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+ servings
Cranberry orange shortbread cookies lying on a platter
4.91 stars (11 ratings)

Melt In Your Mouth Cranberry Orange Shortbread Cookies

These cranberry shortbread cookies use dried cranberries and orange zest for a melt in your mouth shortbread cookies that are bursting with flavor. The outside of the cookie is rolled in raw sugar for an extra sweet crunch. You will absolutely love these holiday cookies!

Ingredients

  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (60 g) confectioners sugar
  • 2 tsp (2 tsp) orange zest, 1 large orange
  • 1/3 cup (40.4 g) dried cranberries, chopped
  • 1 tsp (1 tsp) vanilla extract
  • 2 cups (250 g) flour
  • 1/4 tsp (0.25 tsp) kosher salt
  • 2 cups (400 g) turbinado sugar

Instructions
 

  • Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
  • In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low until light and airy, about 30 seconds to 1 minute.
  • Cookie dough with orange zest in a glass bowl on a gray background
    Add the 2 tsp orange zest and 1 tsp vanilla extract and mix lightly to combine.
  • Add in 1/3rd cup dried cranberries, the 2 cups of flour, and 1/4 tsp kosher salt. Mix until a unified dough forms.
  • A log of cranberry orange shortbread rolled in plastic wrap
    Shape and roll the dough into an even log. It's helpful to wrap it lightly in plastic wrap and roll. Chill the dough for 1 hour.
  • Log of cookie dough rolling in turbinado sugar in a rimmed baking sheet
    Pour the turbinado sugar out onto a rimmed baking sheet lined with parchment paper. Roll the chilled log all over the sugar until it is completely covered.
  • A log of cookie dough waiting to be sliced on a wooden cutting board.
    Using a long sharp knife in a sawing back and forth motion, cut 1/2" slices of dough. Try to keep them as even as possible.
  • Sliced cookies on a parchment lined baking sheet
    Line the cookies 1 1/2" apart on a cookie sheet and bake for 10-12 minutes until firm.

Notes

Turbinado sugar is coarse sugar or sugar in the raw
Substitute other add ins like nuts or other dried fruit. 
I don't recommend using fresh or frozen cranberries, they would add too much moisture to this recipe
Serving: 1cookie, Calories: 188kcal, Carbohydrates: 29g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 26mg, Potassium: 18mg, Fiber: 1g, Sugar: 20g, Vitamin A: 236IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
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