Description
Cranberry Orange Shortbread Cookies are buttery, crumbly, and bursting with bright citrus flavor and tangy dried cranberries. These festive cookies are perfect for holidays, tea time, or gifting, offering a refreshing twist on traditional shortbread with their zesty orange and sweet-tart cranberry combination.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp orange zest (from 1 large orange)
- 2 tbsp fresh orange juice
- 3/4 cup dried cranberries, chopped
Instructions
- In a large mixing bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla extract, orange zest, and orange juice; mix until well combined.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture until a dough forms.
- Stir in chopped dried cranberries evenly throughout the dough.
- Divide dough in half and roll each portion into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice chilled dough into 1/4-inch thick rounds and place them 1 inch apart on prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a festive touch, dip one half of each cookie in melted white chocolate and sprinkle with orange zest.
- Store cookies in an airtight container for up to a week or freeze for up to 3 months.
- Chill the dough thoroughly to maintain shape during baking.
- Use fresh cranberries if desired, but pat dry before adding to the dough.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American