Description
These Orange Cranberry Shortbread Cookies are a festive, buttery treat that combines the richness of shortbread with the bright, zesty flavor of orange and the tartness of cranberries. The combination of sweet, citrusy orange and the chewy, slightly tart cranberries in the crisp, melt-in-your-mouth shortbread base makes these cookies irresistible. Perfect for the holidays, gifting, or simply enjoying with a cup of tea, these cookies are a delightful way to celebrate the season!
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Zest of 1 large orange
1/2 cup dried cranberries, chopped (if large)
1 tablespoon heavy cream or milk (optional, if needed for dough consistency)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes) using a hand mixer or stand mixer. Add the vanilla extract and orange zest, mixing until combined. Gradually add the flour and salt, mixing on low speed until the dough comes together. If the dough feels too crumbly, you can add a tablespoon of heavy cream or milk to help it bind together. Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.
- Shape the Cookies: Turn the dough out onto a lightly floured surface. Roll the dough into a log about 1 1/2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the dough to firm up. Once the dough is chilled, slice it into 1/4-inch thick rounds and arrange them on a baking sheet lined with parchment paper, leaving a little space between each cookie.
- Bake the Cookies: Preheat your oven to 325°F (165°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the cookies are firm. Keep a close eye on them to avoid overbaking, as shortbread cookies can become too hard if left in the oven too long. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Once the cookies have cooled, they are ready to be served! You can also store them in an airtight container for up to 1 week.
Notes
Dip the cooled cookies in dark or white chocolate for an extra decadent treat.
Add chopped pistachios or almonds to the dough for a little crunch and extra flavor.
Sprinkle a bit of coarse sugar on top of the cookies before baking for added sparkle and sweetness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: American, British
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
