Cranberry Orange Shortbread Cookies
Cranberry orange shortbread in the style of Alison Roman with those crispy, sugary edges. This cookie gets some amped up orange flavor from lots of zest and a nice tang from the cranberries.
Servings: 24 servings
Calories: 181kcal
Ingredients
- 1 cup + 2 tablespoons cold salted butter cut into ½-inch cubes
- ½ cup granulated sugar
- ¼ cup dark brown sugar packed
- 2 teaspoons orange juice freshly squeezed
- 3 teaspoons orange zest divided, from approximately 3 large oranges
- 2 ¼ cups all-purpose flour
- 6 ounces sweetened dried cranberries
- 1 large egg beaten to blend
- ¼ cup demerara sugar or Sugar in the Raw for rolling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, orange juice, and 2 teaspoons orange zest on medium-high speed until super light and fluffy, about 3–5 minutes. Using a spatula, scrape down sides of bowl.1 cup + 2 tablespoons cold salted butter, ½ cup granulated sugar, ¼ cup dark brown sugar, 2 teaspoons orange juice, 3 teaspoons orange zest
- With mixer off, add flour, and mix on low just until blended.2 ¼ cups all-purpose flour
- Add in dried cranberries and stir on low just to blend.6 ounces sweetened dried cranberries
- Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼ inches in diameter. Chill until firm, at least 2 hours or up to one week.
- Preheat oven to 325°F. Line two rimmed bakings sheet with parchment paper or silicone baking mats.
- Brush outside of logs with beaten egg using a silicone brush. Combine remaining 1 teaspoon orange zest with demerara sugar. Roll logs in demerara orange sugar mixture (this is for those really delicious crispy edges).1 large egg, ¼ cup demerara sugar or Sugar in the Raw
- Slice each log into ½ inch-thick rounds. Arrange on prepared baking sheet about 1 inch apart (they won’t spread much).
- Bake cookies until edges are just beginning to brown, 12–15 minutes, rotating trays halfway through baking. Let cool slightly before transferring to cooling racks and devouring them all.
Notes
- Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.
- Adapted from and inspired by Alison Roman's Salted Butter and Chocolate Chunk Shortbread.
Nutrition
Serving: 1 cookie | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 76mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
