Orange Cranberry Shortbread Cookies

These orange cranberry shortbread cookies bring together a tender, buttery crumb with a lively burst of citrus and tart fruit. They make a perfect treat for any occasion where you want something a little special, combining classic shortbread richness with fresh orange flavor and the zing of cranberries, all topped with a sweet citrus glaze. I first baked these for a holiday gathering, and they quickly became the cookies everyone requested year after year.

I love how these cookies balance richness and lightness. Every time I bake them, the house fills with a wonderful aroma that makes winter feel cozy and bright.

Ingredients

• Vegan butter: softened to ensure creamy dough and tender cookies
• Granulated sugar: adds sweetness and helps develop that classic shortbread texture
• Pure vanilla extract: for aromatic depth that complements the citrus notes
• All purpose flour: provides structure; opt for a good quality brand for the best crumb
• Fresh orange juice and zest: for authentic brightness and citrus flavor
• Dried cranberries: finely chopped to spread tart bursts evenly in every bite
• Powdered sugar: for the glaze to add sweetness and a smooth finish
• Extra orange juice: for the glaze to tie the flavors together with a fresh zing

Step-by-Step Instructions

Soothe the butter and sugar:

In a large bowl, use a mixer to beat the softened vegan butter and sugar for one to two minutes until the mixture becomes creamy. This step ensures your cookies will have that smooth, tender texture.

Add the vanilla:

Mix in the pure vanilla extract until it is fully combined, enriching the dough with gentle aromatic warmth.

Incorporate the flour and citrus:

Stop the mixer. Gradually add the all purpose flour and mix on low speed just until the dough holds together. Then fold in the orange juice, orange zest, and finely chopped cranberries. The dough will feel thick and slightly sticky.

Shape and chill:

Form the dough into a cylinder roughly two inches wide. Wrap tightly in plastic wrap and refrigerate for two hours or up to three days to let the flavors meld and to make slicing easier.

Prepare to bake:

Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Slice the cookies:

Remove the dough from the refrigerator. Use a sharp knife to cut the log into cookies about a quarter of an inch thick. Arrange them with a little space on the baking sheet.

Bake gently:

Bake the cookies for twelve to fourteen minutes until their edges are lightly golden. Timing is important here so they remain tender inside. After baking, let them cool on the pan for five minutes to firm up before transferring to a wire rack.

Make and add the glaze:

Whisk powdered sugar together with orange juice until smooth. When the cookies are fully cool, drizzle or spread the glaze over the top to add a lovely sweet finish with a fresh citrus note.

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Storage Tips

Store the cookies in an airtight container at room temperature. They keep well for up to a week and stay tender if well sealed. You can also freeze the dough before baking for longer storage. Just thaw in the fridge overnight before slicing and baking. If you freeze baked cookies, let them come to room temperature to restore the soft crumb.

Ingredient Substitutions

If you do not have vegan butter, solid coconut oil works but may alter texture slightly. Use refined coconut oil to avoid a coconut flavor. Dried cherries can replace cranberries if you prefer a sweeter bite. Lemon juice and zest could be used instead of orange for a different citrus twist.

Serving Suggestions

These cookies pair wonderfully with a warm cup of tea or coffee, especially on chilly afternoons. They also make a charming addition to gift boxes during the holidays or a bright accompaniment to a winter brunch spread.

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Frequently Asked Questions

→ How does chilling the dough affect the cookies?

Chilling the dough firms it up, which helps maintain the cookie shape during baking and prevents excessive spreading.

→ Can I use fresh cranberries instead of dried?

Fresh cranberries have more moisture, which could alter dough consistency; dried cranberries provide concentrated tartness and better texture.

→ What gives the shortbread its orange flavor?

Orange juice and orange zest are incorporated in the dough for bright citrus notes, enhanced by the sweet orange glaze.

→ How can I achieve a tender crumb in these cookies?

Using softened vegan butter beaten with sugar ensures a creamy base, while gentle mixing and proper chilling prevent tough texture.

→ Is it necessary to use parchment paper when baking?

Parchment paper helps prevent the cookies from sticking and promotes even baking with easy cleanup.