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Cranberry Orange Shortbread Cookies

Delight in the festive crunch of these Cranberry Orange Shortbread Cookies, perfect for holiday gatherings or a sweet treat after a long day.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large orange, zested
  • 1/2 cup dried cranberries, chopped Feel free to sneak a few while baking!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, cream the softened butter, powdered sugar, and granulated sugar until light and fluffy.
  3. Stir in the vanilla extract and orange zest.
  4. In another bowl, whisk together the flour and salt until well-combined. Slowly add this mix to the butter and sugar blend to form a soft dough.
  5. Gently fold in the chopped cranberries until evenly distributed.
  6. Scoop tablespoon-sized balls of dough onto the lined baking sheet, spacing them about 2 inches apart. Press them down gently.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until the edges start to turn golden brown.
  2. Let cool before enjoying!

Notes

If the dough feels sticky, chill it in the fridge for 30 minutes before shaping. For variations, swap out dried cranberries for cherries or chocolate chips. Store cookies in an airtight container for up to a week, or freeze for longer storage.