These Cranberry Orange Shortbread Cookies bring together the tartness of dried cranberries and the bright flavor of orange zest in a buttery, melt-in-your-mouth shortbread. Perfect for holiday gatherings or as a delightful homemade gift, these cookies are simple to make yet full of flavor. With their festive colors and flavors, they’re sure to bring cheer to any occasion!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/4 cup granulated sugar (for topping)
Directions
Prepare the Dough
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add Flavorings: Mix in the vanilla extract and orange zest until well incorporated.
- Add Dry Ingredients: Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. The dough will be crumbly at first but should come together as you mix.
- Fold in Cranberries: Gently fold in the chopped dried cranberries, making sure they’re evenly distributed throughout the dough.
Shape and Chill the Dough
- Form a Log: Roll the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to slice and helps the cookies hold their shape.
Slice and Bake the Cookies
- Slice the Dough: Once chilled, remove the dough from the refrigerator and slice into 1/4-inch thick rounds.
- Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, leaving a little space between them. Sprinkle the tops with the remaining 1/4 cup of granulated sugar for added sweetness and crunch.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; these cookies should remain pale with just a hint of color on the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies at room temperature as part of a holiday dessert spread or enjoy them with a hot cup of tea.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. Their flavor improves as they sit, making them an excellent make-ahead option.
- Freezing: You can freeze the dough log for up to 2 months. Slice and bake directly from frozen, adding an extra minute or two to the baking time.
Helpful Notes
- Choosing Cranberries: Dried cranberries add a nice chewy texture, but you could also substitute with dried cherries or raisins for a different flavor.
- Making it Extra Festive: Dip half of each cooled cookie in melted white chocolate and let it set for an extra special touch.
- Add a Citrus Twist: For an even brighter flavor, try adding a bit of lemon zest along with the orange zest.
Tips from Well-Known Chefs
- For Flakier Cookies: Chef Ina Garten suggests using cold butter for shortbread cookies. However, for this recipe, softened butter allows for easier mixing.
- Avoid Overmixing: Pastry Chef Dorie Greenspan recommends mixing shortbread dough just until the ingredients are combined to prevent the cookies from becoming tough.
- Maximize Flavor: Chef Mary Berry suggests zesting the orange directly over the bowl so the oils release into the dough, boosting flavor.
Frequently Asked Questions
1. Can I use fresh cranberries instead of dried?
Dried cranberries work best here as fresh cranberries would add too much moisture. If you want to use fresh, chop them finely and pat them dry before adding.
2. Can I use salted butter instead of unsalted?
Yes, you can. Just omit the added salt in the recipe.
3. How can I make these cookies vegan?
Substitute the butter with a plant-based butter substitute that’s suitable for baking. Make sure to use one with a similar fat content to butter for the best texture.
4. Can I substitute other flours?
Yes, you can use a gluten-free baking blend for a gluten-free version. Almond flour also works well, though the texture will be a bit more delicate.
5. Can I make this dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 2 months before baking.
6. How do I keep the cookies from spreading too much?
Chilling the dough helps prevent spreading. If you notice the dough becoming too soft while slicing, return it to the fridge for a few minutes.
7. How can I make the cookies even sweeter?
Try drizzling them with a simple glaze made from powdered sugar and orange juice for added sweetness.
8. Can I add nuts to the dough?
Yes, finely chopped pecans or almonds would add a lovely crunch. Add about 1/4 cup along with the cranberries.
9. Do I need to chill the dough?
Chilling the dough helps the cookies hold their shape, so it’s highly recommended. It also makes slicing easier.
10. Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch. Just bake in batches as needed.
These Cranberry Orange Shortbread Cookies are the perfect blend of buttery goodness and zesty citrus, with chewy cranberries that make every bite delightful. Ideal for holiday baking or anytime you’re craving something sweet and festive, these cookies are sure to become a favorite. Enjoy baking and sharing these seasonal treats!
