Description
These Cranberry Orange Shortbread Cookies are buttery, tender, and perfectly balanced with a burst of citrusy orange zest and tart dried cranberries.
Ingredients
Scale
- 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
- 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, about 2 minutes.
- 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.
- Use your hands to gently form the dough into a ball. Roll the dough into a log approximately 2 inches in diameter.
- Wrap the dough log tightly in plastic cling wrap and refrigerate for at least 2 hours or up to overnight.
- Preheat your oven to 350°F (175°C). Line a half-sheet baking pan with a silicone baking mat or parchment paper.
- 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies make a great holiday treat or anytime snack.
- For a thicker cookie, roll the dough log thicker.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Cranberry Orange Shortbread Cookies, holiday cookies, dessert recipes