Cran-Orange Shortbread Cookies
I’ve been obsessed with cranberry everything lately. I add them to my salads, sandwiches, oatmeal … you name it, I will probably eat it. So I knew I just had to make a cranberry cookie for #12daysofcookies.
Day 3: Cran-Orange Shortbread Cookies
Shortbread cookies are incredibly easy to make, only requiring three main ingredients – powdered sugar, flour and butter. Plus, you can add almost anything to these puppies for an interesting twist on a timeless favorite. I decided to add cranberries and oranges because, 1) well I’m currently obsessed with cranberries, and 2) cran-orange adds a refreshing, tangy taste to the otherwise buttery cookie. Bonus: your kitchen will smell like heaven when you bake it. Better yet, they only require 10 minutes of prep time!
A couple tips to make sure you get the best shortbread cookies ever:
- Roll out the cookies using powdered sugar. This way you can avoid adding extra flour to the cookie dough and changing the cookie consistency.
- Do not overbake! The best shortbread has a buttery, flakey consistency, while not being as hard as a brick.
I hope you enjoy!
- 1 Cup of Butter, Softened
- ½ Cup of Powdered Sugar + more to roll out the cookie dough
- 2 Cups of Flour
- ¼ Cup of Dried Cranberries
- Zest of 1 Orange
- Finely mince the Cranberries and orange zest. Set aside.
- Using a stand mixer or electric mixer, combine the butter, powdered sugar and flour until creamy. The mixture may look crumbly, but keep mixing until it comes together. Add the cranberry-orange mixture and mix until fully combined.
- On a lightly sugared surface (use the extra powdered sugar), roll out the cookie dough until 1/4 an inch thick. Use the cookie cutter to cut out rounds. Place cookie dough on a parchment-lined sheet and bake at 350 degrees for approximately 15-18 minutes, or until the cookies have a light golden color.
- Tip: Use enough powdered sugar to keep the dough from sticking to the surface.