Bright, buttery, and melt-in-your-mouth delicious — these Cranberry Orange Shortbread Cookies are the perfect blend of sweet citrus and tangy cranberries. The fresh orange aroma fills the kitchen, and every bite has a tender, crumbly texture that you can’t resist. A festive cookie that works wonderfully for holidays, gatherings, or simply enjoying with a warm drink. !
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
Zest of 1 large orange
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup dried cranberries, finely chopped
1/4 teaspoon salt
Instructions:
- Cream the butter & sugar:
In a large bowl, beat the softened butter and powdered sugar with a hand mixer or whisk until smooth and creamy. - Add flavoring:
Mix in the orange zest, fresh orange juice, and vanilla extract until well combined. - Add dry ingredients:
Add the flour and salt. Mix until the dough starts to form. - Add cranberries:
Fold the chopped dried cranberries into the dough until evenly distributed. - Shape the dough:
Scoop the dough onto plastic wrap, form into a log shape (about 2 inches thick), wrap tightly, and refrigerate for 2 hours or until firm. - Slice & bake:
Preheat oven to 350°F (175°C).
Slice the chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet. - Bake:
Bake for 10–12 minutes or until the edges are just lightly golden. - Cool & enjoy:
Allow cookies to cool completely before serving. They become more buttery and flavorful as they cool!