Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies: The Perfect Treat for People Who Like Their Cookies a Little Bit Tangy and a Lotta Bit Yummy
Are you tired of those boring, plain cookies that taste like cardboard? Do you crave something with a little bit more zing, a little bit more zest? Well, my friend, look no further than these Cranberry Orange Shortbread Cookies!
These cookies are the perfect combination of sweet and tart, with a buttery shortbread base that’s so crumbly and delicious, you’ll want to eat the whole batch yourself. (Don’t worry, I won’t tell.)
They’re like little explosions of flavor in your mouth, a party for your taste buds.
And they’re not just delicious, they’re also easy to make. So even if you’re not a baking expert, you can still whip up these cookies in no time.
Questions I often get about these delicious cookies:
Q: What is the difference between shortbread and other types of cookies?
A: Shortbread is a type of cookie made with flour, butter, and sugar. It is typically crumbly and has a rich, buttery flavor. Other types of cookies, such as chocolate chip cookies, oatmeal raisin cookies, and sugar cookies, are made with different ingredients and have different textures and flavors.
Q: How long will these cookies keep?
A: These cookies will keep for up to 5 days in an airtight container at room temperature.
Q: Can I freeze these cookies?
A: Yes, you can freeze these cookies for up to 3 months. To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or container.
Q: How can I make these cookies more festive?
A: You can make these cookies more festive by dipping them in melted white chocolate and then sprinkling with cranberries or orange zest. You can also add festive sprinkles or decorations to the tops of the cookies.
Q: What are some other variations of this recipe?
A: You can also add other dried fruits to this recipe, such as raisins or chopped apricots. You can also use different types of citrus zest, such as lemon or grapefruit zest. For a more decadent treat, you can add a chocolate drizzle to the tops of the cookies.
Q: What type of butter should I use?
A: You should use unsalted butter for this recipe. Salted butter can make the cookies too salty.
Q: Can I substitute granulated sugar for another sweetener?
A: Yes, you can substitute granulated sugar for another sweetener, such as powdered sugar or brown sugar. However, the cookies will not be as sweet if you use a less sugary sweetener.
What you need to make these cookies:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
2½ cups all-purpose flour
1 teaspoon vanilla extract
Zest of 1 orange
½ cup dried cranberries
How to make them:
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and orange zest.
Gradually add flour to the wet ingredients, mixing until just combined. Fold in dried cranberries.
Drop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12-15 minutes, or until edges are golden brown.
Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips:
For a richer flavor, use cold butter and cut it into small pieces before creaming it with the sugar.
If you don’t have dried cranberries, you can use fresh cranberries. Just chop them into small pieces before adding them to the dough.
You can also add other dried fruits to this recipe, such as raisins or chopped apricots.
For a more festive look, you can dip the cooled cookies in melted white chocolate and then sprinkle with cranberries or orange zest.
Printable Recipe:
Cranberry Orange Shortbread Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2½ cups all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup dried cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and orange zest.
- Gradually add flour to the wet ingredients, mixing until just combined. Fold in dried cranberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 4mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 1g
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