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Cranberry Orange Shortbread Cookies Recipe

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5 from 78 reviews

This Irresistible Cranberry Orange Shortbread Delight blends buttery, crumbly shortbread with the bright zest of orange and tart sweetness of dried cranberries. Perfectly dusted with powdered sugar, these cookies offer a delightful balance of flavors and textures, making them a festive treat for any occasion.

Ingredients

Shortbread Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup dried cranberries, roughly chopped
  • Zest of 1 large orange
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Finishing

  • Powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes using a mixer on medium speed.
  3. Add Flavorings: Incorporate the orange zest and vanilla extract into the creamed mixture, stirring well to combine these aromatic components evenly throughout the dough.
  4. Mix in Dry Ingredients: Gradually sift and add the all-purpose flour and salt to the butter mixture. Fold these in gently to avoid over-mixing, which helps maintain the tender texture of the shortbread.
  5. Fold in Cranberries: Carefully fold in the chopped dried cranberries, ensuring they are evenly distributed without breaking them up too much.
  6. Shape and Place Dough: Use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
  7. Bake Cookies: Bake the cookies for 12 to 15 minutes or until the edges turn a light golden color, indicating they are perfectly baked and ready to be taken out of the oven.
  8. Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes then transfer them to a wire rack. Once completely cooled, dust the tops with powdered sugar for a delicate and sweet finish.

Notes

  • For best results, use room temperature butter to ensure proper creaming and light texture.
  • You can substitute dried cranberries with other dried fruits like cherries or raisins for variation.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Chilling the dough briefly before baking can help maintain cookie shape if desired.

Find it online: https://mealoria.com/cranberry-orange-shortbread-cookies-recipe/