Cranberry Orange Shortbread Cookies

5 from 2 votes

Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies combine tangy cranberry and zesty orange flavors into one tender, buttery holiday treat.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings:

Calories: 185kcal

Author: Jennifer Fishkind

Ingredients

¾ cup granulated white sugar
1 tablespoon orange zest
2⅓ cups all-purpose flour
½ cup chopped dried cranberries
¾ cup (1½ sticks) salted butter frozen
5-6 tablespoons fresh orange juice
¼ cup white chocolate chips

Instructions

Preheat the oven to 325 degrees Fahrenheit and line two large cookie sheets with parchment paper.
Beat the sugar and orange zest together for 1-2 minutes in a large mixing bowl with a hand or stand mixer until the sugar is fragrant.
¾ cup granulated white sugar, 1 tablespoon orange zest
Add in the all-purpose flour and dried cranberries and whisk until well combined.
2⅓ cups all-purpose flour, ½ cup chopped dried cranberries
Using a cheese grater, grate the frozen butter into the bowl and blend everything using a dough hook or hand mixer.
¾ cup (1½ sticks) salted butter
Add orange juice and add the juice 1 Tablespoon at a time, just until the dough comes together. Stir the dough with a dough hook until a firm dough forms.
5-6 tablespoons fresh orange juice
Turn the dough onto a sheet of parchment, wax paper, or a well-floured surface.
Cover the dough with a second piece of parchment paper for best results or flour your rolling pin well and then roll the dough out to ½ inch thick.
½ inch dough provides a soft, tender cookie. For a crispy cookie, roll the dough to ¼ inch thickness instead.
Using a 2 ½ inch round cookie cutter, cut out cookies and place them on the prepared cookie sheets. Be sure to place them at least 1 inch away from the edge and each other.
Bake each tray individually for 14-18 minutes or until the edges are golden brown. I recommend refrigerating or freezing the other pan until the first one finishes baking.
Cool for 5-7 minutes before moving to a cooling rack, and cool completely, about 30-60 minutes.
Once the cookies have cooled, melt the white chocolate chips together in a microwave-safe bowl and microwave for 30 seconds before stirring well.
¼ cup white chocolate chips
Continue microwaving and stirring in 15-second increments until the chocolate is completely melted, and then use a fork or spoon to drizzle the melted white chocolate over the top of the cookies.
Allow the chocolate to set, about 30-60 minutes, before serving.

Notes

Storage:

To Store: Store the cookies in an airtight container in a cool, dry place for 1 to 2 weeks.
To Freeze: The cookies can be frozen in a freezer safe container for up to 2 to 3 months.

Tips:

You can omit the orange zest, however the cookies' orange flavor will greatly diminish if you do so. You will need just 1 fresh orange for this recipe.
I recommend fresh orange juice as 1 large orange will provide enough zest and juice for this recipe. The cookies may be sweeter if you use orange juice from concentrate.
Be sure to use cold or frozen butter. Freezing the butter before grating it into the dough helps create a flakier texture and ensures the butter incorporates evenly. It also helps prevent the cookies from spreading and turning into flat, crispy cookies.
Make sure to zest the orange correctly. When zesting the orange, only grate the outer orange part of the peel and avoid the bitter white pith beneath. The zest adds a vibrant citrus flavor to the cookies, but the pith makes them bitter and unpleasant. It is better to use less zest than to include the pith.
When rolling out the dough, try to maintain a consistent thickness throughout. This ensures the cookies bake evenly and have a uniform texture.
Leave enough space between the cookies on the baking sheet to allow for spreading during baking. This prevents them from sticking together and promotes even browning.
Do not overbake the cookies! Keep a close eye on the cookies while baking to prevent them from becoming overly browned or crisp. The edges should be golden brown, and the centers slightly soft for a tender cookie. If you’d like a crispier cookie, you can bake them longer; however, I recommend rolling the dough out thinner, or the cookies will be difficult to eat.

Nutrition