Cranberry Orange Shortbread Cookies are a delightful treat that bring together the tartness of cranberries and the zesty flavor of oranges. These cookies are perfect for holidays, celebrations, or just a cozy day at home. With a rich buttery taste and a refreshing hint of citrus, they’re sure to become a favorite in your cookie jar.
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Why Make This Recipe
Making Cranberry Orange Shortbread Cookies is a great way to enjoy the flavors of the season. The combination of cranberries and orange zest not only tastes delicious but also adds a festive flair to your baking. This recipe is simple and requires easy-to-find ingredients, making it perfect for both novice and experienced bakers. Plus, they make wonderful gifts or treats for gatherings!
How to Make Cranberry Orange Shortbread Cookies
Making these cookies is straightforward and fun! Just follow the steps below, and you’ll have a batch of scrumptious cookies in no time.
Ingredients:
- 1 cup salted butter, softened
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon orange zest
- 1 1/2 cups fresh cranberries, chopped
Directions:
- In a mixing bowl, cream together the softened butter and sugar on medium speed until the mixture is light and fluffy, which takes about 3 minutes.
- Gradually mix in the flour on low speed until fully incorporated into the dough.
- Gently fold in the orange zest and chopped cranberries until evenly distributed.
- Shape the dough into a log using parchment paper, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 3/8-inch pieces and arrange them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Cranberry Orange Shortbread Cookies
These cookies are perfect on their own, but you can also serve them with a warm cup of tea or coffee. For a festive touch, consider decorating them with a light dusting of powdered sugar or pairing them with a creamy dip. They’re a lovely addition to holiday dessert trays or gift boxes.
How to Store Cranberry Orange Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container with layers of parchment paper in between to prevent sticking.
Tips to Make Cranberry Orange Shortbread Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Use fresh cranberries for the best flavor and texture.
- Don’t skip the chilling step! It helps the cookies maintain their shape while baking.
- Experiment with the thickness of the slices; thicker cookies will be softer, while thinner ones will be crispier.
Variation
If you want to mix things up, you can try adding white chocolate chips or chopped nuts to the dough for added texture and flavor. You might also use dried cranberries if fresh ones aren’t available.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. If you do, you may want to add a pinch of salt to balance the flavors.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap and foil.
What if I don’t have fresh cranberries?
If fresh cranberries are unavailable, feel free to use dried cranberries. Just chop them a bit to ensure they mix well into the dough.
Enjoy baking and sharing these delicious Cranberry Orange Shortbread Cookies!
Cranberry Orange Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup salted butter, softened Make sure your butter is softened to room temperature.
- ½ cup sugar
- 1 ½ cups all-purpose flour
- 1 tablespoon orange zest
- 1 ½ cups fresh cranberries, chopped Use fresh cranberries for the best flavor.
Instructions
Preparation
- In a mixing bowl, cream together the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Gradually mix in the flour on low speed until fully incorporated into the dough.
- Gently fold in the orange zest and chopped cranberries until evenly distributed.
- Shape the dough into a log using parchment paper, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 3/8-inch pieces and arrange them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
