Buttery Cranberry Shortbread Cookies with Orange Zest
Classic buttery shortbread cookies made with dried cranberries and fresh orange zest. Tender, lightly sweet, and perfect for everyday baking or sharing.
Equipment
- Mixing Bowl
- Hand mixer or spoon
- Microplane
- Baking Sheet
Ingredients
Shortbread Dough
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
Mix Ins
- 3/4 cup dried cranberries finely chopped
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream butter and powdered sugar until smooth and pale.
- Mix in orange zest and vanilla extract.
- Add flour and salt and mix just until dough forms.
- Fold in chopped dried cranberries.
- Shape dough, chill briefly, then slice or cut.
- Bake for 22 to 25 minutes until set and lightly golden underneath.
- Cool completely before serving or storing.
Notes
Use high quality butter for best results. Cookies freeze well once baked.