Let Me Tell You About the Smell of These Cookies…
Honestly, the first time I made these cranberry orange shortbread cookies, my whole flat smelled like a Christmas market collided with a holiday candle store (in the best possible way). I still remember my cousin popping over unannounced, following her nose, and asking, “What on earth is baking?” And, of course, she left with half the cookies (not that I’m still bitter). Anyway, these are weirdly fast to whip up for shortbread, and they’ve become my ‘oh, you just happened to drop by’ staple. And if you ever find yourself knee-deep in zest wondering if you’ve overdone it, you probably haven’t. More orange is nearly always good here—just my humble opinion.
Why I Keep Coming Back to This Recipe (And My Family Too…)
I make these cookies when I want something a bit posh, but not fussy. My family goes properly bonkers for the zippy, citrusy thing they’ve got going on (my partner calls them “fancy grown-up biscuits”). Also, you don’t need a million weird ingredients. If I’ve got leftover cranberries after Thanksgiving, this is where they go. The only hitch: sometimes I eat so much dough “by accident” it barely makes it to the baking tray. Oh, and once or twice I nearly forgot the sugar—not recommended, unless you’re purposefully making Scottish-style oatcakes instead (which, erm, I don’t recommend for this flavor combo!).
What You’ll Need (And What I Sometimes Swap In)
- 2 sticks (1 cup / 225g) unsalted butter – if I’m out, I’ve used salted, then just skipped extra salt; it’s almost criminal but sometimes needs must
- 1/2 cup (100g) granulated sugar – my gran swears by caster sugar, but I’ve used regular with no drama
- 2 cups (250g) all-purpose flour – plain flour for UK folks, obviously
- 2/3 cup (100g) dried cranberries, chopped roughly by hand – I tried currents once. Would not do again. Too chewy.
- 1 heaped tablespoon fresh orange zest – in a pinch, I’ve used clementine zest, works a treat
- Pinch of salt – if I remember. Honestly, that’s my nemesis with baking
- Optional: Dash of vanilla extract – my neighbor’s secret, but I like it better without for pure orange flavour.
Making the Magic (This Is Where Flour Ends Up Everywhere…)
- Get your butter soft. Room temp is best. But if you’re forgetful like me, give it a nudge in the microwave. Just—don’t melt it. Been there, got the pancakes (by mistake).
- Beat the butter and sugar together in a big bowl. Use a hand mixer if you’ve got one; wooden spoon if you want a little workout. Cream until it looks pale and fluffy—and yep, this is when I probably sneak a taste.
- Dump in the orange zest and salt. Stir it up. Now your kitchen starts smelling epic.
- Mix in the flour. I do it in two halves so I don’t create a flour snowstorm. At first it’ll look like it won’t come together, but hang in there. After a minute or so you’ve got a soft dough—if it’s still too crumbly, add a tiny splash of OJ or milk. Or just squidge it together with your hands, which is satisfying and messy in equal measure.
- Fold in the chopped cranberries. It’s OK if they clump. The dough sometimes gets a bit streaky with red, but that’s honestly part of the fun.
- Shape the dough into a log. About 2 inches (5cm) thick is good. Now, wrap it tightly in cling film (plastic wrap for my US pals) and chill 30–60 minutes—I admit, sometimes I’m too impatient and start slicing after just 20 mins. The results are a bit wonky, but still taste ace.
- Preheat the oven to 325°F (165°C)—line a baking tray with parchment (or the back of old school envelope in a tight spot; long story, don’t recommend).
- Slice and bake: Cut the dough into roughly 1/3 inch (just under a cm) thick coins. Pop ’em spaced out onto your tray. Bake about 14–18 mins—edges should look just pale golden. Don’t let ‘em brown up too much or they go a bit tough. (Though if you like that, who am I to stop you?)
- Cool on the tray for a bit. They can be fragile straight out the oven. Try not to eat them all while ‘testing’ for doneness… I actually find they’re nicer once completely cool, weirdly enough.
