Cranberry Orange Shortbread Cookies You Gonna Love
A buttery, tender shortbread cookie infused with the bright zest of oranges and studded with tart fresh cranberries, perfect for cozy holidays or any time you crave homemade delight.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Unsalted butter at room temperature
- ½ cup Granulated sugar
- 1 Orange zest zest of one orange or tangerine
- 1 heaping cup Fresh cranberries
- 2 cups All-purpose flour
- 1 teaspoon Pure vanilla extract
Instructions
Instructions
- Cream together the room temperature butter and sugar until light and fluffy.
- Mix in the orange zest and vanilla extract until well combined.
- Gradually add flour and mix until the dough forms.
- Fold in the fresh cranberries gently without crushing.
- Divide dough in half, shape into logs, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice dough into ¼ inch rounds and place on baking sheet with space apart.
- Bake for 12–15 minutes until edges are just golden.
- Cool on sheet briefly then transfer to a wire rack to cool completely.
Notes
Slice and freeze the dough for cookies anytime. You can swap in dried cranberries if needed but fresh give the best pop.