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Cozy Cranberry Orange Shortbread Cookies: Easy Holiday Recipe

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These buttery cranberry orange shortbread cookies have crisp edges, tender centers, and just enough tartness from the cranberries. Quick and easy to make with simple ingredients, they’re perfect for holiday gifting or a cozy treat.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 cups (240 grams) all-purpose flour
  • ¾ cup (90 grams) dried cranberries
  • 2 tablespoons fresh orange zest
  • 1 tablespoon (15 ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Zest and juice your oranges first. Zest two oranges until you have 2 tablespoons of bright orange zest. Then cut one orange in half and squeeze out 1 tablespoon of juice. Set both aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 5 minutes until pale, light, and fluffy. Scrape down the sides of the bowl halfway through.
  4. Beat in the orange zest, orange juice, and vanilla extract on low speed until just combined.
  5. In a separate bowl, whisk together the flour and salt. Add this to the butter mixture in two additions, mixing on low speed after each addition. Stop mixing as soon as the flour disappears.
  6. Use a rubber spatula to gently fold in the dried cranberries until evenly distributed.
  7. Use a 1.5-tablespoon cookie scoop or spoon to scoop portions of dough. Roll each portion into a ball and place on the prepared baking sheets about 2 inches apart. You should get about 24 cookies.
  8. Use the bottom of a glass or your palm to gently flatten each ball to about ½ inch thick.
  9. Bake for 12-14 minutes, one sheet at a time on the middle rack, until the edges are just barely golden and the centers look set but not brown.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  11. Once completely cool, sift a light dusting of powdered sugar over the tops (optional).

Notes

Butter should be softened but still cool to the touch. Don’t overmix the dough once flour is added. If dough feels sticky, chill portioned cookies for 15 minutes before baking. Rotate baking sheet halfway through for even browning. Cookies improve after a day or two.

Nutrition

Keywords: cranberry orange shortbread, holiday cookies, easy shortbread recipe, butter cookies, Christmas cookies

Find it online: https://goldensimmer.com/cozy-cranberry-orange-shortbread-cookies-easy-holiday-recipe/