Cranberry Orange Shortbread Cookies
These cranberry orange shortbread cookies are a buttery holiday treat with bright citrus zest and tart berries packed into a simple slice-and-bake dough—easy, festive, and perfect with tea or coffee!
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar
- 1 orange or tangerine zest zest of one, just the orange part
- 1 cup fresh cranberries heaping, rough chopped
- 2 cups all purpose flour
- 1 teaspoon pure vanilla extract
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add orange zest and vanilla extract, stir to combine.
- Gradually mix in the flour until dough begins to come together.
- Fold in chopped fresh cranberries gently.
- Divide dough in half and shape into 2-inch diameter logs. Wrap in plastic and chill for at least 180 minutes.
- Slice chilled dough into ¼-inch rounds and place on lined baking sheet 2 inches apart.
- Bake for 12 to 15 minutes, until the edges just begin to turn golden.
- Let cool on sheet for a few minutes, then transfer to wire rack to cool completely.
Notes
Chill the dough overnight for easier slicing and even baking. Serve with tea or coffee for an extra cozy treat.