Cranberry Orange Shortbread Cookies
These delightful cookies combine buttery richness with the vibrant flavors of orange zest and tart cranberries, making them a perfect treat for the holiday season.
Servings 12 cookies
Calories 100kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour This provides the foundation for your cookies, resulting in a tender crumb.
- 1/2 cup cornstarch Ensures that your cookies are extra light and melt-in-your-mouth delicious.
- 1/2 tsp salt Balances the sweetness beautifully.
Wet Ingredients
- 1 cup unsalted butter, softened Rich and creamy, this is the star of any great cookie.
- 1/2 cup powdered sugar For that sweet finish that gives the cookies a delightful texture.
- zest of 1 orange Bursts with citrusy brightness.
- 1 tsp vanilla extract Adds depth to the overall flavor.
Add-ins
- 1/2 cup dried cranberries, chopped Tart and chewy, these add sweetness and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cornstarch, and salt.
- In another bowl, beat together the softened butter and powdered sugar until smooth.
- Stir in the orange zest and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped dried cranberries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Press down gently with a fork to create a design.
Baking
- Bake for 10-12 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, consider chilling the dough for about 30 minutes before baking. This helps enhance the flavors and makes the dough easier to handle.