There is something truly magical about this Cranberry Orange Shortbread Cookies Recipe that instantly brightens up any cookie platter. These buttery, rich cookies are infused with the sweet tartness of dried cranberries and zesty orange, creating a lovely balance that’s both festive and comforting. Each bite melts in your mouth, with just the right hint of almond extract and a delicate drizzle of white chocolate to crown the experience. Whether you’re baking for a special occasion or simply want a delightful treat to enjoy with a cup of tea, this recipe will quickly become a cherished favorite.

Ingredients You’ll Need

The image shows a white marbled surface with seven bowls and plates arranged in a scattered circle. At the top left, there is a white bowl full of white flour with a powdery texture. To the right of it, there is a whole orange fruit and next to it a small white bowl filled with bright orange grated zest. In the center, there is a white plate with three rectangular pieces of light yellow butter placed side by side. Below the butter on the left side, a wooden bowl holds a pile of creamy white chocolate chips with a smooth texture. Next to it on the right, a white bowl is filled with shiny, dark red dried cranberries. Further right, there is a small bottle with dark liquid and a bright red cap. At the bottom left corner, a small wooden bowl contains a white powder, likely baking powder or salt. At the bottom right, a larger wooden bowl holds white granulated sugar. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients is the first step to making your Cranberry Orange Shortbread Cookies Recipe an absolute success. Each component contributes something special—from the rich, creamy texture to the vibrant flavor and beautiful color contrast that makes each cookie look as good as it tastes.

Salted butter (1 ½ cup / 341 g): The cornerstone of your cookie’s tender, melt-in-your-mouth texture.
Granulated sugar (1 cup / 200 g): Adds sweetness and helps with the perfect cookie structure.
Almond extract (½ teaspoon): Just a touch to enhance the nutty undertones and complement the citrus.
All-purpose flour (2 ½ cups / 313 g): Creates the sturdy but crumbly base that holds everything together.
Cornstarch (2 tablespoons): For an ultra-smooth, delicate finish that shortbread is known for.
Orange zest (2 tablespoons): Brings bright, fresh flavor and a pop of color to every bite.
Dried cranberries (1 cup / 121 g), finely chopped: Adds bursts of tartness and chewy texture that wakes up the palate.
White chocolate (2 ounces / 57 g), melted: A sweet, creamy drizzle that finishes your cookies with a gorgeous, elegant touch.

How to Make Cranberry Orange Shortbread Cookies Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 325 °F (163 °C) so it’s ready when your dough is perfectly mixed. Having your oven at the right temp is crucial for developing that classic shortbread texture—crispy edges and a soft, tender center. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the salted butter and granulated sugar until it’s light and fluffy. This step is key because it incorporates air into the dough, ensuring your cookies have the perfect delicate crumb. Then, mix in the almond extract—it’s subtle but adds a lovely background flavor that pairs wonderfully with the orange and cranberry.

Step 3: Combine the Dry Ingredients

Whisk together the all-purpose flour and cornstarch in a separate bowl. This mixture will give your shortbread its classic crumble and texture. Adding cornstarch softens the gluten a bit, making these cookies irresistibly tender.

Step 4: Mix Everything Together

Slowly add the flour mixture to the butter and sugar blend, stirring until the dough just comes together. Be careful not to overmix—you want a cohesive dough but still soft. Fold in the orange zest and the finely chopped dried cranberries, which add fantastic bursts of flavor and color throughout the dough.

Step 5: Roll, Cut, and Bake

Flour your surface lightly and roll the dough to about a ¼ inch thickness. Use a 2.5-inch cookie cutter to cut out the cookies, creating perfectly uniform shapes. Arrange them carefully on the parchment-lined cookie sheets. Bake at 325 °F (163 °C) for about 12 minutes or until the edges just begin to turn golden. That delicate golden hint means they’re perfectly baked.

Step 6: Add the White Chocolate Drizzle

Once your cookies are completely cool, it’s time to drizzle with the melted white chocolate. This step adds a sweet, creamy contrast and makes your Cranberry Orange Shortbread Cookies Recipe look utterly irresistible. Use a fork or a plastic bag with a tiny cut corner to create thin, elegant lines of chocolate.

How to Serve Cranberry Orange Shortbread Cookies Recipe

The image shows many round, flat cookies placed closely together on a white marbled surface. Each cookie has a light golden-yellow base with small pieces of dark red and brown scattered evenly inside, giving a speckled look. The edges of the cookies are slightly rough and uneven, and the texture appears soft and crumbly. The cookies are uniformly arranged in rows, showing a simple and neat presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of festive charm, sprinkle a few whole dried cranberries or extra orange zest over the white chocolate drizzle before it sets. A light dusting of powdered sugar can also enhance the overall presentation and add subtle sweetness.

