Description
These Cranberry Orange Shortbread Cookies are the ultimate holiday treat—buttery, crumbly, and infused with bright orange zest and tart dried cranberries. Perfect for Christmas cookie trays, edible gifts, or cozy winter baking, these slice-and-bake shortbread cookies are easy to make ahead and freeze beautifully.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
Instructions
- Cream butter and powdered sugar in a large bowl until smooth and fluffy.
- Mix in vanilla extract and orange zest until well combined.
- Gradually add flour and salt, mixing until a dough forms (it may look crumbly at first).
- Fold in chopped dried cranberries by hand.
- Divide dough in half, shape into two 1.5-inch logs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice dough into 1/4-inch thick rounds and arrange on baking sheet about 1 inch apart.
- Bake for 12–15 minutes, until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a festive touch, dip half of each cookie in melted white chocolate.
- Add chopped pecans or walnuts for extra texture.
- Substitute lemon zest for a citrus variation.
- Add a pinch of cinnamon or cardamom for warm spice notes.
- Store in an airtight container for up to 1 week, or freeze for up to 3 months.
- Reheat briefly in a 300°F oven if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg