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Cranberry Orange Shortbread Cookies Recipe

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4.8 from 143 reviews

Cranberry Orange Shortbread Cookies are buttery, tender cookies bursting with fresh cranberries and bright citrus zest. These delicate treats combine the rich simplicity of classic shortbread with a festive twist of orange and tart cranberries, perfect as a holiday snack or a delightful year-round dessert.

Ingredients

Scale

Shortbread Dough

  • 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)
  • 2 cups all purpose flour
  • 1 tsp pure vanilla extract

Fruit

  • 1 heaping cup fresh cranberries, roughly chopped

Instructions

  1. Rough Chop Cranberries: Chop the fresh cranberries roughly and set them aside, preparing them for incorporation into the dough.
  2. Cream Butter, Sugar, and Zest: In a food processor or mixing bowl, cream together the unsalted butter, granulated sugar, and orange zest until well combined and fluffy, which infuses the dough with bright citrus flavor.
  3. Add Flour and Vanilla: Add the all-purpose flour and pure vanilla extract to the creamed mixture. Pulse about 10 times in the food processor, then briefly run the machine just until the dough starts to come together into lumps.
  4. Incorporate Cranberries: Add the chopped cranberries to the dough and pulse gently just enough to distribute them evenly throughout without over-processing.
  5. Form Dough Log: Turn the dough out onto a lightly floured surface and gently bring it together with your hands until it is cohesive and no longer crumbly. Shape the dough into a log approximately 10-12 inches long. Wrap the log tightly in plastic wrap, using the wrap to smooth and firm the log, then twist the ends to seal.
  6. Chill Dough: Chill the wrapped dough log in the refrigerator for at least 3 hours or overnight. For the best round shape retention, wrap the plastic-wrapped log in a folded kitchen towel.
  7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
  8. Slice and Bake Cookies: Slice the chilled dough log into approximately 1/3 inch thick slices and place them on the prepared cookie sheet spaced about two inches apart. Bake for 10-12 minutes, or longer if you prefer crisper cookies. Cookies should be pale on top and just turning golden on the bottoms.
  9. Cool Cookies: Let the cookies cool on the baking sheet for a couple of minutes to set—they will be soft and delicate right out of the oven. Transfer them carefully to a cooling rack to finish cooling and firm up.

Notes

  • Be careful not to over-process the cranberries into the dough; they should remain in small chunks for texture and bursts of tart flavor.
  • Adjust baking time depending on cookie thickness and size—thinner slices bake quicker.
  • Chilling the dough log thoroughly helps maintain cookie shape and easier slicing.
  • Using fresh cranberries provides a bright tartness, but if not available, frozen can be used slightly thawed and well drained.
  • Wrapping the dough log in a towel while chilling helps retain a round shape instead of flattening.

Keywords: cranberry cookies, orange zest cookies, shortbread, holiday cookies, festive cookies, buttery cookies, citrus cookies

Find it online: https://yumwithmia.com/cranberry-orange-shortbread-cookies-recipe/