Cranberry Orange Cookies

These Cranberry Orange Cookies are a delightful treat for the holidays. With a perfect balance of tart cranberries and refreshing orange zest, these sparkly shortbread cookies are both beautiful and delicious. A hint of almond extract takes the flavor to the next level, making them irresistible for cookie exchanges, gifts, or family gatherings.

Chef’s Tips

• Use cold butter for the best crumbly shortbread texture. Avoid margarine as it won’t yield the same results.
• Roll the dough tightly into a log to prevent it from crumbling when slicing. If it’s too dry, add orange juice 1 tablespoon at a time.
• For an extra festive touch, roll the dough slices in granulated sugar before baking to give the cookies a sparkly finish.
• Dough can be refrigerated for up to 3 days or frozen for longer storage, making it perfect for holiday prep.

Ingredients

• 2 1/2 cups flour: Provides structure for the cookies.
• 3/4 cup sugar (divided): Sweetens the dough; a portion is used for coating the cookies.
• 1/2 cup dried cranberries: Adds tartness and texture (Craisins work perfectly).
• 1 cup butter (cold, cubed): Use unsalted butter for a rich and buttery shortbread texture.
• 1 tsp almond extract: Enhances the flavor; substitute with vanilla extract if needed.
• Zest of 1 orange: Adds a bright, citrusy zing.
• 2 tbsp fresh orange juice: Helps bind the dough and adds a burst of flavor.
• Additional sugar: For coating cookies before baking for a festive sparkle.

Substitutions

• Dried Cranberries: Swap with dried cherries or currants for a similar texture and tartness.
• Almond Extract: Replace with vanilla extract for a subtler flavor.
• Butter: Use plant-based butter for a dairy-free option, but ensure it’s firm and not margarine-like.

Instructions

1. Prepare the Dough: In a food processor, pulse the cranberries with 1/4 cup sugar until finely chopped.
2. Mix the Base: In a large bowl, combine the flour and remaining sugar. Cut the cold, cubed butter into the flour mixture using a pastry cutter or fork until the mixture resembles fine crumbs.
3. Combine Flavors: Stir in the almond extract, cranberry mixture, orange zest, and orange juice. Mix until the dough begins to come together. If it’s too crumbly, add more orange juice 1 tablespoon at a time.

4. Form the Dough: Knead the dough lightly until it forms a smooth ball. Shape it into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 72 hours).
5. Slice and Bake: Preheat the oven to 325°F. Slice the chilled dough into 1/4-inch thick rounds. Roll each slice in granulated sugar for a sparkly finish and place on a parchment-lined baking sheet.
6. Bake: Bake for 12-15 minutes or until the edges are set but not browned. Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Storage & Reheating

• Refrigerate: Store cookies in an airtight container for up to 1 week.
• Freeze: Dough logs or baked cookies can be frozen for up to 3 months. Slice and bake frozen dough as needed.
• Reheat: Serve cookies at room temperature. To refresh slightly stale cookies, warm them in a 300°F oven for a few minutes.

FAQs

These Cranberry Orange Cookies are the perfect blend of tart, sweet, and citrusy flavors. Whether you’re making them for holiday trays, gifting, or snacking, they’re sure to become a festive favorite!