Description
These cranberry orange shortbread cookies are buttery, crumbly, and absolutely irresistible. The tartness of dried cranberries paired with bright orange zest creates magic in every bite, making them perfect for holiday parties or a simple baking session with the kids.
Ingredients
Instructions
- Step 1: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat
- Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes
- Step 3: Add the orange zest and vanilla extract to the butter mixture and mix thoroughly
- Step 4: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture and stir gently until just combined
- Step 5: Fold in the chopped dried cranberries until evenly distributed
- Step 6: Turn the dough onto a lightly floured surface and shape it into a disc or log
- Step 7: If making wedges, transfer the disc to your prepared baking sheet and cut into 12-16 wedges. If making rounds, slice the log into ¼-inch thick circles
- Step 8: Sprinkle the tops with coarse sugar if desired
- Step 9: Bake for 18-22 minutes, until the edges turn lightly golde
- Step 10: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Use room temperature butter for best results.
Chop cranberries into smaller pieces for even distribution.
Measure flour correctly to avoid dry cookies.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg