Description
These cranberry shortbread cookies are a delightful treat that combines buttery shortbread with the tartness of dried cranberries. The slice-and-bake method makes them easy to prepare and perfect for gifting or snacking. With a touch of orange zest for citrus brightness, these cookies are crispy on the outside and soft on the inside. Ideal for holidays or any time of year, these cookies are a crowd-pleaser.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries, chopped
Optional: 1/2 teaspoon orange zest
Instructions
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Cream together softened butter and powdered sugar until light and fluffy.
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Mix in vanilla extract and optional orange zest.
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Gradually add flour and salt, mixing just until combined.
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Fold in chopped dried cranberries.
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Divide dough into two portions and shape each into a log about 2 inches in diameter. Wrap in parchment or plastic wrap and refrigerate for at least 2 hours.
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Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
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Slice dough into 1/4-inch rounds and place on baking sheets, spacing them about 1 inch apart.
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Bake for 12-15 minutes or until edges are lightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Orange zest is optional but adds a nice citrus flavor.
Ensure the dough is fully chilled before slicing for best results.
You can freeze the dough logs for up to 3 months before baking.
- Prep Time: 10 minutes + 2 hours chill time
- Cook Time: 15 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking, Slice-and-Bake
- Cuisine: American
Nutrition
- Serving Size: 30 cookies
- Calories: 110 kcal
