Description
Made with dried cranberries and orange zest, these Cranberry Orange Shortbread Cookies are lightly tart and sweet with a bright citrus flavor. Drizzle or dip in melted white chocolate for a beautiful and festive holiday cookie.
Ingredients
- 10 tablespoons (140g) unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 1/2 cups (195g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (80g) dried cranberries, finely chopped
- 1/4 cup turbinado sugar, for decorating, optional
- 2–8 ounces white chocolate, for decorating, optional
Instructions
- Beat the butter and powdered sugar in a large mixing bowl until the mixture is well combined and smooth.
- Add the vanilla extract and orange zest and mix until well combined.
- Add the flour and salt and mix until the dough is just well combined. Don’t over mix.
- Gently stir the dried cranberries into the cookie dough.
- Turn the cookie dough out onto the counter or a piece of parchment paper. Shape the dough into a log and wrap it in plastic wrap. Refrigerate it for at least 1 hour, until firm, or until you’re ready to bake. The cookie dough can be refrigerated for 2-3 days prior to baking.
- When you’re ready to bake the cookies, preheat the oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat.
- Cut each log into about ¼ to ½ inch thick slices, depending on how thick you want them to be. Keep in mind that the thicker you make them, the less cookies you’ll get. If there’s a certain number of cookies you want, use a ruler to measure them out and mark the side of the log with the correct number before you slice them. You should be able to get roughly 18-20 cookies.
- If you’d like to add the sugar, place it on a rimmed plate and roll the edges of the individual slices in the sprinkles.
- Place the cookies onto the prepared baking sheets about 2 inches apart and bake for 8-11 minutes. The time will vary based on how thick you cut the cookies and your oven. Thinner cookies won’t need to bake as long. You want to bake them until they are no longer glossy on top and before they start to brown around the edges.
- Remove from oven and allow to cool on the baking sheets for about 3-5 minutes, then remove to a cooling rack to cool completely.
- If you are using the white chocolate, melt the chocolate in the microwave for 15-30 seconds at a time, mixing after each interval, until melted and smooth. Melt the smaller amount of chocolate if just drizzling it, melt the larger amount if you want to dip them half way into the chocolate instead of drizzling.
- You can add the white chocolate to a piping bag fitted with a small round tip (like Wilton 3 or 4) and drizzle it onto the cookies like I did, or you can dip each cookie halfway into the melted chocolate. After drizzling or dipping, sprinkle with turbinado sugar.
- Place the cookies onto a sheet of parchment and allow the chocolate to set.
- Store cookies in an air-tight container. Cookies are best if eaten with 4-5 days.
Notes
- Storing. Once the chocolate has hardened, these cranberry orange shortbread cookies can be stored in an airtight container at room temperature. They are best enjoyed within 4-5 days.
- Freezing. They can also be frozen. Flash freeze them on a baking sheet, then transfer to a freezer-safe container or Ziploc. Freeze for up to 3 months. Thaw in the fridge before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 13.4 g
- Sodium: 38.1 mg
- Fat: 8.6 g
- Carbohydrates: 21.1 g
- Protein: 1.5 g
- Cholesterol: 17.1 mg
