Cranberry Orange Shortbread Cookies (Print Version)

Buttery cookies with orange zest and cranberries, ideal for festive gatherings or afternoon tea.

# Components:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt

→ Flavorings

03 - 2/3 cup dried cranberries, chopped
04 - 1 tablespoon orange zest from 1 large orange
05 - 1 teaspoon pure vanilla extract

→ Wet Ingredients

06 - 1 cup unsalted butter, at room temperature
07 - 2/3 cup powdered sugar

# Directions:

01 - Whisk together all-purpose flour and fine sea salt in a medium mixing bowl.
02 - Beat unsalted butter and powdered sugar in a large bowl until light and creamy, about 2 minutes using an electric mixer.
03 - Blend in vanilla extract and orange zest until fully incorporated.
04 - Gradually mix the flour mixture into the butter mixture until just combined.
05 - Stir in chopped dried cranberries by hand using a rubber spatula.
06 - Divide dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, until firm.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Cut chilled dough logs into 1/4-inch thick rounds using a sharp knife. Arrange rounds on prepared baking sheets with 1 inch spacing.
09 - Bake in the preheated oven for 13 to 15 minutes, or until edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses ingredients you probably already have in your pantry and fridge
  • No eggs required so perfect for those with egg allergies
  • The dough is easily made ahead for stress free baking
  • Cookies keep their shape and bake up beautifully every time
02 -
  • High in buttery flavor with a bright twist of citrus
  • Perfect for gifting or entertaining during the holidays
  • Maintain their texture for days making them a great make ahead treat
03 -
  • Use room temperature butter for the creamiest dough.
  • Chill the dough thoroughly for easy slicing and beautifully round shapes.
  • Do not overbake: the edges should just barely color for the right texture.
  • If you ever forget to chill the dough your cookies will spread but still taste delicious. I like to make the dough ahead after dinner and bake the next evening for less rushed kitchen time.

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