Cranberry Orange Shortbread Cookies Recipe
Oh, you’re going to love this Cranberry Orange Shortbread Cookies Recipe! It’s a delightful mix of buttery shortbread paired with the zing of fresh orange and the tart burst from dried cranberries. Honestly, these cookies feel like a warm hug during the winter holidays, but I’ve found myself baking them year-round because they’re just that good.
What makes this Cranberry Orange Shortbread Cookies Recipe really stand out is the balance of flavors and textures. The crisp, crumbly cookie with bright citrus notes and chewy cranberries creates such a lovely contrast. Plus, if you’re like me and love a little white chocolate kick, the chips add just the right touch of sweetness without overpowering the rest.
Ingredients You’ll Need
Every ingredient here plays a role in creating that perfect shortbread texture and flavor. Let me break down a few tips on picking quality ingredients too — it makes a big difference!
- Granulated white sugar: Regular sugar is perfect here to ensure the dough isn’t too sweet but still holds structure.
- Orange zest: Freshly grated zest adds essential oils that bring zing and aroma. Avoid pre-packaged zest—it just doesn’t compare.
- All-purpose flour: The backbone for that tender crumb. Make sure not to over-measure to keep cookies light and crumbly.
- Dried cranberries: Go for ones that are plump and slightly sweetened. They add a chewy, tangy contrast to the buttery dough.
- Salted butter (frozen): This recipe calls for frozen butter to help create that melt-in-your-mouth shortbread texture. Salted butter also gives a little savory depth.
- Fresh orange juice: Use fresh, never bottled. It helps bind the dough and ramps up the citrus flavor without making the dough too wet.
- White chocolate chips: I love using good-quality white chocolate for that creamy surprise with every bite. They melt just enough during baking for extra lusciousness.
Variations
I’ve tried tweaking this Cranberry Orange Shortbread Cookies Recipe a few times, and honestly, it’s a great base to make your own. Play around with add-ins and maybe even the citrus — you’ll have fun discovering what hits your sweet spot.
- Swap dried cranberries for dried cherries or apricots: I’ve found cherries add a slightly tart edge, while apricots bring subtle sweetness and softness.
- Use blood orange zest and juice: For a seasonal twist, the beautiful color and deeper citrus notes give the cookies a unique flair.
- Almond extract instead of orange: Once, I swapped zest for almond extract. It was a lovely alternative for those who want a nutty note without changing the recipe too much.
- Vegan version: Try substituting butter with coconut oil and ensure white chocolate chips are dairy-free. Texture will vary a bit but still tasty.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Combine dry ingredients and zest
Start by whisking together your all-purpose flour, granulated sugar, and orange zest in a large bowl. The zest here is key—make sure to zest only the orange skin without the bitter white pith. This mix builds the cookie’s flavor base while distributing the zest evenly for little pops of citrus throughout.
Step 2: Cut in the frozen butter
This is where the texture magic happens. Cut your cold, frozen butter into small cubes and work it into the dry mixture using a pastry cutter or your fingertips. The goal is a crumbly mix resembling coarse sand, with some slightly larger butter bits left to create little flaky pockets when baked. If your kitchen’s warm, pop the bowl in the fridge for a few minutes if needed before pressing on.
Step 3: Add orange juice and cranberries
Add your fresh orange juice one tablespoon at a time and gently mix with a spatula or your hands. You want to just bring the dough together—too much juice and it’ll be sticky. Next, fold in the chopped dried cranberries and white chocolate chips evenly. Don’t overwork it or you’ll lose that tender shortbread crumb.
Step 4: Chill and shape the dough
Scooping this dough into a log and wrapping it tightly in plastic wrap, then chilling for at least an hour, helps it firm up. When cold, slice into ½ inch thick rounds with a sharp knife for even baking. Chilling also prevents spreading, keeping your cookies lovely and thick.
Step 5: Bake and cool
Bake cookies on a parchment-lined sheet at 325°F (160°C) for about 18-20 minutes or until just set and faintly golden at the edges. Avoid overbaking to keep that melt-in-your-mouth softness. Let cookies cool on the pan for 5 minutes before transferring to a wire rack. This prevents breakage and helps them firm up gently.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
I often dust the cooled cookies lightly with powdered sugar or drizzle a bit of melted white chocolate for an elegant finish. Sometimes sprinkles of extra orange zest on top just before serving really amps up the freshness and looks pretty too.
Side Dishes
These cookies pair wonderfully with a hot cup of tea—earl grey with a splash of milk is my personal favorite—or a cozy latte. For a brunch spread, they’re delightful alongside fresh fruit or a creamy yogurt parfait.
