Description
These festive shortbread cookies feature a tender, sandy crumb infused with bright orange zest and tart dried cranberries, finished with a sweet white chocolate drizzle. They are easy to make, make-ahead friendly, and perfect for holiday gatherings.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- ½ teaspoon kosher salt
- Zest of 1 large orange
- ½ cup (75g) dried cranberries, roughly chopped
- ½ cup (85g) white chocolate chips
- 1–2 tablespoons heavy cream
- Optional: Extra orange zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Zest the orange and chop the dried cranberries into small pieces. In a medium bowl, whisk together the flour and salt.
- In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy (about 2-3 minutes with a mixer).
- Mix in the vanilla extract and orange zest until combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring by hand until just combined and resembling coarse sand.
- Fold in the chopped cranberries. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 1 hour) to firm up.
- Shape the dough into small balls (about 1.5 tablespoons each) and place them on the baking sheets 2 inches apart. Press down slightly with a thumb if desired.
- Bake for 12-14 minutes, rotating pans halfway through, until edges are barely golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, melt white chocolate chips and heavy cream together in 20-second intervals in the microwave or using a double boiler until smooth.
- Transfer melted chocolate to a Ziploc bag with the corner snipped off and drizzle over the cookies. Sprinkle with extra orange zest if desired before the chocolate sets.
Notes
Ensure butter is softened but not melted to prevent spreading. Do not skip the chilling step as it helps the cookies hold their shape and improves texture. For gluten-free option, use a 1-to-1 gluten-free flour blend. Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
Keywords: shortbread cookies, cranberry orange cookies, fall baking, holiday cookies, white chocolate drizzle, easy dessert, make-ahead cookies