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Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are buttery slice-and-bake cookies with bright orange zest and finely chopped dried cranberries. Chill the dough in logs, slice into rounds, and bake until the edges are just beginning to turn golden.
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling 2 hours
Total Time 2 hours 37 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 0.5 tsp kosher salt
  • 0.5 cup dried cranberries finely chopped

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

  1. Beat the butter and powdered sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Beat in the orange zest and vanilla.
  3. Add the flour and salt and mix on low just until the dough starts to come together.
  4. Fold in the cranberries.
  5. Divide the dough in half, shape each half into a 2-inch-diameter log about 7 inches long, and wrap tightly.
  6. Refrigerate until firm, 1 1/2 to 2 hours.
  7. Heat the oven to 325°F.
  8. Line two baking sheets with parchment paper.
  9. Slice the chilled logs into 1/4-inch-thick rounds and arrange them about 1 inch apart on the sheets.
  10. Bake for 14 to 17 minutes, switching the sheets between racks and rotating them front to back halfway through, until the cookie edges are just beginning to turn golden.
  11. Cool on the baking sheets for 5 minutes.
  12. Transfer to a wire rack to cool completely.

Notes

For even baking, keep the dough logs chilled until you are ready to slice. Store cookies in an airtight container in the refrigerator for up to 1 week; they can be frozen. For a dairy-free option, use a firm dairy-free butter substitute.