Cranberry Orange Shortbread Cookies
Delightful cookies combining the sweet, tangy flavors of cranberries and orange zest with rich, buttery shortbread.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened (226 g)
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups all-purpose flour (240 g)
- 1/2 teaspoon salt (3 g)
- 1/2 cup dried cranberries, chopped (75 g)
- 1 tablespoon orange zest (15 g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Mix in the vanilla extract, ensuring it’s well incorporated.
- Gradually add the flour and salt, mixing until just combined. Be careful not to over-mix!
- Fold in the chopped cranberries and orange zest, distributing them evenly throughout the dough.
- Roll the dough into 1-inch balls. Place them on a parchment-lined baking sheet and gently flatten each ball slightly.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for about 30 minutes for a more tender texture. Store any leftover cookies in an airtight container at room temperature for up to a week or freeze the dough for later use. For a festive touch, consider dusting the cookies with powdered sugar.