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Orange Cranberry Shortbread Cookies

These delightful cookies blend the festive zing of citrus with tart dried cranberries, offering a crispy edge and melt-in-your-mouth tenderness, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure it is at room temperature.
  • 3/4 cup granulated sugar
  • 1 large orange, zest Use a large orange for better flavor.
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
Optional Garnish
  • Powdered sugar For dusting before serving.
  • Candied orange peel For extra flavor and decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the egg and vanilla extract, mixing until well combined. Add the orange zest.
  4. In a separate bowl, whisk together flour and salt. Gradually fold this into the butter mixture, careful not to overmix.
  5. Gently fold in the chopped dried cranberries.
  6. Using a small scoop or tablespoon, drop rounded balls of dough onto the lined baking sheets, spacing them about 2 inches apart. Slightly flatten each ball.
  7. Bake for 15-20 minutes until edges are golden brown. Watch to prevent burning.
  8. Cool on baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar or garnish with candied orange peel, if desired.

Notes

For a dairy-free version, replace butter with halal-friendly margarine or vegan butter. Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months. Reheat in the microwave for a few seconds if desired.