Let Me Tell You About These Cookies…
Alright, so every December, right about the time I realize I’ve definitely overcommitted myself to holiday baking (again), I carve out an afternoon just for making these Cranberry Orange Shortbread Cookies. I still remember the first time: I burnt the bottoms a little, dropped sugar all over the floor, and somehow—miraculously—ended up with buttery, tart, citrusy cookies that tasted like a grown-up version of Christmas morning. My sister snatched three before they’d even cooled, and the dog snagged a half one off the edge of the counter—so, yeah, they’re popular here! (Bit of advice: keep an eye on your cookie cooling tray.)
Why You’ll Love This (Even if You Don’t Bake Everyday)
I whip these up whenever I want something a little fancy but don’t feel like dragging out ten mixing bowls. My family’s wild for that pop of orange zest and chewy cranberry bits—it’s got that “wow, you made these?” feeling even though they’re honestly, dead easy. There’s something about the way the kitchen smells when they’re baking; the citrus and butter mingle and you half-expect carolers to show up. And not to brag, but these cookies somehow manage to taste even better the next day (if you can resist them that long—rare, in my experience). Plus, unlike the time I tried to make candy canes, these don’t require, like, a degree in chemistry. Not that I don’t occasionally mess up—I’ve once gone rogue and used too much zest. Don’t do that. It tasted… medicinal, is probably the nicest way to say it.
What You’ll Need (Plus a Few Hacks)
- 1 cup (225g) unsalted butter, at room temp (if you only have salted, just skip the extra salt—blasphemy, according to some, but honestly it works)
- 2/3 cup (80g-ish) powdered sugar (Granulated has worked in a pinch. A bit crunchier.)
- Zest from 1 big orange—or 2 little ones (Tangerine also works. My gran used to use lemon and it’s different but not bad!)
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt (see above re: salted butter debates)
- 1/2 cup dried cranberries, chopped up (I sometimes swap in cherries if the cupboard’s looking sparse)
- 1 teaspoon vanilla extract (the cheap stuff does the trick, but if you’ve got fancy vanilla, why not?)
- Optional: A tablespoon of orange juice if you want extra zing, or a handful of chopped pecans for crunch
How I Make These (and Where I Usually Get Distracted)
- Cream the butter and sugar together in a big bowl till it’s nice and fluffy (I use a wooden spoon, but an electric mixer is quicker. Or whatever. Sometimes I just go old-school and use my arm muscles, at least for the first bit!).
- Mix in the orange zest and vanilla. Smells amazing at this point—go ahead and sneak a taste, I won’t tell.
- Add the flour and salt. Don’t panic if it looks dry and crumbly. Just keep mixing and it’ll form into a soft dough, sort of like Play-Doh but tastier. Now toss in those cranberries (and nuts, if you’re into that).
- Turn the dough out onto a sheet of parchment or some plastic wrap. Shape it into a log, about two inches wide—mine always comes out kinda lumpy at first, but it evens out. Stash in the fridge for an hour, or longer if you forget about it (which I definitely did last time!).
- Preheat oven to 325°F/165°C. Slice the log into 1/4-inch thick rounds; place on a baking tray lined with parchment. Sometimes I sprinkle a little extra sugar on top, just because.
- Bake 12–14 minutes, till they’re set and juuust barely golden around the edges. Don’t freak out if they look pale—that’s normal. Let cool on the tray a few minutes, then transfer to a rack. Or just eat them warm because who can wait?
Some Notes (Lessons from Many Messes)
- Too much zest can make these weirdly bitter (I learned this the hard way, twice, actually…)
- If you use salted butter, just ease up on the added salt or they taste oddly like biscuits, not cookies.
- I once rushed slicing when the dough was too warm—ended up with smushed cookies, but still tasty.
- Dough freezes great; I slice extra and stash them in a bag. Well, when I remember.
Variations I’ve Tried
I once tried swapping the cranberries out for dark chocolate chunks—you know, just for science. They were decent! Maybe a little too rich for my afternoon tea, but if you like chocolate, go for it. Oh, and I attempted to swap in coconut oil for the butter one desperate day. Wouldn’t recommend; the texture wasn’t right, and they tasted sort of, um, health-foody? (Sorry, coconut fans—but hey, maybe you’ll love’em!)
I’ve also made the log square instead of round. No reason, just felt like a rebel that day.
Equipment (And a Quick Fix if You’re Missing Something)
- Mixing bowl (I use whatever’s clean—once used a soup pot, it worked fine!)
- Wooden spoon or mixer
- Parchment or cling film (if you’re out, just plop the dough on a plate and cover it with a towel. Not fancy, but it works.)
Storing These (If They Last…)
Just toss ’em in a tin or Tupperware; they keep for about a week, though honestly, in my house it never lasts more than a day! They do freeze surprisingly well—just don’t ask me how long, since they’ve never survived long enough for me to find out.
How I Like to Serve Cranberry Orange Shortbread Cookies
I’ll stack a few on a pretty plate, dust ’em with a little extra powdered sugar, and hand out mugs of hot tea or cocoa. My dad always dunks his in coffee (says it’s the only way to eat shortbread, but he also puts ketchup on eggs so… take that with a grain of salt). They’re pretty enough for holiday parties, too—or just eating in your pajamas, which, let’s be real, is another sort of party.
Pro Tips (aka, Please Learn from My Mistakes!)
- Don’t try to slice the dough before it’s properly chilled. I once tried, got a sticky mess, regretted everything. Chill time is key!
- Actually, I find it works better if you chop the cranberries pretty small; otherwise, the cookies break apart as you slice (and I personally hate patching cookies together).
- Bake the first batch as a test—my old oven has a cold spot back left, so now I rotate the tray halfway for even color. Feels very professional, but it’s actually just an old oven quirk.
FAQ – A Few Questions I’ve Actually Gotten
- Can I use fresh cranberries?
Well, you can, but you’ll need to chop ’em tiny and maybe pat them dry so your dough doesn’t get soggy. Once used them straight from the freezer in a rush—worked okay but the cookies spread a bit more. - Can I double the recipe?
Yeah, go for it! I’d say just split the dough in half before chilling or you’ll end up with a log so fat it won’t fit on your baking tray. - Do these work gluten-free?
I’ve tried with a gluten-free blend—results were…not perfect, but edible. Probably needs a bit more fiddling. Open to tips if you have any! - Why are my cookies crumbly?
Shortbread’s supposed to be a bit crumbly, but if they’re falling apart, might be too much flour. Or, sometimes I just overbake the heck out of them because I got distracted by the neighbor’s cat—so watch them closely!
And if you ever want to chat about what counts as a “real” shortbread, or how many cookies is too many in one sitting (spoiler: there’s no such thing), you know where to find me.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (80g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest (from about 1 orange)
- 3/4 cup (90g) dried cranberries, chopped
- 2 tablespoons granulated sugar (for sprinkling, optional)
Instructions
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1In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
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2Beat in the vanilla extract and orange zest.
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3Gradually add the flour and salt, mixing until a soft dough forms. Stir in the chopped dried cranberries.
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4Shape dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
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5Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
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6Sprinkle with granulated sugar if desired. Bake for 12-15 minutes, or until the edges are lightly golden. Cool on a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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