Cozy Cranberry Orange Shortbread
Buttery shortbread cookies with bright orange zest and tart cranberries, perfect for holidays or cozy treats.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 1 tbsp orange zest fresh
- 0.75 cup dried cranberries chopped
Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg, vanilla extract, and orange zest until fully combined.
- Gradually fold in dry ingredients, then stir in chopped cranberries.
- Shape dough into a 2-inch log, wrap in plastic, and chill for 30–45 minutes.
- Slice chilled log into ½-inch rounds, place on baking sheet 1 inch apart.
- Bake 12–15 minutes until lightly golden. Cool on a wire rack.
- Optional: whisk powdered sugar with orange juice and drizzle over cooled cookies.
Notes
Chill dough before baking for better shape. Cookies can be frozen unglazed for up to 3 months.