Introduction

Cranberry Orange Shortbread Cookies are a delightful blend of buttery richness and bright citrus flavor, studded with tart fresh cranberries. These cookies offer a perfect balance of sweet and tangy, making them an excellent treat for any season.

A cylindrical log-shaped butter with a pale yellow base dotted with small bright red and pink crushed bits, some circular in shape, giving it a speckled texture inside. Two round slices cut from the log are placed flat in front, showing the same pale yellow and red-pink speckled pattern. The butter log rests on a rough wooden surface next to a knife with a black handle and silver rivets. The overall look is creamy and firm with a mix of soft and crunchy textures visible inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter at room temperature
1/2 cup granulated sugar
Zest of one orange or tangerine (just the orange part, not the bitter white pith)
1 heaping cup fresh cranberries
2 cups all purpose flour
1 tsp pure vanilla extract

Instructions

Step 1: Rough chop the fresh cranberries and set aside.
Step 2: Cream the butter, sugar, and orange zest together until well combined. Using a food processor makes this step quick and easy.
Step 3: Add the flour and vanilla extract to the creamed mixture. Pulse about 10 times, then run the processor briefly until the dough just comes together into a lump or lumps.
Step 4: Add the chopped cranberries and pulse just enough to evenly distribute them throughout the dough. Avoid over-processing.
Step 5: Turn the dough out onto a lightly floured surface and gently bring it together with your hands until it is no longer crumbly.
Step 6: Form the dough into a 10-12 inch log. The longer the log, the smaller the cookies will be. Wrap the log tightly in plastic wrap, using the wrap to smooth the shape. Twist the ends to seal.
Step 7: Chill the dough log in the refrigerator for at least 3 hours or overnight. Wrapping the log in a folded towel while chilling helps keep it round.
Step 8: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Slice the chilled dough into 1/3 inch thick slices and place them about 2 inches apart on the prepared baking sheet.
Step 10: Bake for 10-12 minutes, until the cookies are pale on top and just starting to turn golden on the bottom. Adjust baking time slightly if your cookies are smaller or thinner.
Step 11: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cookies will be soft when hot and firm up as they cool.

Tips & Variations

Use frozen cranberries if fresh are not available, but thaw and drain them well before using to avoid excess moisture.
For extra flavor, add a pinch of cinnamon or ground nutmeg to the dough.
If you prefer a more intense orange flavor, add a teaspoon of fresh orange juice to the dough along with the zest.
Slice the dough thicker for softer cookies, or thinner for crispier results.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. Reheat frozen cookies briefly in a warm oven to restore their delicate texture.

How to Serve

A close-up view of a stack of five round shortbread cookies, each about one layer thick. The cookies have a pale cream color with scattered small red bits mixed throughout, suggesting pieces of cranberry or a similar fruit, giving a slightly textured look. The edges of the cookies are slightly crumbly and light golden brown. The stack is placed on a cooling rack, and a few whole red cranberries lie near the base of the stack. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best texture and tartness, but dried cranberries can be substituted. Reduce the sugar slightly if using dried, as they are sweeter than fresh.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking, keeping the same measurement. Be sure the blend contains xanthan gum or add it separately for better texture.