How to Make Cranberry Orange Shortbread Cookies
Orange cranberry shortbread cookies are a delightful variation of traditional Scottish shortbread, infused with the warmth of orange zest and the tartness of dried cranberries. The origins of this flavor combination can be traced back to the early 20th century, when Scottish bakers began experimenting with new ingredients to enhance the classic shortbread recipe. The addition of orange zest, inspired by the popularity of marmalade in Scottish baking, brought a bright and citrusy note, while dried cranberries, introduced by American influences, provided a sweet and fruity contrast. As the recipe evolved, orange cranberry shortbread cookies became a beloved treat, perfect for holiday seasons and special occasions, blending the richness of buttery shortbread with the vibrant flavors of orange and cranberry. Make sure to try our classic shortbread cookies and whipped shortbread cookies too!
Cranberry orange cookies have evolved into a diverse array of sweet treats, showcasing creative variations and interpretations. Some bakers add a hint of spice, like nutmeg or cardamom, to complement the citrus and berry flavors. Others incorporate white chocolate chunks or orange glazes for an extra layer of sweetness. Soft-baked versions, often called “cranberry orange chewies,” offer a tender texture, while crisper iterations, like “cranberry orange snaps,” provide a satisfying crunch. Additionally, modern twists include the use of fresh cranberries, orange oil, or orange blossom water for intensified flavors. Some recipes also substitute almond flour or coconut sugar for added texture and nutritional benefits. With each variation, the classic cranberry orange cookie recipe continues to adapt and delight, catering to diverse tastes and preferences.
FAQs:
- What will I need to complete this recipe?
- You will need the following ingredients:
- Unsalted Butter: Provides richness and moisture to the cookies, giving them a tender, melt-in-your-mouth texture. Unsalted butter is used to control the amount of salt in the recipe.
- Powdered Sugar: Contributes to a delicate, tender texture in the cookies. It also dissolves more easily than granulated sugar, which helps to create a smooth dough.
- Large Orange: The zest and juice from the orange add a bright, citrusy flavor that pairs perfectly with the cranberries, giving the cookies a refreshing taste.
- Pure Vanilla Extract: Enhances the overall flavor of the cookies by adding warmth and depth, complementing the orange and cranberry notes.
- All-Purpose Flour: Provides the structure and body of the cookies, creating a soft yet sturdy base that holds together well.
- Kosher Salt: Enhances the flavors of the other ingredients, balancing the sweetness and bringing out the citrus and cranberry notes.
- Dried Cranberries: Add a chewy texture and a burst of tart, fruity flavor, which contrasts nicely with the sweet and citrusy elements of the cookies.
- Powdered Sugar: Sweetens the glaze and gives it a smooth, silky consistency that can easily be drizzled over the cookies.
- Orange Juice: Adds a fresh, tangy citrus flavor to the glaze, intensifying the orange notes in the cookies and complementing the sweetness of the powdered sugar.
- You will need the following supplies:
- Measuring cups
- Measuring spoons
- Microplane
- Citrus juicer
- Cutting board
- Chef’s knife
- Mixing bowls
- Hand or stand mixer
- Rubber spatula or wooden spoon
- Plastic wrap
- Wire cooling rack
- You will need the following ingredients:
- How do I store my Cranberry Orange Cookies? Store the cookies in an airtight container at room temperature for up to one week.
Cranberry Orange Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- Zest of 1 large orange
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon Kosher salt
- ½ cup dried cranberries chopped
For the Glaze:
- 1 cup powdered sugar
- 2 – 3 tablespoons orange juice
Instructions
- In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup powdered sugar until light and fluffy.
- Add the orange zest and 1 teaspoon of pure vanilla extract and mix until combined. Gradually add 2 cups flour and ½ teaspoon kosher salt, mixing just until the dough begins to come together. Gently fold in ½ cup chopped cranberries until evenly distributed.
- Divide the dough in half. Shape each half into a log about 1.5 – 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm. You can also freeze the dough for later use.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10 – 12 minutes or until the edges are just starting to turn golden. The cookies should still be pale in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- To make the glaze, combine 1 cup of powdered sugar with 2 – 3 tablespoons of fresh orange juice and mix until the glaze forms. Drizzle the glaze over the cooled cookies.
- Serve and ENJOY!
Notes
- Ensure your unsalted butter is at room temperature before mixing. Softened butter will cream better with the powdered sugar, resulting in a smooth, cohesive dough. Cold butter may not blend well, leading to an uneven texture.
- If the glaze is too runny, add more powdered sugar, a tablespoon at a time, until it thickens to the consistency you want. If the glaze is too thick, gradually add more orange juice, a teaspoon at a time. Stir well after each addition until you reach your desired consistency.
- Once cooled, enjoy your cranberry orange shortbread cookies with a cup of tea or coffee!
