Cranberry Orange Shortbread Cookies
Delicious cookies that combine a rich buttery texture with the bright flavor of orange and tart sweetness of cranberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest from 1 large orange zest from 1 large orange For enhanced flavor, you can add more zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped Chop cranberries for better distribution
- 1/2 teaspoon ground cinnamon (optional) Adds a warm spice flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add in the vanilla extract and orange zest, mixing until well combined.
- Gradually add the flour and salt, stirring with a spatula or wooden spoon until a dough forms. If using, add ground cinnamon.
- Fold in the chopped dried cranberries until evenly distributed.
- Turn the dough onto a lightly floured surface, shape it into a log about 2 inches in diameter, wrap it in wax paper, and chill for at least 30 minutes.
- Remove the dough from the refrigerator, slice it into 1/4-inch rounds, and place the cookies on the prepared baking sheet.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container with parchment paper in between layers. They last up to one week at room temperature or three months in the freezer.