There’s a moment every year when the air shifts, and with it comes the urge to create something warm and comforting in the kitchen. It often happens on one of those crisp autumn mornings when the sun peeks through the kitchen window, casting a golden light on all the flour-dusted surfaces. The scent of orange zest and sweet tart cranberries mingles as I knead the shortbread dough, calling to mind memories of my grandmother’s kitchen, bustling with laughter and the clinking of baking sheets. These Cranberry Orange Shortbread Cookies always remind me of the connections between family, tradition, and love, all wrapped up in a simple recipe.
Why This Cranberry Orange Shortbread Cookies Recipe Means So Much
Cranberry Orange Shortbread Cookies hold a special place in my heart. I still remember the first time I made them with my mother during the holidays. It was our little tradition, a time when we would gather around the kitchen, flour in our hair and laughter bubbling up as we rolled out the dough. The bright, zesty smell of oranges combined with the sweet, slightly tart cranberries filled our home, wrapping us in warmth.
These cookies are delightful little treasures that can be enjoyed at any time. They remind me of cozy family gatherings, weekends spent in the kitchen, and the joy of sharing a treat with loved ones after a long day. Baking these cookies is more than just a recipe; it is a way to create memories that last well beyond the last crumb left on the plate. Each bite takes me back, and I hope it does the same for you.
Bringing Cranberry Orange Shortbread Cookies Together
“Every time I stir this pot, it smells just like Sunday at home.”
Making these Cranberry Orange Shortbread Cookies is a delightful process. From the moment you set out your ingredients, an air of anticipation fills the kitchen. The bright orange zest, the plump cranberries, and the smooth, rich butter are just waiting to come together into something wonderful.
As you begin to combine the ingredients, the clattering of bowls becomes the soundtrack to your baking adventure. The soft creaminess of the butter, paired with the sweet oranges, begins to swirl together. You can almost taste the warmth of family gatherings, the smell sweeping through your home like a hug. Each step brings you closer to that blissful moment when you take the first bite of a cookie, freshly baked and drizzled with glaze.
Ingredients You’ll Need
Gathering the ingredients is a cherished part of the process. Here is what you’ll need for your delightful cookie creation:
- 60 g caster sugar
- 1 orange (zest)
- 125 g unsalted butter (room temperature)
- 1 tsp vanilla extract
- 180 g plain flour (all-purpose)
- 75 g dried cranberries (finely chopped)
- 120 g powdered icing sugar (confectioners’ sugar)
- 30 ml orange juice
- 1 tsp unsalted butter (melted)
Take a moment to appreciate each ingredient. The butter is creamy and rich, while the orange zest offers a vibrant touch. The dried cranberries carry a sweetness that balances the citrus perfect. If you fancy a little twist, remember that a bit of extra vanilla can make your kitchen smell like a cozy café.
Step-by-Step Directions
Rub sugar and orange zest together. In a cozy mixing bowl, combine the caster sugar and orange zest. Using your fingertips, gently rub the zest into the sugar until the mixture takes on a lovely orange hue, feeling slightly damp. This step really brings out the intoxicating scent of orange that will infuse your cookies.
Cream together the butter, orange sugar, and vanilla extract. Line one or two baking trays with parchment paper. In an electric stand mixer fitted with the paddle attachment, add the butter and orange sugar mixture. Cream on medium speed until the mixture becomes pale and fluffy, scraping down the sides to ensure everything is well combined. Add in the vanilla extract for an extra layer of flavor, and give it another quick mix.
Add in flour and cranberries and beat them together. Lower the mixer speed and gradually add the plain flour and chopped cranberries. Mix gently until everything is combined. The dough might look a bit rugged at this point, and that’s perfectly fine.
Form a dough and roll out. Take the cookie dough and press it together with your hands until it forms a rough disc. On a lightly floured surface, roll it out to a thickness of about ½ cm. If it feels sticky or too soft, wrap it in plastic wrap and chill it in the fridge for 10-15 minutes until it firms up slightly. Just keep an eye on it so it does not get too hard to roll.
Cut out cookie shapes and chill. Once rolled out, use your favorite cookie cutter to stamp out lovely shapes. I enjoy the charm of a leaf shape, fitting for fall. Place each cookie on the prepared baking tray, bringing together any scraps to reroll and cut again. Remember not to overwork the dough, or else the cookies might end up dry. Once done, place the tray in the fridge for at least 30 minutes so the cutouts can harden, ensuring they keep their shape during baking.
Bake. Preheat your oven to 170°C (335°F). After the cookies have chilled, bake for about 12-15 minutes or until the edges turn a lovely golden brown. Breathe in the fragrant notes as they fill your kitchen. Allow the cookies to cool on the tray for about ten minutes before transferring them to a wire rack to cool completely.
Mix ingredients together for the glaze. In a medium-sized bowl, combine the icing sugar, orange juice, and melted butter. Whisk everything together until it’s smooth and glossy. If the glaze seems too thin, gradually add more icing sugar until you achieve the right consistency. Conversely, if it’s too thick, add a touch more orange juice.
Dip cookies into the glaze. Take the cooled cookies and dip the top into the glaze, allowing the excess to drip off. Place them on the wire rack and let them set. When serving, each cookie is a beautiful treat, and the glaze adds a sweet touch that perfectly complements the lemony zest.
