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Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 3/4 cup dried cranberries chopped

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add the vanilla extract, orange zest, and salt; mix until combined.
  4. Gradually blend in the all-purpose flour until just combined.
  5. Fold in the chopped dried cranberries gently.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  7. Once chilled, remove the dough and form it into 1-inch balls, placing them on a baking sheet lined with parchment paper.
  8. Flatten each ball slightly with the bottom of a glass or your palm.
  9. Bake in preheated oven for 12-15 minutes, or until the edges are just lightly golden.
  10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.