Delicious Orange Cranberry Shortbread Cookies: 5 Tips
A crisp, buttery shortbread cookie kissed with orange zest and dotted with tart dried cranberries.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cookies
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all‑purpose flour
¾ cup sugar
1 cup unsalted butter, softened
1 Tbsp orange zest
½ cup dried cranberries, chopped
1 tsp vanilla extract
½ tsp salt
Instructions
1. Preheat oven to 325 °F (165 °C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the vanilla extract and orange zest; mix until well combined.
4. Gradually add the flour and salt to the butter mixture, stirring until just combined.
5. Fold in the chopped dried cranberries.
6. Roll the dough into small balls, place on the prepared baking sheet and flatten slightly.
7. Bake 15‑18 minutes or until edges begin to turn golden.
8. Allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
Notes
Be sure to use softened butter for best texture.
Don’t skip the orange zest – it brings vital citrus flavor.
Mix just until combined to avoid tough cookies.
Store in an airtight container at room temperature; freeze for longer storage.