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Best Cranberry Orange Shortbread Cookies Recipe

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These buttery, melt-in-your-mouth shortbread cookies are packed with bright orange flavor and tart, jammy dried cranberries. A simple, make-ahead recipe that’s perfect for holiday gatherings and cookie swaps.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (16 grams) cornstarch
  • ½ teaspoon fine sea salt
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • 2 tablespoons fresh orange juice
  • 1 cup (140 grams) dried cranberries (sweetened, such as Craisins)
  • Optional: sanding sugar or Demerara sugar, for rolling

Instructions

  1. Prepare your ingredients and tools: Zest and juice your oranges. Measure out flour, cornstarch, and salt into a medium bowl. Cut butter into small cubes (about 1-inch) and let sit at room temperature for 15-20 minutes. Line two baking sheets with parchment paper.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
  3. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the softened butter and granulated sugar. Beat on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down the sides and bottom of the bowl once or twice.
  4. Add the orange flavor: Add the fresh orange zest and fresh orange juice to the butter-sugar mixture. Beat on low speed until just combined. The mixture may look slightly curdled; this is normal.
  5. Incorporate the dry ingredients: With the mixer on low speed, gradually add the flour mixture, about ½ cup at a time. Mix until just combined. Do not overmix.
  6. Fold in the cranberries: Add the whole dried cranberries to the dough. Use a rubber spatula to fold them in gently by hand until evenly distributed.
  7. Shape the dough into logs: Turn the dough out onto a clean, lightly floured work surface. Divide the dough in half. Shape each half into a log about 2 inches in diameter and 8-9 inches long. Roll the logs gently to make them smooth and even.
  8. Chill the dough: Wrap each log tightly in plastic wrap. Twist the ends to seal. Refrigerate for at least 2 hours, or up to 3 days.
  9. Preheat and slice: When ready to bake, preheat oven to 350°F (175°C). Remove dough logs from the fridge. If using sanding sugar, roll the unwrapped logs in the sugar to coat. Using a sharp knife, slice the logs into ¼-inch to ⅓-inch thick rounds. If the dough crumbles, press the pieces back together.
  10. Bake: Place sliced cookies on prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, until edges are just barely set and bottoms are light golden brown. Tops will look pale and slightly puffy.
  11. Cool completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. They will become crisp and crumbly as they cool.

Notes

Do not chop the dried cranberries; they soften during baking. Chilling the dough is essential for preventing spreading. For best results, use high-quality unsalted butter like Kerrygold or Plugrà. The dough can be frozen for up to 3 months; slice and bake from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: cranberry orange shortbread cookies, shortbread cookies, cranberry cookies, orange cookies, holiday cookies, Christmas cookies, easy cookie recipe

Find it online: https://flurpchef.com/best-cranberry-orange-shortbread-cookies-recipe/