Cranberry Orange Shortbread Cookies
These buttery and bright shortbread cookies with tart cranberries and fragrant orange zest are perfect for gifting and festive occasions.
Ingredients
Dough Ingredients
- ¾ cup unsalted butter, room temperature Use unsalted butter for better control of salt.
- ¾ cup granulated sugar Superfine sugar can be used for a delicate crumb.
- 2 teaspoons vanilla extract
- 1 large orange zest from 1 large orange Use a fine grater for the best aroma.
- 2 ⅓ cups all-purpose flour Can be substituted with a 1:1 gluten-free baking blend.
- ½ teaspoon salt Reduce if using salted butter.
- ½ cup dried cranberries, finely chopped Golden raisins could be swapped in a pinch.
Instructions
Preparation
- Whisk flour and salt together in a small bowl. Set aside.
- In a stand mixer fitted with the paddle, combine room-temperature butter, sugar, vanilla, and orange zest. Beat on medium-high until pale and fluffy, about 5–7 minutes.
- Reduce speed to low. Add the flour-salt mixture in two to three additions, mixing just until incorporated.
- Fold in the chopped dried cranberries by hand or with the mixer on low for one final mix.
- Transfer the dough onto a sheet of parchment paper. Shape it into a log about 2 inches thick using your hands.
- Wrap the log tightly in parchment and refrigerate for several hours or overnight until firm.
Baking
- When cold, use a sharp knife to slice the log into rounds about 1/4 inch thick.
- Place cookies on a parchment-lined baking sheet at least 1 inch apart.
- Bake in a preheated 350°F (175°C) oven for about 15 minutes, or until the edges are lightly golden.
- Cool on the sheet for a few minutes, then transfer to a rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 1 week. For freezing, wrap the dough log tightly and freeze for up to 3 months, or freeze baked cookies in a freezer-safe container.