Cranberry Orange Shortbread Cookies Recipe
I can’t wait to share this Cranberry Orange Shortbread Cookies Recipe with you—it’s truly one of those special treats that feels both cozy and bright at the same time. There’s something unexpectedly delightful about the way tart dried cranberries and zesty orange mingle in the buttery, crumbly shortbread. If you’re anything like me, you’ll find yourself sneaking a bite here and there throughout the baking process, which is definitely a sign of a winner in my book.
This recipe works so well for holiday baking or any time you want to impress friends and family with something that feels homemade but a little bit fancy. The balance of sweet, tart, and citrusy notes makes these cookies perfect alongside your afternoon tea or even at a festive cookie swap. Trust me, once you try this Cranberry Orange Shortbread Cookies Recipe, it’s going to be your new go-to for that tricky “something special” snack.
Ingredients You’ll Need
The magic in this Cranberry Orange Shortbread Cookies Recipe comes from a few simple but thoughtfully chosen ingredients that complement each other perfectly. Fresh orange zest and juice add a lovely brightness, while dried cranberries bring in bursts of sweet-tart flavor. Here’s what you’ll want to gather.
- Granulated white sugar: Adds the perfect sweetness without overpowering the citrus and cranberry flavors.
- Orange zest: Fresh zest is key here—it gives a fragrant, vibrant orange touch that bottled zest just can’t match.
- All-purpose flour: The sturdy base for our shortbread, providing that tender crumb you love.
- Dried cranberries: Look for plump, soft dried cranberries, not the tough or overly sweetened kind to get that perfect texture and tang.
- Salted butter (frozen): Using frozen butter helps with the dough texture and keeps the cookies nicely crisp and crumbly.
- Fresh orange juice: Adds moisture and intensifies that fresh orange flavor, fresh-squeezed is best if you can.
- White chocolate chips: These give a subtle creamy sweetness that pairs so well with cranberry without being overwhelming.
Variations
I love to switch things up depending on the season or my mood, and you should totally feel free to make this Cranberry Orange Shortbread Cookies Recipe your own. A little customization keeps baking exciting and tailored to what you enjoy most.
- Nutty twist: I sometimes toss in chopped pistachios or slivered almonds for a nice crunch and a little color pop—it’s surprisingly good!
- Chocolate swap: Try dark chocolate chips instead of white if you like a richer, bittersweet contrast to the cranberries.
- For a gluten-free version: Use a 1-to-1 gluten-free flour blend, just make sure it has xanthan gum for structure when you bake.
- Spiced up: A pinch of cinnamon or cardamom adds warmth and pairs wonderfully with the orange and cranberries for a cozy vibe.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1: Prepare Your Ingredients and Butter
Start by zesting your orange—make sure to only get the bright orange part, not the bitter white pith underneath. Then squeeze fresh orange juice and set both aside. Also, take your frozen butter and cut it into small cubes; keeping it frozen helps achieve that lovely crumbly texture once baked.
Step 2: Mix Dry Ingredients and Cranberries
In a large bowl, whisk together your sugar, flour, and orange zest. Add the chopped dried cranberries and toss them around so they’re evenly coated in the flour mixture. This trick helps prevent the cranberries from sinking to the bottom of the dough while baking.
Step 3: Cut in the Butter and Add Orange Juice
Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Then slowly add the fresh orange juice—a tablespoon at a time—just enough to bring the dough together without making it sticky. You want a soft, cohesive dough that’s easy to shape.
Step 4: Shape and Add White Chocolate Chips
Turn the dough out onto a clean surface and gently press in the white chocolate chips, folding the dough a few times to distribute them evenly. I like to form the dough into a log or rectangular shape, then chill it in the fridge for at least 30 minutes. This helps the dough firm up for cleaner slicing later.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and transfer them to the sheet, spacing them about an inch apart. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Watch closely after 12 minutes—the cookies can go from perfectly baked to too brown quickly.
How to Serve Cranberry Orange Shortbread Cookies Recipe
Garnishes
I like to dust my finished cookies lightly with powdered sugar because it adds a festive touch and a hint of extra sweetness without overpowering the flavors. Sometimes, I’ll drizzle a little leftover melted white chocolate over the top for a pretty finish that’s sure to impress guests.
Side Dishes
These cookies pair beautifully with a cup of hot tea—Earl Grey or a spicy chai are my favorites for bringing out the citrus notes. They also work great alongside a fresh fruit salad or a light cream cheese spread if you want to add a bit of savory balance at a brunch or afternoon gathering.
