Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon finely grated orange zest
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange zest until combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the chopped dried cranberries.
- Form the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour.
- Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet about 1 inch apart.
- Bake for 18-20 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 flavor, use fresh orange zest and high-quality dried cranberries. Chilling the dough helps maintain the cookie shape during baking. These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 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