Description
These Cranberry Orange Shortbread Cookies blend the tartness of dried cranberries and fresh orange zest with the richness of buttery shortbread, finished with a hint of fresh orange juice and studded with creamy white chocolate chips. Perfectly crumbly and flavorful, these cookies make a delightful treat for the holiday season or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2⅓ cups all-purpose flour
- ¾ cup granulated white sugar
- ½ cup chopped dried cranberries
- ¼ cup white chocolate chips
Wet Ingredients
- ¾ cup (1½ sticks) salted butter, frozen
- 1 tablespoon orange zest
- 5–6 tablespoons fresh orange juice
Instructions
- Prepare Ingredients: Measure and chop the dried cranberries, zest one large orange to get 1 tablespoon of zest, and juice the orange to collect 5-6 tablespoons of fresh juice. Also, ensure the butter is frozen and chopped into small pieces for easier incorporation.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and chopped dried cranberries until well combined.
- Add Butter and Orange Zest: Add the frozen butter pieces and orange zest to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. This ensures a flaky texture.
- Add Orange Juice: Gradually pour in 5 tablespoons of fresh orange juice and gently mix the dough. Add an extra tablespoon if the dough feels too dry. Be careful not to overwork the dough; it should come together but remain crumbly.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Shape and Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up the butter and make rolling easier.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- 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 the dough into desired shapes and transfer them onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges start to turn a light golden brown.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your cranberry orange shortbread cookies with a cup of tea or coffee!
Notes
- Freezing the butter before mixing helps achieve a tender, flaky shortbread texture.
- You can substitute dried cranberries with dried cherries or raisins if preferred.
- For a stronger orange flavor, sprinkle a little additional orange zest on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen for up to two months; thaw at room temperature before serving.
