A mouthful of happiness is what you'll get after biting into one of our Cranberry Orange Shortbread Cookies. Guaranteed to lift spirits and warm hearts, these sugary bites are perfect for late morning treats with only 20 minutes of prep time!
Orange zest and sweet buttercream put a unique twist on Cranberry Orange Shortbread Cookies.
Table of contents
- WHY YOU'LL LOVE CRANBERRY ORANGE SHORTBREAD COOKIES
- WHAT YOU'LL NEED CRANBERRY ORANGE SHORTBREAD COOKIES
- EQUIPMENT NEEDED FOR CRANBERRY ORANGE SHORTBREAD COOKIES
- HOW TO MAKE CRANBERRY ORANGE SHORTBREAD COOKIES
- ADDING IN WALNUTS
- TIPS FOR MAKING CRANBERRY ORANGE SHORTBREAD COOKIES
- SHOULD THE SWEET CREAM BUTTER BE ROOM TEMPERATURE?
- WHICH VEGAN BUTTER WORK FOR SHORTBREAD COOKIES?
- ADDITIONAL RECIPES TO TRY
Using just three (3) tablespoons, these crumbly biscuits have enough citrus flavoring to feel like you're enjoying a walk on the beach.
With a cranberry cocktail!
I used one (1) cup of freshly chopped cranberries for this recipe because I was hoping to have a sweet yet tangy cookie.
And I got tang alright because the cranberries were tart!
Looking for a butter that wouldn't overpower my flavorings, I went with unsalted sweet cream butter.
The result being a beautiful spread of cookies worthy of boxing and gifting.
I particularly enjoy making these cookies for the holidays.
But with a delectable crumble and unbeatable flavor, these cookies would be perfect for any time of the year.
WHY YOU'LL LOVE CRANBERRY ORANGE SHORTBREAD COOKIES
- 20- minute cook time
- Perfect for gifting
- Don't require milk, eggs, or yeast
Another thing I love about these cookies is that you don't need milk, eggs, or yeast!
With one tweak, you could gift these to all your plant-based and vegan loved ones without the hassle of searching for hard-to-find substitutes.
One final thing I'd like to mention is the use of walnuts.
When I have them on hand, I love incorporating nuts into my desserts and made a batch of these cookies using walnut halves and pieces.
It was heaven! And should you have any on hand, I would recommend sprinkling in one handful for a signature touch.
WHAT YOU'LL NEED CRANBERRY ORANGE SHORTBREAD COOKIES
- Fresh cranberries
- Fresh orange zest
EQUIPMENT NEEDED FOR CRANBERRY ORANGE SHORTBREAD COOKIES
Besides a zester and small ice cream scoop, make sure you have the following tools on hand:
- Measuring Cups and Spoons
- Large baking sheets, 2
- Mixing Bowls
- Food Processor
- Plastic Wrap
- Cookie Sheets
As well as a wire rack, heat-resistant gloves, and a spatula to move the cookies.
HOW TO MAKE CRANBERRY ORANGE SHORTBREAD COOKIES
- Preheat your oven to 350 degrees.
- Grab a large mixing bowl and a hand mixer, beat your sweet cream butter and sugar together until fluffy.
- Next, add in your cranberries and orange zest and fold in.
- Take a cup of flour and feed in a few tablespoons at a time while still blending with the hand mixer.
- Once all the flour has been blended, wrap your bowl in plastic wrap and set it in the fridge for approximately one (1) hour.
- After the hour is up, remove dough from the fridge and grab your small ice cream scoop, baking sheets, and parchment paper.
- Layout your cookies in nice, neat rows with even spaces.
- Now transfer to the oven to bake for approximately 18 minutes, or until lightly golden brown.
- Remove and allow to cool before serving.
For complete instructions, please scroll down to the recipe card below.
ADDING IN WALNUTS
If you choose to add walnuts, do so before folding in your cranberries and orange zest. You don't want the cranberries to turn into a syrup-like consistency, which would happen if you were to add the walnuts later and try to blend into the dough.
A handful is all you will need, but please customize it to your preference! Just be sure that your walnuts don't overpower your orange and cranberry flavors.
TIPS FOR MAKING CRANBERRY ORANGE SHORTBREAD COOKIES
So that you don't end up with your cranberries bursting from overbeating, then you can chop a few in a small food processor and add them during the flour blending. All you will need to do is use the pulse setting to chop finely. You don't want a smooth texture, so keep the larger pieces. Should you not have a food processor, then a large chef's knife and cutting board will work as well.
SHOULD THE SWEET CREAM BUTTER BE ROOM TEMPERATURE?
Yes. You want the unsalted sweet cream butter to be at room temperature before using it. Hard butter is just that, hard! Plus, it isn't easy to incorporate into the flour evenly. This is why we suggest allowing the butter to soften for a smooth finish.
WHICH VEGAN BUTTER WORK FOR SHORTBREAD COOKIES?
A good substitute for unsalted sweet cream butter is Earth Balance and Country Crock Plant Butter. Each has that full-fat flavor that won't leave your cookies bland. But be careful! Both kinds of butter use salt; however, I did not see much difference in the taste or texture when using these brands.
ADDITIONAL RECIPES TO TRY
- CARAMEL NO-BAKE COOKIES
- RED VELVET CHOCOLATE CHIP COOKIES
- WHIPPED SHORTBREAD COOKIES
- BANANA PUDDING
- WISCONSIN OLD FASHIONED COCKTAIL