Orange Cranberry Shortbread Cookies
Orange Cranberry Shortbread Cookies are a delightful treat that perfectly combines the tartness of cranberries with the bright flavor of orange. Whether you’re in the mood for a sweet snack or looking for a festive dessert to impress your guests, these cookies are sure to bring joy and smiles to your table. Their buttery texture and zesty notes make them an irresistible addition to any cookie platter. Plus, they are simple to make and can be enjoyed year-round!
Gather Your Orange Cranberry Shortbread Cookies Ingredients
For these delicious cookies, you’ll need the following ingredients:
- 1 cup (226g) vegan butter, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 2 tablespoons (30ml) fresh orange juice
- 2 teaspoons orange zest
- 1/2 cup (70g) dried cranberries, finely chopped
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) orange juice for icing
Step-by-Step Orange Cranberry Shortbread Recipe
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In a large bowl, use a handheld mixer or a stand mixer with the paddle attachment to beat the softened vegan butter and granulated sugar together for about 1 to 2 minutes until creamy and smooth.
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Add the vanilla extract to the butter and sugar mixture, mixing well to ensure it’s fully combined.
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Stop the mixer and add in the flour. Mix on low speed until just combined.
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Next, add the orange juice, orange zest, and finely chopped cranberries to the dough. Mix until everything is well incorporated, keeping in mind that the dough will be thick and a bit sticky.
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Shape the dough into a log about two inches in diameter. Wrap it tightly in plastic wrap and refrigerate for about 2 hours, or you can keep it in the fridge for up to 2 to 3 days if you want to prepare ahead.
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Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
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Once your dough is chilled, slice it into cookies about 1/4 inch thick and arrange them on the baking sheet, leaving some space between the cookies.
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Bake for 12 to 14 minutes, or until the edges are very lightly browned.
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Once baked, remove them from the oven and let them cool on the pan for 5 minutes before transferring to a cooling rack.
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To prepare the icing, whisk the powdered sugar and 2 tablespoons of orange juice together until smooth. Drizzle it over the completely cooled cookies if desired.
These scrumptious cookies will stay fresh at room temperature for 5 to 6 days in a covered container, and they also freeze well for later enjoyment!
How to Serve Orange Cranberry Shortbread Cookies
These delightful cookies make for a perfect treat for any occasion. Serve them on a colorful platter alongside a cup of tea or coffee for a cozy afternoon snack. They also pair wonderfully with a light fruit salad or a scoop of vanilla ice cream for dessert.
For special occasions, consider decorating the cookies with festive icing or adding sprinkles for a burst of color. They’re great for holiday gatherings, potlucks, or simply as a sweet surprise for friends and family.
Expert Tips for Orange Cranberry Shortbread Cookies
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Chill Your Dough: Make sure to chill the dough properly before slicing. This will help the cookies maintain their shape while baking.
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Variations: Feel free to switch up the dried fruit! Raisins, chopped dried apricots, or even chocolate chips can give a new twist to these cookies.
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Gluten-Free: If you need a gluten-free version, simply use a quality all-purpose gluten-free flour mix and it will still taste delicious!
Orange Cranberry Shortbread Cookies FAQs
Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter if you prefer! The flavor will be slightly richer, but the texture will remain the same.
How do I store leftover cookies?
Store them in an airtight container at room temperature. They should keep for about 5 to 6 days.
Can I make these cookies in advance?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days before baking or freeze the log for up to a month. Just remember to thaw it in the fridge before slicing and baking.
If you’re looking for a treat that combines the warmth of home baking with a burst of festive flavor, give these delicious Orange Cranberry Shortbread Cookies a try. They’re easy to make and will surely become a favorite in your recipe collection! Happy baking!
Orange Cranberry Shortbread Cookies
Ingredients
Cookie Ingredients
- 1 cup vegan butter, softened to room temperature Can substitute with regular butter if preferred.
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour Use a gluten-free flour mix for a gluten-free version.
- 2 tablespoons fresh orange juice
- 2 teaspoons orange zest
- 1/2 cup dried cranberries, finely chopped
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons orange juice For icing.
Instructions
Preparation
- In a large bowl, use a handheld mixer or a stand mixer with the paddle attachment to beat the softened vegan butter and granulated sugar together for about 1 to 2 minutes until creamy and smooth.
- Add the vanilla extract to the butter and sugar mixture, mixing well to ensure it’s fully combined.
- Stop the mixer and add in the flour. Mix on low speed until just combined.
- Next, add the orange juice, orange zest, and finely chopped cranberries to the dough. Mix until everything is well incorporated, keeping in mind that the dough will be thick and a bit sticky.
- Shape the dough into a log about two inches in diameter. Wrap it tightly in plastic wrap and refrigerate for about 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Once your dough is chilled, slice it into cookies about 1/4 inch thick and arrange them on the baking sheet, leaving some space between the cookies.
- Bake for 12 to 14 minutes, or until the edges are very lightly browned.
- Once baked, remove them from the oven and let them cool on the pan for 5 minutes before transferring to a cooling rack.
Icing
- To prepare the icing, whisk the powdered sugar and 2 tablespoons of orange juice together until smooth. Drizzle it over the completely cooled cookies if desired.
