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Cranberry Orange Shortbread Cookies

Buttery, zesty slice-and-bake cookies filled with tangy cranberries, perfect for holiday gatherings and everyday treats.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cornstarch for a tender, melt-in-your-mouth crumb
  • 3/4 cup powdered sugar sifted
  • 1/4 tsp fine sea salt
  • 1 cup unsalted butter softened but still cool (about 2 sticks)
  • 1 tsp pure vanilla extract
  • 1 large orange zest about 1–2 tablespoons
  • 1 tbsp fresh orange juice
  • 1 cup dried cranberries roughly chopped
  • 2 tbsp coarse sanding sugar or turbinado sugar for rolling (optional)

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and salt. Set aside.
  2. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with the vanilla until smooth and slightly fluffy (about 1–2 minutes).
  3. Stir in the orange zest and orange juice.
  4. Slowly add the dry ingredients to the butter mixture on low speed, mixing until the dough just comes together.
  5. Using a spatula or your hands, fold the chopped dried cranberries evenly through the dough.
  6. Divide the dough in half. Shape each half into a log about 1.5–2 inches in diameter. Roll each log in plastic wrap and chill in the fridge for at least 1 hour (or up to 48 hours).
Baking
  1. Preheat the oven to 325°F (165°C). Line baking sheets with parchment.
  2. Remove the dough from the fridge and slice into 1/4- to 1/3-inch thick rounds.
  3. Place slices on the prepared sheets about 1 inch apart and bake for 15–20 minutes, rotating pans halfway.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Cookies can be stored in an airtight container at room temperature for up to 5 days. For freezing the dough, wrap the formed logs in plastic and foil. Thaw in the fridge overnight before slicing and baking.