Description
Delicious and easy-to-make Sparkling Cranberry Orange Shortbread Cookies, perfect for any occasion.
Ingredients
- Unsalted butter (softened) – 170 g (3/4 cup)
- Powdered sugar – 1/2 cup (60 g)
- Orange zest – From 1 large orange
- Vanilla extract – 1 tsp
- All-purpose flour – 1 1/2 cups (190 g)
- Salt – 1/4 tsp
- Dried cranberries (chopped) – 1/2 cup (80–90 g)
- Granulated sugar (for coating) – ~1/3 cup
Instructions
- In a bowl, beat together butter and powdered sugar until creamy.
- Add orange zest and vanilla and mix again.
- Add flour and salt and mix just until a soft dough forms.
- Fold in chopped dried cranberries.
- Form the dough into 1 or 2 logs (about 4–5 cm thick) and wrap tightly in plastic wrap.
- Chill for 30–60 minutes for clean slicing.
- Roll the chilled dough logs in granulated sugar so the edges are coated.
- Slice into 0.8–1 cm thick rounds.
- Preheat oven to 175°C / 350°F and place cookies on parchment-lined baking sheet.
- Bake for 10–13 minutes, or until edges just start turning light golden.
- Cool fully on the tray — they firm up as they cool.
Notes
- Optional upgrade: Add 1 tsp orange juice for extra citrus flavor.
- If you skip chilling, the cookies will still bake — they’ll just spread a bit more.
- Prep Time: 10 min
- Cook Time: 10–13 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg