Description
These cookies are buttery, crisp, and melt-in-your-mouth, brightened by tart cranberries and fresh orange zest. Perfect for a sunny afternoon snack, a holiday platter, or a thoughtful gift.
Ingredients
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2 cups (454 g) unsalted butter, room temperature
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1 cup (120 g) powdered sugar
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1 tsp (6 g) salt
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2 tbsp (34 g) fresh orange juice
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2 tbsp (12 g) orange zest
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4 cups (500 g) all-purpose flour
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1 cup (122 g) dried cranberries, finely chopped
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2 tbsp (24 g) granulated sugar, for topping
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1 tsp vanilla extract (optional)
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½ tsp ground cardamom or cinnamon (optional)
Instructions
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Cream Butter & Sugar:
Beat butter and powdered sugar on medium speed until light and fluffy (2–3 minutes). -
Add Flavors:
Mix in salt, orange juice, orange zest, and optional vanilla and spices. Scrape sides to combine evenly. -
Form Dough:
Gradually mix in flour until no white streaks remain. Fold in chopped cranberries gently. -
Chill Dough:
Divide dough in half and shape into 2-inch logs. Wrap in plastic wrap and refrigerate at least 1 hour (or freeze 20–30 minutes). -
Preheat Oven:
325°F (160°C). Line baking sheets with parchment paper. -
Slice & Sugar:
Slice logs into ¼-inch rounds. Place 1 inch apart on prepared sheets and sprinkle with granulated sugar. -
Bake:
Bake 14–16 minutes until edges are very lightly golden. Let cool on sheets 5 minutes before transferring to a wire rack.
Notes
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Lemon Blueberry: Swap orange zest/juice for lemon, cranberries for blueberries.
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Chocolate-Dipped: Dip cooled cookies in dark or white chocolate.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Nutty Orange: Add ½ cup slivered almonds and ½ tsp almond extract.
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Herbal Twist: Add 1 tsp finely chopped fresh rosemary with the zest.