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Cranberry Orange Shortbread Cookies

Buttery, crumbly shortbread rounds infused with fresh orange zest and tart dried cranberries, finished with a decorative sparkling sugar rim.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar for dough
  • 1 tbsp orange zest freshly grated
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.75 cup dried cranberries finely chopped
Garnish
  • 0.25 cup granulated sugar for rolling

Equipment

  • Stand Mixer or Hand Mixer
  • Plastic wrap
  • Baking sheets
  • Parchment paper
  • Sharp knife

Method
 

  1. Rub orange zest into the sugar until fragrant. Cream with softened butter until light and fluffy.
  2. Beat in the vanilla extract.
  3. Gradually add flour and salt on low speed until the dough just starts to come together.
  4. Fold in the chopped cranberries by hand.
  5. Form the dough into a log about 2 inches thick, wrap in plastic, and refrigerate for at least 2 hours.
  6. Preheat oven to 350°F (180°C). Roll the chilled log in extra sugar to coat the outside.
  7. Slice the log into 1/2-inch thick rounds and place on parchment-lined baking sheets.
  8. Bake for 12-15 minutes until edges are barely golden. Cool completely on wire racks.

Notes

Chilling the dough is essential to prevent spreading. For a perfectly round shape, chill the dough log inside an empty paper towel tube.