These Cranberry Orange Shortbread Cookies are a delightful treat that combines the tangy flavors of cranberries with the citrusy zing of orange. They are easy to make and perfect for any occasion, from holiday gatherings to afternoon tea.

Why You’ll Love This Recipe:

The combination of cranberries and orange creates a burst of flavor in every bite.

These cookies require minimal prep time, making them a quick and easy dessert option.
They are ideal for meal prep and can be stored for several days, making them a convenient treat to have on hand.

Ingredient Notes:

Granulated white sugar: Adds sweetness to the cookies.
Orange zest: Provides a fresh citrus flavor.
All-purpose flour: Gives the cookies structure.

Chopped dried cranberries: Add a chewy texture and tartness.
Salted butter: Provides richness and flavor.
Fresh orange juice: Enhances the citrus flavor.

White chocolate chips: Optional for a sweet addition.

Step-by-Step Instructions:

Preheat the oven and line a baking sheet with parchment paper.

Cream together the sugar and orange zest until light and fluffy.
Add the flour, cranberries, butter, and orange juice, mixing until combined.
Form the dough into a log, wrap in plastic wrap, and chill.

Slice the dough into rounds, place on the baking sheet, and bake until golden.
Melt the white chocolate chips and drizzle over the cooled cookies.

Helpful Tips:

Chill the dough before slicing for cleaner cuts.
Add a sprinkle of sugar on top before baking for extra sweetness.
Swap out the cranberries for chopped nuts for a different flavor profile.

Expert Tips for the Best Results:

Use cold butter for a flakier texture in the cookies.
Don’t overmix the dough to avoid tough cookies.

Allow the cookies to cool completely before drizzling with white chocolate.

Serving Suggestions:
These cookies are delicious on their own but can also be paired with a cup of hot tea or coffee. Serve them alongside a scoop of vanilla ice cream for a decadent dessert.

Storage and Reheating Tips:
Store the cookies in an airtight container at room temperature for up to a week. To reheat, place them in a 300°F oven for a few minutes to warm them up.

Frequently Asked Questions:

Can I use fresh cranberries instead of dried? Yes, but chop them finely before adding them to the dough.
Can I freeze the dough? Yes, wrap the dough tightly in plastic wrap and freeze for up to three months.

Can I omit the white chocolate? Of course, the cookies are delicious without it.
How can I prevent the cookies from spreading too much? Chilling the dough before baking helps them keep their shape.

Conclusion:
Don’t miss out on the opportunity to enjoy these Cranberry Orange Shortbread Cookies. They are a delightful treat that is sure to impress your friends and family. Try them out and let us know what you think!

Cranberry Orange Shortbread Cookies

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Author: Emily
Prep Time: 15 mins
Cook Time: 15 mins

Total Time: 30 mins
Yield: About 24 cookies 1x
Category: Desserts

Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Cranberry Orange Shortbread Cookies are a delightful combination of tangy cranberries and zesty orange flavors in a buttery shortbread cookie. Topped with a drizzle of white chocolate, they are perfect for holiday gatherings or a sweet treat anytime.

Ingredients

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Main 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

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Instructions

Preheat: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Mix Ingredients: In a bowl, cream together the sugar, orange zest, and frozen butter. Add in the flour, cranberries, and orange juice until a dough forms.
Shape Dough: Roll out the dough and cut into desired shapes. Place on the baking sheet.
Bake: Bake for about 12-15 minutes or until edges are lightly golden.