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Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are buttery slice-and-bake cookies with finely chopped dried cranberries and fresh orange zest. Chill the dough until firm, then bake the rounds until set with edges just beginning to turn golden.
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Prep Time 20 minutes
Cook Time 16 minutes
Chilling and cooling 1 hour 5 minutes
Total Time 1 hour 41 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. In a large bowl, beat the butter, powdered sugar, orange zest, and vanilla with an electric mixer on medium-low until smooth and creamy, 1 to 2 minutes.
  2. Add the flour and salt and mix on low until the mixture is crumbly.
  3. Mix in the cranberries just until the dough clumps together.
  4. Shape the dough into a log about 10 inches long and 2 inches in diameter, then wrap it tightly.
  5. Refrigerate the wrapped dough until firm, at least 1 hour.
  6. Heat the oven to 350°F.
  7. Line an 18x13-inch baking sheet with parchment paper.
  8. Slice the chilled dough into 1/3-inch-thick rounds and arrange them about 1 inch apart on the baking sheet.
  9. Bake in batches, keeping the remaining dough chilled.
  10. Bake for 12 to 16 minutes, until the cookies are set and their edges are just beginning to turn golden.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

Keep the remaining dough chilled while baking batches for evenly shaped cookies. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies or the wrapped dough for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.