Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies are sweet, buttery, and citrusy with a crumbly texture and a pleasant burst of tartness from the dried cranberries. They are a slice-and-bake cookie, easy to make, and a recipe that you definitely want to add to your list of Christmas cookies!
Servings: 20 cookies
Calories: 169kcal
Equipment
- Stand mixer I recommend this stand mixer!
- Large baking sheets These ones from Nordic Ware work great!
- Kitchen scale (optional)
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 ¾ cups (219 g) all-purpose flour
- ½ cup (64 g) cornstarch
- ¼ teaspoon kosher salt
- 1 cup (65 g) dried cranberries, chopped
Instructions
- To the bowl of a stand mixer, add butter and confectioners' sugar. Beat on medium speed until creamy.
- Add vanilla and orange zest. Mix until incorporated.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With the mixer on low, add in flour mixture, one cup at a time.
- Gently fold in cranberries.
- Add dough to a lightly floured work surface and roll into a 6-inch log, about 3 inches in diameter. Wrap in plastic and seal the ends. Place the dough in the refrigerator to chill for 1 hour, or until firm.
- When ready, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Remove the dough from the refrigerator and place it onto a cutting board.
- Slice into ¼-inch cookies and place cookies onto a lined baking sheet about 1 inch apart.
- Bake 12-14 minutes, or until lightly browned.
- Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.
Video
Nutrition
Serving: 1cookie | Calories: 169kcal