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Cranberry Orange Shortbread Cookies

These buttery, crisp cookies showcase a delightful blend of orange zest and tart dried cranberries, making them perfect for holiday treats or delightful snacks any time of the year.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3/4 cup unsalted butter, room temperature Do not substitute margarine for best texture.
  • 3/4 cup granulated sugar You can swap 1/4 cup for superfine sugar for a finer crumb.
  • 2 tsp vanilla extract
  • 1 large orange, zest only Use only the orange part, avoiding the bitter white pith.
  • 2 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup dried cranberries, finely chopped Chop and pat dry if they are large or chewy.

Method
 

Preparation
  1. Whisk the flour and salt together in a small bowl. Set aside.
  2. In the stand mixer bowl fitted with the paddle attachment, combine the room-temperature butter, sugar, vanilla, and orange zest.
  3. Beat on medium-high for 5–7 minutes, until pale, fluffy, and the sugar has started to dissolve. Scrape down the sides once or twice.
  4. Reduce the mixer to low and add the flour-salt mixture in two to three additions, mixing just until incorporated. Avoid overmixing.
  5. Stir in the finely chopped dried cranberries on low speed, then give one final quick mix by hand to ensure even distribution.
  6. Turn the dough out onto a sheet of parchment and shape it into a log about 2” in diameter. Smooth the surface.
  7. Wrap the log tightly in parchment and refrigerate for several hours or overnight until firm.
Baking
  1. When chilled, use a sharp knife to cut the log into slices about 1/4” thick. Chill the knife between cuts if the dough softens.
  2. Place cookies at least 1” apart on a baking sheet lined with parchment.
  3. Bake in a preheated 350°F oven for about 15 minutes, or until the edges are light golden color. Rotate the sheet once if your oven bakes unevenly.
  4. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
  5. Optional: sprinkle extra orange zest and/or a pinch of coarse sea salt on the cookies while still warm.

Notes

Store completely cooled cookies in an airtight container for up to one week. Freezing options available for unbaked dough and baked cookies.