Why Make This Recipe
Cranberry Orange Shortbread Cookies are a delightful treat that brings together the tartness of dried cranberries and the bright flavor of orange. Perfect for holidays or any special occasion, these cookies are easy to make and a joy to share. They offer a melt-in-your-mouth texture that everyone will love. Making these cookies is also a great way to fill your kitchen with amazing aromas that will remind you of festive seasons.
How to Make Cranberry Orange Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dried cranberries, chopped
- Zest of 1 orange
- 1 tablespoon orange juice
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange juice.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped cranberries and orange zest.
- Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies are best served with a warm cup of tea or coffee. They can be enjoyed fresh out of the oven or cooled down. For a festive touch, you can dust them with a little powdered sugar or serve them on a decorative plate. They make a great addition to holiday cookie trays or as a sweet gift for friends and family.
How to Store Cranberry Orange Shortbread Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them properly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to three months.
Tips to Make Cranberry Orange Shortbread Cookies
- Make sure your butter is softened but not melted for the best texture.
- Chop the cranberries into smaller pieces to ensure they distribute well throughout the dough.
- For an extra burst of flavor, consider adding more orange zest.
- You can experiment with adding nuts, like walnuts or pecans, for added crunch.
Variation
You can create different versions of this recipe by substituting the dried cranberries with dried cherries or chocolate chips. Adding a pinch of cinnamon can also give these cookies a warm, spicy flavor.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt to avoid making the cookies too salty.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and have a lot more moisture, so they are not recommended for this recipe. Stick with dried cranberries for the best results.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. Keep an eye on them to avoid overbaking.
Cranberry Orange Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining tart dried cranberries and bright orange flavor, perfect for holidays or special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dried cranberries, chopped
- Zest of 1 orange
- 1 tablespoon orange juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange juice.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped cranberries and orange zest.
- Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies stay fresh for up to a week at room temperature in an airtight container and can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
