Print

Perfect Cranberry Orange Shortbread Cookies: Easy 3-Ingredient Recipe

cranberry orange shortbread cookies - featured image
Print Recipe

These cranberry orange shortbread cookies are incredibly simple, perfect for entertaining, and make-ahead friendly. With tart cranberries and bright orange zest, they deliver a crowd-pleasing flavor that looks like you spent all day in the kitchen.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 1/2 cup granulated sugar
  • 1 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • Zest of 1 large orange (about 1 tablespoon)
  • 1 teaspoon vanilla extract (optional)
  • Sanding sugar for topping (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In the bowl of your food processor, add the flour, sugar, and salt. Pulse three or four times to combine. If doing by hand, whisk them together in a large mixing bowl.
  3. Scatter the cold butter cubes over the flour mixture. If using a food processor, pulse in short bursts—about eight to ten pulses—until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Do not over-process. By hand, use a pastry cutter or your fingertips to work the butter into the flour until you achieve the same texture.
  4. In a small bowl, rub the orange zest into the sugar with your fingers for about thirty seconds. Add this mixture to the dough along with the dried cranberries. Pulse just a few times to distribute. If mixing by hand, fold them in gently with a spatula.
  5. The dough should look crumbly but hold together when squeezed in your fist. If it seems too dry, add one tablespoon of cold water and pulse again. Turn the dough out onto a clean work surface and gather it into a ball with your hands.
  6. Divide the dough in half. Place each half on a sheet of plastic wrap and shape into a log about 2 inches (5 cm) in diameter. Roll the plastic wrap tightly around the log, twisting the ends to seal. Refrigerate for at least 30 minutes, or up to three days.
  7. Unwrap the chilled dough logs and place them on a cutting board. Using a sharp knife, slice into rounds about 1/4 inch (6 mm) thick. Place them on the prepared baking sheet about 1 inch apart. If desired, sprinkle the tops with sanding sugar before baking.
  8. Bake for 14 to 16 minutes, rotating the sheet halfway through. The cookies should look set and very lightly golden on the edges, but not browned on top.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Keep everything cold to prevent spreading. Use a sharp knife for slicing. Do not overwork the dough. Bake on the middle rack. Let cookies cool completely before moving. Trust your senses over the timer.

Nutrition

Keywords: cranberry orange shortbread cookies, easy shortbread recipe, 3-ingredient cookies, holiday cookies, butter cookies, cranberry cookies

Find it online: https://flurpchef.com/perfect-cranberry-orange-shortbread-cookies-easy-3-ingredient-recipe/