These Cranberry Orange White Chocolate Shortbread Cookies are always a big hit. I’ve been making them for many years. Whenever one of my friends would come visit or I would go visit her, I had to make sure I had these cookies. They are her absolute favorite cookies and I know that she’s not alone.
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I don’t know what it is about these cookies, but they are so addictive. I’m not usually a big white chocolate fan but it works really well in these cookies. The contrasting sweetness with dried cranberries and freshness from the orange zest make these irresistibly good.
There’s something about the flavors that just work so well together. To me cranberries are more of a fall/winter type of flavor. I know that’s when I tend to bake with them.
2. Mix-ins for the short bread cookies
3. Cream butter, sugar, and orange zest
4. Add the flour and salt
Cranberry and orange work so well together, if you’ve haven’t tried my Cranberry Orange Bundt Cake, you should. I actually decided to make these because I had some leftover orange zest from making the bundt cake. I don’t know about you but I hate wasting perfectly good zest! The cake uses five oranges but only the zest from three, the leftover two are perfect for these cookies.
Sometimes if I’m not going to make the cookies right away, I will mix the zest into the sugar and keep it in the fridge until I’m ready to make the dough. This allows the orange to really impart its flavor into the sugar as well!
6. Divide the dough
7. Place a quarter of the dough onto a piece of plastic wrap
8. Wrap the dough and roll into a log, adjusting the plastic wrap if needed
Why you need to make these cookies
The great thing about this recipe is that it makes a lot of cookies. It’s perfect for cookie exchanges, adding them to holiday treat boxes, or just baking them for your friends because you know they love them.
This dough freezes beautifully so you could make the dough ahead of time and bake it closer to the holidays. Who doesn’t like to prep ahead during the holidays?
10. Wrap the dough logs completely
11. Finish rolling the other logs and chill
12. Cut chilled dough into slices and place on a parchment lined baking pan
The baked Cranberry Orange White Chocolate Shortbread Cookies also freeze well. Generally when I bring cookies with me when I travel, I will bring a lot. Do you do that too? Make treats and then bring them for friends or family when you are visiting? I don’t like to show up empty handed, so I will always find something to make!
What’s your favorite holiday cookie? What recipe are you known for?
More cookie recipes to make
Chewy Brown Butter Pumpkin Cookies
Chocolate Chunk Skillet Cookie
Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!
Cranberry Orange White Chocolate Shortbread Cookies
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 tbsp orange zest, zest of 2 small oranges
- 1 tsp vanilla extract
- 3 1/2 cups all purpose flour
- 1/4 tsp kosher salt
- 1 cup dried cranberries, roughly chopped
- 1 cup white chocolate chips
Instructions
- Using a stand mixer or hand mixer, cream the butter, sugar, and orange zest. This should take about 2-3 minutes. Once creamed, add the vanilla extract and mix to combine.
- Add the flour and salt to the butter mixture and mix on low until the flour is incorporated. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Add the dried cranberries and white chocolate chips and mix until combined. You may need to finish mixing with a rubber spatula as sometimes my mixer doesn't incorporate everything at the bottom of the bowl.
- Divide the dough into 4 portions. I just roughly divide the dough into quarters in the mixing bowl. Place each portion of dough on to some plastic wrap. You are going to roll each one into a log. My cookies are generally about 2-inches in diameter but you can make them as small or big as you'd like. See the process shots above to see how I portion and roll the dough.
- I like to push the ends of the log in slightly so that they are flattened. Once all of the dough has been rolled into logs, chill for at least an hour or overnight.
- When you are ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper. Using a sharp knife, slice the cookies into 1/4-1/2 inches thick slices. Place on the prepared cookie sheet, about 1/2 inch apart. The cookies do not spread much while baking. Keep any unsliced dough in the fridge.
- Bake the cookies for 7-10 minutes depending on the thickness. They should be lightly golden brown around the edges when they are done. Rotate the pan halfway through baking.
- Cool the cookies on the pan for 2-3 minutes before transferring to a cooling rack to cool completely. Continue baking batches of cookies until all have been baked.
Notes
- This recipe makes a lot of cookies, often I will freeze a few rolls of cookie dough and pull one out the night before I want to bake them,
- Store the cookies in an airtight container for up to a week. For longer storage, you can freeze the baked cookies in a plastic freezer bag. Freeze for up to 3 months.
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Could I half the recipe with success?
Hi Carol, you could easily cut this recipe in half.
This cookie recipe is my absolute favorite! The cranberries and orange zest together bring out a flavor that is amazing!!! Love love love!
Lauren, I’m so happy that these are your favorite cookies! That’s a big compliment!
These cookies are wonderful!! Such a great recipe!!
Thanks Katie! I’m so happy you enjoy these!
I didn’t have cranberries or oranges so substituted dried cherries and lemon and it turned out great!
That sounds like a great combination of flavors!
These went down so well with both work and family the only complaint was why did I not bake more. 3 people wanted copies of the recipe it was that good. Thank Amy
Thanks Heidi, I’m so happy to hear that these were so well received.