How We Enjoy Cranberry Orange Shortbread Cookies at Home
Sharing these cookies is always a joyous occasion. We usually gather around the dining table as the evening light filters in, illuminating our faces with warmth. I love to present the cookies on a rustic wooden platter, adorned with a few fresh cranberries and slices of orange for an inviting touch.
On special occasions, we pair our cookies with a pot of warm spiced tea. The simple act of sharing a bite is the heart of these moments. Each cookie serves as a reminder of the tender connections we have with each other and the memories we create during such gatherings. Whether we are celebrating a holiday or simply enjoying an ordinary weeknight, each bite feels like home.
Keeping It Fresh and Comforting
To store these delightful cookies, place them in an airtight container. They can last a few days, but trust me when I say they rarely last longer than that in our house. Twilight brings a different flavor as the aroma of orange and cranberries mingles together, mellowing beautifully overnight.
If you find that the cookies become a bit firm, you can easily refresh them by warming them slightly in the oven for just a few minutes. This way, they come out soft and inviting, just like when they were first baked.
Amelia’s Kitchen Notes
Substitutions: If you have fresh cranberries on hand, feel free to use them instead of dried. Just make sure they are finely chopped.
Prep shortcuts: For a faster preparation, you can zest the orange ahead of time. Store it in the fridge, and when you’re ready, simply mix it in with the sugar.
Cleaning tip: Clean up as you go to keep the kitchen tidy. I like to wash mixing bowls as soon as I am done with them, so there’s less to tackle later.
Flavor boost: If you want a deeper flavor, you can add a dash of almond extract alongside the vanilla extract. It adds a lovely nutty depth that pairs so beautifully with oranges.
Rerolling the dough: When working with leftover dough, be mindful not to over-knead it when forming new cookies. This can make your finished product tough.
Family Variations on Cranberry Orange Shortbread Cookies
One of the joys of this recipe is the ability to make it your own. For instance, during the holidays, I like to sprinkle a bit of chopped pistachios on the cookies before baking for a lovely crunch and vibrant color.
Another family twist has been to use lemon zest instead of orange for a refreshing change. You can also add white chocolate chips into the dough, providing a rich creaminess that’s worth savoring. It’s fun to experiment and see how each variation can bring back different memories and flavors that make this cookie special in your home.
FAQs About Cranberry Orange Shortbread Cookies
Can I make this ahead of time?
Yes, making these cookies ahead of time is not only possible but can enhance the flavors as they settle. I often bake a batch in advance to enjoy later.
What do I do if the dough is too sticky?
If you find the dough is too sticky to work with, don’t hesitate to sprinkle a little flour on your surface and use that to help shape it. A little extra flour can do wonders.
Can I freeze these cookies?
Absolutely! You can freeze baked cookies in an airtight container for a couple of months. Just allow them to thaw at room temperature before serving them again for the best taste and texture.
A Final Thought
I hope this Cranberry Orange Shortbread Cookies Recipe brings a little warmth and inspiration to your kitchen, the same way it does in mine. As you create and share these cookies, know that you are also building connections and memories that will last for years to come. Here’s to gathering around the table, savoring the sweet moments, and always keeping the heart of home cooking alive. Happy baking!
Cranberry Orange Shortbread Cookies
Ingredients
Cookie Dough
- 60 g caster sugar
- 1 orange orange (zest)
- 125 g unsalted butter (room temperature)
- 1 tsp vanilla extract For extra flavor.
- 180 g plain flour (all-purpose)
- 75 g dried cranberries (finely chopped)
Glaze
- 120 g powdered icing sugar (confectioners’ sugar)
- 30 ml orange juice
- 1 tsp unsalted butter (melted)
Instructions
Preparation
- Rub the caster sugar and orange zest together in a mixing bowl until the mixture smells fragrant and takes on a lovely orange hue.
- Cream together the butter, orange sugar, and vanilla extract in an electric stand mixer on medium speed until pale and fluffy.
- Gradually add the plain flour and chopped cranberries to the mixture, mixing gently until combined.
- Form a rough disc with the cookie dough, wrap it in plastic wrap, and chill it in the fridge for 10-15 minutes.
- Roll the chilled dough out to a thickness of about ½ cm and cut out desired cookie shapes.
- Place cookies on a prepared baking tray and chill in the fridge for at least 30 minutes.
Baking
- Preheat your oven to 170°C (335°F).
- Bake the cookies for about 12-15 minutes, or until the edges turn a lovely golden brown. Allow to cool on the tray for about ten minutes before transferring to a wire rack.
Glazing
- In a medium bowl, combine the icing sugar, orange juice, and melted butter to make the glaze.
- Dip the tops of the cooled cookies into the glaze and allow excess to drip off before placing them back on the wire rack to set.
Notes
A Final Thought
I hope these Cranberry Orange Shortbread Cookies bring a little extra sparkle to your holiday baking this year. Whether you’re setting them out beside a festive spread of treats like my Marshmallow Fluff Fudge, Banana Pudding Rice Krispie, No-Bake Blue Christmas Truffles, or a cozy favorite like Ginger Molasses Christmas Cookies, these shortbread cookies fit right in. If you love citrus treats, you might also enjoy my Lemon Fluff, Magic Lemon Cobbler, or the bright and creamy Lemon Cream Cheese Dump Cake.
No matter which direction your holiday baking takes you, I’d love for you to come hang out in our cozy community on Pinterest and Facebook, where I share new recipes, behind-the-scenes moments, and even more inspiration for your kitchen. Here’s to creating sweet memories, one homemade cookie at a time.
