Cranberry Orange Shortbread Cookies
These buttery shortbread cookies are studded with sweet-tart dried cranberries and zesty orange, making them a festive and irresistible treat for the holiday season. Quick to prepare and perfect for gifting, cookie swaps, or cozy afternoons with tea.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 2 cups (240g) all-purpose flour
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- Zest of 1 large orange (about 2 tbsp / 12g)
- 1/2 cup (60g) dried cranberries, finely chopped
- Optional: 1/4 tsp orange extract
- Optional: 1/3 cup (60g) white chocolate chips
Instructions
- In a mixing bowl, beat the butter and powdered sugar together on medium speed for about 2-3 minutes, until pale and fluffy.
- Stir in orange zest and vanilla extract. Beat for another 30 seconds until fragrant.
- Sift flour and salt together, then add to the butter mixture. Mix on low speed or gently by hand until just combined. Do not overmix.
- Fold in chopped dried cranberries and any optional add-ins. Stir until evenly distributed. If dough is dry, add 1-2 tsp milk.
- Turn dough onto a lightly floured surface. Shape into a log (about 2 inches diameter) or flatten into a disc. Wrap tightly in plastic wrap and chill for at least 30 minutes (up to 2 hours).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and slice into 1/4-inch rounds. Place cookies 1 inch apart on the prepared sheet.
- Bake for 12-15 minutes, or until edges are just turning golden. Tops will remain pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature. Store in an airtight container lined with wax paper.
Notes
Chilling the dough is essential for tender cookies that hold their shape. Use freshly grated orange zest for maximum flavor, and chop cranberries finely to prevent cookies from breaking apart. For gluten-free or vegan adaptations, substitute flour and butter as needed. Cookies freeze well and flavors develop even more after a day.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 11
- Fiber: 0.5
- Protein: 1
Keywords: cranberry orange shortbread, holiday cookies, Christmas cookies, easy shortbread, festive baking, butter cookies, citrus cookies, cookie exchange