Orange Cranberry Shortbread Cookies
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These buttery soft cranberry orange shortbread cookies with dried cranberries and orange zest are the perfect Christmas bake. The base recipe only has 3 ingredients, and with the addition of the orange and cranberry, you get a sweet and slightly tart biscuit that's perfect for the holiday festivities.
Ingredients
- 125 g unsalted butter, or oil-based butter (see Note 1)
- 30 g icing sugar
- 5 ml (1 tsp) vanilla extract
- 5 ml (1 tsp) lemon or orange extract , see Note 2
- 160 g all-purpose or plain flour, sifted (see Note 3)
- 1 (~1 tbsp) orange zest
- 30 g (¼ cup) dried cranberries
Instructions
- In a mixing bowl, cream the butter and icing sugar until smooth and fluffy (approx. 2 minutes).
- Add the vanilla extract, lemon extract, and orange zest, mixing until well combined (approx. 30 seconds).
- Gradually sift in the flour and mix just until a soft dough forms. Using a mixer is easier than mixing by hand, especially if the butter is firm, but be cautious not to overmix as it can affect the texture.
- Gently fold in the dried cranberries with a spatula or wooden spoon to evenly distribute them throughout the dough.
- Shape the dough into a log or flatten into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes (or up to 3 days)
- Preheat the oven to 160°C (320°F). Slice the dough into rounds about ½ cm thick if using a log, or cut out shapes with a cookie cutter if flattened. If cutting to shape, make sure the bench space is floured so the cookies don't get stuck when shaping
- Arrange the cookies on a lined baking tray and bake for 10 minutes, until the edges are just golden. The centres will finish setting as they cool.
- Let the cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Note 1 - Butter
I have made this recipe with Nuttelex (an oil based butter) as a dairy-free alternative and have had no issues with the texture, taste or final product. You want the butter to be slightly softened (no need for it to come to room temperature as this will make the dough harder to form)
Note 2 - Lemon/Orange Extract
Both lemon and orange extract work interchangeably with this recipe and I've tried both ways. Lemon extract is more readily available in supermarkets.
Note 3 - Flour
Sifting is necessary for the super soft, melt in your mouth texture. I made this recipe without sifting the flour and you really can tell the difference.
Nutrition
Serving: 1cookieCalories: 143kcalCarbohydrates: 14gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 6mgPotassium: 22mgFiber: 1gSugar: 3gVitamin A: 265IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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