Description
A delightful treat featuring buttery and crumbly cookies with a burst of citrus flavor from orange zest and a sweet-tart kick from cranberries, perfect for holiday gatherings and tea parties.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup dried cranberries, chopped if large
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for glazing (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Mix in the vanilla extract and orange zest until well incorporated.
- In a separate bowl, whisk together the flour, cornstarch, and salt, then gradually add to the butter mixture, mixing on low speed until just combined.
- Gently fold in the chopped dried cranberries.
- Portion out the dough, roll into balls, and place on the baking sheet, flattening each slightly.
- Bake for 12-15 minutes until edges are lightly golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- If desired, mix powdered sugar with water or orange juice to create a glaze and drizzle over cooled cookies.
Notes
- For a dairy-free option, use vegan butter.
- Replace all-purpose flour with gluten-free flour for a gluten-free version.
- Use lemon zest instead of orange for a different citrus flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a single layer for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Orange Cranberry Shortbread Cookies, Holiday Cookies, Dessert Recipes