Cranberry Orange Shortbread Cookies
These tender, buttery cranberry orange shortbread cookies are so much fun to make! Just bursting with wintry holiday flavor!
It’s November people! Can you believe it??
This morning I saw a Christmas commercial on tv and I got all warm and fuzzy. I think I’m really ready for the holiday season!
And I’ve got a great way to kick it off for us: Cranberry Orange Shortbread Cookies!
A) They’re cookies, which, duh. I don’t think there is any better way to celebrate the holidays than with cookies. Pretty sure Santa would agree.
And B) Cranberry orange! So perfectly wintry! When I taste these flavors it takes me straight to chilly days, raking leaves, Thanksgiving, and holiday shopping.
And the cranberry orange flavor really comes through in these sweet little shortbread cookies. At the first bite, it’s like, whoa. No doubt about it. It’s a cranberry orange party in your mouth.
I think you’ll love the tender-crisp texture and buttery flavor too. Just be sure to chop your dried cranberries very finely, otherwise you might have a little trouble cutting out your shapes.
I’m including links to some of my most-favoritest cutout cookie tools just below the recipe card, so be sure to keep scrolling! These tools make cookie baking foolproof and so much fun!
Happy November!
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
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These tender, buttery cranberry orange shortbread cookies are so much fun to make! Just bursting with wintry holiday flavor!
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour (you may need as much as 3 1/2 cups)
- 1/3 cup cornstarch
- 3/4 teaspoon kosher salt
- 2/3 cup dried sweetened cranberries very finely chopped
- 2 tablespoons orange zest (from about 1 orange)
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Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
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Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium-low speed until smooth.
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Add the egg and vanilla, and continue to beat until incorporated.
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Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed.
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If the dough still feels sticky, add more flour (1/4 cup at a time) until it pulls away cleanly from the sides of the bowl.
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Stir in the dried cranberries and orange zest.
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Between 2 sheets of parchment paper, roll the dough to a thickness of 1/8-inch.
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Use a 2 1/2-inch fluted round cookie cutter to cut shapes.
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Place the unbaked cookies on the prepared baking sheets, and bake for 10 to 14 minutes, or until just beginning to turn golden around the edges.
