Description
Cranberry Orange Shortbread Cookies are buttery, tender cookies infused with zesty orange flavor and studded with sweet-tart dried cranberries. These festive cookies combine classic shortbread richness with vibrant citrus notes, making them perfect for holiday gatherings or anytime you crave a delightful treat.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup dried cranberries (finely chopped)
- 2 tablespoons orange juice
Optional Topping
- Coarse sugar for sprinkling
Instructions
- Prepare the Butter Mixture: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy to create a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract and orange zest thoroughly to infuse the dough with fragrant citrus aroma.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, mixing gently until just combined to form the dough without overworking it.
- Mix in Cranberries and Orange Juice: Stir in the finely chopped dried cranberries and orange juice until the dough comes together, adding moistness and bursts of flavor.
- Chill the Dough: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm to facilitate clean slicing.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice Cookies: Remove chilled dough logs from the refrigerator and slice into 1/4-inch rounds. Place the rounds on the prepared baking sheet spaced evenly apart.
- Add Optional Topping: Sprinkle the tops of the cookies with coarse sugar if desired for added texture and sparkle.
- Bake Cookies: Bake for 12 to 14 minutes or until the edges are lightly golden, indicating the cookies are perfectly baked but still tender inside.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they firm up to the ideal shortbread texture.
Notes
- For a festive touch, dip half of each cookie in melted white chocolate and let set before serving to add sweetness and visual appeal.
- Cookies can be stored in an airtight container for up to one week to maintain freshness.
