Oh, the smells that fill my kitchen when I whip up these Cranberry Orange Shortbread Cookies! Seriously, it’s like Christmas morning decided to drop by in July. There’s just something so magical about the combination of tart cranberries and bright, zesty orange wrapped up in the most buttery, melt-in-your-mouth shortbread. These aren’t just any cookies; they’re my go-to whenever I need a little sunshine or a touch of festive elegance, no matter the season! I remember making batches of these when my kids were tiny, and now they ask for them all the time. They’re just so simple but feel so special.
Why You’ll Love These Cranberry Orange Shortbread Cookies
These little wonders are pure cookie perfection, and here’s why you’ll be hooked:
- So Easy! Seriously, the simple ingredients come together super fast.
- Flavor Burst! That perfect combo of tart cranberries and bright orange? Yum!
- Looks So Pretty! They’re just darling, perfect for holidays or brightening up any afternoon.
- Super Versatile! Great with coffee, tea, or just on their own.
Gather Your Ingredients for Cranberry Orange Shortbread Cookies
Alright, let’s get our mise en place ready! For these delightful Cranberry Orange Shortbread Cookies, you’ll want to gather these simple treasures. Make sure your butter is nice and soft so it creams up beautifully. And don’t forget to give those dried cranberries a little chop so they distribute evenly. It’s all about the little details!
Here’s what you’ll need:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon orange zest (from about 1 medium orange)
- 1/2 cup dried cranberries, chopped
Essential Equipment for Making Cranberry Orange Shortbread Cookies
Having the right tools makes all the difference! You won’t need anything fancy for these Cranberry Orange Shortbread Cookies, just a few kitchen staples:
You’ll want:
- A couple of mixing bowls (one medium, one large)
- A whisk and a sturdy spoon or spatula
- Measuring cups and spoons
- A baking sheet
- Parchment paper (a must for easy cleanup!)
- Plastic wrap
- A sharp knife
- A wire cooling rack
Step-by-Step Guide to Perfect Cranberry Orange Shortbread Cookies
Alright, let’s get down to business and make these amazing cookies! Trust me, it’s easier than you think, and the results are SO worth it. We’ll go from a simple dough to perfectly baked little masterpieces. Think of this part like following a treasure map to deliciousness!
Preparing the Shortbread Dough
First thing’s first: get that oven preheated to 350°F (175°C) and line a baking sheet with parchment paper. This makes cleanup a breeze! In one bowl, whisk together your flour and salt. In a bigger bowl, the real magic happens: cream together that softened butter and sugar until it looks light and fluffy. Think pale yellow and airy! Then, beat in that lovely orange zest. Don’t go crazy mixing once you add the flour mixture – just until it’s combined. Overmixing is the enemy of tender shortbread, so be gentle! You can even peek at how I handle dough for my chocolate chip cookies – the principle is similar!
Chilling and Shaping Your Cranberry Orange Shortbread Cookies
Now for the crucial part: chilling! Stir in those chopped dried cranberries until they’re nicely distributed. You want a nice, cohesive dough. Turn the dough out onto a piece of plastic wrap and shape it into a log about 1.5 inches in diameter. Really press it into a nice, even log. Wrap it up tight and pop it in the fridge for at least 30 minutes. This step is super important because it helps the cookies hold their shape and not spread out into sad little puddles while baking, much like when I make my famous chocolate chip cookies. It’s like giving the dough a little rest!
Baking and Cooling the Cookies to Perfection
Once your dough log is nice and firm, unwrap it and use a sharp knife to slice it into about 1/4-inch thick rounds. Don’t worry if they aren’t all perfectly identical; I think the little differences give them charm! Arrange your cookie slices on that prepared baking sheet, giving them a little space (about an inch apart) so they can bake up nicely. Now, into the oven they go for about 12 to 15 minutes. You’re looking for the edges to be just lightly golden brown. They might still look a little soft in the middle, and that’s okay! They’ll firm up as they cool. Let them hang out on the hot baking sheet for a few minutes – this lets them finish setting up without breaking. Then, carefully transfer them to a wire rack to cool completely. Patience is key here!
Tips for the Best Cranberry Orange Shortbread Cookies
Alright, let’s make these Cranberry Orange Shortbread Cookies absolutely perfect! I’ve learned a few tricks over the years that really make a difference. For starters, don’t skip chilling that dough! It’s like giving the ingredients time to get to know each other, which helps the cookies keep their shape and not spread out into one big, sad cookie sheet. Also, make sure your butter is *just* softened, not melty. Too soft and they’ll spread; too cold and they won’t cream properly. And remember, overmixing is the enemy of tender shortbread! A gentle hand goes a long way, just like with my other holiday cookie recipes. You want a tender, crumbly delight, not a tough cookie!
Ingredient Notes and Substitutions
Let’s chat about a couple of things in this recipe. For the dried cranberries, I really love the sweetened variety, but if you find them too tart, feel free to use a mix or even chocolate chips – yum! If you’re feeling adventurous and want to use fresh cranberries, just chop them up finely. You might need to bake them for a minute or two longer, and they’ll give the cookies a bit more of a zing. Seriously, anything goes to make these yours!
Storage and Reheating Instructions
These Cranberry Orange Shortbread Cookies are best enjoyed fresh, but they do keep wonderfully! Store them in an airtight container at room temperature for up to 5 days. Honestly, they usually disappear way before that! If you somehow have leftovers, you can even freeze them for longer storage.
Frequently Asked Questions about Cranberry Orange Shortbread Cookies
Can I use fresh cranberries instead of dried?
You sure can! Just chop them up fine. They’ll add a lovely tartness and might need a minute longer in the oven.
Why are my shortbread cookies crumbly?
That crumbly goodness is part of shortbread’s charm! If they’re falling apart too much, it might be from overworking the dough or not chilling it long enough. Give it a good chill next time!
How do I get perfectly uniform cookie slices?
Make sure your dough log is nice and firm from chilling, and use a really sharp knife. Slice with a gentle sawing motion rather than pressing straight down to keep those pretty rounds intact!
Nutritional Information Estimate
Okay, let’s talk numbers! Keep in mind this is just an estimate per cookie. The exact nutritional info can bounce around a bit depending on the brands of butter, flour, and cranberries you use. But generally, you’re looking at about 150 calories, 8g of fat (most of that’s the good butter stuff!), and around 17g of carbs per cookie. Enjoy them as a little treat!
Print
Cranberry Orange Shortbread Cookies
- Total Time: 35 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple recipe for buttery shortbread cookies with tart cranberries and bright orange zest.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the orange zest.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the chopped dried cranberries.
- Shape the dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
- Slice the dough log into 1/4-inch thick rounds.
- Place the cookie rounds on the prepared baking sheet, about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a smoother dough, you can chill it for 1 hour.
- You can substitute fresh cranberries for dried, but you may need to adjust the baking time.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cranberry orange shortbread cookies, shortbread recipe, holiday cookies, citrus cookies, easy cookie recipe