Cranberry Orange Shortbread Cookies
A delightful combination of tart cranberries and sweet orange zest in buttery shortbread cookies, perfect for the holidays or year-round treats.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest Use fresh orange zest for better flavor.
- 2 cups all-purpose flour Sifted for easier mixing.
- 1/2 teaspoon salt
- 1 cup dried cranberries, chopped
- 1/4 cup sugar For rolling the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and orange zest, mixing until well combined.
- Gradually sift in the flour and salt, stirring gently to avoid overmixing.
- Fold in the chopped cranberries, ensuring they are evenly distributed throughout the dough.
- Form small balls of dough, roughly 1 inch in diameter, using your hands.
- Roll each cookie ball in granulated sugar before placing them on the prepared baking sheet, spaced about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges turn slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. These cookies freeze well; layer them with parchment paper in a freezer-safe bag to prevent sticking.