Cranberry-Orange Shortbread Cookies
This recipe creates classic shortbread cookies with a delightful festive twist. Infused with bright orange zest, juice, and warm ginger, they feature chewy dried cranberries for bursts of flavor and texture. The dough requires significant chilling, resulting in perfectly crisp, buttery cookies ideal for gifting or a comforting treat.
Equipment
- 2 Mixing Bowls One medium for dry ingredients, one large for wet.
- 1 Electric Mixer Stand or hand-held for creaming butter and sugar.
- 2 Baking Sheets For baking in batches.
- 1 Citrus Zester or Fine Grater For grating orange zest.
- 1 Plastic Wrap Essential for chilling dough logs.
Ingredients
Main
- 1.75 cups all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 0.25 teaspoon ground ginger
- 0.75 cup unsalted butter softened
- 0.5 cup sugar plus more for sprinkling
- 2 tablespoons orange juice
- 1.5 tablespoons grated orange zest
- 1 teaspoon vanilla extract
- 1.5 cups dried cranberries
Instructions
- In a medium bowl, whisk together all-purpose flour, salt, baking powder, and ground ginger; set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and sugar until light and fluffy.
- Beat in the orange juice, grated orange zest, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Gently fold in the dried cranberries by hand until evenly distributed throughout the dough.
- Divide the dough in half. Shape each half into a log about 1 ½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until very firm.
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Unwrap one chilled dough log and, using a sharp knife, slice it into ¼-inch thick rounds. Repeat with the second log.
- Arrange the cookie rounds 1 inch apart on the prepared baking sheets. Sprinkle the tops of the cookies with a little extra sugar, if desired.
- Bake for 15-20 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For truly exceptional shortbread, ensure your unsalted butter is properly softened but still cool to the touch – this allows for optimal creaming with the sugar, creating a light, crumbly texture. Precision with chilling is paramount: a minimum of 4 hours, or ideally overnight, is essential. This firming of the dough prevents spreading during baking and allows for clean, crisp slices. When zesting the orange, aim for only the vibrant orange peel, avoiding any bitter white pith. For uniform cookies, lightly chop any larger dried cranberries to ensure even distribution throughout the dough. Bake until just set and the edges are lightly golden, as over-baking will result in a dry cookie. A pale finish is characteristic of perfect shortbread. For enhanced flavor, a pinch more ginger can be added, or consider a touch of cardamom to complement the orange and cranberry.