Description
These Cranberry Shortbread Cookies are buttery, tender, and filled with tart dried cranberries. Perfectly crisp around the edges and soft in the center, they combine classic shortbread richness with a hint of vanilla and optional bright orange zest for a festive twist. Ideal for holiday gatherings or afternoon tea, these cookies are easy to prepare and bake in less than half an hour.
Ingredients
Scale
Cookie Dough
- 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
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This helps to create a tender texture in your shortbread.
- Add Flavorings: Mix in the pure vanilla extract and, if using, the orange zest to infuse the dough with aromatic notes that complement the cranberries.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, stirring just until everything is combined to avoid overworking the dough, which can make cookies tough.
- Fold in Cranberries: Gently fold in the chopped dried cranberries evenly through the dough to ensure bursts of tartness in each bite.
- Chill the Dough: Divide the dough into two equal portions and shape each into a log approximately 2 inches in diameter. Wrap tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours to firm up for easier slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Slice and Arrange Cookies: Remove dough logs from the fridge and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart for even baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden color, indicating they are crisp and cooked through.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra citrus flavor, orange zest is optional but highly recommended.
- If you prefer a less tart flavor, soak dried cranberries in warm water for 10 minutes and drain before folding into dough.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Use unsalted butter to control salt levels accurately.
- Slicing the dough while chilled helps maintain uniform cookie shapes and prevents spreading during baking.
