Cranberry Orange Shortbread Slices
If you’re looking for a buttery, melt-in-your-mouth treat with a burst of citrus and a hint of tartness, these Cranberry Orange Shortbread Slices are an absolute must-try. Perfect for gifting, snacking, or serving alongside your afternoon tea, these slices combine the classic crumbly texture of shortbread with the vibrant flavors of dried cranberries and fresh orange zest. They’re easy to make, require simple ingredients, and bring a festive touch to any occasion. Plus, the subtle orange juice and vanilla extract add a layer of fragrant sweetness that perfectly complements the tart cranberries.
What You’ll Love About This Recipe
- Simple Ingredients: No complicated or hard-to-find items here – just pantry staples enhanced with fresh orange zest and juice.
- Perfect Texture: Buttery and crumbly with just enough chew from the dried cranberries.
- Bright Flavors: The orange zest and juice brighten up the rich shortbread base for a refreshing twist.
- Versatile Serving: Great for holiday gift boxes, brunch spreads, or a cozy afternoon snack.
- Make-Ahead Friendly: These slices keep well and taste even better after a day or two.
Ingredient Notes
- Unsalted Butter: Using unsalted butter lets you control the salt content perfectly. Make sure it’s softened to room temperature for easy mixing.
- Powdered Sugar: This adds a delicate sweetness and helps achieve that smooth, tender shortbread texture.
- Granulated Sugar: Adds a bit of crunch and balances out the powdered sugar’s softness.
- Salt: Just a pinch enhances all the flavors without overpowering the sweet and citrus notes.
- All-Purpose Flour: The base for your shortbread, providing structure and that classic crumbly bite.
- Dried Cranberries: Chopped to distribute flavor evenly. These add tartness and chew. You can swap for fresh cranberries if you prefer, but dried work best for texture.
- Orange Zest & Juice: Freshly grated zest is key for that bright, aromatic citrus flavor. The juice adds moisture and a hint of tang.
- Vanilla Extract: A subtle warmth that rounds out the citrus and berry notes beautifully.
Equipment Breakdown
- Mixing Bowl: For combining ingredients smoothly.
- Electric Mixer or Stand Mixer: Makes creaming butter and sugar effortless, but a sturdy whisk and elbow grease work too.
- Zester or Microplane: To get that fresh orange zest without the bitter pith.
- Baking Pan (8×8 inch recommended): To shape the shortbread into perfect slices.
- Parchment Paper: Prevents sticking and makes slicing easier.
- Sharp Knife: For clean, even slices after baking.
- Cooling Rack: Helps the shortbread cool evenly and maintain its perfect texture.
Cranberry Orange Shortbread Slices: From Prep to Plate
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (163°C). Line your baking pan with parchment paper, leaving some overhang on the sides to make lifting the shortbread out easier once baked.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together 1 cup of softened unsalted butter, ½ cup powdered sugar, and ¼ cup granulated sugar until the mixture is light, fluffy, and creamy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
Step 3: Add Flavorings
Mix in ¼ teaspoon salt, 1 tablespoon orange zest, 1 tablespoon orange juice, and ½ teaspoon vanilla extract until combined. The batter will smell amazing – bright, buttery, and inviting.
Step 4: Incorporate Dry Ingredients
Gradually add 2 cups all-purpose flour to the wet ingredients. Mix slowly until just combined. The dough will start to come together but should still be soft and slightly crumbly.
Step 5: Fold in Cranberries
Gently fold in ½ cup chopped dried cranberries evenly. Be careful not to overmix, or your shortbread might become tough.
Step 6: Press into Pan
Transfer the dough into your prepared pan and press it down firmly and evenly with your hands or the back of a spatula. Smooth the surface for even baking.
Step 7: Bake to Perfection
Place the pan in your preheated oven and bake for 25-30 minutes or until the edges are just turning golden. The center should be set but still pale.
Step 8: Cool and Slice
Allow the shortbread to cool completely in the pan on a cooling rack. Once cooled, use the parchment overhang to lift the shortbread out and transfer it to a cutting board. Slice into even rectangles or squares.
