These cranberry orange shortbread cookies are buttery, crumbly, and packed with flavor.
The combo of tart dried cranberries, fresh orange zest, and creamy white chocolate is a total win.
They’re easy to make, look beautiful, and taste even better the next day.
This is one of those recipes I pull out for the holidays—or honestly, anytime I want something sweet with a cup of tea or coffee.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp fresh orange zest (about 1 large orange)
- 3/4 cup dried cranberries, finely chopped
- 1/2 cup white chocolate chips (for melting and drizzling)
Why I Love This Recipe
This recipe brings back cozy winter memories. The scent of orange zest and butter in the kitchen always takes me right back to baking with my mom.
- Bright citrus flavor balances the rich butter
- Dried cranberries add texture and tang
- They freeze well and make perfect gifts
- You only need a handful of pantry ingredients
- That white chocolate drizzle makes them look fancy with no effort
Makes: 24 cookies
Total Time: About 1 hour (30 min prep + 30 min chill/bake)
Macros (per cookie):
Calories: 150
Fat: 9g
Carbs: 16g
Protein: 1g
Sugar: 7g
Fiber: 1g
Why This Recipe Works (Quick Science)
Shortbread cookies get their crumbly, melt-in-your-mouth texture from the high butter content and lack of eggs. The powdered sugar keeps them soft and tender. The orange zest adds essential oils for flavor without needing juice. Chopped cranberries distribute more evenly and add chewy bites. Chilling the dough firms up the butter, which helps the cookies hold shape and stay crisp.
Common Mistakes
- Not softening the butter: Cold butter won’t cream properly and can make your dough crumbly.
- Overmixing: This can make the cookies tough. Mix just until everything comes together.
- Skipping chill time: Don’t! It helps with texture and keeps the cookies from spreading.
- Adding too much flour: Spoon and level your flour. Too much makes dry cookies.
What to Serve With
- Hot tea (Earl Grey or chamomile is perfect)
- A cold glass of milk
- A scoop of vanilla ice cream
- Or just enjoy them solo—they’re that good
FAQ
Can I use fresh cranberries?
Fresh cranberries are too wet for this dough. Stick with dried.
Can I skip the white chocolate?
Yes! The cookies are delicious without it, but the drizzle adds a pretty finish.
Can I freeze the dough?
Yes. Shape into a log, wrap tightly, and freeze for up to 2 months.
Do I need a mixer?
A hand mixer helps, but you can cream by hand with some elbow grease.
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Sharp knife and cutting board
- Microplane or fine grater (for zest)
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Small microwave-safe bowl (for melting chocolate)
Substitutions and Variations
- Swap dried cherries or apricots for cranberries
- Use lemon zest instead of orange
- Dip cookie bottoms in white chocolate instead of drizzling
- Add chopped pistachios for crunch and color
Make Ahead Tips
- The dough can be made and chilled for up to 3 days
- Baked cookies last 1 week in a tin or up to 2 months in the freezer
- You can freeze dough logs and slice-and-bake as needed
Step-by-Step Instructions
Step 1: Cream the butter and sugar
In a large bowl, cream together 1 cup softened unsalted butter and 2/3 cup powdered sugar using a hand mixer on medium speed until light and fluffy, about 2 minutes.
Step 2: Add vanilla and orange zest
Mix in 1 tsp vanilla extract and 1 tbsp fresh orange zest. Beat until fully combined and fragrant.
Step 3: Add flour and salt
Add 2 cups all-purpose flour and 1/2 tsp salt. Mix on low speed until a soft dough forms. Don’t overmix. Scrape down the sides as needed.
Step 4: Stir in chopped cranberries
Fold in 3/4 cup finely chopped dried cranberries using a spatula until evenly distributed through the dough.
Step 5: Shape and chill the dough
Turn dough out onto parchment paper and shape into a log about 2 inches thick. Wrap and chill for 30 minutes.
Step 6: Slice and bake
Preheat oven to 350°F (175°C). Unwrap chilled dough and slice into 1/4-inch thick rounds. Place on parchment-lined baking sheet. Bake for 12–14 minutes until edges are just golden.
Step 7: Cool and drizzle with white chocolate
Melt 1/2 cup white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each. Drizzle over cooled cookies using a spoon or piping bag. Let set.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 1 week. They also freeze well—just layer with parchment in a container or freezer bag for up to 2 months. Let thaw at room temp before eating.
Wrap-Up
These cranberry orange shortbread cookies are buttery, festive, and so easy to pull off. Whether you’re baking for a holiday party or just want something special with your coffee, this is a recipe you’ll come back to again and again. Try it out, and let me know how yours turn out in the comments! I’d love to hear your twist or help if you have any questions.
