Description
Delight in these Orange Cranberry Shortbread Cookies, a perfect blend of buttery richness, bright citrus zest, and tart dried cranberries. These cookies combine a tender, crumbly texture with a hint of orange freshness and a touch of sweetness, making them an irresistible treat for any occasion.
Ingredients
Scale
Shortbread 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: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Vanilla and Orange Zest: Mix in the vanilla extract and freshly grated orange zest until fully integrated into the butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt until evenly blended.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined to form the dough.
- Fold in Dried Cranberries: Gently fold the chopped dried cranberries into the dough using a spatula to evenly distribute them.
- Shape and Chill Dough: Divide the dough into two equal portions, shaping each into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm.
- Slice Dough: Remove dough logs from the refrigerator and slice each into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 inch between cookies to allow for slight spreading.
- Sprinkle Sugar: Sprinkle granulated sugar evenly over the tops of each cookie for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. The centers might appear soft but will firm up as cookies cool.
- Cool Cookies: Remove the baking sheet from the oven and let cookies cool on it for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If the dough becomes too soft while shaping, return it to the refrigerator to chill again before slicing.
- For a more intense orange flavor, consider adding a teaspoon of orange extract alongside the zest.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen after slicing and baked directly from frozen with an additional minute or two of baking time.
