There’s something about the quiet of a winter afternoon that just calls for holiday baking. For me, that means filling the kitchen with the scent of buttery shortbread and bright orange zest, and watching delicate snowflake shapes come together in the oven. These Orange Cranberry Snowflakes are my edible version of a cozy day—a tender, crumbly cookie with cheerful pops of chewy cranberry. If you’re searching for unique Christmas cookies that feel special without being fussy, you’ve found them. They’re among my favorite easy Christmas treats to make, and they always bring a little winter magic to the table.
I love having a reliable, beautiful cookie in my back pocket, especially when I need last-minute Christmas dessert ideas. Whether you’re planning a full day of Christmas baking ideas or simply want to whip up a batch of delightful holiday treats for friends, these snowflakes are a wonderful choice. They’re perfect Christmas sweets to pack in tins or pile onto a platter.
So, as you gather your inspiration for the season, consider adding these to your list. To me, they’re more than just a recipe; they’re a comforting, bite-sized celebration of all the warmth and joy this time of year brings.
Craving a delicious Orange Cranberry Snowflakes? You've come to the right spot! From Christmas Cookie favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Orange Cranberry Snowflakes
- Festive Flavor Combo: Zesty orange and tart cranberry cut through rich buttery shortbread.
- Stunningly Simple Beauty: The mold creates intricate, bakery-worthy cookies with no fuss.
- Perfect Texture: Tender, melt-in-your-mouth crumb that holds its delicate shape.
- Make-Ahead Magic: Dough and baked cookies freeze beautifully for stress-free prep.
Ingredients & Tools
- 225 g unsalted butter, softened
- 100 g powdered sugar
- 1/2 tsp fine sea salt
- 2 tbsp fresh orange zest (from about 1 large orange)
- 1 tsp pure vanilla extract
- 300 g all-purpose flour
- 75 g dried cranberries, finely chopped
- Extra powdered sugar for dusting (optional)
Tools: A stand mixer or hand mixer, a snowflake-shaped cookie mold, a rolling pin, and a small offset spatula or knife.
Notes: High-quality butter and fresh orange zest make a noticeable difference in flavor.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 1.5 g |
| Fat: | 8 g |
| Carbs: | 18 g |
| Fiber: | 0.5 g |
Serves: 24 cookies | Prep Time: 25 minutes | Chill Time: 1 hour | Cook Time: 12-15 minutes | Total Time: 1 hour 40 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Key. Your butter should be softened to room temperature, meaning it’s cool to the touch but your finger can easily make an indentation. If it’s too warm, the dough will be greasy; too cold and it won’t cream properly.
- Zest Before You Juice. Always zest your orange before you cut and juice it! It’s infinitely easier. And be sure to only get the bright orange part—the white pith underneath is bitter.
- Chop Those Cranberries. Finely chopping the dried cranberries ensures they distribute evenly throughout the dough and don’t create large, hard spots. A little bit of sticky fruit in every bite is what we’re after.
- Don’t Skip the Chill. I know it’s tempting to rush, but chilling the dough is non-negotiable. It firms up the butter, which prevents the cookies from spreading and helps them hold that beautiful snowflake imprint perfectly.
How to Make Orange Cranberry Snowflakes
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and powdered sugar. Start on low speed to avoid a sugar cloud, then increase to medium-high and beat for 2-3 minutes. You’re looking for the mixture to become noticeably paler in color and beautifully fluffy. This step is crucial for creating that light, tender texture.
Step 2: Add the fresh orange zest, vanilla extract, and salt to the creamed butter mixture. Mix on low speed just until everything is fully incorporated. You’ll immediately smell that wonderful citrus aroma coming to life. Scrape down the sides and bottom of the bowl with a spatula to make sure there are no hidden pockets of un-mixed butter.
Step 3: With the mixer on its lowest speed, gradually add the all-purpose flour. Mix only until the flour has just disappeared and a soft dough begins to form. Be careful not to overmix at this stage, as it can make the cookies tough. As soon as the flour is incorporated, turn off the mixer and add the finely chopped dried cranberries.
Step 4: Use a spatula or your hands to gently fold the cranberries into the dough until they are evenly distributed. The dough will be quite soft. Divide it in half, shape each half into a flat disc, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, or until the dough is firm enough to handle without sticking.
