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Cranberry Orange Shortbread Cookies

Buttery Slice-and-Bake Cranberry Orange Shortbread Cookies Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange zest
  • 1/2 cup dried cranberries, roughly chopped

Method
 

  1. Cream the softened butter and confectioners' sugar with a hand mixer on medium speed for about 3 minutes, until pale and fluffy.
  2. Add the flour and salt, mixing on low just until combined. Stir in the vanilla, orange zest, and chopped dried cranberries with a spatula.
  3. Shape the dough into a 2-inch-wide log on a sheet of plastic wrap, wrap tightly, and chill for at least 30 minutes.
  4. Preheat the oven to 325°F (160°C). Slice the chilled log into 1/4-inch rounds, place on parchment-lined baking sheets, and bake for 12 to 14 minutes until the edges are lightly golden.
  5. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

Notes

Plan for at least 30 minutes of chilling time before slicing. The dough log can be made ahead and refrigerated for up to 2 days or frozen for a few months. Baked cookies keep well at room temperature and make a great make-ahead holiday treat.