cranberry orange shortbread cookies
These delightful cranberry orange shortbread cookies are a perfect blend of buttery richness and refreshing citrus flavor. Ideal for the holiday season or as an anytime treat, they are easy to make and beautifully festive.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened Ensure your butter is at room temperature for better mixing.
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 medium orange
- 1 cup dried cranberries, chopped You can substitute dried cranberries with dried cherries or raisins if desired.
- ½ cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the vanilla extract and orange zest, and mix until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually incorporate the dry ingredients into the butter mixture, mixing until just combined.
- Fold in the chopped dried cranberries with a rubber spatula until evenly distributed.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the bottom of a glass or your hand.
- Bake in the preheated oven for 20 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
- Once cooled, dust with powdered sugar before serving.
Notes
Ensure your butter is at room temperature for better mixing.
You can substitute dried cranberries with dried cherries or raisins if desired.
Store the cookies in an airtight container at room temperature for up to a week.