Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies

Buttery shortbread studded with tart cranberries and bright orange zest.

Total 1 hr 35 min Makes 24 cookies Calories 128/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These crumbly shortbread cookies get a festive lift from chopped dried cranberries and fresh orange zest folded into a rich, buttery dough. The dough chills before slicing to keep the edges crisp and the centers tender once baked. They suit a holiday cookie tray or a quiet afternoon with tea.

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 tablespoon orange zest, finely grated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 2 tablespoons coarse sugar, for rolling

Method

  1. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

  2. Beat in the orange zest, vanilla extract, and salt until combined.

  3. Add the flour and mix on low speed until just combined and the dough starts to clump together.

  4. Add the chopped dried cranberries and mix on low speed until evenly distributed throughout the dough.

  5. Turn the dough out onto a sheet of plastic wrap and shape into a log about 2 inches in diameter and 10 inches long.

  6. Roll the log in the coarse sugar to coat the outside evenly, then wrap tightly in the plastic wrap.

  7. Chill the wrapped dough log in the refrigerator until firm enough to slice cleanly, at least 1 hour.

  8. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  9. Unwrap the dough log and slice into rounds about 1/3 inch thick, arranging them 1 inch apart on the prepared baking sheets.

  10. Bake until the edges are just set and very lightly golden, 13 to 15 minutes.

  11. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.5 (1)

Cranberry Orange Shortbread Cookies

These crumbly shortbread cookies get a festive lift from chopped dried cranberries and fresh orange zest folded into a rich, buttery dough. The dough chills before slicing to keep the edges crisp and the centers tender once baked. They suit a holiday cookie tray or a quiet afternoon with tea.

1 hr 35 min 24 cookies 128 cal

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 tablespoon orange zest, finely grated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 2 tablespoons coarse sugar, for rolling

Method

  1. 1

    In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

  2. 2

    Beat in the orange zest, vanilla extract, and salt until combined.

  3. 3

    Add the flour and mix on low speed until just combined and the dough starts to clump together.

  4. 4

    Add the chopped dried cranberries and mix on low speed until evenly distributed throughout the dough.

  5. 5

    Turn the dough out onto a sheet of plastic wrap and shape into a log about 2 inches in diameter and 10 inches long.

  6. 6

    Roll the log in the coarse sugar to coat the outside evenly, then wrap tightly in the plastic wrap.

  7. 7

    Chill the wrapped dough log in the refrigerator until firm enough to slice cleanly, at least 1 hour.

  8. 8

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  9. 9

    Unwrap the dough log and slice into rounds about 1/3 inch thick, arranging them 1 inch apart on the prepared baking sheets.

  10. 10

    Bake until the edges are just set and very lightly golden, 13 to 15 minutes.

  11. 11

    Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.