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Festive Cranberry Orange Shortbread Cookies

Buttery slice-and-bake shortbread cookies speckled with tart cranberries and fresh orange zest. A perfect make-ahead holiday treat.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 2 hours 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tbsp orange zest freshly grated
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.75 cup dried cranberries finely chopped
  • 2 tbsp sanding sugar optional, for coating

Equipment

  • Stand mixer or hand mixer
  • Sharp knife
  • Baking sheets
  • Parchment paper
  • Microplane or zester

Method
 

  1. Rub the orange zest into the powdered sugar with your fingers until fragrant.
  2. In a large bowl, beat the softened butter and zested sugar until smooth and creamy.
  3. Mix in the vanilla extract.
  4. Add the flour and salt. Mix on low speed until a dough forms. Do not overmix.
  5. Stir in the chopped dried cranberries.
  6. Divide dough in half. Roll each half into a log about 1.5 to 2 inches thick. Wrap tightly in plastic.
  7. Chill in the refrigerator for at least 2 hours until firm.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Slice the chilled logs into 1/4-inch rounds. Place on baking sheets.
  10. Bake for 12-14 minutes until edges are barely golden. Cool on wire racks.

Notes

Ensure the dough is thoroughly chilled before slicing to prevent the cookies from spreading into oval shapes.