Description
Cranberry Orange Shortbread is a buttery, tender cookie infused with fresh orange zest and dotted with tart dried cranberries. These slice-and-bake cookies are festive, flavorful, and perfect for the holiday season or afternoon tea.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tbsp orange zest (from about 1 orange)
- ¾ cup dried cranberries, finely chopped
- Optional: extra sugar for rolling edges
Instructions
- In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla extract and orange zest.
- Gradually add the flour and salt, mixing until a dough forms.
- Fold in the chopped dried cranberries.
- Divide the dough in half and roll each into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds. If desired, roll the edges in sugar for extra sparkle.
- Place the slices on the prepared baking sheet and bake for 10–12 minutes, or until the edges are just lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use finely chopped cranberries for easier slicing and better distribution.
- Make the dough ahead and freeze for up to 2 months—slice and bake when needed.
- Drizzle with white chocolate for an extra festive touch.
- Perfect for holiday cookie trays and edible gifts.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cranberry orange shortbread, holiday cookies, slice and bake, buttery cookies, citrus cranberry cookies