Orange Cranberry Shortbread Cookies
Ingredients
¾ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
1 cup (226g) unsalted butter, softened
1 tbsp orange zest (from 1 large orange)
1–2 tbsp orange juice (just enough to help the dough come together)
½ cup dried cranberries, finely chopped
1 tsp vanilla extract (optional but recommended)
Instructions
- Prepare the Dough
- In a large bowl, cream the butter and powdered sugar together until smooth and fluffy.
- Add the orange zest, orange juice, and vanilla, then mix again.
- Add the flour and salt, mixing just until it begins to form a dough.
- Fold in the finely chopped cranberries.
If the dough seems too dry, add ½–1 tbsp more orange juice.
- Shape the Dough
Divide the dough in half and shape each half into a log (about 1.5–2 inches thick), OR flatten into a disc for cut-out cookies.
Wrap tightly in plastic wrap and chill for 1–2 hours (chilling is important for clean cutting and perfect texture).
- Bake
- Preheat oven to 350°F (175°C).
- Slice the dough into ¼-inch thick rounds (if using the log).
- Place on a parchment-lined baking sheet.
- Bake for 10–12 minutes, or until the edges are just lightly golden.
- Cool & Serve
Let the cookies cool completely on the tray.
Enjoy buttery, melt-in-your-mouth orange cranberry goodness! 🍊✨
Optional Enhancements
Sugar edge: Roll the dough log in coarse sugar before slicing.
Glaze: Mix powdered sugar + orange juice and drizzle on top.
Add-ins: A handful of chopped pistachios makes them extra festive.