Cranberry Orange Shortbread Cookies
These tender, buttery cranberry orange shortbread cookies are so much fun to make! Just bursting with wintry holiday flavor!
- Prep time
- 45 min
- Cook time
- 12 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- 2
Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium-low speed until smooth.
- 3
Add the egg and vanilla, and continue to beat until incorporated.
- 4
Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed.
- 5
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.
- 6
Stir in the dried cranberries and orange zest.
- 7
Between 2 sheets of parchment paper, roll the dough to a thickness of 1/8-inch.
- 8
Use a 2 1/2-inch fluted round cookie cutter to cut shapes.
- 9
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.