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Cranberry Orange Shortbread Recipe

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★★★★★

4.6 from 138 reviews

Cranberry Orange Shortbread cookies are a delightful blend of buttery richness, zesty orange, and tart dried cranberries. These crisp, tender cookies are perfect for holiday gatherings or any occasion, enhanced with optional white chocolate and turbinado sugar for added sweetness and texture.

Ingredients

Scale

Shortbread Dough

  • 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

For Decoration (Optional)

  • 1/4 cup turbinado sugar
  • 2–8 ounces white chocolate

Instructions

  1. Prepare Butter and Sugar: Beat the unsalted butter and powdered sugar together in a large mixing bowl until the mixture is well combined and smooth, creating a creamy base for the dough.
  2. Add Flavorings: Mix in the vanilla extract and orange zest until evenly incorporated to infuse the dough with citrus aroma and vanilla sweetness.
  3. Combine Dry Ingredients: Add all-purpose flour and salt gradually, mixing just until the dough is combined. Avoid overmixing to ensure a tender shortbread texture.
  4. Incorporate Cranberries: Gently fold in the finely chopped dried cranberries to distribute them evenly through the dough.
  5. Chill the Dough: Turn the dough onto a flat surface or parchment paper, shape into a log, wrap in plastic wrap, and refrigerate for at least 1 hour to firm it up for slicing. Can refrigerate for 2-3 days if needed.
  6. Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (175°C) and line cookie sheets with parchment paper or a silicone baking mat.
  7. Slice Cookies: Cut chilled dough log into 1/4 to 1/2 inch thick slices, depending on preferred cookie thickness, aiming for about 18-20 pieces.
  8. Decorate Edges (Optional): If using, roll the edges of the cookie slices in turbinado sugar to add sparkle and slight crunch.
  9. Bake Cookies: Arrange cookies about 2 inches apart on prepared sheets and bake for 8-11 minutes until they lose their glossy tops but do not brown on edges.
  10. Cool Cookies: Remove from oven and let cool on baking sheet 3-5 minutes before transferring to a wire rack to cool completely.
  11. Melt White Chocolate (Optional): Melt white chocolate in the microwave in 15-30 second intervals, stirring frequently, until smooth for drizzling or dipping.
  12. Decorate with Chocolate (Optional): Drizzle melted white chocolate over cookies using a piping bag with a small round tip or dip cookies halfway, then sprinkle with turbinado sugar for finishing.
  13. Set Chocolate: Place decorated cookies on parchment and allow the chocolate to set before storing.
  14. Store Properly: Keep cookies in an airtight container; best enjoyed within 4-5 days for optimal freshness.

Notes

  • Do not overmix dough once flour is added to keep the shortbread tender.
  • Chilling the dough is essential for easy slicing and to maintain cookie shape during baking.
  • If you prefer thinner or thicker cookies, adjust slicing thickness but expect variations in baking time.
  • Using turbinado sugar adds a nice crunch and sparkly finish but is optional.
  • White chocolate decoration adds sweetness and visual appeal but can be omitted for a more traditional shortbread.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: cranberry orange shortbread, holiday cookies, shortbread recipe, citrus cookies, cranberry cookies, white chocolate cookies

Find it online: https://flavorsbymaya.com/cranberry-orange-shortbread-recipe/