Step 5: Preheat your oven to 160°C (325°F) and position a rack in the center. Lightly flour your snowflake mold and your work surface. Take one disc of dough from the refrigerator. Using a rolling pin, roll it out to a thickness of about 1 cm (just under 1/2 inch). You want it thick enough to hold the mold’s impression.
Step 6: Press your prepared mold firmly into the rolled-out dough. You should see the intricate snowflake design imprint clearly. Use a small offset spatula or a knife to trim away the excess dough from around the mold. Then, carefully but confidently, invert the mold and flex it to release the shaped cookie onto a parchment-lined baking sheet.
Step 7: Place the cookies on the baking sheet about 2 cm (1 inch) apart. They don’t spread much, but they do need a little room for air circulation. If the dough becomes too soft and sticky to work with, just pop it back in the fridge for 10-15 minutes to firm up again. Re-roll your scraps until all the dough is used.
Step 8: Bake the cookies for 12 to 15 minutes. They are done when the edges are just barely starting to turn a very light golden brown. The centers should still look pale and feel set to the touch. You’re not looking for a deep color here—that would mean they’re overbaked.
Step 9: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. They are very fragile when hot. After 5 minutes, you can carefully transfer them to a wire rack to cool completely. This step ensures they crisp up properly without getting soggy bottoms.
Step 10: Once the cookies are completely cool, you can give them a final festive touch. Place a little powdered sugar in a fine-mesh sieve and dust it lightly over the tops of the cookies. It will cling to the raised edges of the snowflake design, making them look like they’ve been kissed by a gentle snowfall.
Storage & Freshness Guide
- Fridge: Not recommended—refrigeration can make cookies soft.
- Freezer: Freeze baked cookies in an airtight container for up to 2 months; freeze dough discs for up to 3 months.
- Reviving: Refresh cookies in a 300°F oven for 3–5 minutes to crisp; thaw frozen dough in fridge overnight.
Serving Suggestions
Complementary Dishes
- A Simple Cheese Board — The sharpness of a good aged cheddar or a creamy brie creates a wonderful savory contrast to the sweet and citrusy cookies.
- Creamy Tomato Soup — For a truly cozy lunch, dunking one of these buttery cookies into a warm bowl of soup is an unexpectedly delightful treat.
Drinks
- Earl Grey Tea — The bergamot in the tea harmonizes beautifully with the orange in the cookies, creating a sophisticated and comforting pairing.
- Hot Mulled Cider — The warm spices in the cider, like cinnamon and clove, are a classic winter companion to the tart cranberries.
- Sparkling Prosecco — The bubbles and slight dryness of a Prosecco cut through the richness of the shortbread and make the whole experience feel celebratory.
Something Sweet
- Dark Chocolate Truffles — A few pieces of intense, dark chocolate provide a bitter counterpoint that makes the orange flavor in the cookies pop even more.
- Vanilla Bean Ice Cream — Serve a cookie slightly warm alongside a scoop of cold, creamy ice cream for a simple yet decadent dessert.
Top Mistakes to Avoid
- Mistake: Using melted or too-warm butter. This is the number one reason shortbread fails. It will cause the cookies to spread excessively in the oven, blurring the beautiful snowflake design and making them greasy.
- Mistake: Skipping the chilling time. I’ve been tempted too, but it always leads to disappointment. Chilling solidifies the butter, which is what gives the cookies their structure and signature crumbly texture.
- Mistake: Overmixing the dough after adding the flour. Once the flour is in, mix only until it’s combined. Overworking the dough develops the gluten in the flour, resulting in tough, hard cookies instead of tender, delicate ones.
- Mistake: Overbaking. Shortbread should remain pale. If the tops are golden brown, they’ve gone too far. They continue to cook a bit on the hot baking sheet, so take them out when the edges are just barely tan.
Expert Tips
- Tip: For the cleanest imprint, chill your mold before using it. A cold mold pressed into cold dough helps prevent sticking and gives you a sharper, more defined snowflake.
- Tip: If you don’t have a snowflake mold, you can still make these! Simply roll the chilled dough into a log, slice it into rounds, and bake. They’ll be just as delicious, just a different shape.
- Tip: For an extra flavor boost, try adding a tiny pinch of cardamom or cinnamon to the dough along with the salt. It adds a warm, subtle spice that complements the orange beautifully.
- Tip: To ensure evenly sized cookies, weigh your dough before dividing and rolling. This little bit of precision means every single snowflake will bake at the exact same rate.
FAQs
Can I make these cookies without a stand mixer?
