Description
These Cranberry Orange Shortbread Cookies are buttery, tender, and bursting with the bright flavors of orange zest and sweet-tart dried cranberries. Easy to make and perfect for holidays or everyday treats.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup dried cranberries, chopped if large
1 tablespoon fresh orange zest (about 1 medium orange)
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Mix in the orange zest and vanilla extract.
- Stir in the flour and salt until just combined.
- Fold in the dried cranberries until evenly distributed.
- Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes.
- Once firm, slice the dough into 1/4-inch thick rounds and place about 1 inch apart on the prepared baking sheets.
- Bake for 18–20 minutes, until the edges just begin to turn golden.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add a citrus glaze by mixing powdered sugar with fresh orange juice and drizzling over cooled cookies.
Swap cranberries with dried cherries or raspberries for a fruity twist.
Mix in 1/2 teaspoon of ground cardamom or cinnamon for added warmth.
Store in an airtight container at room temperature for up to 5 days, refrigerate for 2 weeks, or freeze for up to 3 months.
Freeze dough log up to 3 months; thaw slightly before slicing and baking.
Use a 1:1 gluten-free flour blend to make the recipe gluten-free.
1/2 teaspoon orange extract can substitute fresh zest if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
