Cozy Cranberry Orange Shortbread

This cozy cranberry orange shortbread recipe has quickly become a favorite in our family, perfect for the holiday season or whenever a sweet, zesty treat is needed. With its buttery texture, sweet-tart bursts of cranberry, and a citrusy punch, this easy-to-make shortbread brings joy to any gathering.

I first baked these for a holiday party, and the plate was empty within minutes. Now it’s a tradition we look forward to every December.

Ingredients

• Unsalted butter: softened creates that melt-in-your-mouth texture. Choose high-quality butter for the best flavor.
• Powdered sugar: ensures a smooth and delicate sweetness. Look for fresh sugar to avoid lumps.
• All-purpose flour: the base of the shortbread providing structure. Opt for sifted flour for lighter cookies.
• Salt: enhances the overall flavors without overwhelming the sweetness.
• Vanilla extract: adds a warm undertone to balance the citrus. Pure vanilla always brings better flavor.
• Orange zest: brings brightness and complements the cranberry. Freshly zested from a ripe orange is ideal.
• Dried cranberries: chopped add bursts of tartness. Choose moist cranberries for easier chopping.
• Almond extract: optional but adds subtle nuttiness for added depth.
• Extra powdered sugar for dusting: optional as a sweet decorative touch after baking if desired.

How To Make Cozy Cranberry Orange Shortbread

Preheat Your Oven:

Heat your oven to 350°F 175°C and prepare a baking sheet with parchment paper to prevent sticking.

Cream the Butter and Sugar:

Using a large mixing bowl cream the softened butter and powdered sugar for 3-4 minutes until light and fluffy. This step is key to the cookie’s crumbly perfection.

Add Extracts:

Blend the vanilla extract and almond extract into the creamed mixture ensuring they are evenly incorporated.

Combine the Dry Ingredients:

In another bowl whisk together the all-purpose flour and salt until well mixed for an even distribution in the dough.

Incorporate Dry and Wet:

Slowly add the dry mixture into your wet ingredients mixing on low just until combined. Avoid overmixing so the cookies stay tender.

Fold in Cranberries and Zest:

Gently fold in orange zest and chopped cranberries with a spatula. Distribute evenly without crushing the cranberries for a balanced taste in every bite.

Shape the Dough:

Transfer the dough onto a floured surface shaping it into a 1-inch thick log or rectangle. Wrap tightly in plastic wrap to chill for at least 30 minutes to firm up.

Slice the Cookies:

Once the dough is chilled slice into 1/4 inch thick rounds. Place them on the baking sheet with space between each.

Bake to Perfection:

Bake for 12-15 minutes until the edges turn a light golden brown. Watch closely as ovens may vary.

Cool and Serve:

After cooling for a few minutes on the baking sheet transfer to a wire rack to cool completely. If desired dust with extra powdered sugar before serving.

One of my favorite moments was when my little one helped sprinkle powdered sugar on top. It’s a lovely baking activity for kids to enjoy joining in.

Ingredient Substitutions

If dried cranberries are not available choose dried cherries or currants for a similar tartness. No almond extract Use orange extract instead for even more citrusy notes. Gluten-free flour blends can work but ensure one with xanthan gum for better texture.

Storage Tips

Place the cookies in an airtight container and store at room temperature for up to 5 days. For longer storage freeze them in layers separated with parchment paper for up to 2 months. Defrost at room temperature when ready to enjoy.

Cultural Context

Shortbread cookies originate from Scotland and were traditionally enjoyed during festive occasions. This cranberry-orange variation brings a modern twist to the classic buttery treat making it versatile enough for global celebrations.

Recipe FAQs

→ Can I substitute dried cranberries with fresh ones?

Fresh cranberries have more moisture and tartness, which could alter the dough's consistency. It’s recommended to use dried ones for the best texture and flavor.

→ How can I make the shortbread dough ahead of time?

Shape the dough into a log, wrap it tightly with plastic wrap, and refrigerate for up to 3 days. You can also freeze it for up to 2 months and slice before baking.

→ What’s the best way to incorporate the orange zest?

Use a zester or microplane to scrape off the outer orange layer. Gently fold it into the dough to evenly distribute the zesty flavor.

→ Why is chilling the dough necessary?

Chilling firms up the dough, making it easier to slice and maintains the cookies' shape during baking.

→ How do I avoid overmixing the dough?

Mix just until the ingredients are combined. Overmixing can lead to a tougher texture as it overworks the gluten.