Description
These Cranberry Shortbread Cookies feature a tender, buttery texture enhanced with sweet dried cranberries and a hint of vanilla and optional orange zest. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies make a delightful treat for holidays or everyday indulgence.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
Optional
- 1/2 teaspoon orange zest
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This creates a smooth, airy base for the dough.
- Add Flavors: Stir in the pure vanilla extract and the optional orange zest, mixing well to evenly distribute these aromatic flavors throughout the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing gently just until all ingredients are combined to avoid overworking the dough.
- Fold in Cranberries: Carefully fold in the chopped dried cranberries so they are evenly spread throughout the dough without breaking them up much.
- Shape and Chill Dough: Divide the dough into two equal portions and shape each into a log approximately 2 inches in diameter. Wrap each log tightly with parchment paper or plastic wrap and refrigerate for at least 2 hours to firm up the dough.
- Preheat Oven: When ready to bake, preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice Dough: Remove the chilled logs from the refrigerator and slice them into 1/4-inch thick rounds, spacing them about 1 inch apart on the prepared baking sheets to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges just start to turn a light golden color, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best texture, make sure the butter is softened but not melted before creaming.
- Refrigerating the dough is essential to keep the cookies from spreading too much during baking.
- Orange zest adds a lovely citrus note but can be omitted if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- You can substitute dried cherries or raisins for the cranberries if preferred.
