8. Cranberry Orange Shortbread Cookies
These Cranberry Orange Shortbread Cookies deliver the quintessential holiday spirit in every single bite, pairing rich, buttery melt-in-your-mouth texture with bright, festive flavors. We fold finely chopped, tangy dried cranberries directly into the classic shortbread dough, then infuse the entire cookie with the fragrant zest of fresh oranges for a vibrant lift. The resulting cookie is crisp on the edges yet delightfully tender in the center, making it an elegant addition to any holiday platter. Prepare a double batch as these store beautifully in an airtight container for up to a week.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1 tablespoon orange zest
Directions
Beat the softened butter and powdered sugar in a large mixing bowl until light and creamy (2-3 minutes).
Add the vanilla extract and mix until fully combined (30 seconds).
Gradually add the flour and salt, mixing just until a dough forms (2 minutes).
Stir in the finely chopped cranberries and orange zest until evenly distributed.
Divide the dough into two equal portions and shape each into a log about 2 inches in diameter.
Wrap the dough logs tightly in plastic wrap and refrigerate until firm (2 hours).
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough logs into ¼-inch thick rounds and place them on the prepared baking sheets.
Bake for 12-14 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Frequently Asked Questions
How should I store Cranberry Orange Shortbread Cookies to keep them fresh?
These Cranberry Orange Shortbread Cookies should be stored in an airtight container at room temperature. When stored properly, they will stay fresh for up to one week. Avoid storing them in the refrigerator, as this can alter the delicate shortbread texture.
Can I make the Cranberry Orange Shortbread dough ahead of time?
Yes, making the dough ahead of time is highly recommended for the best results! After mixing the dough, wrap it tightly and chill it for at least 2 hours, or up to 3 days. Chilling is crucial to prevent spreading during the 14-minute bake time.
What can I substitute for dried cranberries in this shortbread recipe?
If you don't have dried cranberries, you can substitute them with an equal amount (1/2 cup) of finely chopped dried cherries or finely chopped crystallized ginger for a similar chewy texture. Ensure any dried fruit is chopped finely so the dough mixes properly with the flour, butter, and orange zest.
