Hey there, my friend 👋. If you love shortcake and cookies, you are going to LOVE this recipe. These orangeberry shortcake cookies are soft, buttery, and bursting with juicy berries and a hint of orange.
And guess what? You don’t need any special baking skills to make them. I have a few tricks that will help you get them perfect every single time. Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Citrus zester or grater
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Important Info
- Servings: 12 cookies
- Estimated Cost to make this recipe: Around $6 depending on the ingredients you have at home.
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Calories per serving: About 160 per cookie
- Cook method: Baking
- Season: Perfect all year round, but extra nice in summer when berries are fresh.
- Courses: Dessert, Snack
- Cuisine: American-inspired
- Diets: Vegetarian
How to Make Orangeberry Shortcake Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- Zest of 1 orange (about 1 tablespoon)
- ½ cup unsalted butter, cold and cubed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup mixed fresh berries (blueberries, raspberries, or chopped strawberries)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Gluten-free flour blend |
| Heavy cream | Whole milk or Greek yogurt |
| Unsalted butter | Salted butter (reduce added salt) |
| Granulated sugar | Coconut sugar or honey |
| Fresh berries | Dried berries (soaked in water for 5 minutes) |
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the orange zest and mix well to distribute the flavor.
- Add the cold butter cubes. Use your fingers or a pastry cutter to mix it into the flour until it looks like coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir gently until a dough forms.
- Gently fold in the fresh berries. Be careful not to mash them too much.
- Scoop the dough onto the baking sheet using a cookie scoop or spoon. Leave space between each cookie.
- Bake for 10-12 minutes or until the edges are slightly golden.
- Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Helpful Tips
- Use cold butter – This keeps the cookies soft and flaky.
- Don’t overmix – Mix until just combined, or the cookies might turn out dense.
- Pat berries dry – Too much moisture can make the dough too soft.
- For a stronger orange flavor – Add a few drops of orange extract.
What to Serve with Orangeberry Shortcake Cookies
These cookies are amazing on their own, but if you want to take them up a notch, try serving them with:
- A scoop of vanilla ice cream
- Whipped cream and extra berries
- A cup of hot tea or iced coffee
How Do You Serve the Cookies?
I like to serve them slightly warm with a dusting of powdered sugar on top. If you want a fancier touch, drizzle a little melted white chocolate over them.
Where Do You Serve This Recipe the Most?
These cookies are perfect for summer picnics, brunch with friends, or just a sweet treat at home. Since they hold up well at room temperature, they are great for bake sales and parties too.
Storage
Short-Term Storage (Room Temperature)
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Keep them in a cool, dry spot away from direct sunlight.
Refrigeration
- Place cookies in an airtight container and refrigerate for up to 7 days.
- Let them sit at room temperature for a few minutes before eating for the best texture.
Freezing
- To freeze, arrange the cookies in a single layer in a freezer-safe bag.
- Store for up to 3 months. When ready to eat, let them thaw at room temperature.
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Yes, but do not thaw them before adding them to the dough. If they are too wet, the dough might become too soft.
Can I make these cookies dairy-free?
Yes, swap the butter for dairy-free margarine and use coconut milk instead of heavy cream.
Why did my cookies spread too much?
This could happen if the butter was too warm or if there was too much moisture from the berries. Make sure the butter is cold and pat the berries dry.
Can I add nuts to this recipe?
Yes, chopped almonds or pecans would add a nice crunch. Just mix them in with the flour before adding the butter.
Do these cookies taste like shortcake?
Yes! They have a soft, buttery texture similar to shortcake but in a handheld cookie form.