Creative Ways to Present
If I’m serving these cookies at a party, I like to arrange them on a wooden board mixed with sprigs of fresh rosemary or thyme for a rustic, seasonal feel. Wrapping them in cellophane bags tied with orange or cranberry-colored ribbons makes for a charming gift, especially around the holidays.
Make Ahead and Storage
Storing Leftovers
I store leftover Cranberry Orange Shortbread Cookies in an airtight container at room temperature, and they stay fresh for up to a week. I’ve found placing a slice of bread in the container helps keep them from drying out—a little kitchen trick I swear by.
Freezing
You can freeze the dough log wrapped tightly in plastic wrap and foil for up to 2 months. When you’re ready, just slice and bake directly from the chilled frozen state—add a couple of extra minutes to the baking time, and you’ll have fresh cookies whenever the craving hits.
Reheating
If your cookies have lost a bit of their fresh-baked charm, a quick 5-7 second zap in the microwave softens them just enough, or pop them in a warm oven (300°F) for a few minutes to revive their tender texture without drying them out.
FAQs
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Can I use fresh cranberries instead of dried in the Cranberry Orange Shortbread Cookies Recipe?
Fresh cranberries are much more watery and tart than dried, so they’re not the best choice for this recipe. Using fresh ones would add too much moisture, potentially changing the dough’s texture and baking results. If you want a tart punch, stick with dried cranberries or try chopping dried cherries as an alternative.
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Why is cold or frozen butter important in this Cranberry Orange Shortbread Cookies Recipe?
Cold butter helps create the classic crumbly, tender texture of shortbread by releasing small pockets of fat as it melts during baking. This process yields those perfect flaky edges rather than a greasy or dense cookie. That’s why cutting in frozen butter cubes and keeping the dough chilled is a key step.
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Can I make these cookies vegan?
Yes! Replace the butter with a firm vegan butter alternative and use dairy-free white chocolate chips. Make sure your dried cranberries don’t have added honey or animal-based ingredients. The texture might differ slightly but the citrus-cranberry flavor will still shine.
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How do I keep the dried cranberries from sinking to the bottom?
Coating the dried cranberries in a bit of the flour mixture before mixing them fully into the dough helps prevent sinking. This little trick suspends the berries evenly throughout the dough for perfect distribution in every bite.
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Can I double this Cranberry Orange Shortbread Cookies Recipe?
Absolutely! Just double each ingredient and mix the dough in a large enough bowl to make sure everything combines evenly. Keep your chilling times the same and bake on multiple trays if needed—these cookies freeze well too, making it easy to prepare a big batch ahead.
Final Thoughts
Honestly, this Cranberry Orange Shortbread Cookies Recipe brings me so much joy every time I make it. There’s something really satisfying about those simple ingredients coming together to create a cookie that’s both comforting and a little bit exciting with the burst of citrus and tart cranberries. I hope you’ll give this recipe a try soon and discover just how easy and rewarding it is—plus, people will definitely be asking you for the recipe!
Print
Cranberry Orange Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies blend the tartness of dried cranberries and fresh orange zest with the richness of buttery shortbread, finished with a hint of fresh orange juice and studded with creamy white chocolate chips. Perfectly crumbly and flavorful, these cookies make a delightful treat for the holiday season or any special occasion.
Ingredients
Dry Ingredients
- 2⅓ cups all-purpose flour
- ¾ cup granulated white sugar
- ½ cup chopped dried cranberries
- ¼ cup white chocolate chips
Wet Ingredients
- ¾ cup (1½ sticks) salted butter, frozen
- 1 tablespoon orange zest
- 5–6 tablespoons fresh orange juice
Instructions
- Prepare Ingredients: Measure and chop the dried cranberries, zest one large orange to get 1 tablespoon of zest, and juice the orange to collect 5-6 tablespoons of fresh juice. Also, ensure the butter is frozen and chopped into small pieces for easier incorporation.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and chopped dried cranberries until well combined.
- Add Butter and Orange Zest: Add the frozen butter pieces and orange zest to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. This ensures a flaky texture.
- Add Orange Juice: Gradually pour in 5 tablespoons of fresh orange juice and gently mix the dough. Add an extra tablespoon if the dough feels too dry. Be careful not to overwork the dough; it should come together but remain crumbly.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Shape and Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up the butter and make rolling easier.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- 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 the dough into desired shapes and transfer them onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges start to turn a light golden brown.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your cranberry orange shortbread cookies with a cup of tea or coffee!
Notes
- Freezing the butter before mixing helps achieve a tender, flaky shortbread texture.
- You can substitute dried cranberries with dried cherries or raisins if preferred.
- For a stronger orange flavor, sprinkle a little additional orange zest on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen for up to two months; thaw at room temperature before serving.
