Description
These Cranberry Orange Shortbread Cookies are a delightful treat, perfect for holidays or any time you crave a buttery, zesty cookie. They combine the classic melt-in-your-mouth texture of shortbread with the bright flavors of fresh orange zest and tart dried cranberries. Easy to make and always a crowd-pleaser!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon orange zest (from 1 medium orange)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- ¾ cup dried cranberries, finely chopped
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Stir in the orange zest, vanilla extract, and salt until well combined.
- Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Fold in the finely chopped dried cranberries until evenly distributed throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 1 ½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove one dough log from the refrigerator. Using a sharp knife, slice the log into ¼-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with the remaining dough log.
Notes
- For best results, ensure your butter is truly softened, but not melted. This helps achieve the perfect shortbread texture.
- Don’t skip chilling the dough! It’s crucial for preventing the cookies from spreading too much and for easier slicing.
- If you prefer, you can roll the dough into a disk and cut out shapes using cookie cutters. Adjust baking time as needed for thinner or thicker cookies.
- These cookies store well in an airtight container at room temperature for up to 1 week, or can be frozen for up to 3 months.
- A sprinkle of powdered sugar once cooled can add a nice touch, though it’s optional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
