Cranberry Orange Shortbread Cookies
Delightfully rich and buttery, these cranberry orange shortbread cookies combine the zesty brightness of orange with the tartness of cranberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 large orange orange zest Adjust to taste.
- 3/4 cup dried cranberries, chopped Substitute with other dried fruits if needed.
- 1/2 cup granulated sugar, for dusting (optional) Adds sweetness on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and orange zest to the mixture, and mix until incorporated.
- Sift in the all-purpose flour and salt, mixing until just combined.
- Gently fold in the chopped dried cranberries, being careful not to overmix.
- Form the dough into a log shape, about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least one hour.
Baking
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds.
- Place the slices on the prepared baking sheet, leaving space between each cookie.
- If desired, sprinkle granulated sugar over each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container for up to one week. For longer storage, freeze them wrapped in plastic.