Cranberry Orange Shortbread Cookies have a delightful combination of tartness from cranberries and a zesty kick from fresh orange, making them the perfect treat for any occasion. I love to bake these cookies during the holiday season, but they’re just as enjoyable year-round. There’s something magical about the aroma of butter and citrus filling your kitchen, creating a cozy atmosphere. Plus, they’re super simple to make, giving you more time to enjoy with family or friends while they bake!
Why Make This Recipe
These Cranberry Orange Shortbread Cookies are a wonderful balance of flavors and textures. The crisp, buttery cookie base pairs beautifully with the sweet bites of dried cranberries, while the orange glaze adds a refreshing finish. They are not only delicious but also perfect for gift-giving or festive parties, creating little moments of joy wherever they go.
"These cookies were a fantastic addition to our holiday cookie platter—everyone loved the citrus twist," says a happy home baker.
How to Make Cranberry Orange Shortbread Cookies Recipe
Making Cranberry Orange Shortbread Cookies is a joyful, engaging process. You start by rubbing together the sugar and orange zest to release the citrus oils, which infuse the sugar with flavor. After creaming the butter and the fragrant orange sugar, you will gently incorporate the flour and cranberries, creating a delicate dough.
Once rolled out, cut out your cookie shapes and chill them briefly to ensure they hold their form during baking. The aroma of butter and orange will fill your kitchen as they bake to a lovely golden edge. Finish the cookies with a nice orange glaze for an extra touch of sweetness that makes them irresistible.
Ingredients
60 g caster sugar
1 orange (zest)
125 g unsalted butter (room temperature)
1 tsp vanilla extract
180 g plain flour (all-purpose)
75 g dried cranberries (finely chopped)
120 g powdered icing sugar (confectioners’ sugar)
30 ml orange juice
1 tsp unsalted butter (melted)
You can substitute dried cranberries with cherries or raisins if preferred. For a gluten-free version, try using almond flour or a dedicated gluten-free blend in place of all-purpose flour.
Directions
Rub sugar and orange zest together. Add the orange zest into the bowl with the sugar and using your fingertips, massage/rub the zest into the sugar granules. This releases the natural oils and will intensify the orange flavour in the cookie. The sugar will become orange stained and will feel wet. This is perfect.
Cream together the butter, orange sugar and vanilla extract. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and orange sugar and cream on medium speed until pale and lightened. Scrape down the sides and bottom of the bowl. Add in the vanilla extract and mix again.
Add in flour and cranberries and beat them together. Add the flour and cranberries into the creamed butter, and, at low speed, mix them on low speed until they are combined. The dough will look quite raggedy.
Form a dough and roll out. With your hands, squeeze the cookie dough together making a ball. Press it into a rough disc. Then on a lightly floured surface roll it out to a ½ cm thick. Note: if the dough is too soft at this point, then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.
Cut out cookie shapes and chill. Once the dough is rolled out, use a cookie cutter (I used a leaf shape) to stamp out the cookies. Lay them onto the prepared baking tray. Bring together any scraps, re-roll and stamp out more cookies. And then, do it again if needs be. Just be aware that every time you re-form the dough, it will pull in the flour from the benchtop and hence may dry out the dough. Add a couple of drops of water to the dough if this happens. Now refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This means the butter has resolidified and will give you the best possible chance of the cookies retaining their shape in the oven.
Bake. Preheat the oven to 170°C (335°F). Remove the cookies from the fridge, then bake for 12-15 minutes or until golden around the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
Mix ingredients together. Add the icing sugar, orange juice, and butter to a medium-sized bowl and whisk until thoroughly combined and smooth. If the glaze is too thin, then add a tablespoon at a time of icing sugar until it reaches the right consistency. If it’s too thick, add a teaspoon of orange juice until the correct consistency is reached.
Dip cookies into glaze. Dip the face of the cookies into the glaze and gently lift, letting the excess glaze drip off and place on a wire rack and wait for them to set. Serve and enjoy!
How to Serve Cranberry Orange Shortbread Cookies Recipe
These cookies are perfect as a delightful afternoon treat with a cup of tea or coffee. They can also be a lovely dessert option served alongside a scoop of vanilla ice cream for a comforting finish to a family meal. For special occasions, consider placing them in decorative boxes or jars as homemade gifts, making any event feel more special.
How to Store
To keep your Cranberry Orange Shortbread Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to extend their shelf life, consider freezing them. Simply place the baked cookies in a single layer in a freezer-safe container, separate layers with parchment paper, allowing for easy access whenever those cookie cravings strike.
Tips to Make
For a successful baking experience, ensure your butter is at room temperature for easy creaming. Always let the cookie dough chill before baking; this minimizes spreading and helps to achieve a crisp edge while keeping the centers tender. When cutting out cookies, use a sharp cutter to get clean shapes, which will look beautiful once baked.
Variations
If you’re feeling adventurous, why not try adding chocolate chips or nuts for an exciting twist? You could also integrate spices like cinnamon or ginger to evoke a warm, cozy flavor during the fall or winter months. For a surprising flavor note, consider using lemon zest instead of orange for a different citrus profile that complements the cranberries beautifully.
FAQs
What is the best way to store shortbread cookies?
Store shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them.
Can I use fresh cranberries in this recipe?
Fresh cranberries can be used, but you should chop and sweeten them before adding to the dough, as they are more tart than dried cranberries.
How thick should I roll the cookie dough?
Roll the dough to about ½ cm thick for the best texture. This allows for a nice balance between a crisp edge and a tender center.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to a week or freeze it for longer. Just thaw before rolling and baking.
For More Recipe Inspiration
If you’re looking for more family-friendly recipes, check out our delicious Mini Bento Cake Recipe or the cozy Cottage Cheese Chocolate Mousse.
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Cranberry Orange Shortbread Cookies
Ingredients
Method
- Rub sugar and orange zest together in a bowl to release the citrus oils.
- Cream together the butter, orange sugar, and vanilla extract in an electric mixer until pale and fluffy.
- Add the flour and cranberries to the creamed mixture and mix on low speed until combined.
- Form a dough and roll it out to ½ cm thick on a lightly floured surface.
- Cut out cookie shapes with a cookie cutter and chill for a minimum of 30 minutes.
- Preheat the oven to 170°C (335°F).
- Bake the cookies for 12-15 minutes or until golden around the edges.
- Cool on the tray for ten minutes before transferring to a wire rack.
- Mix icing sugar, orange juice, and melted butter in a bowl until smooth.
- Dip the face of the cookies into the glaze and let the excess drip off. Place on a wire rack to set.