Cranberry Shortbread Cookies: Easy, Buttery, and Tart Recipe
These cranberry shortbread cookies are buttery, crumbly, and dotted with tart dried cranberries for a perfect balance of sweet and tangy. The addition of orange zest adds a fresh citrus aroma that brightens the cookie, making it wonderful for holiday baking or everyday treats.
Ingredients
- 1¾ to 2 cups all-purpose flour spooned and leveled
- ⅔ cup unsalted butter softened
- ⅓ cup caster sugar fine sugar
- Pinch of salt
- ½ cup dried cranberries
- Zest of one large orange optional for extra citrus flavor
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 320°F (160°C) and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add vanilla extract and orange zest (if using); mix well.
- Sift in flour and salt; mix until dough begins to form.
- Fold in dried cranberries gently.
- Shape dough into a flat disk, wrap in plastic wrap, and chill for 30-60 minutes.
- Roll dough ¼ inch thick between parchment paper sheets and cut into desired shapes.
- Place cookies on baking sheet and chill for 15 minutes before baking.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool for a few minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
- Use good quality butter for best flavor and texture.
- Chilling the dough helps prevent spreading and maintains shape.
- Optionally sprinkle sugar on top before baking for a sparkly finis