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Cranberry Orange Shortbread Cookies

Crisp and buttery cookies bursting with tart cranberries and refreshing orange zest, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, softened Ensure butter is softened but not melted.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup dried cranberries, chopped Can substitute with dried fruits like chopped apricots or raisins.
  • 1 tablespoon orange juice
  • Zest of 1 orange

Method
 

Preparation
  1. In a large mixing bowl, cream the softened butter and powdered sugar using a hand mixer until light and fluffy.
  2. Add the vanilla extract and mix until thoroughly combined.
  3. Gradually add in the all-purpose flour and salt, mixing on low speed until the dough starts to form.
  4. Fold in the chopped dried cranberries, orange zest, and orange juice until uniformly mixed, avoiding overworking the dough.
  5. Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for about 1 hour until firm.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds.
  3. Place the slices on the lined baking sheet, spacing them about 2 inches apart.
  4. Bake for about 10-12 minutes until the edges are lightly golden.
  5. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  6. Once cooled, the cookies are ready to be enjoyed!

Notes

Store cookies in an airtight container at room temperature for up to one week. They freeze beautifully for up to three months. Allow to come to room temperature before serving.