Introduction

Cranberry Orange Shortbread is a delightful twist on the classic buttery cookie, featuring bright citrus notes and tart dried cranberries. This recipe is perfect for festive occasions or just a cozy treat with tea or coffee. The optional white chocolate decoration adds a touch of elegance and sweetness.

A stack of eight round, yellow cookies with small bits of dark red dried fruit scattered throughout each cookie. The cookies have a crumbly texture with a few sugar crystals visible. Some cookies in the stack and the one leaning in front are drizzled with thin white icing lines that cross each other. The cookies rest on a white marbled surface, with a few dried fruit pieces and sugar crystals scattered around. The background is softly blurred, keeping the focus on the stacked cookies. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Beat the butter and powdered sugar in a large mixing bowl until the mixture is well combined and smooth.
Step 2: Add the vanilla extract and orange zest and mix until well combined.
Step 3: Add the flour and salt and mix until the dough is just well combined. Don’t over mix.

Step 4: Gently stir the dried cranberries into the cookie dough.
Step 5: 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 for at least 1 hour, until firm, or refrigerate for 2-3 days if preparing ahead.
Step 6: Preheat the oven to 350°F (175°C). Prepare a baking sheet with parchment paper or a silicone baking mat.

Step 7: Cut the dough log into ¼ to ½ inch thick slices depending on your preferred cookie thickness. Use a ruler to measure and mark if you want an exact number; you should get about 18-20 cookies.
Step 8: If using turbinado sugar, pour it on a rimmed plate and roll the edges of each slice in the sugar to coat.
Step 9: Place the cookies about 2 inches apart on the prepared baking sheet. Bake for 8-11 minutes, adjusting time based on thickness. The cookies should lose their glossy top and not brown too much around the edges.

Step 10: Remove from oven and cool on the baking sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.
Step 11: If decorating with white chocolate, melt it in the microwave in 15-30 second intervals, stirring until smooth. Use less chocolate for drizzling and more for dipping.
Step 12: Drizzle the melted chocolate over the cookies using a piping bag or dip each cookie halfway. Sprinkle with turbinado sugar immediately after.

Step 13: Set the cookies on parchment paper and allow the chocolate to harden completely before serving or storing.
Step 14: Store the cookies in an airtight container. They are best enjoyed within 4-5 days.

Tips & Variations

For a zesty hint, add a teaspoon of orange extract in addition to the zest.

Use fresh cranberries chopped finely if dried are not available, but reduce overall moisture by adding a bit more flour.
Substitute turbinado sugar with coarse sanding sugar for a similar crunchy finish.
Try dipping in dark chocolate instead of white chocolate for a richer flavor contrast.

Storage

Store these shortbread cookies in an airtight container at room temperature. They will stay fresh for up to 4-5 days. If decorated with chocolate, keep them in a cool place to prevent melting. To re-crisp, warm the cookies briefly in a low oven for a few minutes before serving.

How to Serve

The image shows several round cookies placed on a white marbled surface. Each cookie is light yellow and mixed evenly with small dark red cranberry pieces scattered throughout. Some cookies have three thin white icing lines drizzled diagonally across their tops, which add a slight shine and texture contrast. Sprinkled sugar crystals can be seen on the iced parts of the cookies, giving a bit of sparkle. The cookies appear soft and crumbly with a smooth top and slightly rough edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for 2-3 days before baking, which actually helps the flavors develop and makes slicing easier.

Can I freeze the cookies once baked?

Absolutely. Freeze the cooled cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.