There’s something magical about baking cookies, isn’t there? The warm, buttery aroma filling your kitchen and the promise of a sweet treat just waiting to be devoured is simply unbeatable! Today, I’m thrilled to share my recipe for cranberry orange shortbread cookies. These delightful little gems blend the tartness of cranberries with the zesty brightness of orange, creating a flavor combination that’s not only refreshing but also a real crowd-pleaser. Trust me, once you take a bite of these crumbly, buttery cookies, you’ll be hooked! They’re perfect for holiday gatherings, cozy evenings with tea, or just because you feel like treating yourself (and who wouldn’t want to do that?). So, let’s get our hands a bit messy and dive into this delicious adventure together!
Ingredients List
Gathering the right ingredients is key to making the best cranberry orange shortbread cookies! Here’s what you’ll need:
- 1 cup unsalted butter, softened: Make sure your butter is at room temperature; this makes it easier to cream with the sugar.
- 1/2 cup powdered sugar: This gives the cookies their sweet, melt-in-your-mouth texture.
- 2 cups all-purpose flour: The base of your cookie dough, ensuring a nice crumb.
- 1/2 cup dried cranberries, chopped: For that tart burst of flavor, chop them up so they’re evenly distributed.
- 1 tablespoon orange zest: This is where the magic happens! The zest adds a bright, fresh flavor that pairs perfectly with the cranberries.
- 1/2 teaspoon vanilla extract: Vanilla enhances the overall sweetness and flavor of the cookies.
- 1/4 teaspoon salt: Just a pinch to balance the sweetness!
With these ingredients on hand, you’ll be ready to whip up a batch of cookies that will impress everyone!
How to Prepare cranberry orange shortbread cookies
Ready to bake some scrumptious cranberry orange shortbread cookies? Let’s break it down step by step so you can whip up these delightful treats with ease! Follow along, and I promise you’ll end up with cookies that are perfect for any occasion.
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). This is super important to ensure your cookies bake evenly. While that’s warming up, grab a large mixing bowl. Toss in your softened butter and powdered sugar. Now, cream them together using a mixer or a sturdy wooden spoon until the mixture is smooth and fluffy. This should take about 2-3 minutes – it’s crucial for that melt-in-your-mouth texture!
Next, add the orange zest and vanilla extract to the bowl. Mix this in well, letting those beautiful aromas fill your kitchen. Now, it’s time to incorporate the dry ingredients. Gradually add in the all-purpose flour and salt, mixing until just combined. Don’t worry if you still see a few flour streaks; overmixing can lead to tough cookies, and we want them soft and crumbly!
Now, fold in the chopped dried cranberries gently. This step adds those lovely bursts of tartness. Once the dough is ready, shape it into a log and wrap it tightly in plastic wrap. Pop it in the refrigerator for about 30 minutes. Chilling the dough helps the cookies hold their shape during baking.
When your dough is chilled, slice it into 1/4 inch rounds and place them on a lined baking sheet. Bake the cookies for 12-15 minutes, until they’re lightly golden around the edges. Let them cool on a wire rack before serving. And there you have it – beautiful cranberry orange shortbread cookies!
Tips for Success
To ensure your cranberry orange shortbread cookies turn out perfectly, remember these key tips! First, always use softened butter – it should be just soft enough to leave an indent but not melted. Chilling the dough is essential for maintaining that perfect round shape, so don’t skip this step! If you’re feeling adventurous, you can swap out the orange zest for lemon zest for a different twist. Finally, keep an eye on the baking time; every oven is a little different, so your cookies might be ready a minute or two early! Happy baking!
Nutritional Information Section
Before you dig into these delicious cranberry orange shortbread cookies, it’s important to know a bit about their nutritional content. Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these values are approximate:
- Calories: 120 per cookie
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Sugar: 6g
Enjoy these cookies as a delightful treat, and remember to savor each bite!
FAQ Section
Got questions about making these delightful cranberry orange shortbread cookies? Don’t worry, I’ve got you covered! Here are some common queries:
Can I use fresh cranberries instead of dried?
While fresh cranberries are delicious, they’re much more tart and have a higher moisture content. If you want to use them, I recommend adjusting the sugar a bit and chopping them finely to balance the flavors.
How can I make these cookies ahead of time?
You can prepare the dough and chill it in the fridge for up to 48 hours before baking. Just slice and bake when you’re ready for a fresh batch!
What’s the best way to store leftover cookies?
Keep your cranberry orange shortbread cookies in an airtight container at room temperature. They should stay fresh for about a week, but trust me, they won’t last that long!
Can I freeze the cookie dough?
Absolutely! Wrap the log of dough tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw in the fridge before slicing and baking.
What can I serve with these cookies?
These cookies are fantastic with a cup of tea or coffee. They also make a lovely gift during the holidays or a sweet addition to any dessert platter!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have these cookies ready to bake in no time!
- Delightful Flavor Combination: The sweet, buttery shortbread pairs perfectly with the tart cranberries and zesty orange, making every bite a taste sensation.
- Perfect for Any Occasion: Whether it’s a holiday gathering, a cozy afternoon tea, or a simple treat for yourself, these cookies fit right in.
- Easy to Make: Even novice bakers can whip these up with just a few simple steps and ingredients.
- Great for Sharing: These cookies make wonderful gifts or additions to cookie platters, sure to impress family and friends!
Storage & Reheating Instructions
To keep your delicious cranberry orange shortbread cookies fresh, store them in an airtight container at room temperature. They’ll stay tasty for about a week, but I doubt they’ll last that long once everyone gets a taste! If you want to enjoy them later, you can freeze the cookies. Just place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy, thaw them at room temperature for a few hours or pop them in a preheated oven at 300°F (150°C) for about 5-10 minutes to bring back that fresh-baked goodness.
Serving Suggestions
These cranberry orange shortbread cookies are delightful on their own, but pairing them with the right accompaniments can elevate your experience even more! A steaming cup of herbal tea or a rich cup of coffee complements the buttery sweetness perfectly. For a festive twist, try serving them with a side of whipped cream cheese spread; the creaminess balances the tartness of the cranberries beautifully. You can also arrange them on a platter alongside some fresh fruit, like orange slices or berries, for a colorful and refreshing touch. Trust me, these little additions will make your cookie experience even more enjoyable!
Cranberry Orange Shortbread Cookies: 5 Steps to Delicious
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cranberry orange shortbread cookies are a delightful treat that combines the tartness of cranberries with the zesty flavor of orange. They are perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Add the orange zest and vanilla extract. Mix well.
- Gradually add the flour and salt. Stir until just combined.
- Fold in the chopped cranberries.
- Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
- Slice the chilled dough into 1/4 inch rounds and place on a baking sheet.
- Bake for 12-15 minutes or until lightly golden on the edges.
- Allow to cool on a wire rack before serving.
Notes
- Make sure your butter is at room temperature for easy mixing.
- Chilling the dough helps the cookies hold their shape.
- Feel free to substitute lemon zest for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cranberry orange shortbread cookies
