Description
These Cranberry Shortbread Cookies are buttery, tender, and bursting with tangy dried cranberries. Enhanced with a subtle hint of vanilla and optional orange zest, they make the perfect festive treat for the holiday season or anytime you crave a sweet, crumbly cookie. The dough is chilled to ensure clean, crisp slices that bake to a delicate golden finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
- Optional: 1/2 teaspoon orange zest
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This ensures a tender base for your cookies.
- Add Flavorings: Mix in the pure vanilla extract and, if using, the orange zest. These add subtle aromatic notes to the dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
- Incorporate Cranberries: Gently fold in the chopped dried cranberries evenly throughout the dough, distributing the fruity bursts in every bite.
- Shape and Chill Dough: Divide the dough into two equal portions and shape each into a log about 2 inches in diameter. Wrap each log tightly in parchment or plastic wrap, then refrigerate for at least 2 hours to firm up the dough for slicing.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the cookie slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn a light golden brown, indicating they are perfectly baked with a crisp edge and tender center.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, which helps maintain their delicate texture.
Notes
- For best texture and flavor, chill the dough logs for a full 2 hours; overnight chilling is also excellent.
- The optional orange zest adds a bright citrus note, but can be omitted if preferred or substituted with lemon zest.
- Ensure butter is softened to room temperature for easy creaming but not melted.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Use parchment paper when baking to prevent sticking and allow even cooking.
