Description
Cranberry Orange Cookies - a tender, buttery shortbread slice and bake cookie loaded with tangy cranberries and zingy orange.
Ingredients
Units
Scale
- 2 1/4 cups (319g) all-purpose flour ((scoop and level method))
- 1/2 teaspoon salt
- 16 tablespoons (227g) unsalted butter, softened
- 3/4 cup (149g) granulated sugar
- 1/2 cup (57g) confectioners' sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup chopped dried cranberries (packed)
- 1 tablespoon finely grated orange zest (from 2-3 oranges)
- 1/2 cup sugar for sprinkling on cookies (optional)
- Extra orange zest for sprinkling on cookies (optional)
Instructions
- Whisk flour and salt together in a bowl.
- Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.
- Mix in the egg yolks and vanilla until combined.
- Mix in the flour and salt just until combined.
- Mix in the dried cranberries.
- Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.
- When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.
- When the oven is ready, slice the cookie dough into about 1/3 inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.
- Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.
- For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.
- For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom edges, about 12 minutes.
- Sprinkle the cookies with a little sugar again as soon as they come from the oven for extra sparkle.
- Let the cookies cool for 3 minutes on the baking sheet, then carefully move to a cooling rack.
- I like to sprinkle them with freshly grated orange zest before serving.
Notes
If you want a thinner cookie, slice them into ¼ inch rounds. They will need less baking time.
Cut into 1/3 inch rounds, this recipe will yield about 48 cookies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 5.6 g
- Sodium: 25.4 mg
- Fat: 4.1 g
- Carbohydrates: 10.9 g
- Protein: 0.8 g
- Cholesterol: 17.9 mg