Description
Delight in these Cranberry Orange Shortbread Cookies, a perfect blend of tart fresh cranberries and zesty orange, baked into buttery, crumbly shortbread rounds. These cookies offer a festive twist on classic shortbread that’s perfect for holiday gatherings or everyday indulgence.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter (softened)
- ½ cup sugar
- 1 cup fresh cranberries (chopped)
- 2 cup flour
- 3 Tbsp fresh orange zest
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the butter mixture: Using a large bowl, beat the softened butter, vanilla extract, and sugar together until the mixture is combined and fluffy, creating a smooth base for the dough.
- Add flour: Gradually beat in the flour, mixing until just combined to ensure a tender dough without overworking it.
- Incorporate cranberries and zest: Gently fold in the chopped fresh cranberries and fresh orange zest until evenly distributed throughout the dough for bursts of flavor.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for about an hour to firm it up, making it easier to scoop and shape.
- Preheat oven and prepare trays: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop the cookies: Using a small ice cream scoop, portion the dough into equal-sized mounds on the prepared cookie sheets, spacing them apart to allow for spreading.
- Bake the cookies: Place the cookie sheets in the oven and bake for 15 to 18 minutes or until the edges turn lightly golden brown, indicating they are done.
- Cool the cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely, which helps maintain their crisp texture.
- Serve and enjoy: Once cooled, enjoy these festive Cranberry Orange Shortbread Cookies fresh or store them for later enjoyment.
Notes
- For best results, use fresh cranberries for a bright, tart flavor; frozen can be used but thaw and drain thoroughly.
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- If you prefer a sweeter cookie, you can add an extra tablespoon of sugar.
- Store baked cookies in an airtight container at room temperature for up to one week.
- You can substitute orange zest with lemon zest for a different citrus flavor.
