Cranberry Orange Shortbread Cookies
When it comes to holiday baking, there’s nothing more delightful than the scent of buttery shortbread mingling with the tangy aroma of fresh orange zest. These Cranberry Orange Shortbread Cookies are the perfect treat to bring a little festive joy to your kitchen. Whether you're gifting a batch or savoring them with your favorite cup of tea, these cookies promise to deliver a melt-in-your-mouth experience that’s anything but boring!
Equipment
- Mixing bowl and hand/stand mixer
- Plastic wrap for shaping the dough
- Sharp knife for slicing
- Baking sheets lined with parchment paper
- Cooling rack
- Small whisk or fork for optional glaze
Ingredients
- Ingredients You’ll Need Makes about 24 cookies
- 1 cup 227 g unsalted butter, softened
- 1/2 cup 100 g granulated sugar (plus extra for sprinkling)
- 2 cups 250 g all-purpose flour
- 1/4 tsp salt
- Zest of 1 large orange 🍊
- 1/2 cup 75 g dried cranberries, finely chopped
- 1 tsp vanilla extract
- Optional glaze:
- 1/2 cup powdered sugar
- 1 –2 tbsp orange juice
Instructions
- Prepare the Dough
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in the orange zest and vanilla extract for a burst of citrus aroma.
- Gradually add the flour and salt, mixing just until a dough forms. Gently stir in the finely chopped cranberries.
- Shape the Dough
- Place the dough onto a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Want square cookies? Flatten the sides to form a rectangular log! Wrap it tightly and refrigerate for 1–2 hours until firm.
- Preheat the Oven
- Set your oven to 325°F (160°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Bake
- Remove the chilled dough from the fridge and slice into 1/4-inch thick rounds. Arrange them on the baking sheets, leaving about 1 inch of space between cookies.
- Optional: Sprinkle a little granulated sugar on top for sparkle and extra sweetness!
- Bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool
- Transfer the cookies to a wire rack after cooling for 5 minutes on the baking sheets. Allow them to cool completely before adding an optional glaze.
- Optional Glaze
- Mix powdered sugar and orange juice to create a silky glaze. Drizzle over cooled cookies for a sweet, citrusy finish.
Notes
Storage Tips
Room Temperature: Store cookies in an airtight container for up to one week.
Freezer: Dough logs can be frozen for up to 3 months. Slice and bake straight from frozen (add an extra 1–2 minutes to the bake time).
Room Temperature: Store cookies in an airtight container for up to one week.
Freezer: Dough logs can be frozen for up to 3 months. Slice and bake straight from frozen (add an extra 1–2 minutes to the bake time).