Orange Cranberry Shortbread Cookies

These Orange Cranberry Shortbread Cookies are buttery, tender, and filled with bright citrus flavor and tangy cranberries. Perfect for holiday gatherings or as an everyday treat, these cookies are easy to make and irresistibly delicious. The combination of zesty orange and tart cranberries creates a delightful burst of flavor in every bite.

Why You’ll Love This Recipe

Bright Citrus Flavor: The orange zest adds a refreshing and vibrant note.
Holiday Favorite: The cranberry-orange combo is perfect for festive celebrations.
Buttery Perfection: The shortbread base is rich and melts in your mouth.
Simple Ingredients: No fancy equipment or hard-to-find ingredients required.

Ingredients

For the Cookies

• Unsalted Butter: Softened, for a tender cookie base.
• Powdered Sugar: Creates a smooth and light texture.
• Vanilla Extract: Enhances the flavor.
• Orange Zest: Adds a bright, citrusy flavor.
• All-Purpose Flour: The base of the cookie.
• Dried Cranberries: Chopped, for a tart contrast to the buttery dough.
• Salt: Balances the sweetness.

Optional Glaze

• Powdered Sugar: For the glaze base.
• Orange Juice: Adds a citrusy kick to the glaze.
• Orange Zest: For extra flavor and decoration.

Instructions

Step 1: Make the Dough

1. In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
2. Mix in the vanilla extract and orange zest.
3. Gradually add the flour and salt, mixing just until combined. Avoid overmixing.
4. Fold in the chopped dried cranberries.

Step 2: Shape and Chill

1. Divide the dough in half and shape each portion into a log about 2 inches in diameter.
2. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.

Step 3: Slice and Bake

1. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
2. Remove the dough from the refrigerator and slice into ¼-inch thick rounds.
3. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
4. Bake for 12–15 minutes, or until the edges are lightly golden.
5. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Optional Glaze

1. In a small bowl, whisk together powdered sugar and orange juice until smooth.
2. Drizzle the glaze over the cooled cookies and sprinkle with additional orange zest if desired.

Nutrition Facts

Serving Size: 1 Cookie
Calories: ~90
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 12mg
Sodium: 20mg
Total Carbohydrates: 11g
Dietary Fiber: 0.5g
Sugars: 6g
Protein: 1g

FAQ

1. Can I use fresh cranberries instead of dried?
   Yes, but chop them finely and pat them dry to remove excess moisture.
2. Can I make the dough ahead of time?
   Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 1 month.
3. How do I store these cookies?
   Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
4. Can I add nuts to the dough?
   Yes, chopped pecans or walnuts would pair wonderfully with the orange and cranberry flavors.
5. What’s the best way to slice the dough?
   Use a sharp knife, and if the dough crumbles, let it sit at room temperature for a few minutes before slicing.
6. Can I make these cookies gluten-free?
   Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
7. Can I skip the glaze?
   Of course! These cookies are delicious on their own, but the glaze adds an extra layer of citrusy sweetness.
8. What can I use instead of orange zest?
   Lemon zest can be used for a different citrus twist.
9. Do I need to chill the dough?
   Yes, chilling is essential to help the cookies hold their shape and enhance their flavor.
10. Can I use salted butter?
    If using salted butter, reduce or omit the added salt in the recipe.

Enjoy these buttery, citrusy, and festive cookies! Perfect for sharing or savoring with a cup of tea.

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