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cranberry orange shortbread cookies

These delightful cranberry orange shortbread cookies combine the rich, buttery flavor of shortbread with the zesty brightness of orange and the tartness of cranberries. Perfect for the holiday season or any time you crave a sweet treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 baking sheet
  • 1 parchment paper
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 medium orange
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup dried cranberries, chopped
  • 1 tablespoon fresh orange juice

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. This should take about 2-3 minutes.
  • Beat in the vanilla extract and orange zest until well combined.
  • In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
  • Fold in the chopped dried cranberries and orange juice using a rubber spatula until evenly distributed.
  • Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Gently flatten each ball slightly with the back of a fork or your fingers.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely.
  • For added flavor, consider drizzling the cooled cookies with a simple icing made from powdered sugar and orange juice.

Notes

For added flavor, consider drizzling the cooled cookies with a simple icing made from powdered sugar and orange juice.
Store the cookies in an airtight container at room temperature for up to one week.
You can replace the cranberries with other dried fruits, such as cherries or apricots, for a different flavor profile.