These cookies combine tangy orange and tart cranberry with buttery shortbread for a delightful treat. They’re perfect for sharing during gatherings or enjoying with a cup of tea.
Why you’ll love this dish
The balance of sweet and tart flavors in these cookies is unmatched. They’re simple to make and keep well, making them a great choice for baking in batches.
“These cookies have become a holiday favorite in our house.”
They pair wonderfully with cozy beverages or as a dessert at festive meals.
How it comes together
This recipe is straightforward: mix dry ingredients, creamed butter and sugar, fold in cranberries and orange zest, then shape and bake. In under an hour, you’ve created a great snack.
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min
What you’ll need
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
Tip: Use fresh zest for better flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the softened butter and powdered sugar until fluffy.
- Mix in the vanilla extract and orange zest.
- In another bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, stirring until combined.
- Fold in chopped cranberries.
- Shape the dough into logs or balls and place on a baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Allow to cool before serving.
Best ways to enjoy it
Enjoy these cookies on their own or with a hot drink. They also pair well with a cheese platter or serve as a festive dessert.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to a week. You can freeze them for up to three months; just let them thaw at room temperature.
Helpful cooking tips
- Ensure the butter is at room temperature for easier mixing.
- Don’t overmix the dough to keep cookies tender.
- Use a serrated knife to slice logs evenly if shaped as logs.
Creative twists
- Substitute lemon zest for orange for a different citrus flavor.
- Add chopped nuts or seeds for added texture.
- Drizzle melted chocolate over cooled cookies for a richer taste.
FAQ
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend.
What if I don’t have dried cranberries?
You can substitute with raisins or any other dried fruit.
How long will these cookies last?
Stored properly, they will last up to a week at room temperature or three months in the freezer.
Cranberry Orange Butter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining tangy orange and tart cranberry with buttery shortbread, perfect for sharing during gatherings or enjoying with tea.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and powdered sugar until fluffy.
- Mix in the vanilla extract and orange zest.
- Whisk together flour, cornstarch, and salt in another bowl.
- Gradually add the dry mixture to the butter mixture, stirring until combined.
- Fold in chopped cranberries.
- Shape the dough into logs or balls and place on a baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Allow to cool before serving.
Notes
For better flavor, use fresh zest. Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cranberry, orange, dessert, holiday treats