Cranberry shortbread cookies bring a delightful blend of flavors and textures that beautifully capture the essence of the holiday season. As you prepare these cookies, the warm, buttery aroma will fill your kitchen, enveloping you in a cozy atmosphere that feels like a happy hug. The slight tartness of the fresh cranberries is perfectly balanced by the rich, sweet dough, while the hint of orange zest adds a refreshing brightness. They make for perfect little treats—each bite providing a wonderful contrast between the crumbly shortbread and the juicy cranberries. Whether you’re baking for a festive gathering, a cozy evening at home, or simply sharing with friends, cranberry shortbread cookies are sure to evoke smiles and warm memories.
Why You’ll Love This Recipe
What sets this cranberry shortbread cookie recipe apart is not just the delightful combination of flavors but also the ease of preparation. You’ll find that this recipe is straightforward, making it perfect for both beginner bakers as well as seasoned pros. Here are just a few reasons why you’ll fall in love with these cookies:
- Flavor Harmony: The tartness of the cranberries combined with the sweet, buttery dough creates a flavor profile that is both comforting and refreshing.
- Easy Preparation: With simple, fuss-free steps, you can whip these cookies up in no time. Once you try it, you’ll want to make them for every special occasion!
- Perfect Texture: The cookies are delightfully crumbly yet firm enough to hold their shape, making them a perfect accompaniment to a warm cup of tea or coffee.
- Versatile for Any Occasion: These cookies aren’t just for the holidays; they’re perfect for any gathering or as a delightful afternoon snack.
- A Touch of Nostalgia: The combination of flavors may remind you of family gatherings, holiday celebrations, or cherished moments around the kitchen table.
How to Make Cranberry Shortbread Cookies
Baking cranberry shortbread cookies is a rewarding experience that comes together in a few easy steps. First, you’ll want to begin by preparing your cranberries so they’re ready to add into the buttery goodness of the dough. Then, you’ll mix the ingredients to create a beautiful log of dough that you can chill before slicing and baking. Here’s how it all comes together:
Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- Zest of one orange or tangerine (just the orange part, not the bitter white pith)
- 1 heaping cup fresh cranberries*
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
The unsalted butter is crucial here, as it allows you to control the saltiness in the cookies. When it’s at room temperature, it blends beautifully with sugar, creating a creamy base that supports the delicate texture of the cookies. Granulated sugar not only sweetens the dough but aids in creating that wonderful melt-in-your-mouth quality. The fresh cranberries add a burst of tartness, while the orange zest offers a fantastic aromatic note that brightens the overall taste. Using all-purpose flour gives the cookies structure, allowing them to hold shape while still providing that crumbly texture we love in shortbread.
*If you can’t find fresh cranberries, you can substitute with dried cranberries, but reduce the sugar slightly, as dried fruits are often sweeter.
Directions
First, chop the fresh cranberries roughly and set them aside. This helps to release their juices during baking, creating a delightful burst of flavor in each bite. Then, in a food processor, cream together the butter, sugar, and orange zest until well combined; this usually takes just a minute or so. You’ll notice the mixture getting light and fluffy, which is what we want!
Next, add in the flour and vanilla extract. Pulse the mixture about ten times, then run the machine briefly until the dough starts to come together. Don’t worry if it looks a bit thick at this stage—it will all come together beautifully! Once the dough forms lumps, add in the chopped cranberries and pulse just a few more times. You want them nicely distributed through the dough, but don’t over-process or your cranberries may break down too much.
Now, turn the dough out onto a floured surface and gather it together with your hands. Handle it gently; you just want to work it until it is no longer crumbly. Shape the dough into a log—aim for about 10 to 12 inches long. Keep in mind that the longer your log, the smaller your cookies will be, so choose your size based on personal preference! Wrap this log tightly in plastic wrap, using the wrap to smooth out and mold the dough as needed, and twist the ends shut to seal.
Chill the dough in the refrigerator for at least three hours, or even overnight. You can wrap the log in a folded towel to help keep it perfectly round as it chills—trust me, it makes a difference!
When you’re ready to bake, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Slice the chilled dough into 1/3 inch pieces and place them on the prepared cookie sheet, making sure to space them out about two inches apart. Bake for 10 to 12 minutes, or slightly longer if you prefer a crisper cookie. You’ll notice the edges turning a light golden brown, which is your cue that they’re ready to come out!
Once baked, let the cookies cool on the baking sheets for a couple of minutes before transferring them to a cooling rack. Be gentle here, as the cookies can be delicate when hot, but will firm up beautifully as they cool.
How to Serve Cranberry Shortbread Cookies
These cranberry shortbread cookies are wonderfully versatile, making them perfect for a variety of occasions. For a festive twist, serve them on a decorative platter at your holiday gatherings, or package them beautifully in a box as homemade gifts for friends and family. They look gorgeous with a light dusting of powdered sugar to add a touch of elegance.
