Cranberry Orange Shortbread Cookies Recipe
Delight in these Cranberry Shortbread Cookies featuring a buttery base, bright citrus zest, and fresh cranberries for a perfect balance of sweet and tart. These delicate, melt-in-your-mouth treats are easy to prepare and wonderfully festive, ideal for holiday gatherings or an everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- Zest of one orange or tangerine (just the orange part, not the bitter white pith)
- 1 heaping cup fresh cranberries, roughly chopped
- 2 cups all purpose flour
- 1 tsp pure vanilla extract
Instructions
- Prepare Cranberries: Roughly chop the fresh cranberries and set them aside for later incorporation into the dough.
- Cream Butter, Sugar, and Zest: Using a food processor, cream together the unsalted butter, granulated sugar, and citrus zest until the mixture is well combined and smooth.
- Add Flour and Vanilla: Add the all-purpose flour and pure vanilla extract to the creamed mixture. Pulse about 10 times, then briefly run the processor just until the dough begins to come together in lumps.
- Incorporate Cranberries: Add the chopped cranberries and pulse just enough to distribute them evenly throughout the dough without over-processing.
- Form the Dough: Turn the dough onto a lightly floured surface and gently bring it together with your hands until it is no longer crumbly.
- Shape the Dough Log: Shape the dough into a 10 to 12-inch log. The longer the log, the smaller the cookies. Wrap the log tightly in plastic wrap, using the wrap to smooth the surface and help maintain the shape. Twist the ends to seal.
- Chill the Dough: Refrigerate the dough log for at least 3 hours or overnight. Wrapping the log in a folded towel while chilling helps keep it round.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Slice and Arrange: Cut the chilled dough into 1/3 inch thick slices and place them about two inches apart on the prepared cookie sheet.
- Bake: Bake the cookies for 12 minutes or until they are pale on top and just golden on the bottom. For smaller or thinner cookies, reduce baking time accordingly.
- Cool: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. The cookies are soft and delicate when warm and will firm up as they cool.
Notes
- Using a food processor speeds up the dough preparation and ensures even mixing.
- For a more intense citrus flavor, feel free to add extra zest if desired.
- If fresh cranberries are not available, frozen can be used but make sure to thaw and drain them well to avoid excess moisture.
- Wrap the dough log tightly and chill thoroughly; this helps maintain the shape and prevents spreading during baking.
- These cookies pair beautifully with tea or coffee and are great for gifting during the holidays.
