If you’re on a festive cranberry baking kick like me, these Cranberry Orange Shortbread Cookies will be the perfect dessert for your holiday spread.
Delightfully bright and zippy, orange zest and a bit of orange juice is added to the dough for citrus flavor in every bite that complements the hearty dried cranberries.
The dough comes together quickly, and a fast freezing step allows for easy slicing and baking. Happy holiday baking!
- 36 Cookies
- 1 cup (2 sticks) butter, softened
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 1 tsp. vanilla
- 1 tsp. orange juice
- Zest from 1 large orange or 2 small oranges
- 2 cups flour
- Dash of salt
- ½ cup dried cranberries
- 2 Tbsp. coarse sugar
- In a stand mixer fitted with a paddle attachment, combine butter, powdered sugar, granulated sugar, vanilla, orange juice and orange zest. Mix for 30 seconds on low to combine. Mix for 2 minutes on medium speed until light and creamy.
- Add flour and a dash of salt. Mix on low speed for 1 minute until just combined. Stir in dried cranberries with a wooden spoon or rubber spatula.
- Place a long sheet of wax paper on the counter. Sprinkle coarse sugar on top of wax paper. Turn dough out onto the wax paper. Use your hands to form dough into a 13-inch log. Roll tightly with wax paper. Freeze for one hour.
- Preheat oven to 350˚F and line a cookie sheet with parchment paper.
- Remove dough from the freezer. Slice dough into thin pieces using a sharp knife. Place slices 2 inches apart on the cookie sheet. Bake for 9-11 minutes or until slightly golden on the edges.
- Let cool on cookie sheets for 2 minutes and finish cooling on a wire rack.