Description
These Cranberry Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with the bright citrus flavor of orange zest and the tart sweetness of dried cranberries. Perfect for holiday celebrations or a delightful everyday treat, these cookies offer a crisp yet tender bite that melts in your mouth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and for even baking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer or by hand until the mixture becomes light, fluffy, and smooth.
- Add flavorings: Mix in the orange zest and vanilla extract until they are fully incorporated and the dough is fragrant.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Mix dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing gently until just combined to avoid overworking the dough which can result in tough cookies.
- Incorporate cranberries: Fold in the chopped dried cranberries carefully so they are evenly dispersed throughout the dough.
- Shape and chill dough: Roll the dough into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough for easier slicing.
- Slice dough: Once chilled, slice the dough log into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden color, indicating doneness.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes post-baking to set properly, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened but not melted for the best texture.
- Chilling the dough is essential for clean slicing and maintaining shape during baking.
- Use parchment paper or silicon baking mats to prevent sticking and for easy cleanup.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- For a festive touch, drizzle with a simple powdered sugar glaze or sprinkle additional sugar before baking.
