Description
Cranberry Orange Shortbread Cookies Recipe. These cookies are like little bites of sunshine, perfect for any occasion. The combination of tart cranberries and zesty orange creates a flavor explosion that dances on your taste buds.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- Zest of 1 orange
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup granulated sugar (for coating the cookies, optional)
- Orange glaze (for drizzling after baking, optional)
Instructions
- Cream the softened butter and powdered sugar together until light and fluffy.
- Gradually add the all-purpose flour and salt to the butter mixture and mix until just combined.
- Gently fold in the finely chopped dried cranberries and the zest of one orange.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Slice the dough logs into 1/4-inch thick rounds and arrange them on the baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
Notes
- Ensure butter is at room temperature for best results.
- Chill the dough for at least 2 hours to maintain shape while baking.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freezing dough logs is an option for later baking.
- Cookies taste better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 120
- Sugar: 4g
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g