Cranberry Shortbread Cookies

Cranberry Shortbread Cookies are the perfect addition to your holiday baking lineup. These delightful treats combine the tartness of cranberries with the sweetness of buttery shortbread, creating a cookie that’s both festive and flavorful. Easy to make and slice-and-bake, these cookies are suitable for gatherings, gifts, or simply enjoying at home. Their unique blend of flavors makes them a standout choice for any occasion.

Why You’ll Love This Recipe

• Quick Preparation: This recipe requires minimal hands-on time, making it ideal for busy bakers.
• Versatile Ingredients: You can use either fresh or dried cranberries, adapting to what you have on hand.
• Festive Flavor: The combination of cranberries and orange zest gives these cookies a bright, holiday-inspired taste.
• Slice and Bake Convenience: Simply chill the dough and slice it as needed—perfect for spontaneous cookie cravings!
• Delicate Texture: The buttery shortbread melts in your mouth, offering a delightful contrast to the chewy cranberries.

Tools and Preparation

To create these delicious Cranberry Shortbread Cookies, you’ll need some essential tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Food processor
• Mixing bowl
• Plastic wrap
• Parchment paper
• Baking sheet
• Cooling rack

Importance of Each Tool

• Food processor: Saves time by quickly mixing butter, sugar, and zest until perfectly combined.
• Mixing bowl: Provides ample space for combining ingredients without mess.
• Plastic wrap: Helps maintain the shape of your cookie log while chilling in the fridge.
• Cooling rack: Allows cookies to cool evenly, preventing sogginess.

Ingredients

Cranberry orange shortbread cookies are an easy holiday slice and bake recipe with a burst of cranberry and citrus. Use fresh or dried cranberries!

For the Dough

• 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

How to Make Cranberry Shortbread Cookies

Step 1: Prepare Cranberries

Rough chop the cranberries and set aside.

Step 2: Cream Butter Mixture

Cream the butter, sugar, and zest together until well combined. I do this in my food processor.

Step 3: Combine Dry Ingredients

Add the flour and vanilla extract, then pulse about 10 times. Run the machine briefly until the dough comes together into a lump or lumps.

Step 4: Add Cranberries

Add the chopped cranberries, pulsing just until they are distributed throughout the dough. Be careful not to over-process.

Step 5: Form Dough Log

Turn the dough out onto a lightly floured board. Bring it together with your hands until it is no longer crumbly. Form into a 10-12 inch log—remember that a longer log will yield smaller cookies. Wrap tightly in plastic wrap to smooth out the dough.

Step 6: Chill Dough

Chill the dough for at least 3 hours or overnight. I like to wrap my log in a folded towel to help keep it round as it chills.

Step 7: Preheat Oven

Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Step 8: Slice Cookies

Slice the chilled dough into 1/3 inch slices and place them on your prepared cookie sheet, two inches apart.

Step 9: Bake Cookies

Bake for 10-12 minutes or slightly longer if you prefer crispier cookies. They should be pale on top with just golden edges on the bottom. Note that smaller or thinner cookies may take less time.

Step 10: Cool Cookies

Let them cool on the baking sheets for a couple of minutes before transferring them to a cooling rack. Be cautious as they will be soft and delicate when hot but will firm up as they cool.

How to Serve Cranberry Shortbread Cookies

Cranberry Shortbread Cookies are perfect for various occasions. Whether you’re hosting a holiday party or enjoying a cozy afternoon at home, these cookies can be served in delightful ways.

On a Festive Platter

• Arrange the cookies on a decorative platter alongside seasonal fruits like oranges and apples for a vibrant presentation.

With Hot Beverages

• Pair the cookies with hot tea, coffee, or cocoa. The buttery flavor of the shortbread complements warm drinks beautifully.

As Favors

• Package individual cookies in clear bags tied with festive ribbons. These make wonderful party favors for guests to take home.

With Ice Cream

• Serve the cookies alongside a scoop of vanilla or cranberry sorbet for an indulgent dessert experience.

Crumbled Over Yogurt

• Crumble the cookies over a bowl of yogurt and top with fresh berries for a delicious breakfast or snack option.

