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Cranberry Orange Shortbread Cookies

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These buttery Cranberry Orange Shortbread Cookies are delicately crumbly, with bursts of tart cranberries and the fresh zing of orange zest. Perfect for gifting or savoring with a cup of tea.

Ingredients

  • All-Purpose Flour: 2 cups – Forms the structure and keeps the cookies tender
  • Unsalted Butter: 1 cup (cold, cut into cubes) – Gives richness and that melt-in-your-mouth texture
  • Powdered Sugar: ¾ cup – Dissolves easily for a smooth, not-too-sweet bite
  • Vanilla Extract: 1 teaspoon – Adds a soft warmth that ties the flavors together
  • Dried Cranberries: ½ cup (finely chopped) – Adds chewiness and tart bursts
  • Orange Zest: Zest from 1 large orange – Brings brightness and a citrusy aroma
  • Salt: ¼ teaspoon – Balances the sweetness and enhances flavor

Instructions

  1. Preheat Your Equipment: No need to preheat the oven yet. Prep your tools and ingredients.
  2. Combine Ingredients: In a large bowl, cream the butter and powdered sugar until fluffy. Mix in vanilla extract and orange zest.
  3. Prepare Your Cooking Vessel: Line a baking sheet with parchment paper.
  4. Assemble the Dish: Mix in flour and salt until a soft dough forms. Gently fold in chopped cranberries.
  5. Cook to Perfection: Shape dough into two logs, wrap in plastic wrap, and chill for 1–2 hours. Preheat oven to 350°F (175°C). Slice into ¼-inch rounds and place on the sheet.
  6. Finishing Touches: Bake 10–12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
  7. Serve and Enjoy: Let cool completely before serving or storing in an airtight container.

Notes

  • Use cold butter to maintain structure and texture
  • Chill dough thoroughly before slicing
  • Optional: Sprinkle raw sugar on top before baking for extra crunch
  • Dough logs can be frozen for up to 2 months