Cranberry Orange Shortbread Cookies for the Holidays
Buttery shortbread cookies with dried cranberries and fresh orange zest. A classic holiday cookie that is tender, lightly sweet, and perfect for gifting.
Equipment
- Mixing Bowl
- Hand mixer or wooden 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 the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream the butter and powdered sugar until smooth and pale.
- Mix in the orange zest and vanilla extract.
- Add flour and salt and mix just until a soft dough forms.
- Fold in the chopped dried cranberries.
- Shape the dough and chill for 15 minutes.
- Slice the dough and place cookies on the prepared baking sheet.
- Bake for 22 to 25 minutes until set and lightly golden on the bottom.
- Cool completely before serving or storing.
Notes
For best flavor, use fresh orange zest and high quality butter. Keep cookies pale for classic shortbread texture.