Description
Delight in these Orange Cranberry Shortbread Cookies, a perfect blend of buttery richness, zesty orange, and tart cranberries. These crumbly, sweet treats are ideal for holiday gatherings or anytime you want a classic yet vibrant cookie with a crunchy sugar topping.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 1/4 cup granulated sugar (for sprinkling on top)
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar together until light and fluffy, about 2 to 3 minutes, which forms the base of your dough.
- Add Flavorings: Mix in the vanilla extract and freshly grated orange zest to the butter mixture, ensuring even distribution to infuse the dough with citrus aroma.
- Combine Dry Ingredients: Whisk the all-purpose flour and salt in a separate bowl to incorporate and aerate the dry ingredients evenly.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, blending on low speed just until combined to avoid overworking the dough.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough using a spatula until they are evenly distributed without mashing them.
- Shape and Chill Dough: Divide the dough into two equal portions, shaping each into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least one hour or until firm, which helps in slicing even cookies.
- Slice the Dough: Once chilled and firm, remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, leaving about one inch of space between each.
- Sprinkle Sugar: Generously sprinkle granulated sugar atop each cookie slice to add a crunchy, sweet topping.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the edges turn lightly golden. The centers may seem soft but will firm up as they cool.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes; then transfer them to a wire rack to cool completely, ensuring a crisp texture.
Notes
- Ensure the butter is softened but not melted for the best dough texture.
- Chilling the dough is essential for easy slicing and helps maintain shape during baking.
- If you prefer a more intense orange flavor, you can add an extra 1/2 teaspoon of orange zest.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, drizzle melted white chocolate over cooled cookies.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: orange cranberry cookies, shortbread cookies, holiday cookies, citrus cookies, cranberry desserts, buttery cookies
