Cranberry Orange Shortbread Cookies
These buttery shortbread cookies are studded with tart cranberries and zesty orange zest for a festive treat. Perfect for holiday baking!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, chopped
- Orange Glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Cookies:
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Mix in vanilla extract and orange zest.
- Gradually add flour and salt, mixing until just combined. Stir in chopped cranberries.
- Roll dough into 1-inch balls and place on prepared baking sheets. Flatten slightly with the palm of your hand or the bottom of a glass.
- Bake for 12-15 minutes or until edges are lightly golden. Do not overbake.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Orange Glaze:
- Combine powdered sugar and orange juice in a small bowl. Drizzle over cooled cookies.
Notes
Store in an airtight container at room temperature for up to 5 days. These cookies can also be frozen for up to 3 months.
Nutrition
- Calories: 120
- Sugar: 12g
- Fat: 6g
- Carbohydrates: 18g
- Protein: 1g