Introduction

These Orange Cranberry Shortbread Cookies combine buttery richness with tangy dried cranberries and bright orange zest. Perfectly crumbly and lightly sweetened, they make a delightful treat for any occasion.

The image shows a close-up of several round shortbread cookies stacked on top of each other on a white plate. Each cookie has one thick pale yellow layer with a crumbly texture. The top of the cookies is decorated with scattered dark red dried cranberries and small bright orange zest pieces. A light dusting of powdered sugar covers the cookies, adding a soft white contrast. The background is a white marbled surface, creating a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (2 sticks)
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon orange zest (freshly grated)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, chopped
1/4 cup granulated sugar (for sprinkling on top)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3: Add the vanilla extract and orange zest to the butter mixture, mixing until combined.
Step 4: In a separate bowl, whisk together the all-purpose flour and salt until well combined.
Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined.
Step 6: Gently fold in the chopped dried cranberries with a spatula until evenly distributed throughout the dough.
Step 7: Divide the dough into two equal portions and shape each portion into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 8: Once the dough is firm, remove it from the refrigerator and slice each log into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Step 9: Sprinkle granulated sugar on top of each cookie before placing them in the oven.
Step 10: Bake the cookies for 15-18 minutes or until the edges are lightly golden. The centers may still look a bit soft, but they will firm up as they cool.
Step 11: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh orange zest for the brightest citrus flavor; avoid the bitter white pith.
Try swapping dried cranberries for chopped dried cherries or blueberries for a different twist.
For extra texture, add 1/4 cup chopped nuts such as pecans or walnuts.
Chill the dough logs longer if you prefer firmer cookies or want to bake in batches.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let them come to room temperature or warm briefly in a low oven to refresh their crumbly texture.

How to Serve

A close-up of a pile of round shortbread cookies stacked softly on a white plate, each cookie showing one visible layer with a pale yellow crumbly texture. The top surface is dotted with dark red dried cranberries and small bright orange zest pieces, dusted lightly with white powdered sugar, giving a soft contrast. The cookies have slightly rough edges, showing the crumbly texture, and the plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough logs can be wrapped tightly and refrigerated for up to 2 days or frozen for longer storage. Just slice and bake when ready.

What can I substitute for dried cranberries?

Dried cherries, blueberries, or chopped apricots make excellent alternatives and offer a similar tart sweetness.