These cranberry orange shortbread cookies have all the flavors of the holidays and are easy to make with just a few ingredients.
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Why I love making these Cranberry Orange slice and bake cookies
These cookies are a staple during the holidays. With the flavors of orange zest, cranberries, and butter. They really pair well with a cup of hot tea. You can make the dough ahead of time and freeze it until you want to bake them. I love all shortbread cookies, especially the texture. Make a batch and see how delicious they are.
Ingredients
- All-Purpose Flour
- Egg
- Butter
- Orange Zest
- Dried Cranberries
- Powdered Sugar
How to Make Shortbread Cookies
Using a Stand Mixer Fitted with a paddle attachment beat the softened butter, and sugar until smooth and creamy. Add the egg and orange juice, and beat until combined.
Add Flour, Salt, and Fold in the Orange Zest. Mix until combined.
Fold in the Cranberries.
Turn the dough out onto a lightly floured surface and shape it into a 12-inch log or 2 6 inch logs. Approx 2 inches thick. Tightly wrap the logs in saran wrap (clear plastic wrap) and chill in the refrigerator for 4 hours or overnight.
Preheat oven to 350 F. Line baking trays with parchment paper. Set Aside. Remove plastic wrap and slice cookies 1/4″ thick. Bake 12 to 14 minutes. Until lightly brown on edges and bottom. Cool for 5 minutes.
Frequently Asked Questions:
You can freeze the dough logs for up to 3 months. Thaw overnight in the refrigerator overnight before slicing.
They will stay freshest for 1-2 weeks in a quart or gallon-size ziplock bag. You can also keep covered in the refrigerator for 30 days.
Yes, some people prefer granulated for shortbread, and some like powdered sugar. They both taste delicious.
Related Recipes:
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Cookie Recipe
Cranberry Orange Shortbread Cookies
Ingredients
- 3/4 cup Unsalted Butter Softened
- 3/4 cup Powdered Sugar
- 1 Egg Large
- 1 Tablespoon Orange Juice From Orange
- 2 cups All Purpose Flour
- 1/4 teaspoon Salt
- 1 Tablespoon Orange Zest
- 3/4 cup Dried Cranberries
Instructions
- Using a Stand Mixer Fitted with a paddle attachment, beat the softened butter, and sugar until smooth and creamy. Add the egg and orange juice, and beat until combined.
- Add the flour, salt, and orange zest and beat until combined. Fold in the cranberries.
- Turn the dough out onto a lightly floured surface and shape into a 12 inch log or 2 6 inch logs. Approx 2 inches thick.
- Tightly wrap the logs in saran wrap (clear plastic wrap) and chill in the refrigerator for 4 hours or overnight.
- Preheat oven to 350 F. Line baking trays with parchment paper. Set Aside
- Remove plastic wrap and slice cookies 1/4" thick. Bake 12 to 14 minutes. Until lightly brown on edges and bottom. Cool for 5 minutes.
