Cranberry Orange Shortbread Cookies (Easy 5- ingredients
These cranberry orange shortbread cookies are buttery, tender, and lightly sweet with pops of tart cranberry in every bite. Made with just a handful of simple ingredients, this classic shortbread dough comes together quickly and bakes up perfectly crisp at the edges and soft in the center. They’re ideal for the holidays, gifting, or a cozy afternoon treat with tea.
Cranberry Orange Shortbread Recipe
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- Zest of 1 orange
- 2 cups (250 g) all-purpose flour
- ½ cup dried cranberries, chopped
- ¼ teaspoon salt
Instructions
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the orange zest and salt.
- Add the flour and mix just until a soft dough forms. Fold in the cranberries.
- Shape the dough into a log about 2 inches thick and wrap in parchment or plastic wrap. Chill for at least 1 hour.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ½-inch rounds and place on the baking sheet.
- Bake for 14–18 minutes, until the edges are just lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage:
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3
months.
