Cranberry Orange Shortbread Cookies
Melt-in-your-mouth buttery slice-and-bake shortbread cookies flecked with tart cranberries and fresh orange zest, dipped in white chocolate.
In a nutshell: This authentic scottish-american cranberry orange shortbread cookies comes together in just 32 mins using simple whole ingredients. The chef's secret is to Use your fingertips to massage fresh orange zest directly into the sugar before creaming; . Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These Cranberry Orange Shortbread Cookies are the ultimate festive treat for holiday baking and Christmas cookie exchange boxes. Made with rich European butter, bright fresh orange zest, and chewy tart dried cranberries, each cookie melts tenderly on your tongue. Finished with a dip in velvety white chocolate glaze.
Key Equipment
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- Baking sheets
- Parchment paper
- Hand or stand mixer
- Microplane zester
- Plastic wrap
Chef's Pro-Tips
- Rub orange zest into sugar: Use your fingertips to massage fresh orange zest directly into the sugar before creaming; the friction releases the essential oils for intense citrus aroma.
- Chill the dough log thoroughly: Chill the wrapped dough cylinder for at least 2 hours before slicing so cookies keep their perfect round shape while slicing and baking.
- Use high-fat butter: High-quality European-style butter (like Kerrygold) gives shortbread its signature delicate crumb and rich flavor.
Ingredients
24
servings
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1 cup (2 sticks) unsalted butter, softened to room temperature
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⅔ cup powdered sugar (confectioners' sugar), for delicate melt-in-mouth texture
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1 tbsp fresh orange zest, from 2 large oranges
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1 tsp pure vanilla extract, bakery quality
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2 cups all-purpose flour, spooned and leveled
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¼ tsp fine sea salt, balances sweet butter
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¾ cup dried cranberries (Craisins), finely chopped
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6 oz high-quality white chocolate, chopped or wafers for dipping
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1 tsp coconut oil, optional, for silky smooth dipping glaze
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Step-by-Step Instructions
Rub Zest & Cream Butter
In a large bowl, rub fresh orange zest into powdered sugar with your fingertips until fragrant. Add softened butter and vanilla extract, beating on medium speed for 2 minutes until creamy and fluffy.
Add Flour & Cranberries
Add flour and salt on low speed just until combined. Fold in finely chopped dried cranberries until evenly distributed and a soft dough forms.
Shape & Chill Dough
Divide dough in half. Shape each half into a tight 2-inch diameter log on plastic wrap. Wrap tightly and refrigerate for at least 2 hours (or overnight) until completely firm.
Slice & Bake
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a sharp chef's knife, slice logs into 1/3-inch thick rounds. Place 1 inch apart on baking sheets. Bake for 11-13 minutes until bottoms are barely golden (tops should stay pale). Cool completely on wire rack.
Dip in White Chocolate
Melt white chocolate and coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth. Dip half of each cooled cookie into white chocolate. Place on parchment paper to set for 20 minutes before enjoying!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! The dough log can be wrapped tightly in plastic wrap and foil and frozen for up to 3 months. Slice and bake straight from the freezer adding 2 minutes.
Shortbread spreads if the dough is too warm when it enters the oven. Always chill your sliced rounds on the baking sheet for 10 minutes before popping them into the oven.
In an airtight container at room temperature, they keep beautifully for up to 10 days, making them perfect for holiday gifting.
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