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Cranberry Orange Shortbread Cookies

Delight in buttery, melt-in-your-mouth shortbread cookies filled with tangy cranberries and zesty orange for a festive treat.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened That's two sticks, in case anyone is counting!
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup dried cranberries, chopped Go for the tart ones—they add a lovely zing!
  • 1 large orange zest The zest is where the magic happens!
For Dusting (Optional)
  • Extra powdered sugar for dusting For a fancier touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) so it’s ready when your cookies are.
  2. In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract and the grated zest of the orange.
  4. In another bowl, whisk together the flour and salt, then gradually add to the butter mixture until just combined.
  5. Fold in the chopped cranberries.
  6. Scoop tablespoon-sized portions of the dough, roll into balls, and place on a baking sheet lined with parchment paper, spacing them 2 inches apart.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Allow to cool for a few minutes before transferring to a wire rack.
  3. Optionally, dust with powdered sugar before serving.

Notes

If the dough is too soft, chill it for about 30 minutes in the fridge before baking. Feel free to experiment with dried cherries or chocolate chips instead of cranberries. Store cookies in an airtight container at room temperature for up to a week.