Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies
Ingredients
For the Cookie Dough

1 cup (226g) unsalted butter, softened

½ cup powdered sugar

1 tsp pure vanilla extract

Zest of 1 large orange

2 cups all-purpose flour

½ tsp salt

¾ cup dried cranberries, finely chopped

Optional Orange Drizzle

½ cup powdered sugar

1–2 tbsp fresh orange juice

Instructions

1. Cream the Butter

In a bowl, beat softened butter and powdered sugar until creamy and smooth.
Mix in vanilla and orange zest.

2. Add the Dry Ingredients

Add flour and salt.
Mix just until the dough begins to come together — it will be soft and crumbly at first.
Fold in chopped dried cranberries.

3. Shape & Chill

Transfer dough to parchment paper.
Roll into a log (about 2 inches thick), wrap tightly, and refrigerate 1–2 hours until firm.

4. Slice & Bake

Preheat oven to 350°F (175°C).
Slice chilled dough into ½-inch rounds and place on a lined baking tray.
Bake 11–13 minutes until the edges are just lightly golden.

5. Optional Orange Drizzle

Whisk powdered sugar with fresh orange juice until smooth.
Drizzle over cooled cookies.