Step 9: Serve and Enjoy
These slices are lovely on their own or paired with a warm cup of tea or coffee. They also make a wonderful addition to any dessert table alongside treats like White Chocolate Cranberry Cookies or a cozy brunch featuring Cranberry Orange Muffins.
Swap Guide
- Butter: For a dairy-free option, try a plant-based buttery spread that is firm and unsalted.
- Dried Cranberries: Substitute with dried cherries or blueberries for a different but equally delicious tartness.
- Orange Zest and Juice: Lemon zest and juice can be used for a sharper citrus note.
- All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free flour blend, though texture may vary slightly.
Pitfalls & How to Prevent Them
- Overmixing the Dough: Mixing too much after adding flour can develop gluten and make the shortbread tough. Mix just until combined.
- Butter Not Softened Enough: Hard butter will be difficult to cream properly, resulting in a dense texture. Let it soften at room temperature.
- Underbaking: Shortbread should be pale and just starting to brown at the edges. Underbaking will lead to a crumbly and fragile slice that doesn’t hold together.
- Not Cooling Fully Before Slicing: Cutting while warm can cause the slices to crumble. Patience is key here for clean cuts.
Save for Later: Storage Tips
Store your Cranberry Orange Shortbread Slices in an airtight container at room temperature for up to one week. For longer storage, freeze the slices in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze beautifully for up to three months. Thaw at room temperature before serving.
Quick Q&A
Can I use fresh cranberries instead of dried?
Fresh cranberries are much juicier and contain more moisture, which can affect the texture of the shortbread. If you want to use fresh, try drying them first or roast them slightly to remove excess moisture.
What’s the best way to zest an orange?
Use a microplane or fine grater to zest the orange, making sure to only grate the colorful outer layer and avoid the white pith beneath, which can be bitter.
Can I make these slices ahead of time?
Absolutely! These slices actually taste better the next day as the flavors meld. Just keep them stored in an airtight container.
How can I make the shortbread more festive?
You can sprinkle coarse sugar on top before baking for a sparkling effect or drizzle melted white chocolate over cooled slices for an elegant touch.
Weekend Projects
- Cranberry White Chocolate Bread Pudding – A warm, comforting dessert combining tart cranberries and rich white chocolate.
- Cranberry Orange Muffins – Soft, tangy muffins bursting with citrus and fruity goodness.
- White Chocolate Cranberry Cookies – Chewy cookies packed with sweet white chocolate and tart cranberries.
That’s a Wrap
These Cranberry Orange Shortbread Slices are a delightful blend of buttery richness and bright, fruity flavors. They’re simple to make, irresistible to eat, and versatile enough for any occasion, whether as a gift, a holiday treat, or a sweet everyday indulgence. With just a handful of ingredients and straightforward steps, you can whip up a batch that brings warmth and joy with every bite. So next time you’re craving something special, reach for this recipe and savor the perfect balance of cranberry and orange in a classic shortbread slice. Happy baking!
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Cranberry Orange Shortbread Slices
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
- In a large mixing bowl, beat together the softened butter, powdered sugar, and granulated sugar until light, fluffy, and creamy, about 3-4 minutes with an electric mixer.
- Mix in salt, orange zest, orange juice, and vanilla extract until combined and fragrant.
- Gradually add the all-purpose flour to the wet ingredients. Mix slowly until just combined. The dough should be soft and slightly crumbly.
- Gently fold in the chopped dried cranberries evenly, being careful not to overmix.
- Transfer the dough into the prepared pan and press it down firmly and evenly. Smooth the surface for even baking.
- Bake for 25-30 minutes until the edges are just turning golden and the center is set but still pale.
- Allow the shortbread to cool completely in the pan on a cooling rack. Use the parchment overhang to lift it out, then slice into even rectangles or squares.
- Serve alone or with tea or coffee. Enjoy your Cranberry Orange Shortbread Slices!
Notes
- Use softened unsalted butter for best creaming results and texture.
- Do not overmix after adding flour to avoid tough shortbread.
- Store in an airtight container at room temperature for up to one week or freeze for up to three months.
- For a festive touch, sprinkle coarse sugar on top before baking or drizzle melted white chocolate over cooled slices.
