Description
These Cranberry Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with the zesty brightness of orange and the tartness of dried cranberries. Perfectly crisp on the edges and tender inside, they make an ideal treat for holiday gatherings or anytime you want a delightful, homemade cookie with a fresh twist.
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 unsalted butter and confectioners’ sugar together until the mixture is light and fluffy, about 2 minutes. This aerates the butter for a tender cookie.
- Add Flavorings and Dry Ingredients: Beat in the vanilla extract, orange zest, and salt until fully incorporated. Gradually add the all-purpose flour and chopped dried cranberries, mixing until the dough forms but remains slightly dry.
- Shape the Dough Log: Use your hands to gently shape the dough into a ball. Although the dough may feel dry at first, it will soften as you work. Roll the dough into a log approximately 2 inches in diameter. Note that rolling 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. This firms the dough and enhances flavor melding.
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a half-sheet baking pan with a silicone baking mat or parchment paper to prevent sticking and promote even baking.
- Slice and Bake: Remove the chilled dough log from the refrigerator and slice into ¼-inch to ½-inch thick cookies. Place the slices about ½-inch apart on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges just start to turn golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set properly and maintain their texture.
Notes
- How to Store: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week to maintain freshness.
- How to Freeze: To freeze, arrange cookies in a single layer in an airtight container. Place a sheet of parchment paper over the layer, then add another layer of cookies on top. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
