Introduction
Transform everyday baking ingredients into a burst of holiday cheer with this Cranberry Orange Shortbread! It’s unbelievably easy to make, tastes absolutely divine, and is guaranteed to impress your family and friends. Forget store-bought cookies – this recipe is your new go-to for festive gatherings and cozy nights in.
Why This Works
This recipe strikes the perfect balance of tart and sweet. The tangy cranberries perfectly complement the bright citrus notes of the orange zest, all while resting on a buttery, melt-in-your-mouth shortbread base. It’s a showstopper that’s surprisingly simple to whip up, even for beginner bakers!
Key Ingredients
🍊 1 cup (2 sticks) unsalted butter, softened
🍯 1 cup granulated sugar
🥚 1 large egg
🍊 1 teaspoon orange zest
🍊 1/2 cup orange juice
🥣 2 1/2 cups all-purpose flour
🥄 1 teaspoon baking powder
🧂 1/4 teaspoon salt
🍓 1 cup dried cranberries
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2️⃣ In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where a stand mixer really shines, but you can definitely do it by hand with a little elbow grease!
3️⃣ Beat in the egg, orange zest, and orange juice until well combined. The batter might seem a little curdled, but don’t worry – it all comes together beautifully.
4️⃣ In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!
5️⃣ Stir in the dried cranberries. Make sure they’re evenly distributed throughout the dough.
6️⃣ Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. They’ll spread a little as they bake.
7️⃣ Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them – ovens vary!
8️⃣ Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- Use good quality butter for the best flavor.
- If your butter isn’t quite soft enough, microwave it for short intervals (10-15 seconds at a time) until it’s pliable.
- Don’t overmix the dough, or your cookies will be tough.
- For extra festive flair, sprinkle some coarse sugar on top of the cookies before baking.
Heat Control
Baking at 350°F (175°C) ensures the cookies bake evenly and develop a beautiful golden-brown color without burning. If your oven runs hot, consider reducing the temperature by 10-15 degrees and checking them a little earlier.
Crunch Factor
These shortbread cookies have a delightful melt-in-your-mouth texture, with a slightly crisp exterior and a tender interior. The cranberries add a pleasant chewiness that contrasts beautifully with the buttery shortbread.
Pro Kitchen Tricks
- For a shortcut, use pre-chopped cranberries instead of whole dried cranberries.
- Add a teaspoon of vanilla extract to the batter for an extra layer of flavor.
- To make mini shortbread cookies, use a teaspoon instead of a tablespoon of dough per cookie.
Storage Tips
Store the cooled cookies in an airtight container at room temperature for up to a week. They’ll stay delicious, but they’re best enjoyed fresh!
Gift Packaging Ideas
These cookies make wonderful gifts! Package them in festive cellophane bags tied with ribbon or in a pretty tin. Add a handwritten tag for a personal touch.
Flavor Variations
🌟 Lemon Cranberry Shortbread: Replace the orange zest and juice with lemon zest and juice.
🌟 White Chocolate Cranberry Shortbread: Stir in 1/2 cup of chopped white chocolate chips along with the cranberries.
🌟 Pistachio Cranberry Shortbread: Add 1/2 cup of chopped pistachios for a nutty twist.
🌟 Spiced Cranberry Shortbread: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients.
Troubleshooting
- Cookies are too crumbly: Your butter may not have been soft enough, or you may have overbaked them.
- Cookies are too tough: You may have overmixed the dough.
- Cookies are burnt: Your oven may be too hot, or you baked them for too long.
FAQ
- Can I freeze these cookies? Yes, freeze them in an airtight container for up to 3 months.
- Can I use fresh cranberries? While you can, fresh cranberries will release a lot more moisture, so you may need to adjust baking time and add a bit more flour.
- What can I substitute for orange juice? You can use milk or apple juice, but the flavor will be slightly different.
Conclusion
These Cranberry Orange Shortbread cookies are a guaranteed crowd-pleaser! They’re perfect for holiday gatherings, gifting, or simply enjoying a sweet treat at home. Share this recipe with your friends and family, and let us know how yours turn out! Happy baking!
Cranberry Orange Shortbread: The BEST Holiday Cookie (Seriously!)
A delightful blend of tangy cranberries and zesty orange in a buttery shortbread cookie, perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350u00b0.
- In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the orange zest and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries gently.
- Shape the dough into a log and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- For extra flavor, consider adding a tablespoon of orange juice to the dough.
- Store cookies in an airtight container for up to a week to maintain freshness.