Cranberry Orange Shortbread Cookies Recipe
There’s something irresistibly festive about the combination of cranberries and oranges, with the tart sweetness creating a delightful contrast in these crumbly treats. This cranberry orange shortbread is perfect for the holiday season, and what’s more, it’s incredibly simple to make. In this blog, we’re diving into the rich flavors and easy steps for creating these delicious cookies that are sure to impress.
When I first made these cookies, I was reminded of the family gatherings during the colder months, when my grandmother would fill the house with the warm, zesty scent of citrus. Every time a fresh batch was done, we’d gather around the kitchen table, eager to grab a warm cookie right off the tray. It became a cherished tradition that kept us bonded through shared stories and laughter.
Why You’ll Love This Recipe
This recipe is not only easy to follow but also brings forth a delightful fusion of flavors. You’ll love the way each bite combines the rich buttery texture of shortbread with zesty orange and the tartness of cranberries. Perfect for gift-giving or enjoying alongside a warm cup of tea, these cookies are as versatile as they are delicious. Plus, with just a few simple ingredients, you won’t find a fussier way to impress your guests.
Ingredients Notes
The ingredients for these cranberry orange shortbread cookies are straightforward, but here are a few tips to ensure they’re perfect every time:
- Butter: Use unsalted butter for better control over the flavor. It must be at room temperature for easy creaming.
- Flour: All-purpose flour works best for this recipe, providing the perfect balance to the soft texture.
- Cranberries: Both fresh and dried cranberries work well. If using dried, soak them in warm water for 10 minutes before using to rehydrate.
- Orange Zest: Fresh orange zest is key here, adding natural oils that enhance the overall aroma and taste of the cookies.
Recipe Steps
Step 1
Preheat your oven to 325°F (160°C) and line your baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. This aerates the mixture, crucial for a tender texture.
Step 3
Add in the orange zest and mix until well distributed. This step releases essential oils from the zest, boosting flavor.
Step 4
Gradually add flour into the butter mixture, stirring until just combined. Finally, fold in the cranberries gently to retain their texture.
Step 5
Shape the dough into a log 2 inches in diameter, wrap in plastic, and chill for at least 30 minutes. Slice into 1/4 inch rounds, place on the baking sheet, and bake for 15 minutes or until the edges are golden.
Storage Options
After cooling, store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze these cookies. Lay them flat in a single layer to prevent them from sticking, then place in a freezer-safe container for up to three months. To thaw, leave at room temperature for an hour, or microwave in 10-second intervals if you’re in a hurry.
Variations & Substitutions
If you’re looking to modify this recipe for dietary preferences, consider using gluten-free flour blends that substitute directly for all-purpose flour. For added crunch, sprinkle in a handful of chopped nuts like pecans or almonds. For an added hint of warmth, a dash of cinnamon or cardamom will complement the sweet-tart flavor profile beautifully.
Frequently Asked Questions
Can I use frozen cranberries in this recipe? Absolutely! If fresh cranberries are not available, frozen ones are a perfect substitute. Just make sure they are fully thawed and patted dry with a paper towel to remove excess moisture before using them in the dough.
Is there a way to make these cookies dairy-free? Yes, substituting the butter with a plant-based alternative like vegan margarine or coconut oil works well, though you may notice slight changes in texture. It’s advisable to choose a brand that is designated for baking to ensure optimal results.
Can I prepare the dough in advance? Certainly! The dough can be prepared and stored in the refrigerator for up to 48 hours. If storing for longer periods, freeze it. When ready to bake, let the dough thaw slightly at room temperature until it’s easy to slice, and continue with the baking instructions.
Remember it later
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Cranberry Orange Shortbread Cookies Recipe
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened
- 1 cup sugar
- 2.5 cups all-purpose flour
- 1 tablespoon grated orange zest fresh
- 0.5 cup dried cranberries chopped
Instructions
Preparation Steps
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the flour and orange zest until just combined, then fold in the cranberries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Flatten the balls slightly and bake for 15 minutes, or until the edges are golden.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
