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.
- 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.
- 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.
- 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.
- 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.
- 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
Storing and Freezing Instructions
Storing: Store the cranberry cookies in an airtight container at room temperature for up to 5 days. Freezing: You can make the dough and freeze it for up to 2 months. After rolling the log in the sugar, wrap the log in plastic and then place in a freezer safe bag before freezing. Slice and bake when you are ready for the cookies! You can also completely bake the cookies, then store them in a freezer safe bag and freeze for up to 2 months.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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