Cozy Cranberry Orange Shortbread Cookies
These buttery shortbread cookies are filled with tart dried cranberries and bright orange zest, creating a perfect balance of flavors. They come together in about 35 minutes with no chilling required, making them an easy and delicious holiday treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- ½ cup (60 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (16 grams) cornstarch
- ½ teaspoon fine sea salt
- ¾ cup (90 grams) dried cranberries
- 2 tablespoons fresh orange zest (from about 2 medium oranges)
- 1 tablespoon (15 ml) fresh orange juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Zest your oranges first. Wash and dry two oranges, then zest them into a small bowl. Add the ¼ cup of granulated sugar to the zest and rub it together with your fingers to release the oils. Let it sit while you prepare the rest.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until smooth and creamy. Add the powdered sugar and the orange-sugar mixture, then beat for another 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
- Pour in the vanilla extract and the 1 tablespoon of orange juice. Beat on low speed just until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add this to the butter mixture in two additions, mixing on low speed after each addition. Stop as soon as the flour disappears.
- Using a rubber spatula, gently fold the dried cranberries into the dough until evenly distributed.
- Scoop heaping tablespoons of dough (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking sheet about 2 inches apart. Gently flatten each ball slightly with the palm of your hand.
- Bake for 12-14 minutes, until the edges are just barely golden and the tops look set but not brown. The centers will still look a tiny bit soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the dough to avoid tough cookies. Use room temperature butter for best results. For extra depth, toast the dried cranberries in a 350°F oven for 3-4 minutes before adding to the dough. If your kitchen is warm, chill the dough for 15-20 minutes before shaping. Bake one test cookie first to check spread and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9
- Sodium: 75
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
Keywords: shortbread cookies, cranberry orange cookies, holiday cookies, easy cookie recipe, butter cookies