Description
Indulge in these buttery cranberry orange shortbread cookies, bursting with zesty flavor and tart sweetness, perfect for any gathering or simply as a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries (chopped if large)
- Zest of 1 orange (freshly grated)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together until creamy and pale, about 3-4 minutes.
- Add Flavorings: Mix in the freshly grated orange zest and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter-sugar blend, mixing until just combined.
- Fold in Cranberries: Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet and flatten them slightly. Bake for about 15-18 minutes or until lightly golden around the edges.
- Cool and Serve: Let the cookies cool on a wire rack before serving. Enjoy them warm or gift them during the holiday season!
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Use fresh orange zest for maximum flavor. Feel free to substitute dried cranberries with raisins or nuts for added texture. Sprinkle coarse sea salt on top before baking for an extra flavor boost.