Pin it
Gotta tell you about my go-to holiday treat! These Cranberry Orange Shortbread Cookies are pure magic - they mix buttery cookie base with zingy orange and tangy cranberries. I stumbled on this gem years back and tweaked it till it was just right. When they're in the oven, your whole house smells like the holidays!
What Makes These Treats Extra Special
It's wild how these basic ingredients work together! My grandma added that tiny bit of almond extract - her little secret that changes everything. The sugar-coated edges twinkle like tiny gems on your serving plate. And guess what? You can prep the dough early when holiday madness hits.
Stuff You'll Need for Amazing Shortbread
- Butter: Don't even think about substitutes if you want that melt-in-your-mouth feel.
- Fresh Orange: Both zest and juice add that wonderful brightness.
- Sugar: You'll need it in the dough and for that sparkly outside.
- Flour: Get your measurements right for cookies that turn out perfect.
- Dried Cranberries: I cut mine a bit smaller so they mix better.
- Almond Extract: Just a dash creates amazing flavor depth.
Let's Make These Together
- Baking to Perfection
- Keep an eye on them - they should be just set without turning brown. Waiting for them to cool is honestly the toughest part!
- The Fun Part
- Cut those perfect rounds and roll them in sugar for that festive sparkle!
- Time to Chill
- Don't skip this step, it's super important! Roll your dough into a log, wrap it good, and let it hang out in the fridge.
- Creating Our Dough
- First, whip that butter and sugar until it's fluffy as clouds. The real wow moment comes when you mix in the almond extract and orange zest - your kitchen will smell incredible!
My Top Tricks
- Make Them Yours: Try different extracts or throw in some nuts if you want.
- Quality Matters: Fresh zest and real butter really do make these stand out.
- Patience Pays Off: The chilling time isn't optional - trust me!
- Watch the Time: These babies are best when they're just set, not browned.
Storage Smarts
They'll stay yummy for a week if you keep them in an airtight container. I usually make double the dough and freeze half - it's awesome having fresh-baked cookies whenever you want! Just wrap it tight and slice when you're ready.
Great for Giving
These have become my trademark holiday gift! They're fancy enough to give as presents but easy enough to make tons for sharing. Everyone always asks for my recipe when I bring them to parties. They're honestly a bit of holiday magic in cookie form!
Pin it
Frequently Asked Questions
- → Can I prep the dough ahead?
- Absolutely! Wrap the dough and keep it in the fridge for up to 3 days. Perfect for getting ahead of your baking schedule.
- → When are the cookies ready?
- They’re done when they feel firm but not over-cooked. Usually around 12 minutes. Don’t wait for browning since they cook at a low temp.
- → What about freezing the cookies?
- Go for it! Freeze baked cookies for up to 3 months in an airtight container. Or freeze the dough log to bake fresh later.
- → Why use cold butter?
- Cold butter keeps shortbread flaky and soft, delivering that perfect melt-in-your-mouth bite!
- → How thick do I slice them?
- Cut about ¼ inch slices so they bake evenly and have the ideal texture. Try keeping them the same thickness.