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Orange Cranberry Shortbread Cookies

These cookies combine the rich, buttery texture of traditional shortbread with bright orange zest and sweet, chewy cranberries for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure to have it at room temperature
  • 1/2 cup powdered sugar Can substitute with a sugar alternative for a healthier option
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice Freshly squeezed for best flavor
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 piece Zest of 1 orange Use a microplane for fine zest
Add-ins
  • 1/2 cup dried cranberries, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy (about 3-5 minutes).
  3. Mix in vanilla extract, orange zest, and orange juice until combined.
  4. Gradually add the flour and salt, mixing until the dough starts to come together.
  5. Gently fold in the chopped dried cranberries until evenly distributed.
Shaping
  1. On a lightly floured surface, roll the dough into logs about 1-2 inches in diameter.
  2. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.
Baking
  1. Once chilled, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing about 2 inches apart.
  2. Bake for 15-20 minutes, or until the edges are golden.
  3. Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Notes

For best results, ensure butter is at room temperature and do not skip the chilling step.