How to Perfect Cranberry Shortbread Cookies

Achieving the perfect Cranberry Shortbread Cookies requires attention to detail. Here are some tips to help you succeed.

• Use room temperature butter: This ensures that the butter creams well with sugar, creating a smooth dough.
• Don’t overmix: After adding cranberries, pulse just enough to distribute them without breaking them down.
• Chill thoroughly: Allowing the dough to chill helps maintain its shape during baking and enhances the flavor.
• Slice evenly: For uniform cooking, slice your log into even pieces; this ensures all cookies bake at the same rate.
• Watch baking time: Keep an eye on your cookies; they should be pale with golden edges when done. Adjust baking time if necessary.
• Cool properly: Let cookies cool on the baking sheet briefly before transferring them to a rack. This prevents breakage due to their delicate nature.

Best Side Dishes for Cranberry Shortbread Cookies

Cranberry Shortbread Cookies pair well with various side dishes that enhance their flavors. Here are some great options:

1. Cheese Platter: A selection of soft cheeses like brie or goat cheese complements the sweetness of the cookies perfectly.
2. Fruit Salad: Fresh fruits like strawberries and kiwi provide a refreshing contrast to the rich shortbread.
3. Nut Mix: A mix of almonds, walnuts, and pecans adds crunch and savory notes that balance out the sweetness.
4. Chocolate Fondue: Dip cookie pieces into warm chocolate for an extra decadent treat that’s sure to impress.
5. Caramel Sauce: Serve with drizzled caramel sauce for those who enjoy a sweet and salty flavor combination.
6. Spiced Nuts: Roasted nuts seasoned with cinnamon or nutmeg can create an aromatic side dish that complements your cookies beautifully.

Common Mistakes to Avoid

When making cranberry shortbread cookies, it’s easy to overlook a few key steps. Here are some common mistakes to watch out for.

• Boldly chop cranberries: Make sure to chop the cranberries into small pieces. This prevents large chunks from disrupting the dough and ensures even distribution.

• Boldly measure ingredients: Accurate measurements are crucial. Use a kitchen scale or proper measuring cups to avoid altering the texture of your cookies.

• Boldly skip chilling: Chilling the dough is essential for achieving the right consistency. Don’t rush this step; allow at least 3 hours in the fridge for best results.

• Boldly overmix the dough: Overmixing can lead to tough cookies. Mix just until combined, then gently fold in the cranberries to keep them soft and tender.

• Boldly ignore baking times: Every oven is different. Keep an eye on your cookies as they bake, adjusting the time based on their size and thickness for perfect results.

Storage & Reheating Instructions

Refrigerator Storage

• Store your cranberry shortbread cookies in an airtight container.
• They will stay fresh for up to one week in the refrigerator.

Freezing Cranberry Shortbread Cookies

• Wrap each cookie individually in plastic wrap or place them in a freezer-safe bag.
• These cookies can be frozen for up to three months without losing their flavor.

Reheating Cranberry Shortbread Cookies

• Oven: Preheat to 350°F and warm for about 5-7 minutes.
• Microwave: Heat for 10-15 seconds, checking frequently to avoid overheating.
• Stovetop: Place in a skillet over low heat for a few minutes, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about cranberry shortbread cookies that might help you with your baking journey.

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work well as a substitute. Just chop them finely to ensure even distribution throughout the dough.

What can I use instead of butter?

You can use coconut oil or a plant-based butter substitute if you’re looking for a dairy-free option.

How do I make these cookies gluten-free?

Substituting all-purpose flour with a gluten-free flour blend is an effective way to make these cookies gluten-free while keeping their delicious taste.

How long do cranberry shortbread cookies last?

When stored properly, these cookies can last up to one week in the refrigerator or three months in the freezer.

Final Thoughts

Cranberry shortbread cookies are not only delightful but also versatile enough for any occasion. Their combination of sweet and tart flavors makes them perfect for holiday gatherings or cozy winter afternoons. Feel free to customize them by adding nuts or using different citrus zests!