Freshly baked cookies can warm any day. These orange cranberry shortbread cookies are a delightful treat. They’re sweet, with a hint of tartness from the cranberries and a touch of freshness from the orange zest. Perfect for family gatherings, holiday celebrations, or a cozy afternoon snack.

Why Make This Orange Cranberry Shortbread Cookies

This recipe is incredibly easy to follow. You’ll be amazed at how quick it is to whip up these delightful cookies. With everyday ingredients, it’s friendly for beginner bakers. The combination of flavors is satisfying, making them a hit with the whole family. Plus, they keep well, so you can enjoy them for days!

How to Make Orange Cranberry Shortbread Cookies

Making these cookies is a breeze. You’ll start by mixing the dry ingredients. Then, add in the cold butter and combine until the dough forms a nice texture. Next, you’ll fold in the cranberries and orange zest. After chilling the dough, simply slice and bake. It’s that simple!

What You Need

1 ¼ cup all-purpose flour
⅓ cup + 1 tablespoon granulated sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 stick unsalted butter (cold and cut into cubes)
¼ cup fresh cranberries (finely chopped)
½ tablespoon orange zest

Step-by-Step

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, cornstarch, and salt.
Add cold butter cubes and mix until the mixture resembles coarse crumbs.
Fold in cranberries and orange zest until evenly distributed.
Shape the dough into a log about 12 inches long; wrap in plastic wrap and refrigerate for at least 30 minutes.
Slice dough into ½-inch thick pieces and place on the baking sheet.
Bake for 18-20 minutes until lightly golden at the edges.
For glaze (optional), whisk powdered sugar with orange juice until smooth; drizzle over cooled cookies.

How to Serve Orange Cranberry Shortbread Cookies

These cookies are lovely on their own or paired with a warm cup of tea or coffee. They make great holiday treats and are perfect for gift-giving. You might also enjoy them alongside a fruit salad or ice cream for a sweet dessert.

How to Store Orange Cranberry Shortbread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just place the cookies in a single layer in a freezer-safe container. When you’re ready to enjoy them, let them thaw at room temperature.

Recipe Tips

Chill the dough properly to help them hold shape during baking.
Swap cranberries for chocolate chips for a different flavor.
Don’t over-mix the dough; this keeps them tender.
If you prefer a sweeter cookie, increase the sugar slightly.
For an extra punch of flavor, add more orange zest.

Variations & Swaps

Spice it up by adding a pinch of cinnamon or nutmeg.
Use dried cranberries instead of fresh for a different texture.
Substitute the all-purpose flour with almond flour for a gluten-free option.
Add chopped nuts for added crunch.
For a festive touch, decorate with holiday-themed sprinkles.

FAQs

Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a couple of days. Or, bake the cookies and store them in an airtight container for easy snacking later.

Can I freeze the cookie dough?
Yes! Wrap the shaped dough log tightly in plastic wrap and freeze for up to two months. When ready to bake, just slice and bake directly from the freezer, adding a few extra minutes to the baking time.

How do I reheat the cookies?
To enjoy warm cookies, you can pop them in the microwave for about 10-15 seconds. Alternatively, place them in a preheated oven at 350°F (175°C) for about 5 minutes.

What can I substitute for fresh cranberries?
Dried cranberries make a great substitute. You can also use raisins or chopped cherries for a different flavor.

What’s a common mistake to avoid?
Avoid over-handling the dough, as this can make the cookies tough. Mix just until combined for a tender cookie.