giving.

Freezing

You can freeze the shaped dough log wrapped tightly in plastic wrap for up to three months. When you’re ready to bake, just thaw it in the refrigerator overnight and slice as usual. Alternatively, baked cookies freeze well too—store them in an airtight container with layers of parchment paper, and thaw at room temperature before serving.

Reheating

If you like your shortbread slightly warm, pop a few cookies in a 300°F oven for 5 minutes or microwave for about 10 to 15 seconds. This brings back a little softness and revives the citrus aroma, making them taste freshly baked again.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries hold a lot more moisture, which would change the cookie’s texture and could cause spreading. It’s best to stick with dried cranberries for this recipe to maintain the perfect crumbly consistency and that delightful chewy burst.

Why is cornstarch included in the dough?

Cornstarch is a secret weapon in shortbread recipes; it tenderizes the cookies by limiting gluten development from the flour, resulting in a softer, more delicate crumb that practically melts on your tongue.

How do I prevent the cookies from spreading too much when baking?

Chilling the dough is essential to prevent spreading. The cold dough holds its shape better in the oven. Also, avoid over-mixing and make sure your butter isn’t too soft before you begin.

Can I substitute the orange zest with another citrus?

Absolutely! Lemon or lime zest can be great substitutes that offer their own unique brightness. Just keep the amount the same to maintain balance, but orange zest brings a naturally sweet and vibrant note that’s especially lovely with cranberries.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free as is. However, a gluten-free flour blend that includes xanthan gum could work as a substitute, but results may vary slightly in texture.

Final Thoughts

Trust me when I say the Cranberry Orange Shortbread Cookies Recipe is one you’ll reach for again and again, whether to brighten a quiet afternoon or to impress guests during the holidays. Its perfect balance of rich, buttery crumb and vibrant, tart pops of cranberry and citrus truly makes it a crowd-pleaser. So, grab your ingredients and start baking — these cookies are as joyful to make as they are to eat!

Print