Creative Ways to Present
For holiday parties, I like arranging these cookies on a wooden board with sprigs of fresh rosemary and whole dried cranberries scattered around. Wrapping a few in parchment paper tied with orange twine makes an easy, thoughtful gift. They’re simple but feel so special when presented this way.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store leftover cookies in an airtight container at room temperature. They keep nicely for about a week without losing that crumbly texture. If you find them softening faster, tossing a small piece of bread in the container helps maintain the crunch.
Freezing
I’ve frozen both the dough and baked cookies with great success. For dough, slice into rounds, freeze them flat on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a couple more minutes to the baking time. Baked cookies freeze well too—just wrap tightly to avoid freezer burn.
Reheating
To refresh chilled or frozen cookies, pop them in a warm oven (about 300°F/150°C) for 5-7 minutes. This revives that fresh-baked feel and loosens any hardened white chocolate chips. Just be careful not to overheat and dry them out.
FAQs
-
Can I make this Cranberry Orange Shortbread Cookies Recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend designed for baking, but keep in mind that the texture might be a bit different—sometimes a bit crumblier or denser. Adding a small amount of xanthan gum helps maintain structure if your blend doesn’t already include it.
-
Why use frozen butter instead of room temperature butter?
Frozen butter helps create those flaky layers and crumbly texture classic to shortbread. If the butter is too soft, the dough can spread too much and turn out greasy. I like working with cold butter—you’ll get that tender, melt-in-your-mouth cookie when baked perfectly.
- Can I substitute the white chocolate chips?
Yes, you can! If white chocolate isn’t your thing, dark or semi-sweet chocolate chips work nicely too. For a nutty twist, you could even chop some roasted nuts and fold them in instead.
- How long do these cookies last?
Stored properly in an airtight container at room temp, these cookies taste great for up to one week. Beyond that, they might lose some of their crispness but still be enjoyable.
- Can I skip chilling the dough?
While you can, chilling really firms up the dough, making it easier to slice and preventing spreading in the oven. If you’re in a rush, chill it for at least 30 minutes, but I don’t recommend skipping it entirely.
Final Thoughts
This Cranberry Orange Shortbread Cookies Recipe has become my go-to treat when I want to impress family or just enjoy a quiet afternoon with tea. The combination of buttery shortbread, bright citrus, and tangy cranberries feels both comforting and festive, perfect for sharing or savoring solo. I hope you give it a try—you really can’t go wrong, and I promise your kitchen will smell incredible while these bake!
PrintCranberry Orange Shortbread Cookies Recipe
Delightfully crisp Cranberry Orange Shortbread Cookies infused with bright citrus zest and juicy dried cranberries, balanced with a hint of sweet white chocolate. These cookies combine traditional buttery shortbread texture with vibrant orange flavor and chewy cranberries, making a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2⅓ cups all-purpose flour
- ¾ cup granulated white sugar
- ½ cup chopped dried cranberries
- 1 tablespoon orange zest
Wet Ingredients
- ¾ cup (1½ sticks) salted butter, frozen
- 5–6 tablespoons fresh orange juice
Optional Topping
- ¼ cup white chocolate chips
Instructions
- Prepare Ingredients: Measure and chop the dried cranberries finely. Zest one orange to get one tablespoon of zest. Juice fresh oranges to obtain 5 to 6 tablespoons of fresh orange juice.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, orange zest, and chopped dried cranberries. Stir them together until well blended.
- Cut in Butter: Add the frozen salted butter cut into small chunks to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add Orange Juice: Gradually add 5 to 6 tablespoons of fresh orange juice, mixing just until the dough starts to come together and holds shape. Avoid overmixing to maintain a crumbly texture.
- Form Dough and Chill: Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, which helps in rolling and cutting.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters or a knife to cut into shapes of your choice.
- Bake Cookies: Place the cookie shapes on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges turn lightly golden.
- Add White Chocolate Chips: Immediately after baking, while cookies are still warm, press white chocolate chips gently onto the cookies’ tops to slightly melt and stick.
- Cool: Allow the cookies to cool completely on a wire rack before serving to ensure they firm up and maintain their shape.
Notes
- Using frozen butter helps create a flaky texture in the shortbread.
- Adjust orange juice quantity based on dough consistency; it should be moist but not sticky.
- White chocolate chips are optional but add a nice sweetness contrast.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra zest, sprinkle a bit of orange zest on top before baking.
Keywords: cranberry cookies, orange shortbread, white chocolate cookies, winter cookies, holiday baking
