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Easy Kid-Approved Cranberry Orange Shortbread Cookies

cranberry orange shortbread cookies - featured image
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These buttery, tender shortbread cookies are packed with tart dried cranberries and bright orange zest. A simple, no-chill dough comes together in minutes, making them perfect for baking with kids.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1/2 cup (60 g) powdered sugar
  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons (16 g) cornstarch
  • 3/4 cup (90 g) dried cranberries, roughly chopped
  • 2 tablespoons fresh orange zest (from about 2 medium oranges)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Zest the oranges to get 2 tablespoons of zest. Set aside with the chopped cranberries.
  3. Roughly chop the dried cranberries into pea-sized pieces.
  4. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides as needed.
  5. Beat in the vanilla extract and orange zest until combined, about 30 seconds.
  6. Stir the chopped cranberries into the butter mixture until evenly distributed.
  7. In a separate small bowl, whisk together the flour, cornstarch, and salt.
  8. Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  9. Turn the dough out onto a piece of parchment paper. Shape into a log about 12 inches long and 2 inches in diameter. Roll the parchment around the log and twist the ends to seal.
  10. Chill the log in the refrigerator for 15-30 minutes for cleaner slices, or slice immediately.
  11. Using a sharp knife, slice the log into rounds about 1/4-inch thick. Place slices on prepared baking sheets about 1 inch apart.
  12. Bake for 12-15 minutes, until edges are just barely golden. Centers will still look pale.
  13. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature butter. Do not overmix the dough. Cookies can be stored in an airtight container at room temperature for up to 1 week. Freeze baked cookies for up to 3 months or freeze the unbaked dough log for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry orange, kid-friendly, easy cookies, holiday cookies, no-chill cookies

Find it online: https://dahliadishes.com/easy-kid-approved-cranberry-orange-shortbread-cookies/