Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies
Ingredients
For the Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1 tablespoon orange zest, from 1 large orange
For Coating
- 1/4 cup granulated sugar
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
⏱️ 3 min
- 2
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 3
Fold in the finely chopped dried cranberries and orange zest until evenly distributed throughout the dough.
⏱️ 2 min
- 4
Divide the dough in half. On a lightly floured surface, shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
⏱️ 5 min
- 5
Chill the dough logs in the refrigerator for at least 30 minutes, or up to 2 days. This firming step is crucial for easy slicing.
⏱️ 30 min
- 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Unwrap one dough log. Pour the remaining 1/4 cup granulated sugar onto a plate. Roll the dough log in the sugar, pressing gently to coat all sides evenly.
⏱️ 2 min
- 8
Slice the sugared dough log into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
⏱️ 3 min
- 9
Bake for 12-15 minutes, or until the edges are lightly golden. The centers may still look soft but will firm up as they cool.
⏱️ 15 min•🌡️ 350
- 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Orange Shortbread Cookies
Ingredients
For the Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1 tablespoon orange zest, from 1 large orange
For Coating
- 1/4 cup granulated sugar
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
⏱️ 3 min - 2
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 3
Fold in the finely chopped dried cranberries and orange zest until evenly distributed throughout the dough.
⏱️ 2 min - 4
Divide the dough in half. On a lightly floured surface, shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
⏱️ 5 min - 5
Chill the dough logs in the refrigerator for at least 30 minutes, or up to 2 days. This firming step is crucial for easy slicing.
⏱️ 30 min - 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Unwrap one dough log. Pour the remaining 1/4 cup granulated sugar onto a plate. Roll the dough log in the sugar, pressing gently to coat all sides evenly.
⏱️ 2 min - 8
Slice the sugared dough log into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
⏱️ 3 min - 9
Bake for 12-15 minutes, or until the edges are lightly golden. The centers may still look soft but will firm up as they cool.
⏱️ 15 min•🌡️ 350 - 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min