Things I’ve Learned Along the Way
- If your dough is super sticky because your kitchen is a sauna, just dust your hands with flour—don’t overdo it or they’ll be chalky.
- I used to overbake these, waiting for deep browning—the trick is actually to trust your nose more than your eyes.
- If you’re feeling fancy, drizzle a little quick icing over the top, like this one here from Sally’s Baking Addiction.
Here’s Where I Got a Bit Experimental (And Sometimes Regretted It!)
- Tried swapping the orange for lemon zest—actually not bad, just sharper. Might try a mix next time.
- Made a gluten-free version once with almond flour—texture was odd, so probably stick to regular unless you’re already big on GF baking.
- Once thought nuts would be good (walnuts), but they overpowered everything. Wouldn’t do it again.
Do You Really Need Special Kit?
A mixer is handy but hardly critical; you can beat by hand (or with a big wooden spoon and some optimism). If you lack a zester, the fine side of a box grater works fine—just go easy or you’ll get the bitter white pith. I’ve shaped the log with baking parchment as a makeshift rolling guide; awkward, but it works in a pinch.
How to Store ‘Em (But Honestly, I Never Have Leftovers)
These keep in a sealed tin or tub on the counter for 4–5 days… at least, that’s what I’ve been told. I don’t think I’ve ever seen them last two days in our house! If you want to stash them, try freezing the dough (slice and bag it), then bake straight from frozen—just add maybe 2 mins to the baking time.
Serving Up Your Shortbread (Or, How I Eat Mine)
So, apparently you’re supposed to serve these with tea, which is classic. But I’ll admit I sometimes have them with a bit of vanilla ice cream, which is hardly traditional but it’s lush. Or dunk them in coffee. No shame here. My nephew crumbles them over yogurt in the morning (a genius move I refuse to take credit for).
The Mistakes I’ve Made (And How You Can Dodge Them)
- Once rushed the chilling step—bad plan. Dough went so soft I ended up with ‘cookie puddles.’ Just give it at least 30 minutes, promise.
- Don’t skip chopping the cranberries if they’re big—otherwise you get patchy flavor. Actually, second thought, maybe that’s a feature not a bug.
- In a battle between underbaking vs overbaking, always err on the side of soft, unless you like crunchy cookies.
FAQs Answered (Because People Always Ask…)
- Can I use fresh cranberries? You can, but chop ‘em small and maybe toss with a spoonful of sugar first. But honest truth: dried is way easier, and you don’t get the same tartness.
- How do you get the orange flavor so strong? More zest, and sometimes a splash of orange extract (if I can find it!). Or even throw in a tiny bit of triple sec… though that’s rarely in my cupboard.
- Can I double the recipe? Absolutely, just use a bigger bowl. Watch the bake time—they might need an extra minute or two at the edges.
- What if I don’t have parchment? Just grease the tray well (I’ve even used leftover butter wrappers in a pinch, though that’s a bit questionable for nonstick).
- Mixing by hand okay? 100 percent. It’s good therapy on a stressful day. And if you need a break from life, standing there creaming butter by hand is pretty satisfying, actually.
- Where do you get good dried cranberries? I actually like the ones from Ocean Spray, but anything from the supermarket’s fine. Just avoid the super sticky ones that clump.
Anyway, all this writing has made me crave another batch. Let me know if you try these (and if you manage to keep any for the next day—let’s be honest, it’s a tall order). Cheers and happy baking!
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
- 3/4 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
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3Stir in the vanilla extract, orange zest, and orange juice until well combined.
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4Add the flour and salt to the wet mixture, mixing until just combined. Fold in the chopped dried cranberries.
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5Shape the dough into 1-inch balls or roll into a log and slice into rounds. Place cookies onto the prepared baking sheet.
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6Bake for 14-16 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
1 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
14 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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