Description
Delightfully buttery and tender, these Orange Cranberry Shortbread Cookies combine the sweet tang of dried cranberries with fresh citrus zest and juice. Perfectly crisp edges and a melt-in-your-mouth texture make them an irresistible treat, finished with an optional citrusy glaze for added sweetness and flair.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (for dough)
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 tablespoon orange zest (from 1 large orange)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (freshly squeezed, for dough)
- 1/2 cup dried cranberries, chopped
Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tablespoon orange juice (freshly squeezed)
- 1/4 teaspoon orange zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1/2 cup powdered sugar, and salt to evenly distribute all dry components.
- Prepare the Cookie Dough: In a large bowl, using an electric mixer on medium speed, beat the softened unsalted butter until it becomes light and creamy, which should take about 2-3 minutes.
- Add Flavorings: Incorporate the orange zest, vanilla extract, and 1 tablespoon freshly squeezed orange juice into the creamed butter. Mix until these ingredients are fully combined.
- Combine Ingredients: Gradually add the dry ingredient mixture into the buttery mixture, mixing gently until just combined to avoid overworking the dough.
- Stir in Cranberries: Fold the chopped dried cranberries into the dough by hand, being cautious not to overmix to maintain tenderness.
- Shape the Cookies: Scoop small dough portions approximately 1 inch in diameter and roll into balls. Place them on the prepared baking sheet spaced about 2 inches apart.
- Flatten the Cookies: Gently press down each ball with the back of a fork or your fingers to shape them into flat rounds.
- Bake: Bake in the preheated oven for 12-15 minutes until the edges are lightly golden. Avoid overbaking as the cookies are delicate and should maintain a tender texture.
- Cool the Cookies: Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare the Glaze (Optional): While the cookies cool, mix 1/2 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon orange zest until smooth in a small bowl.
- Glaze the Cookies: Drizzle the prepared glaze over the cooled cookies for a bright and citrusy finish.
- Serve: Enjoy the cookies alongside tea or coffee, or package them as a delightful gift for friends and family.
Notes
- To keep cookies tender, avoid overmixing the dough once the flour is added.
- Store cookies in an airtight container at room temperature for up to one week.
- The glaze is optional but adds a lovely citrus boost and a slight sweetness.
- You can substitute dried cranberries with dried cherries or raisins if desired.
- For a stronger orange flavor, consider adding extra orange zest to the dough or glaze.
