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Lighter Cranberry Orange Shortbread Cookies: Easy 30-Minute Recipe

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These lighter shortbread cookies combine buttery richness with bright orange zest and tart cranberries, using Greek yogurt to reduce fat and sugar without sacrificing flavor. Ready in under 30 minutes, they’re perfect for holiday parties, afternoon tea, or a quick homemade treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/3 cup granulated sugar
  • 2 tablespoons powdered sugar
  • 1 large egg yolk
  • 2 tablespoons fresh orange zest (from about 2 oranges)
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried cranberries, coarsely chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Zest and juice the oranges: wash oranges, zest to get 2 tablespoons, then squeeze 1 tablespoon juice. Set aside.
  3. In a medium bowl, beat softened butter, Greek yogurt, granulated sugar, and powdered sugar with an electric mixer on medium speed until light and fluffy (2-3 minutes).
  4. Beat in egg yolk, orange zest, orange juice, and vanilla extract until combined (mixture may look curdled).
  5. In a small bowl, whisk together all-purpose flour, whole wheat pastry flour, cornstarch, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing on low or stirring with a spatula until just combined. Do not overmix.
  7. Gently fold in chopped dried cranberries with a spatula until evenly distributed.
  8. Shape dough: For drop cookies, scoop rounded balls (about 1.5 tablespoons each) onto prepared baking sheet, spacing 2 inches apart. For slice-and-bake, shape dough into a 2-inch log on plastic wrap, wrap tightly, refrigerate 30 minutes, then slice into 1/4-inch rounds and place on baking sheet.
  9. Bake for 10-12 minutes, until edges are just barely golden brown. Centers will still look soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best orange flavor, use a microplane to zest oranges, avoiding the white pith. If cranberries are very dry, soak in warm water for 10 minutes, then drain and pat dry before adding to dough. Dough can be chilled for 15-20 minutes if too sticky. Watch cookies closely near end of baking to avoid overbrowning.

Nutrition

Keywords: shortbread cookies, cranberry orange, lighter cookies, easy cookie recipe, 30-minute recipe, holiday cookies, Greek yogurt cookies

Find it online: https://perkypan.com/lighter-cranberry-orange-shortbread-cookies-easy-30-minute-recipe/