Description
Delight in these Orange Cranberry Shortbread Cookies, featuring a buttery, tender base infused with bright orange zest and juicy dried cranberries. Finished with an optional tangy orange glaze, these cookies are perfect for tea time or gifting during the holidays.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 tablespoon orange zest (from 1 large orange)
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (freshly squeezed)
Orange 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). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt to combine and aerate the ingredients for a light texture.
- Prepare the Cookie Dough: In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until light and creamy, about 2 to 3 minutes. This process helps incorporate air into the dough.
- Add Flavorings: Mix in the orange zest, vanilla extract, and freshly squeezed orange juice into the butter mixture until fully combined, infusing the dough with bright citrus notes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring until just combined to avoid overworking the dough and ensure tender cookies.
- Fold in Cranberries: Gently stir the chopped dried cranberries by hand into the dough to evenly distribute without overmixing.
- Shape the Cookies: Scoop small portions of dough and roll them into approximately 1-inch diameter balls. Place these on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Flatten the Cookies: Using the back of a fork or your fingers, gently flatten each dough ball into a round cookie shape for even baking and a classic shortbread appearance.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges just turn a light golden color. Be careful not to overbake as the cookies are delicate and can dry out easily.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing them to firm up properly.
- Prepare the Glaze (Optional): While the cookies cool, whisk together powdered sugar, orange juice, and orange zest in a small bowl until smooth to create a tangy, fragrant glaze.
- Glaze the Cookies: Drizzle the prepared orange glaze over the cooled cookies for an extra burst of citrus flavor and a beautiful finishing touch.
- Serve: Enjoy the cookies alongside tea or coffee, or package them thoughtfully as gifts for friends and family.
Notes
- Use room temperature butter for easier mixing and a better texture.
- Chopping dried cranberries helps distribute them evenly in the dough.
- The orange glaze is optional but adds a bright, sweet finish.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake and let cool on the baking sheet.
- Ensure not to overmix dough to keep cookies tender, avoiding toughness.
