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Cranberry Orange Shortbread Cookies
Yield: 24 cookies
Cranberry orange shortbread cookies are the perfect holiday cookie recipe. These melt-in-your-mouth, buttery shortbread cookies have a crisp texture, delicious orange flavor, and are packed with cranberries. Add these to your Christmas cookie list!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (60 g) powdered sugar
- ½ tsp (3 g) salt
- 1 tbsp (17 g) orange juice fresh squeezed
- 1 tbsp (6 g) orange zest
- 2 cups (250 g) all-purpose flour
- ½ cup (61 g) dried cranberries
- 1 tbsp (12 g) granulated sugar
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, and salt on medium speed until smooth. Add in the orange zest and orange juice and mix to combine. Add in the all-purpose flour and mix on low speed until the dough becomes crumbly.
- Pulse the dried cranberries and granulated sugar in a food processor to break the cranberries into smaller pieces. Add the dried cranberries to the crumbly dough and mix on low speed until the cookie dough comes together.
- Place the cookie dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log about 2 inches in diameter. Chill the dough log for at least 1 hour.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Slice the cookie dough log into ⅓ inch slices. Place the cookie dough slices on the pan. Bake the cookies for 11 to 13 minutes until the edges are a slight golden-brown color. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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