Cranberry Orange Shortbread Cookies
These buttery shortbread cookies are infused with bright orange zest and studded with fresh cranberries for a festive and flavorful holiday treat that’s slice-and-bake friendly.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin for shaping dough
- 1 Plastic wrap for chilling dough
- 1 Parchment paper for lining baking trays
- 1 Pressure cooker for post-baking moisture
Ingredients
Main Ingredients
- 1 cup Unsalted butter at room temperature
- ½ cup Granulated sugar
- 1 Orange or tangerine zest just the orange part, avoid white pith
- 1 heaping cup Fresh cranberries or thawed frozen
- 2 cups All purpose flour
- 1 teaspoon Pure vanilla extract
Instructions
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream butter and sugar together until light and fluffy.
- Add the orange zest and vanilla extract. Mix until well combined.
- Gradually add flour, mixing until dough comes together. Do not overmix.
- Gently fold in cranberries until evenly distributed.
- Shape dough into a log or disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.
- Slice chilled dough into ¼-inch rounds and place on lined baking sheet.
- Bake for 12–15 minutes or until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to wire rack.
- To use pressure cooker: Fill bottom with water, add trivet, place baked cookies on heatproof plate inside. Seal and cook on high for 5 minutes. Natural release.
- Let cookies cool before serving for optimal texture.
Notes
You can freeze raw dough or baked cookies. Thaw the dough in the fridge and slice as needed before baking. Store cookies in airtight container for 4 days or freeze up to 3 months layered with parchment.