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Cranberry Orange Shortbread Cookies

Delightful cookies that combine the tartness of dried cranberries with the bright zest of oranges, perfect for festive occasions or cozy afternoon snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Creates the classic shortbread texture.
  • 1/2 cup cornstarch Adds a delicate, melt-in-your-mouth quality.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 1 cup unsalted butter, softened Essential for richness and creaminess.
  • 1/2 cup powdered sugar Gives the cookies sweetness and smooth texture.
  • 1 tsp vanilla extract Elevates the flavor.
  • 1 zest of 1 orange Adds freshness and citrus aroma.
Mix-ins
  • 1/2 cup dried cranberries, chopped Offers a chewy contrast to the soft cookie.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cornstarch, and salt until well combined.
  3. In a separate bowl, beat butter and powdered sugar until smooth. Stir in orange zest and vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, mixing until combined. Fold in chopped dried cranberries.
  5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press down each ball slightly with a fork.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Chill the dough for 30 minutes before baking for better shape. Experiment with different dried fruits or add chocolate chips if desired.