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Cranberry & Orange Shortbread Cookies

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

In this recipe, Jason Barrows show you how to make a simple and delicious shortbread cookie that tastes like the holiday season. If you love ginger, cranberries, and orange, then you must try this seasonal cookie!

Cranberry Orange Shortbread Cookie Recipe 3

 ½ cup dried cranberries
 ¾ cups sugar, divided
 2 ½ cups flour
 1 cup unsalted butter, cubed & cold
 1 teaspoon vanilla extract
 ½ teaspoon salt
 1 teaspoon ground ginger
 1 orange, zested
 ½ cup turbinado sugar
1

Line a baking sheet with parchment paper and set aside.

2

Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.

3

Combine flour, remaining sugar, salt, and ginger in a stand mixer fitted with the paddle attachment, Mix together on a low speed until the dry ingredients are incorporated. Add in butter, and mix until a rough dough forms. You don’t want to over mix the dough.

4

Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log. Store the log in an empty paper towel tube to help keep its shape.

5

Refrigerate for 2 hours or up to 72 hours.

6

Preheat oven to 350 degrees F.

7

Pour the turbinado or coarse sugar onto a baking sheet. Roll the cookie dough back and forth over the sugar, making sure it sticks to the log and is evenly coated.

8

Cut slices of cookie dough into about ¼ inch thick rounds.

9

Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.

10

Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.

11

Store in airtight container for 3 days or freeze up to 3 months.

Cranberry Orange Shortbread Cookie Recipe 2

Nutrition Facts

Servings 1