Description
Bite-sized, buttery cookies with dried cranberries and fresh orange zest, rolled in powdered sugar for a snowy finish.
Ingredients
1/2 cup unsalted butter, softened
1/4 cup powdered sugar (for the dough)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon orange zest
1/2 cup dried cranberries, chopped
1/2 cup powdered sugar (for coating the baked cookies)
Instructions
1. Cream softened butter and powdered sugar until light and fluffy.
2. Add vanilla and salt, then mix well.
3. Add flour and orange zest, and fold with a spatula.
4. Stir in chopped cranberries to form a smooth dough.
5. Wrap dough in cling film and refrigerate for 1 hour until firm.
6. Preheat oven to 180°C (350°F).
7. Let dough sit at room temperature for a few minutes before shaping.
8. Roll into 1-inch balls and place on a parchment-lined baking sheet.
9. Bake for about 15 minutes until bottoms are slightly browned.
10. Let cookies cool slightly, then roll in powdered sugar while still warm.
11. Once completely cooled, roll again in powdered sugar for extra whiteness.
12. Serve and enjoy.
Notes
Do not skip chilling the dough to prevent spreading.
Use high-quality butter and dried cranberries.
Zest only the orange skin, not the white pith.
For variation, substitute cranberries with dried cherries, blueberries, or raisins.
You can also use lemon or lime zest instead of orange.
Roll cookies twice in powdered sugar for a bright white finish.
Dough can be frozen up to 3 months; thaw before baking.
Baked cookies can be stored at room temperature for 1 week or frozen up to 2 months.
Serve with tea, coffee, or hot cocoa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 67
- Sugar: 5 g
- Sodium: 44 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 9 mg