Description
These Cranberry Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with the bright zest of orange and the tart sweetness of dried cranberries. Perfectly crisp at the edges with a tender, crumbly bite, they make an elegant treat ideal for the holiday season or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (cold from the fridge, roughly cubed)
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon finely grated orange zest (not packed)
- 1/4 teaspoon salt
- 2 cups dried cranberries (chopped)
For Rolling
- Light brown sugar (enough to roll dough logs in)
Instructions
- Make cookie dough: Place the cold, cubed butter, flour, granulated sugar, orange zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse in short bursts until the mixture becomes crumbly, resembling coarse sand. Tip the mixture out onto a clean work surface. Add the chopped dried cranberries and lightly knead the dough just a few times until the cranberries are evenly incorporated and the dough forms a cohesive ball. Be careful not to overwork the dough to prevent tough shortbread.
- Shape dough: Divide the dough evenly into two portions. Shape each portion into a log approximately 2 1/2 inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up, or up to overnight for best results.
- Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a non-stick liner. Unwrap the chilled dough logs and roll each log in light brown sugar to coat them evenly. Using a sharp knife, slice the logs into 1/2 inch thick cookies. Place the cookies spaced about 2 inches apart on the prepared baking sheets to allow for slight spreading. Bake the cookies in batches for 10 to 12 minutes, or until they are lightly browned around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This cooling process lets the cookies firm up while maintaining a tender crumb.
Notes
- For best flavor, use freshly grated orange zest and cold butter straight from the fridge.
- Do not overwork the dough to keep your shortbread tender and flaky.
- Chilling the dough logs helps maintain shape and creates clean slices when cutting.
- Store baked cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to two months.