Absolutely! A hand mixer works perfectly well for creaming the butter and sugar. If you’re going fully old-school and using a wooden spoon and elbow grease, just make sure you beat the butter and sugar together for a good 5-7 minutes until it’s truly light and fluffy. It’s a bit of a workout, but it’s completely doable. Then, switch to a spatula to incorporate the flour and cranberries by hand to avoid overmixing.
My dough is too crumbly and won’t hold together. What happened?
This usually means the dough was a bit overmixed after the flour was added, or your flour was particularly “thirsty.” Don’t worry, it’s an easy fix! Simply drizzle a teaspoon of fresh orange juice or even cold water over the dough and use your hands to gently knead it in just until the dough comes together. Be careful not to overdo it—a little liquid goes a long way.
Can I freeze the dough or the baked cookies?
Yes, both ways work wonderfully! You can freeze the wrapped dough discs for up to 3 months; just thaw in the refrigerator overnight before using. Baked cookies freeze beautifully for up to 2 months in an airtight container. They actually retain their texture marvelously. I often make a double batch just to have some stashed away for unexpected guests.
What’s the best way to store these cookies?
Once completely cool, store them in an airtight container at room temperature. They will keep their perfect texture for about a week. If you’ve dusted them with powdered sugar, place a sheet of parchment or wax paper between layers to prevent the sugar from rubbing off. Do not refrigerate, as this can introduce moisture and make them soft.
Can I use fresh cranberries instead of dried?
I wouldn’t recommend it for this specific recipe. Fresh cranberries contain a lot of water, which they’ll release during baking. This can make the dough soggy, prevent it from holding its shape, and create pockets of steam that disrupt the delicate shortbread texture. The concentrated tart-sweet flavor and chewy texture of dried cranberries are integral to the cookie’s success.
Orange Cranberry Snowflakes: An Easy Christmas Cookie Recipe
Orange Cranberry Snowflakes are a festive and easy Christmas cookie recipe. These buttery, citrus-kissed shortbread cookies are the perfect holiday treat for your baking tray.
Ingredients
For the Ingredients
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225 g unsalted butter (softened)
-
100 g powdered sugar
-
1/2 tsp fine sea salt
-
2 tbsp fresh orange zest
-
1 tsp pure vanilla extract
-
300 g all-purpose flour
-
75 g dried cranberries (finely chopped)
-
Extra powdered sugar (for dusting (optional))
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and powdered sugar. Start on low speed to avoid a sugar cloud, then increase to medium-high and beat for 2-3 minutes. You’re looking for the mixture to become noticeably paler in color and beautifully fluffy.01
-
Add the fresh orange zest, vanilla extract, and salt to the creamed butter mixture. Mix on low speed just until everything is fully incorporated. Scrape down the sides and bottom of the bowl with a spatula to make sure there are no hidden pockets of un-mixed butter.02
-
With the mixer on its lowest speed, gradually add the all-purpose flour. Mix only until the flour has just disappeared and a soft dough begins to form. As soon as the flour is incorporated, turn off the mixer and add the finely chopped dried cranberries.03
-
Use a spatula or your hands to gently fold the cranberries into the dough until they are evenly distributed. The dough will be quite soft. Divide it in half, shape each half into a flat disc, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, or until the dough is firm enough to handle without sticking.04
-
Preheat your oven to 160°C (325°F) and position a rack in the center. Lightly flour your snowflake mold and your work surface. Take one disc of dough from the refrigerator. Using a rolling pin, roll it out to a thickness of about 1 cm (just under 1/2 inch).05
-
Press your prepared mold firmly into the rolled-out dough. You should see the intricate snowflake design imprint clearly. Use a small offset spatula or a knife to trim away the excess dough from around the mold. Then, carefully but confidently, invert the mold and flex it to release the shaped cookie onto a parchment-lined baking sheet.06
-
Place the cookies on the baking sheet about 2 cm (1 inch) apart. If the dough becomes too soft and sticky to work with, just pop it back in the fridge for 10-15 minutes to firm up again. Re-roll your scraps until all the dough is used.07
-
Bake the cookies for 12 to 15 minutes. They are done when the edges are just barely starting to turn a very light golden brown. The centers should still look pale and feel set to the touch.08
-
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. After 5 minutes, you can carefully transfer them to a wire rack to cool completely.09
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Once the cookies are completely cool, you can give them a final festive touch. Place a little powdered sugar in a fine-mesh sieve and dust it lightly over the tops of the cookies.10
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