Cranberry Orange Shortbread Cookies: A Festive Treat for Every Occasion

Cranberry Orange Shortbread Cookies are a delightful treat that perfectly encapsulates the essence of the holiday season. As I bake these cookies, the sweet and tangy aroma of fresh cranberries mingling with zesty orange fills my kitchen, creating an inviting atmosphere that beckons family and friends to gather around. This recipe has roots in traditional Scottish shortbread, which has been enjoyed for centuries, but I’ve added a festive twist that makes it uniquely my own.

People adore Cranberry Orange Shortbread Cookies not just for their beautiful appearance, but also for their melt-in-your-mouth texture and the harmonious balance of flavors. The buttery richness of the shortbread is perfectly complemented by the tartness of the cranberries and the bright notes of orange, making each bite a delightful experience. Plus, they are incredibly easy to make, allowing you to whip up a batch in no time, whether for a holiday gathering or a cozy afternoon treat. Join me in exploring this scrumptious recipe that is sure to become a favorite in your home!

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (freshly grated)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup dried cranberries, chopped
• 1/2 cup chopped pecans or walnuts (optional)
• Extra powdered sugar for dusting (optional)

Preparing the Dough

1. **Cream the Butter and Sugar**: In a large mixing bowl, I start by creaming together the softened unsalted butter and powdered sugar. Using an electric mixer on medium speed, I mix them until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is crucial as it incorporates air into the dough, making the cookies tender. 2. **Add Flavorings**: Next, I add in the vanilla extract and freshly grated orange zest. The zest is what gives these cookies their delightful citrus aroma and flavor. I mix everything together until well combined. 3. **Combine Dry Ingredients**: In a separate bowl, I whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the flour. Once mixed, I gradually add this dry mixture to the butter and sugar mixture. I do this in batches, mixing on low speed to avoid flour clouds in my kitchen. 4. **Incorporate Cranberries and Nuts**: After the flour is just combined, I fold in the chopped dried cranberries and, if I’m using them, the chopped pecans or walnuts. I use a spatula for this step to ensure that the cranberries and nuts are evenly distributed throughout the dough without overmixing. 5. **Chill the Dough**: Once everything is combined, I shape the dough into a log, about 2 inches in diameter. I wrap it tightly in plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough helps the cookies maintain their shape while baking.

Preparing for Baking

6. **Preheat the Oven**: While the dough is chilling, I preheat my oven to 350°F (175°C). This ensures that the cookies will bake evenly once I’m ready to pop them in. 7. **Prepare the Baking Sheet**: I line a baking sheet with parchment paper. This not only prevents the cookies from sticking but also makes for easy cleanup afterward. 8. **Slice the Dough**: After the dough has chilled, I remove it from the refrigerator and unwrap it. Using a sharp knife, I slice the log into 1/4-inch thick rounds. I try to make them as uniform as possible for even baking. 9. **Arrange on Baking Sheet**: I place the sliced cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie to allow for spreading.

Baking the Cookies

10. **Bake the Cookies**: I place the baking sheet in the preheated oven and bake the cookies for about 12-15 minutes, or until the edges are lightly golden. I keep an eye on them, as oven temperatures can vary. The cookies should be firm to the touch but not overly browned. 11. **Cool the Cookies**: Once baked, I remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely.

Finishing Touches

12. **Dust with Powdered Sugar**: Once the cookies are completely cool, I like to give them a light dusting of powdered sugar for a touch of sweetness and a beautiful presentation. I use a fine mesh sieve to sprinkle the sugar evenly over the cookies. 13. **Serve and Enjoy**: Now that my Cranberry Orange Shortbread Cookies are ready, I arrange them on a serving platter. They make a perfect treat for any occasion, whether it’s a holiday gathering, a cozy afternoon tea, or just a sweet snack to enjoy with a cup of coffee.

Storage Tips

14. **Store the Cookies**: If I have any cookies left (which is rare!), I store them in an airtight container at room temperature. They stay fresh for about a week. For longer storage, I can freeze the cookies. I place them in a single layer in a freezer-safe container, separating layers with parchment paper, and they can last for up to 3 months. 15. **Enjoying the Cookies Later**: When I’m ready to enjoy the

Conclusion:

In summary, these Cranberry Orange Shortbread Cookies are an absolute must-try for anyone looking to elevate their baking game. The delightful combination of tart cranberries and zesty orange creates a flavor profile that is both refreshing and comforting, making these cookies perfect for any occasion—be it a holiday gathering, a cozy afternoon tea, or simply a sweet treat to enjoy with your morning coffee. I highly recommend serving these cookies alongside a warm cup of tea or coffee, as the flavors complement each other beautifully. For a fun twist, you can experiment with variations by adding chopped nuts, such as pecans or walnuts, or even a sprinkle of white chocolate chips for an extra touch of sweetness. You could also try substituting the cranberries with dried cherries or apricots for a different fruity flair. I encourage you to give this recipe a try and experience the joy of baking these delightful Cranberry Orange Shortbread Cookies. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creations. Happy baking, and enjoy every crumb of these scrumptious cookies! Print