Description
These Cranberry Orange Shortbread Cookies are a delightful holiday treat combining buttery richness with the tartness of dried cranberries and the bright zest of fresh oranges. Perfectly crumbly and lightly sweetened, they make a festive addition to any cookie platter or a cozy afternoon snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest (about 2 oranges)
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup dried cranberries, finely chopped
Optional for Rolling
- 2 tablespoons granulated sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Flavorings: Mix in the pure vanilla extract and freshly grated orange zest, which infuse the dough with aromatic and bright citrus notes.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, gently mixing until just combined to avoid overworking the dough.
- Fold in Cranberries: Carefully fold in the finely chopped dried cranberries to distribute them evenly throughout the dough without breaking them up.
- Shape and Chill Dough: Divide the dough into two equal portions and shape each into a logs approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour or until firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice Dough: Remove the chilled dough logs from the refrigerator and slice into ¼-inch thick rounds, spacing each about 1 inch apart on the prepared baking sheet.
- Optional Sugar Coating: If desired, gently roll the edges of each cookie round in granulated sugar for added sparkle and a touch of extra sweetness.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are just lightly golden, indicating they are perfectly baked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely, helping them set to a crisp texture.
Notes
- These cookies freeze exceptionally well; you can store the dough logs in the freezer and slice and bake as needed for fresh cookies anytime.
- For a festive touch, drizzle the cooled cookies with melted white chocolate.
- Using fresh orange zest is essential to achieve the best, vibrant citrus flavor in these cookies.
