Cranberry Orange White Chocolate Shortbread Cookies
These Cranberry Orange White Chocolate Shortbread Cookies are filled with dried cranberries and fresh orange zest. Perfect for the holidays or any time of year.
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.
Tried this recipe?Let us know how it was!