Description
These Cranberry Orange Shortbread Cookies combine the buttery richness of classic shortbread with the bright citrus flavor of orange zest and the tart sweetness of dried cranberries. Perfectly crumbly and lightly golden, these cookies make a delightful treat for holidays or any cozy gathering.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which will help create a tender texture in the cookies.
- Add Flavorings: Mix in the orange zest and vanilla extract until everything is well combined, infusing the dough with bright citrus and warm vanilla notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough and keeping it tender.
- Fold in Cranberries: Fold in the chopped dried cranberries evenly throughout the dough, adding bursts of tartness and texture.
- Shape Dough: Roll the dough into a log shape about 2 inches in diameter, then wrap it tightly in plastic wrap to prepare for chilling.
- Chill Dough: Refrigerate the dough for at least 1 hour to firm up, making it easier to slice and helping the cookies maintain their shape while baking.
- Slice Dough: Slice the chilled dough into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are done but still tender.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
- Chopped nuts like pecans or walnuts can be mixed in for added crunch.
- Make sure not to over-bake; shortbread should remain pale and tender, not browned and crisp.
- Store cookies in an airtight container at room temperature for up to one week.
- If the dough softens too much while slicing, return the log to the fridge to firm up again.
