Description
These Cranberry Orange Shortbread Cookies are buttery, tender, and perfectly balanced with a burst of citrusy orange zest and tart dried cranberries. A delightful holiday treat or anytime snack, these cookies offer a subtle sweetness and a melt-in-your-mouth texture that shortbread lovers will adore.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (zest from 2 oranges)
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup dried cranberries, chopped
Instructions
- Cream butter and sugar: Using a stand mixer or hand mixer on medium speed, cream the softened butter and confectioners’ sugar together until the mixture is light and fluffy, which should take about 2 minutes.
- Add flavorings and dry ingredients: Beat in the vanilla extract, orange zest, and salt until well incorporated. Then add the all-purpose flour and chopped dried cranberries, mixing until the dough just comes together.
- Shape dough into a log: Use your hands to gently form the dough into a ball. The dough might feel slightly dry at first but will soften as you handle it. Roll the dough into a log approximately 2 inches in diameter. Rolling it thicker will yield fewer cookies.
- Chill the dough: Wrap the dough log tightly in plastic cling wrap and refrigerate for at least 2 hours or up to overnight to firm up the dough and enhance the flavors.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a half-sheet baking pan with a silicone baking mat or parchment paper to prevent sticking.
- Slice and bake cookies: Remove the chilled dough from the refrigerator and slice into ¼-inch to ½-inch thick rounds. Place the slices on the prepared baking sheet spaced about ½ inch apart. Bake for 10 to 12 minutes or until the edges just begin to turn a light golden brown.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
- Freezing: To freeze, arrange cookies in a single layer in an airtight container separated by parchment paper layers to avoid sticking. Freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
