Cranberry Orange Shortbread
Brighten up your holiday baking with these buttery and zesty Cranberry Orange Shortbread cookies! Infused with the vibrant flavors of fresh orange zest and studded with tangy dried cranberries, these tender shortbread cookies strike the perfect balance between sweet and tart. The recipe comes together effortlessly with a simple mix-and-chill dough, while the delicate crumble and golden edges make each bite utterly irresistible. Perfect for gifting, cookie swaps, or simply pairing with a cup of tea, these cookies are a festive must-have. With just 20 minutes of prep time and a short bake, this beginner-friendly recipe will become your go-to for effortless holiday treats. Enjoy the cozy aroma of citrus and cranberries filling your kitchen!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 280 grams all-purpose flour
- 100 grams dried cranberries
- 0.25 teaspoons salt
Instructions
In a large mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the vanilla extract and orange zest to the butter mixture, blending until evenly combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated.
Fold in the dried cranberries using a rubber spatula or wooden spoon to evenly distribute them throughout the dough.
Divide the dough into two equal portions. Roll each portion into a log shape approximately 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to maintain a tender texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cranberry orange shortbread cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 7.3 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
