Cranberry Orange Shortbread Cookies
Delightful buttery cookies flavored with orange zest and dried cranberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour soft and velvety for that perfect crumb
- 1/2 cup cornstarch light and airy, ensuring a tender texture
- 1/2 teaspoon salt a pinch that enhances flavors beautifully
Wet Ingredients
- 1 cup unsalted butter, softened creamy and rich, the heart of your cookies
- 1/2 cup powdered sugar sweet and delicate, adding a melt-in-your-mouth quality
- 1 teaspoon vanilla extract aromatic and warm, a classic baking companion
- 1 zest orange fragrant and invigorating, brightening each bite
Add-ins
- 1/2 cup dried cranberries, chopped chewy bursts of sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, cornstarch, and salt.
- In a separate bowl, beat the softened unsalted butter and powdered sugar until smooth and creamy.
- Stir in the zest of one orange and the vanilla extract into the butter mixture.
- Gradually add the dry ingredients to the buttery sugar mixture, mixing gently until fully combined.
- Fold in the chopped dried cranberries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Press each ball down gently with a fork to flatten them slightly.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For best results, do not overwork the dough. Store cookies in an airtight container for up to a week.