Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies are a delightful treat that marries buttery melt‑in‑your‑mouth texture with bright citrus zest and tangy dried cranberries. Whether you’re baking for a holiday spread or just a cozy afternoon with tea, this recipe hits the sweet spot between simple and special. With just a handful of ingredients and minimal fuss, you’ll be slicing and baking cookies that taste like comfort and celebration all in one.

Why You’ll Love This Recipe

You’ll love these Cranberry Orange Shortbread Cookies because:

• The rich butter base gives that classic shortbread crumb that practically melts on your tongue.
• The citrusy orange zest lifts the flavor, cutting through the richness and adding freshness.
• The dried cranberries add bursts of tart‑sweet contrast and a lovely texture in each bite.
• They’re a slice‑and‑bake format: you prep the dough ahead, chill it, then slice and bake when you’re ready — great for planning ahead.
• They work beautifully on cookie trays, for gifting, or simply for pampering yourself with a homemade treat.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• ½ cup (62.5 g) confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 ¾ cups (219 g) all‑purpose flour
• ½ cup (64 g) cornstarch
• ¼ teaspoon kosher salt
• 1 cup (65 g) dried cranberries, chopped

Step‑by‑Step: How to Make Cranberry Orange Shortbread Cookies

1. In the bowl of a stand mixer, add the softened butter and the confectioners’ sugar. Beat on medium speed until creamy and smooth.
2. Add the vanilla extract and the orange zest. Mix until fully incorporated and fragrant.
3. In a separate bowl, whisk together the all‑purpose flour, cornstarch, and kosher salt.
4. With the mixer on low speed, gradually add the flour mixture into the butter mixture, one cup at a time, until combined.
5. Gently fold in the chopped dried cranberries, distributing them evenly through the dough.
6. Turn the dough out onto a lightly floured work surface and roll it into a log about 6 inches long and about 3 inches in diameter. Wrap the dough log tightly in plastic wrap and seal the ends. Refrigerate for 1 hour or until firm.
7. When ready to bake, preheat your oven to 350 °F (≈177 °C). Line two large baking sheets with parchment paper.
8. Remove the chilled dough from the refrigerator. Place it on a cutting board and slice it into ¼‑inch thick cookies. Arrange the cookies on the lined baking sheets, spacing them approximately 1 inch apart.
9. Bake for 12‑14 minutes or until the cookies are just lightly browned on the edges. (Be careful not to over‑bake — shortbread should stay fairly light in color for that tender texture.)
10. Allow them to sit on the baking sheet for 5 minutes after baking, then carefully move them to a wire rack to cool completely.

Helpful Tips

• Use real unsalted butter (not margarine) for the best flavor and texture.
• Make sure the butter is truly softened (not melted) so the mixture creams properly.
• Measure flour by spooning into the measuring cup and leveling off, or better yet use a kitchen scale — too much flour can make shortbread dry.
• Zesting the orange: use a microplane to get just the colored part of the peel and avoid the bitter white pith.
• Chopping the cranberries helps them distribute more evenly, and reduces large pockets that might interfere with slicing.
• Chill the dough well — this helps maintain shape when slicing and baking.
• Watch the baking time closely: shortbread should stay pale and tender, browning only lightly.
• After baking, handle the cookies gently while transferring — they are more delicate than many cookies.

Substitutions And Variations

• Zest alternative: If you don’t have an orange, you could substitute lemon zest for a bright twist, or even lime for a more daring flavor.
• Extract alternative: If you prefer or only have almond extract, you can swap it for vanilla or use a blend of both.
• Cranberry alternative: If you don’t have dried cranberries, you could use finely chopped fresh cranberries (though they will add more moisture) or even dried cherries or cran‑cherry blends for variation.
• Add‑ins/Decorative options: You could roll the sliced dough in coarse sugar before baking, or after baking drizzle with melted white chocolate (or orange‑flavored white chocolate) to dress them up.
• Shape variation: The recipe is written for slice‑and‑bake log style, but you could also roll out the dough and use cookie cutters for festive shapes.
• Gluten‑free variation: Some recipe versions suggest trying a 1:1 gluten‑free flour blend in place of all‑purpose flour — results may vary.

Storage Instructions

• Store cooled cookies in an airtight container at room temperature for up to one week.
• To freeze: you can freeze the baked cookies by letting them cool completely, then placing them in freezer‑safe containers. They should keep for up to 3 months.
• Alternatively, you can freeze the dough log: wrap the log well in plastic wrap and freeze. When ready to bake, let it thaw in the refrigerator until slicing is possible.

Nutritional Information

• Servings: 20 cookies
• Calories per cookie: approx. 169 kcal
  Note: nutritional values may vary depending on exact brands and ingredient substitutions.

Serving Suggestions

• Serve these Cranberry Orange Shortbread Cookies with a hot cup of tea, a mug of coffee, or even warm spiced cider for a cozy treat.
• Arrange them on a decorative holiday cookie platter alongside other cookies of contrasting colors and textures.
• Package them in cellophane bags with festive ribbons to give as homemade gifts during the holidays.
• For extra flair, sprinkle a little coarse sugar or colored sanding sugar on top just before baking, or drizzle melted white chocolate after cooling for a holiday look.

Frequently Asked Questions About Cranberry Orange Shortbread Cookies

Q: Can I skip the cornstarch?
While you may be able to omit cornstarch, it plays a key role in giving the shortbread that tender, melt‑in‑your‑mouth texture by interfering with strong gluten formation.

Q: Can I use fresh cranberries instead of dried?
You can, but fresh cranberries contain more moisture and may alter the dough’s texture and baking time. Dried cranberries are generally preferred for consistency.

Q: What if I don’t have a stand mixer?
You can use a hand mixer or even mix by hand — just ensure the butter and sugar are creamed until smooth and the dough is well combined.

Q: Why do I roll the dough into a log and chill it?
Chilling the dough helps solidify the butter and makes slicing clean cookies easier. It also helps preserve the shape of the slices when baking.

Q: My cookies turned too brown/hard — what went wrong?
Shortbread should be pale and tender — if they become too brown or hard, you likely over‑baked them. Ensure accurate timing and watch for just‑lightly‑browned edges.

Conclusion

Thank you for spending your time in the kitchen with me and trying out this Cranberry Orange Shortbread Cookies recipe. I hope you find as much joy in the process as I do — the ease of prepping ahead, the delicious buttery citrus‑cranberry combination, and the satisfaction of biting into a crumbly, flavorful cookie. Whether you’re baking for a crowd or just for yourself, these cookies bring warmth, flavor, and a touch of holiday cheer. Enjoy every bite, share generously, and happy baking — it’s such a pleasure to be part of your food‑loving community.

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