Cranberry Orange Butter Cookies
Cranberry Orange Butter Cookies are a deliciously tender and buttery slice and bake cookie. Fresh orange zest and dried cranberries make a tasty and festive holiday cookie!
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Servings: 26 cookies
Equipment
- stand or hand mixer
- plastic wrap
- 2 cookie sheets
- parchment paper or a silicone baking mat
Ingredients
- 1 cup butter softened to room temperature
- ½ cup sugar
- 1 egg room temperature
- 1½ tsp vanilla extract
- 1 tsp almond extract
- 1 naval orange zested and 1tbsp juice
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp dried cranberries roughly chopped
- 2-3 tbsp coarse sugar for rolling or topping
Instructions
- Beat butter and sugar in a mixer on medium speed 2-3 minutes or until light, fluffy, and pale yellow color. Stop and scrape down the sides as needed. Add egg, vanilla extract, almond extract, and 1 tbsp orange juice. Continue mixing until completely combined.Stir in flour, salt, and orange zest. Then stir in dried cranberries.
- Divide the dough in half. Place on plastic wrap.Roll dough into a log to make 2 logs. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 350°F.Line the cookie sheets with parchment paper or a silicone mat.
- Once the oven is preheated, remove the dough from the refrigerator. Roll the logs in coarse sugar or sprinkle on sliced cookies if desired. Slice the dough into ½ thick rounds using a sharp knife. (approximately 14 cookies per log).Place on the prepared cookie sheets. Bake 16-20 minutes until the edges start to become golden. Let cool slightly before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to 4 days.
Notes
- The dough can be made ahead of time and stored in the refrigerator for 3-5 days.