Cranberry Orange Shortbread Cookies
These easy cranberry orange shortbread cookies are deliciously crispy! They are perfect for holiday baking!
Servings: 32 cookies
Calories: 96kcal
Ingredients
- 105 grams (½ cup) granulated sugar
- 18 grams (2 tablespoons) orange zest
- 185 grams (¾ cup and 1 tablespoon) unsalted butter, at room temperature
- ½ teaspoon almond extract*
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 100 grams (¾ cup) dried cranberries
Instructions
- Place the sugar and orange zest in a bowl of stand mixer and stir with a paddle attachment. If you are using a hand-held mixer, place them in a large bowl. You can do the mixing step with a whisk.
- Add the butter and beat on medium speed until creamy with a paddle attachment if using a stand-mixer.
- Mix in the almond extract*.
- Add the flour in 2 batches and stir almost combined.
- Stir in the cranberries at low speed for a few seconds.
- Divide the dough in half and place each on a plastic wrap. Give a rectangular shape to each dough and cover from the sides with the plastic wrap. Gently roll each dough into approximately 6.5 inches (16 cm) long logs. Keep them in the freezer for almost 40-50 minutes, or 4 to 5 hours in the fridge until they are firm enough.
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Once firm enough, take the doughs from the freezer/fridge and cut the logs into 0.4inch (1cm)thick slices. Place them on the baking sheet and bake for 14 minutes until the edges slightly change color.
- Remove the cookies from the oven. The top of the cookies will be soft once you remove them from the oven but they will firm up as they cool for 15 minutes on the baking sheet.
Notes
*If you don't like almond extract, you can use vanilla extract.
Orange Icing (optional): If you want icing on top, you can mix 85 grams (3 oz) of powdered sugar with 20 grams (1 tablespoon and 1 teaspoon) of orange juice. If you want a thinner icing, simply add just a little more orange juice. If you want a thicker icing, add just a little powdered sugar.
How to store: You can store cooled cookies in an airtight container up to 7 days at room temperature and up to 3 months in the freezer.
Make The Cookies Ahead: After you make the logs, you can keep them in the fridge for up to 3 days and in the freezer for up to 3 months. You can thaw overnight in the fridge and slice when ready to bake.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 14mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.4mg