Description
Cranberry orange shortbread cookies are a festive slice-and-bake treat packed with buttery richness, zesty citrus, and bursts of tart cranberries. Perfect for holidays or winter baking!
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- Zest of one orange or tangerine (just the orange part, not the bitter white pith)
- 1 heaping cup fresh cranberries*
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Instructions
1. Roughly chop the cranberries and set aside.
2. Cream the butter, sugar, and citrus zest together until well combined. A food processor works well for this.
3. Add the flour and vanilla extract. Pulse about 10 times, then run the food processor briefly until the dough forms lumps.
4. Add the chopped cranberries and pulse just until distributed—do not overprocess.
5. Turn the dough out onto a lightly floured surface and bring it together by hand until no longer crumbly.
6. Form the dough into a 10–12 inch log. Wrap in plastic wrap, using the wrap to shape and smooth the log. Twist ends to seal.
7. Chill the dough for at least 2 hours or overnight. Optional: wrap in a towel to help maintain its round shape.
8. Preheat oven to 350°F and line a baking sheet with parchment paper.
9. Slice dough into 1/3-inch thick rounds and place 2 inches apart on baking sheet.
10. Bake for 10–12 minutes, or until cookies are pale on top and just golden on the bottom.
11. Let cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
Notes
*Do not use frozen cranberries as they can water down the dough. Dried cranberries can be substituted—use 1/2 to 2/3 cup and no need to chop.
For crispier cookies, bake slightly longer.
These cookies are delicate when hot but will firm up as they cool.