Oh, my goodness, let me tell you about these cranberry orange shortbread cookies! They’re like little bites of holiday magic, combining that sweet and tangy flavor that just screams festive cheer. I remember the first time I made these—my kitchen was filled with the warm, citrusy aroma as the cookies baked, and I couldn’t help but sneak a taste. Trust me, the combination of tart cranberries and zesty orange is simply irresistible! Whether you’re gearing up for a holiday gathering or just want to treat yourself, these cookies are the perfect sweet addition to your festivities. You’re going to love them!
Ingredients for Cranberry Orange Shortbread
- 1 cup unsalted butter, softened (make sure it’s at room temperature for easy mixing)
- 1/2 cup powdered sugar (this adds a lovely sweetness)
- 2 cups all-purpose flour (for that perfect cookie texture)
- 1/2 cup dried cranberries, chopped (the star of the show!)
- 1 tablespoon orange zest (for that zesty kick)
- 1 teaspoon vanilla extract (because everything’s better with vanilla)
- 1/4 teaspoon salt (to balance the sweetness)
How to Prepare Cranberry Orange Shortbread
Making these cranberry orange shortbread cookies is a breeze! Just follow these simple steps, and you’ll be on your way to deliciousness in no time. Let’s dive in!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is super important because you want those cookies to bake evenly.
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy. This usually takes about 2-3 minutes. You really want to get some air into the mixture!
- Next, add in the orange zest and vanilla extract. Mix until everything is well combined—this is where the magic starts to happen!
- Now, gradually add in the flour and salt. I like to do this in batches to avoid a flour explosion. Mix until just combined; don’t overmix, or the cookies might get tough.
- Gently fold in the chopped cranberries. You want to distribute them evenly without breaking them apart too much. Those little bursts of cranberry flavor are essential!
- Shape the dough into a log (about 2 inches in diameter) and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for about 30 minutes. This helps to firm it up for easier slicing.
- Once chilled, slice the dough into 1/4 inch rounds and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each cookie for spreading.
- Bake in your preheated oven for 12-15 minutes, until the edges are lightly golden. Keep an eye on them, as oven times can vary!
- Lastly, let the cookies cool on a wire rack before serving. Enjoy the delightful aroma filling your kitchen!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for beginner bakers.
- Deliciously sweet and tangy with the perfect balance of flavors.
- Ideal for holiday gatherings or cozy family treats.
- Beautifully festive, adding a cheerful touch to any dessert table.
- Made with simple ingredients you likely already have at home!
Tips for Success
To ensure your cranberry orange shortbread cookies turn out perfectly, here are some handy tips! First, make sure your butter is really softened—it’ll mix better and create a lighter cookie. If you find your dough is too sticky, don’t hesitate to sprinkle a bit of flour on your hands when shaping the log. Remember to chill the dough; this step is key to easier slicing and helps the cookies keep their shape while baking. Also, keep an eye on them towards the end of the bake time—oven temperatures can vary, so pull them out when the edges are just golden for the best texture!
Nutritional Information
These cranberry orange shortbread cookies are not only delightful but also surprisingly manageable in terms of nutrition! Each cookie contains approximately 100 calories, 6g of fat, 1g of protein, and 10g of carbohydrates. Keep in mind, these are estimates and can vary based on exact ingredient measurements and portion sizes. Enjoy them guilt-free!
FAQ Section
Can I use fresh cranberries instead of dried?
I wouldn’t recommend it; fresh cranberries can be too tart and might make the cookies soggy. Dried cranberries add the perfect sweetness!
What if my dough is too crumbly?
If your dough crumbles, try adding a touch more softened butter or a tiny splash of water to bring it together.
Can I freeze the dough?
Absolutely! You can freeze the log of dough for up to 2 months. Just wrap it tightly in plastic wrap, and thaw it in the fridge before slicing.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden. Keep an eye on them, as they can go from perfect to overbaked quickly!
Can I add nuts or other flavors?
Of course! Feel free to mix in some chopped nuts or spices like cinnamon for a fun twist. Just be sure to adjust the measurements accordingly!
Storage & Reheating Instructions
To keep your cranberry orange shortbread cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies! Just place them in a freezer-safe bag, and they’ll last for up to 2 months. No need to reheat—just enjoy them straight from the freezer for a chilly treat or let them sit at room temperature for a bit!
Learn more about cranberry orange shortbread cookies.
Check out more Christmas dessert recipes made easy!
Learn about the nutritional benefits of cranberries.
Cranberry Orange Shortbread: 8 Steps to Deliciousness
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A sweet and tangy treat perfect for the holidays.
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 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the softened butter and powdered sugar together until smooth.
- Add the orange zest and vanilla extract, mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped cranberries gently.
- Shape the dough into a log and wrap in plastic wrap. Chill for 30 minutes.
- Slice the chilled dough into 1/4 inch rounds and place on a baking sheet.
- Bake for 12-15 minutes until the edges are lightly golden.
- Let the cookies cool on a wire rack before serving.
Notes
- Make sure the butter is softened for easy mixing.
- Chilling the dough helps with slicing.
- Store cookies in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cranberry orange shortbread, cookies, holiday baking
