Cranberry Orange Shortbread Cookies (Print Version)
Tender shortbread cookies with vibrant orange zest and sweet-tart cranberries in every bite.
# Ingredients:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
2/3 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon finely grated orange zest
05 -
2 cups all-purpose flour
06 -
1/4 teaspoon fine salt
07 -
1/2 cup dried cranberries, finely chopped
# Steps:
01 -
Preheat oven to 350°F and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat unsalted butter and powdered sugar together until light and fluffy.
03 -
Blend in vanilla extract and orange zest until evenly combined.
04 -
In a separate bowl, whisk together all-purpose flour and salt.
05 -
Gradually add the flour mixture to the butter mixture, mixing until the dough comes together.
06 -
Fold in the chopped dried cranberries until incorporated throughout the dough.
07 -
Shape the dough into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
08 -
Slice the chilled dough into 1/4-inch thick rounds and arrange on the prepared baking sheet, spacing them 1 inch apart.
09 -
Bake for 12 to 15 minutes, until the edges are set and lightly golden.
10 -
Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool fully.
# Notes:
01 -
Chilling the dough is essential for clean slicing and helps prevent spreading during baking.