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I’m excited to tell you about these cookies—they’re a holiday classic at my place! Cranberry Orange Shortbread Cookies turn out dreamy every time. You'll love the rich, buttery cookie with a pop of citrus and tang from cranberries. Years ago I stumbled across this idea and after tons of tweaking, it’s my go-to sweet. Your kitchen will smell unreal while these bake!
What Makes These Cookies Stand Out
Honestly, ordinary ingredients come together and make something special! Almond extract (my grandma swore by it) really changes the vibe. When you roll the edges in sugar, they look sparkly and fancy. My favorite part? You can make the dough days ahead if you're caught up with a busy season.
Shortbread Must-Haves
- Flour: Level it off so your cookies don’t get tough.
- Sugar: Toss it in the dough, then sprinkle more for that glittery finish.
- Butter: Only go for the real deal to get that soft bite.
- Almond Extract: Adds a lovely background flavor—just enough makes it pop.
- Fresh Orange: Both peel and juice make these feel bright and sunny.
- Dried Cranberries: I rough chop so you get a hit in every bite.
Baking These Beauties
- Baking in the Oven
- Keep your eye on these! They should look set but not darkened. Let them cool off before grabbing one.
- Get That Dough Cold
- This one’s a must do. Roll your dough into a log, wrap it tight, and chill in the fridge.
- Mixing It All Up
- Cream butter and sugar together so they’re super fluffy. Pour in the orange zest and almond extract—it’ll smell fantastic.
- Slicing and Sugaring
- Cut up your chilled dough, then roll the edges in sugar for that extra sparkle—they’ll make your dessert tray shimmer!
My Favorite Tricks
- Get Creative: Change up flavors with other extracts or a handful of toasted nuts.
- Go Slow: That chill step? Don’t rush it—it keeps your cookies perfect.
- Only the Good Stuff: Best butter and fresh orange are worth it here.
- Don’t Overbake: You want them pale and just set for the perfect shortbread bite.
Staying Fresh
These keep tasting awesome for up to a week sealed up tight. I usually stash some dough in the freezer, then slice and bake whenever I’m craving something sweet. Wrap it up well and treat yourself anytime!
Great for Gifting
They’re my go-to for holiday gift baskets! Cute, easy to share, and everyone always wants more. I bring them to parties and people ask how to make them every single time. They really do spread joy!
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Frequently Asked Questions
- → Can I make the dough ahead?
- Absolutely! Chill the dough for up to three days in the fridge. Super simple for prepping early.
- → When are the cookies ready?
- They'll feel firm but not overly crisp—usually in about 12 minutes. Don’t wait for them to brown, as they cook at a low temp.
- → Can these cookies be frozen?
- Sure thing! Pop them in the freezer for up to 3 months, sealed tightly. You can also freeze the dough log and slice it to bake fresh.
- → Why use cold butter?
- Cold butter is key to getting that classic shortbread texture. It’s what makes them crumbly and buttery-delicious!
- → How thick should the slices be?
- Cut them roughly ¼ inch thick. Keep the slices even so they bake nicely.