Orange Cranberry Shortbread Cookies
Servings 30 cookies
These Cranberry Orange Shortbread Cookies are full of citrusy orange zest and tart dried cranberries for a sweet treat that's holiday-worthy! Enjoy the first taste of these fresh homemade cookies in just an hour!
Ingredients
- 1½ cup salted butter room temperature
- 1 cup granulated sugar
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons orange zest
- 1 cup dried cranberries finely chopped (craisins)
- 2 ounces white chocolate melted
Instructions
- Preheat the oven to 325°F and line a cookie sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Then beat in the almond extract.
- In a separate bowl, whisk together the flour and cornstarch.
- Add the flour mixture to the butter mixture and mix until incorporated.
- Add in the orange zest and dried cranberries.
- Roll the dough out to about a ¼ inch thick on a well-floured surface. Use a 2.5-inch cookie cutter to cut the dough into circles.
- Place the cookies on the prepared cookie sheet at least 2 inches apart. These cookies may spread slightly.
- Bake the cookies for 10 to 12 minutes, until the edges are a light golden color.
- Remove from the oven and allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wrie rack to cool completely.
- When the cookies have cooled, use a fork to drizzle them with melted white chocolate.
Notes
- These cookies may spread while baking so leave some space between each one on the cookie sheet.
- How To Store: If stored in an airtight container at room temperature these cookies will last for up to a week. However, if you store them in the refrigerator they’ll last up to 10 days!
- Can I Freeze These Cookies? Yes, you can! I’d recommend stacking the cookies in an airtight container and placing parchment paper between each layer of cookies. Once in the freezer, the cookies are good for up to 3 months.
- Is There Another Type Of Sugar I Can Use Instead Of White Sugar? The same amount of either brown sugar or powdered sugar can be a substitute for white sugar.
- Can I Make These Cookies With Vanilla Extract? Yes, you can! Doing so will still result in absolutely delicious cookies!
- Would It Be Ok To Skip The Cornstarch In This Cookie Recipe? You can definitely leave the cornstarch out! But I do recommend replacing it with 2 tablespoons of flour.
- What Else Can I Use For A Drizzle Instead Of White Chocolate? These cookies are also wonderful with a plain sugar glaze! To make a simple glaze just mix 1 cup of powdered sugar with 2 tablespoons of water or milk. Mix 1 cup of powdered sugar with 2 tablespoons of orange juice to make the orange juice glaze mentioned above.
- Can I Freeze The Dough To Bake At A Later Time? You sure can, just cut out the cookies and then freeze them on a baking sheet. Then place the frozen cookies in a freezer bag for up to 2 months. When baking the cookies from frozen you’ll want to add an extra 2 minutes to the bake time.
Nutrition
Calories: 170kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Find it online: www.sugarandsoul.co/cranberry-orange-shortbread-cookies/