Introduction

These Christmas Cranberry Orange Cookies are a delightful holiday treat that combine the tartness of fresh cranberries with the bright zest of orange. Soft, buttery, and bursting with festive flavors, they make a perfect seasonal cookie to share with family and friends.

The image shows a stack of six round shortbread cookies with a crumbly texture and light golden color. Each cookie has small red berry pieces embedded inside and is coated with a crystallized sugar edge that adds a rough texture. One cookie leans against the stack, showing its full circular shape and the evenly spread red bits inside. Several other cookies are scattered blurred in the background. The cookies rest on a smooth white marbled surface, and the background is softly blurred with cool gray tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces (114 grams) granulated sugar
8 ounces (227 grams) unsalted butter, room temperature
2 teaspoons orange zest
1 teaspoon kosher salt
1 large egg (50 grams), separated
12 ounces (340 grams) unbleached all-purpose flour, plus more for dusting
2 ounces fresh cranberries, roughly chopped
1 large egg white
1/3 cup demerara sugar

Instructions

Step 1: Roughly chop the fresh cranberries either with a food processor or by hand using a sharp knife. Separate the egg, placing the yolk in one bowl and the white in another. Refrigerate the egg white until ready to use.
Step 2: In a stand mixer bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar to release the oils. Add the kosher salt and softened butter. With the paddle attachment, beat on medium speed for about 2 minutes until the mixture is creamy. Scrape down the sides of the bowl.
Step 3: Add the egg yolk and mix on medium speed until fully incorporated.
Step 4: Add the flour and mix on medium-low speed just until the dough begins to come together and forms large clumps.
Step 5: Fold in the chopped cranberries on low speed until evenly distributed. The dough will appear clumpy and streaked with red.
Step 6: Turn the dough out onto a lightly floured surface. Gently press the dough together into a round disk and divide it into two equal pieces, about 370 grams each.
Step 7: Shape each piece into a 7-inch long log with a diameter of about 1½ inches. Roll and form the dough with open hands moving from center to edges to ensure even thickness. Use additional flour as needed.
Step 8: Wrap each dough log lengthwise in parchment paper. Twist the ends in opposite directions to create a tight locking seal. Roll the dough log on the surface to smooth it into a firm cylinder.
Step 9: Chill the wrapped dough logs in the refrigerator for at least 1 hour and up to 2 days before baking.

Tips & Variations

Use demerara sugar to sprinkle on top of the cookies before baking for a crunchy, caramelized finish.
Freeze the dough logs for longer storage, then slice and bake directly from frozen, adding a minute or two to the baking time.
Swap fresh cranberries for dried cranberries if fresh are unavailable, but reduce sugar slightly to balance sweetness.
Add a teaspoon of ground cinnamon or ginger to enhance the holiday spice notes.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven for a few minutes to restore their fresh-baked texture.

How to Serve

The image shows several round shortbread cookies with a light beige base dotted with bright red cranberry pieces, giving a speckled look. The cookies appear slightly crumbly with a rough golden edge and are stacked and spread loosely on a white marbled surface. In the background, there is a white scalloped bowl filled with fresh cranberries, adding a pop of shiny red color. A few loose cranberries are scattered around the cookies, creating a natural and cozy feel. The photo is well-lit, emphasizing the soft texture and the contrast between the pale cookie dough and the vivid cranberries, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Frozen cranberries can be used but may release more moisture, which can affect the dough texture. Thaw and pat them dry before chopping to reduce excess liquid.

Do I have to separate the egg for this recipe?

Yes, separating the egg allows you to use the yolk in the dough for richness, while the white is reserved for brushing or other uses. The egg white can also be used to coat the dough before adding sugar for a nice crust.