Go Back

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies bake up buttery and crisp, with finely chopped dried cranberries and fresh orange zest in every bite. Chill the dough in logs for neat slices, then bake until the edges are lightly golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling and cooling 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Beat the butter, sugar, and orange zest in a large bowl until smooth and creamy, about 2 minutes.
  4. Mix in the vanilla.
  5. Add the flour and salt and mix on low just until the dough begins to clump.
  6. Fold in the cranberries.
  7. Divide the dough in half and shape each half into a 6-inch-long log about 1 1/2 inches in diameter.
  8. Wrap the logs and refrigerate until firm, at least 1 hour.
  9. Slice the logs into 1/4-inch rounds.
  10. Arrange the rounds about 1 inch apart on the prepared baking sheets.
  11. Bake for 12 to 15 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are lightly golden.
  12. Let the cookies cool on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

Keep the dough chilled until firm for neat slices. Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months. For a gluten-free version, use cup-for-cup gluten-free baking flour.