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Cranberry Orange Shortbread Cookies

Delightful buttery shortbread cookies infused with bright orange flavors and dotted with tart cranberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Can substitute with margarine.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
Add-ins
  • 1/2 cup dried cranberries, chopped Can substitute with raisins or chocolate chips.
  • Zest of 1 orange
  • Optional Additional sugar for sprinkling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract, and mix until combined.
  3. In another bowl, whisk together the flour and salt. Gradually add this mixture into the butter-sugar blend until combined.
  4. Gently fold in the chopped cranberries and orange zest.
  5. Roll the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 2 inches apart.
Baking
  1. Pop the cookies into the oven for 12-14 minutes, or until the edges are lightly golden.
  2. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week. Chill the dough for 30 minutes before baking if it's too soft. You can also freeze the dough for later use.