Side Dishes

These cookies pair beautifully with warm beverages like a lightly spiced chai tea or a citrusy Earl Grey. A dollop of whipped cream or a small scoop of vanilla ice cream also complements the buttery cookies, turning them into a simple yet elegant dessert.

Creative Ways to Present

Try arranging your cookies in festive shapes or stacking them with layers of parchment paper in a beautiful tin for gifting. Tying them together with a colorful ribbon or serving on a platter with fresh orange slices adds an inviting, personal touch that guests will love.

Make Ahead and Storage

Storing Leftovers

Store your baked Cranberry Orange Shortbread Cookies Recipe in an airtight container at room temperature. They’ll stay fresh and flavorful for up to a week, retaining that perfect balance of crispness and tenderness.

Freezing

You can freeze the unbaked cookie dough by wrapping it tightly in plastic wrap and foil. When you’re ready to bake, thaw it in the fridge overnight, then proceed with rolling and cutting. Baked cookies can also be frozen in an airtight container for up to 3 months; just thaw at room temperature before serving.

Reheating

If you prefer your cookies slightly warm, pop them in a preheated oven at 300 °F (150 °C) for about 5 minutes. This refreshes their texture without softening the white chocolate drizzle too much.

FAQs

Can I use unsalted butter instead of salted butter?

Absolutely! If you use unsalted butter, simply add a pinch of salt to the dry ingredients so the cookies maintain their balanced flavor.

Can fresh cranberries be used instead of dried?

Fresh cranberries have a lot more moisture, which can affect the dough’s consistency and baking time. It’s best to stick with dried cranberries for this recipe to get that perfect chewy texture.

How do I get the orange zest without the bitter white pith?

Use a fine grater or a microplane to carefully zest only the colorful outer layer of the orange. Avoid zesting into the white pith, which is bitter and can alter the cookie’s flavor.

Is almond extract necessary in this recipe?

While not absolutely required, almond extract adds a subtle depth that complements the orange and cranberry beautifully, elevating the entire cookie experience.

Can these cookies be made gluten-free?

Substituting gluten-free flour blends for the all-purpose flour may work, but texture might be slightly different. Choose a blend that includes xanthan gum for best results. Adjust baking time if needed.

Final Thoughts

Trust me, once you try this Cranberry Orange Shortbread Cookies Recipe, you’re going to want to make it over and over. It’s that perfect combination of buttery, bright, and sweet that feels both indulgent and surprisingly fresh. Whether for holiday gifting, a cozy afternoon treat, or just because, these cookies are a delightful addition to any kitchen. So preheat that oven and get ready to bake some magic!

Cranberry Orange Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

Author: Emma
Total Time: 30 minutes
Yield: 30 cookies

Print Recipe

Description

These Cranberry Orange Shortbread Cookies are buttery and rich with a perfect balance of sweet dried cranberries and bright orange zest. Finished with a delicate drizzle of white chocolate, they make a delightful treat for any occasion.

Ingredients

Butter and Sugar Base

1 ½ cup (341 g) salted butter
1 cup (200 g) granulated sugar
½ teaspoon almond extract

Dry Ingredients

2 ½ cups (313 g) all-purpose flour
2 Tablespoons cornstarch

Flavorings

2 Tablespoons orange zest
1 cup (121 g) dried cranberries, finely chopped

Topping

2 ounces (57 g) white chocolate, melted

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Instructions

Preheat Oven: Preheat your oven to 325 °F (163 °C) to ensure it reaches the right temperature for even baking of the cookies.
Cream Butter and Sugar: In a large mixing bowl, cream together 1 ½ cups salted butter and 1 cup granulated sugar until light and fluffy. Then, mix in ½ teaspoon almond extract to add a subtle nutty aroma.
Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 tablespoons cornstarch to ensure an even texture throughout the dough.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture and blend until fully incorporated, forming a soft dough.
Add Zest and Cranberries: Fold in 2 tablespoons orange zest and 1 cup finely chopped dried cranberries, distributing them evenly throughout the dough for bursts of bright flavor.
Roll and Cut Cookies: On a well-floured surface, roll the dough out to about ¼ inch thickness. Use a 2.5-inch cookie cutter to cut out individual cookies.
Prepare for Baking: Place the cut cookies onto cookie sheets lined with parchment paper, spacing them slightly apart.
Bake: Bake the cookies at 325 °F (163 °C) for 12 minutes, or until the edges just start turning golden, indicating they are perfectly baked.
Cool and Drizzle: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle melted white chocolate over the cookies using a fork or a plastic bag with a small corner cut for precise application.

Notes

Make sure to finely chop the dried cranberries to ensure they are well distributed in the dough.
Use parchment paper to prevent sticking and for easier clean-up.
Allow cookies to cool fully before drizzling white chocolate, so it sets properly.
Store cookies in an airtight container at room temperature for up to one week.
If you prefer a stronger orange flavor, increase the orange zest to 3 tablespoons.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American