Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest (from 1 medium orange)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat oven to 325°F (163°C).
- In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Add vanilla extract and orange zest; mix until combined.
- Gradually add flour and salt, mixing on low speed until the dough just comes together.
- Fold in the chopped dried cranberries gently until evenly distributed.
- Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Slice the chilled dough into 1/2-inch thick rounds and place on a parchment-lined baking sheet.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use real unsalted butter and measure flour carefully by spooning into the cup and leveling off. Chilling the dough helps maintain the cookie shape and texture. These cookies can be stored in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg