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Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are buttery slice-and-bake cookies with finely chopped cranberries and bright orange zest. Chill the dough in logs, then bake until the edges are lightly golden for a tender, crisp cookie.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp orange zest finely grated
  • 0.5 tsp kosher salt
  • 2 cups all-purpose flour
  • 0.5 cup dried cranberries finely chopped

Equipment

  • 1 electric mixer
  • 1 18x13-inch baking sheet

Method
 

  1. In a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Mix in the vanilla, orange zest, and salt.
  3. Add the flour and mix on low just until the dough comes together; stir in the cranberries.
  4. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter; wrap and refrigerate until firm, at least 1 hour.
  5. Heat the oven to 350°F.
  6. Line an 18x13-inch baking sheet with parchment paper.
  7. Slice the logs into 1/4-inch-thick rounds and arrange them about 1 inch apart on the prepared baking sheet.
  8. Bake in batches, keeping the remaining dough chilled, for 12 to 15 minutes, until the edges are lightly golden.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For clean slices, chill the logs until firm and keep unused dough chilled while baking. Store airtight at room temperature for up to 1 week; freeze baked cookies for up to 3 months. For a gluten-free option, use a cup-for-cup gluten-free flour blend.