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Easy Cranberry Orange Shortbread Cookies (Best Holiday Treat)

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Buttery, not-too-sweet shortbread cookies studded with tart dried cranberries and bright orange zest. These easy one-bowl cookies come together in about 30 minutes and are perfect for holiday baking or a cozy weeknight treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract (pure preferred)
  • Zest of 1 large orange (about 2 tablespoons)
  • 2 cups all-purpose flour, spooned and leveled
  • ¼ teaspoon fine sea salt
  • ¾ cup dried cranberries (e.g., Craisins)
  • 1 tablespoon turbinado sugar (or coarse sparkling sugar, optional for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and orange zest. Rub zest into sugar with fingertips for about 30 seconds until fragrant and slightly damp.
  3. Add softened butter and powdered sugar. Beat with an electric mixer on medium speed (or stir vigorously with a wooden spoon) for about 2 minutes until light, fluffy, and pale yellow. Scrape down sides once.
  4. Add egg yolk and vanilla extract. Beat on low speed just until combined (about 15 seconds). Do not overmix.
  5. In a separate small bowl, whisk together flour and salt. Gradually add to wet ingredients, mixing on low speed (or stirring) just until no streaks of flour remain. Stop as soon as dough comes together.
  6. Fold in dried cranberries gently with a spatula or wooden spoon until evenly distributed. Do not overwork dough.
  7. Turn dough out onto a piece of plastic wrap. Shape into a log about 12 inches long and 2 inches in diameter. Wrap tightly and twist ends to seal. (Optional: chill log for 30 minutes for cleaner slices.)
  8. Unwrap dough log and place on a cutting board. Using a sharp knife, slice into ¼-inch thick rounds. If dough crumbles, press back together with fingers.
  9. Place rounds on prepared baking sheet, spacing about 1 inch apart. Sprinkle tops with turbinado sugar if using.
  10. Bake for 12-14 minutes, until edges are just barely golden brown. Centers will still look pale and slightly soft. Do not overbake.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For cleaner slices, chill dough log for 30 minutes. Watch oven closely during last 2 minutes to prevent overbaking. Dough log can be refrigerated for up to 3 days or frozen for up to 3 months. If baking from frozen, add 1-2 minutes to bake time. For best texture, serve within 12 hours of baking.

Nutrition

Keywords: shortbread cookies, cranberry orange cookies, holiday cookies, easy shortbread, Christmas cookies, butter cookies

Find it online: https://breezybake.com/easy-cranberry-orange-shortbread-cookies-best-holiday-treat/