If you’re hosting a cozy brunch, serve these cookies alongside a warm beverage—imagine the pairing with a steaming cup of spiced tea or a rich coffee. The vibrant colors of the cranberries peeking through the golden-brown dough give a visual feast that’s sure to catch your guests’ eyes and their taste buds.
How to Store Cranberry Shortbread Cookies
To keep your cranberry shortbread cookies fresh, store them in an airtight container at room temperature. They can stay delicious for about a week this way. If you have leftovers (and I suspect you might not!), you could refrigerate them to extend their freshness for about two weeks.
For longer storage, consider freezing them. Simply place the cooled cookies in a single layer in a freezer-safe bag or container. They can be stored for up to three months! The best way to enjoy them again is to reheat them in the oven for a few minutes at 350°F—this will help restore that lovely crisp edge. If you’re in a hurry, a quick warm-up in the microwave can also do the trick, but be careful not to overdo it or they may lose their lovely crumbly texture.
Tips for Perfect Cranberry Shortbread Cookies
- Room Temperature Ingredients: Ensure your butter is genuinely at room temperature to achieve that perfect creamy consistency when creaming with sugar. This will help your cookies maintain a lovely texture.
- Chilling the Dough: Don’t skimp on the chilling time! Not only does it help with the shape, but it also allows the flavors to meld beautifully and prevents the cookies from spreading too much during baking.
- Cutting the Dough: Use a sharp knife to slice the dough once it’s chilled—this ensures you get clean cuts and perfectly shaped cookies. If the edges crumble, you may need to work your dough a little more until it’s cohesive.
- Baking Time: Keep an eye on your cookies! If they’re smaller than the ones described here, they may need less baking time. Baking is a science, but it’s also an art; use your instincts!
- Personal Touches: Consider adding a bit of chopped pecans or walnuts for added flavor and crunch, or even a pinch of cinnamon to the dough for an extra layer of warmth.
Variations
- Orange Cranberry Bliss: Substitute lemon zest for the orange zest if you prefer a zestier flavor profile. The brightness of the lemon pairs beautifully with cranberries.
- Nutty Addition: Fold in chopped nuts (like pecans or almonds) along with the cranberries for a delightful crunch that complements the softness of the shortbread.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend. Look for blends that are designed for baking for the best texture.
- Vegan Adjustments: Replace the butter with a vegan alternative and the egg with unsweetened applesauce or a flax egg for a plant-based version that maintains that same buttery flavor.
FAQs
Can I use dried cranberries instead of fresh?
Yes, you can! However, keep in mind that dried cranberries are typically sweeter. To avoid overly sweet cookies, you might consider reducing the granulated sugar slightly.
What’s the best way to zest citrus?
A microplane zester is your best friend for zesting! It allows you to remove just the outer layer without the bitter white pith. If you don’t have one, a fine grater works too!
Can I freeze the cookie dough?
Absolutely! You can freeze the log of cookie dough before slicing. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to bake, slice straight from the freezer, adding a minute or two to the baking time.
Why are my cookies spreading too much?
Over-mixing the dough can incorporate too much air, causing the cookies to spread. Ensuring that your butter is cold enough and that you chill the dough properly before baking can help maintain their shape.
Conclusion
Baked with love, cranberry shortbread cookies can become a treasured recipe that you’ll find yourself returning to time and time again. They encapsulate the warmth of the holiday spirit and the joy of sharing treats with those you care about. So grab those fresh cranberries and let your kitchen fill with the aroma of buttery sweetness. If you love these cranberry shortbread cookies, save this recipe for later or share it with someone who’d enjoy it too! Happy baking!
Print
Cranberry Shortbread Cookies
- Total Time: 180 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cranberry shortbread cookies with a blend of tart cranberries and sweet buttery dough, perfect for the holiday season.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- Zest of one orange
- 1 heaping cup fresh cranberries, chopped
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Chop the fresh cranberries roughly and set aside.
- Cream together the butter, sugar, and orange zest in a food processor until light and fluffy.
- Add the flour and vanilla extract, pulse until the dough starts to come together.
- Fold in the chopped cranberries, being careful not to over-process.
- Turn the dough out onto a floured surface and shape it into a log.
- Wrap tightly in plastic wrap and chill in the refrigerator for at least three hours.
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Slice the chilled dough into 1/3 inch pieces and place them on the cookie sheet.
- Bake for 10 to 12 minutes until edges are light golden brown.
- Cool on baking sheets for a few minutes before transferring to a cooling rack.
Notes
Ensure butter is genuinely at room temperature for the best texture. Don’t skip the chilling time for better shape and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
