Description
Savor the delightful combination of buttery richness and zesty cranberries in these easy-to-make cranberry orange shortbread cookies—perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 cup dried cranberries
- Zest of 1 large orange
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Your Oven – Preheat your oven to 350°F (175°C).
- Prepare Baking Sheet – Line a baking sheet with parchment paper or a silicone mat.
- Cream Butter and Sugar – In a large bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about three minutes.
- Mix in Zest and Vanilla – Add the orange zest and vanilla extract; mix until well combined.
- Combine Dry Ingredients – In another bowl, whisk together all-purpose flour and salt. Gradually add this mixture into the wet ingredients until just combined.
- Fold in Cranberries – Gently fold in the dried cranberries until evenly distributed throughout the dough.
- Shape and Bake – Scoop tablespoons of dough onto your prepared baking sheet. Bake for about 12–15 minutes or until lightly golden around the edges. Transfer to wire racks to cool completely before enjoying.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: For added texture, consider incorporating chopped nuts like walnuts or pecans. Experiment with different citrus zest, such as lemon or lime, for a unique twist on flavor. Store cookies in an airtight container for up to one week at room temperature.