Cranberry Orange Shortbread Cookies Recipe
Delightfully crisp Cranberry Orange Shortbread Cookies infused with bright citrus zest and juicy dried cranberries, balanced with a hint of sweet white chocolate. These cookies combine traditional buttery shortbread texture with vibrant orange flavor and chewy cranberries, making a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2⅓ cups all-purpose flour
- ¾ cup granulated white sugar
- ½ cup chopped dried cranberries
- 1 tablespoon orange zest
Wet Ingredients
- ¾ cup (1½ sticks) salted butter, frozen
- 5–6 tablespoons fresh orange juice
Optional Topping
- ¼ cup white chocolate chips
Instructions
- Prepare Ingredients: Measure and chop the dried cranberries finely. Zest one orange to get one tablespoon of zest. Juice fresh oranges to obtain 5 to 6 tablespoons of fresh orange juice.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, orange zest, and chopped dried cranberries. Stir them together until well blended.
- Cut in Butter: Add the frozen salted butter cut into small chunks to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add Orange Juice: Gradually add 5 to 6 tablespoons of fresh orange juice, mixing just until the dough starts to come together and holds shape. Avoid overmixing to maintain a crumbly texture.
- Form Dough and Chill: Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, which helps in rolling and cutting.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters or a knife to cut into shapes of your choice.
- Bake Cookies: Place the cookie shapes on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges turn lightly golden.
- Add White Chocolate Chips: Immediately after baking, while cookies are still warm, press white chocolate chips gently onto the cookies’ tops to slightly melt and stick.
- Cool: Allow the cookies to cool completely on a wire rack before serving to ensure they firm up and maintain their shape.
Notes
- Using frozen butter helps create a flaky texture in the shortbread.
- Adjust orange juice quantity based on dough consistency; it should be moist but not sticky.
- White chocolate chips are optional but add a nice sweetness contrast.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra zest, sprinkle a bit of orange zest on top before baking.
Keywords: cranberry cookies, orange shortbread, white chocolate cookies, winter cookies, holiday baking