Go Back

Cranberry Orange Shortbread Cookies

Celebrate the season with these delightful Cranberry Orange Shortbread Cookies, featuring tart cranberries and zesty orange for a comforting treat.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for perfect creamy texture.
  • ½ cup granulated sugar
  • 1 tablespoon orange zest (from approximately 1 orange) Do not skip the orange zest for magical charm.
  • 1 cup fresh cranberries, chopped Fresh cranberries are best, but dried cranberries can be used in a pinch.
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Add in the orange zest and vanilla extract, stirring until blended.
  4. Gradually mix in the flour until just combined, then gently fold in the chopped cranberries.
  5. Scoop tablespoons of dough onto a baking sheet lined with parchment paper, making sure to give them room to spread.
  6. Bake for around 12-15 minutes or until the edges are lightly golden.
  7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve alongside tea or coffee, or as part of a holiday cookie platter. Store in an airtight container at room temperature for up to a week, or freeze in a zip-lock bag.