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Cranberry-Orange Shortbread Cookies

Cranberry-Orange Shortbread Cookies

Cost $8.5, save $12

Source: Recommended by CookPal

  • 280 Min
  • 32 Servings
  • $8.5

INGREDIENTS

  • Dry Ingredients

    • 1 ¾ cups all-purpose flour
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon baking powder
    • ¼ teaspoon ground ginger

  • Wet Ingredients

    • 🧈 ¾ cup unsalted butter, softened
    • 🧂 ½ cup sugar, plus more for sprinkling
    • 2 tablespoons orange juice
    • 1 ½ tablespoons grated orange zest
    • 1 teaspoon vanilla extract

  • Add-ins

    • 1 ½ cups dried cranberries

STEPS

1

Mix together flour, salt, baking powder, and ginger in a small bowl.

2

Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.

3

Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.

4

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

5

Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.

6

Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

93

Calories

  • 1
    Protein
  • 13
    Carbs
  • 4
    Fats

💡 Refrigerating the dough allows the flavors to meld and makes slicing easier.These cookies are great for holiday gifting when wrapped in decorative tins or bags.If using fresh cranberries instead of dried, ensure they are diced finely and drained to prevent excess moisture.