Cranberry Orange Shortbread Cookies
Buttery shortbread cookies infused with orange zest and studded with cranberries. A festive, melt-in-your-mouth treat perfect for holiday baking or gifting.
Ingredients
- 1 cup butter softened
- ½ cup sugar
- 2 cups all-purpose flour
- ½ cup dried cranberries chopped
- 1 tbsp orange zest
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Cream Butter & Sugar – Beat butter and sugar together until light and creamy.
- Mix the Dough – Add flour, orange zest, vanilla, cranberries, and salt. Mix until a soft dough forms.
- Shape & Chill – Roll dough into a log (about 2 inches thick). Wrap tightly and chill for 1 hour.
- Slice & Bake – Preheat oven to 350°F (175°C). Slice dough into ¼-inch rounds and arrange on a parchment-lined baking sheet.
- Bake & Cool – Bake for 12–15 minutes, until edges are lightly golden. Cool on a wire rack.