Cranberry Orange Shortbread Cookies are bright and buttery treats that bring together the tartness of cranberries and the fresh zest of orange. These cookies have a tender, crumbly texture typical of shortbread, with bits of dried cranberries and flecks of orange zest folded into the dough, adding color and flavor to each bite. Slightly sweet and aromatic, they make for a refreshing twist on classic shortbread and are especially popular during the holiday season. Their vibrant flavor and simple elegance make them perfect for gifting, festive gatherings, or enjoying with a cup of tea.
Cranberry Orange Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
Instructions
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
- Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it.
- Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Preheat oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper.
- Cut the dough into ¼-inch to ½-inch slices, and place on the baking sheet about ½-inch apart. Bake for 10-12 minutes until just starting to brown on the edges.
- Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
Tried this recipe?Let us know how it was!