Cranberry shortbread cookies are rich, buttery, and delicious. They are made with 10 simple ingredients including a delicious white chocolate topping! They’re easy to make and perfect for sharing!
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Cranberry Shortbread Cookies are rich and at the same time fresh tasting thanks to the orange zest and cranberries. They are perfect for gift giving and cookie boxes.
These cookies couldn’t be easier to make! This recipe was inspired by my Lemon Pistachio Shortbread Cookies.
For more shortbread cookie recipes, try my Shortbread Cookies with Chocolate Chip Cookies and Chocolate Almond Toffee Slice and Bake Cookies.
Why We Love This Recipe
- They’re perfect to share in holiday cookie boxes just like my cornmeal cookies recipe!
- Fresh orange zest adds fresh flavor to the buttery cookie dough! Orange tastes delicious with cranberries and white chocolate. I love orange cookies like these chocolate chip and orange cookies around Christmastime!
- These cookies are easy to make and come together in one bowl.
- Cranberries adds tart sweetness and chewy little bits to bite into!
- Decorating these cookies couldn’t be easier. Just drizzle them with melted white chocolate!
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Ingredients
Below are notes about some of the ingredients for these white chocolate cranberry shortbread cookies.
- Butter: You’ll need one cup (two sticks) of room temperature, unsalted butter.
- Powdered Sugar: Powdered sugar adds the perfect amount of sweetness and makes the cookies nice and soft.
- 1 medium orange: Fresh orange zest adds so much holiday flavor!
- 1 Egg Yolk
- Flour: Use all-purpose flour.
- Dried Cranberries: Cranberries add a beautiful color. They’re also tart and chewy to bite into just like in these oatmeal cranberry walnut cookies! Make sure to finely chop the cranberries. This makes it easier to cut the cookies out.
- Pistachios Finely chop the pistachios. This makes it easier to slice or cut out the cookies. Nuts are optional and can be left out if you prefer. Pistachios add color and a delicious crunch like they do in these chocolate chip and pistachio cookies!
- White chocolate: Melted white chocolate makes the perfect easy and delicious topping. Use chopped white chocolate. You can also use white chocolate chips like ini these lemon and white chocolate cookies.
Please see recipe card for full list of ingredients and their measurements.
Substitutions & Variations
In place of unsalted butter, you can use salted butter. Leave the salt out if you use salted butter.
Instructions
Step One (Picture 1 above): Beat the butter and sugar for about 3 minutes, until fluffy. Mix in the the orange zest and vanilla, followed by the egg yolk. Mix in the the dry ingredients.
Step Two (Picture 2 above): Stir in the chopped cranberries and pistachios.
Step Three (Picture 3 above): Divide the dough in half. Roll out til 1/4-inch thick. Chill 2 hours. Cut out the cookies. Chill for 20 additional minutes.
Step Four (Picture 4 above): Bake at 350 F for 10-12 minutes. Allow to cool completely.
Step 5 (Picture 5 above): Melt the finely chopped white chocolate (or white chocolate chips) in the microwave.
Step 6 (Picture 6 above): Drizzle or dip cookies in the white chocolate. Allow chocolate to set.
Expert Tips
Tip #1: Roll the dough out before chilling it. It’s easiest to roll out before you chill it.
Tip #2: Use only as much flour as you need to prevent the dough from sticking when rolling it out.
Tip #3: Chill the cookies after you cut them out. This second chilling will help the cookies firm up and keep them from spreading too much while baking.
Tip #3: Once the dough has chilled, run a bench scraper or a large knife gently under the cookie dough to help unstick it from the parchment paper. This will help you lift the cookies off the paper once you cut them out.
Recipe FAQS
Use any cookie cutter you want to use! These cranberry orange shortbread cookies are also pretty with heart cookie cutters for Valentine’s Day.
Yes! If you want to make little cookie sandwiches, you can. I used my cranberry sauce recipe from my Orange Cranberry Pound Cake. You can also use store bought cranberry sauce. You can also choose not to add any filling.
You can use a piping bag with a small round tip or a zip lock sandwich bag and snip off a little bit of a corner. Twist the top to make sure the frosting doesn’t spill out. You can also simply drizzle the white chocolate over top.
Store cranberry orange shortbread cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
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Cranberry Shortbread Cookies
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 2/3 cup (80 g) powdered sugar
- 2 teaspoons (2 teaspoons) orange zest
- ¾ teaspoon (1/2 teaspoon) vanilla extract
- 1 (1) egg yolk
- 2¼ cups (281.25 g) all purpose flour
- ¼ teaspoon (1/4 teaspoon) salt
- ½ cup (60.61 g) dried cranberries finely chopped
- ¼ cup (29.25 g) chopped pistachios finely chopped, optional, or another type of nut
White Chocolate Topping
- 6 ounces (170.1 g) white chocolate finely chopped, or use white chocolate chips
Instructions
Cranberry Shortbread Cookies
- Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the orange zest, and vanilla followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. Stir in the cranberries and nuts until just incorporated.
- Divide dough in half. Roll each half out on sheets of parchment paper lightly dusted with flour. Roll out to a circle about 1/4 inch thick. Place each circle on a baking sheet, cover with plastic wrap and chill two hours in the refrigerator.
- Once chilled, take the dough out of the fridge. Lift the parchment paper off the tray and onto the counter. Run a long knife carefully between the parchment paper and the cookie dough. Use cookie cutters to cut out the cookies. Place the cookies on a baking tray lined with parchment paper. Cover the tray with plastic wrap and chill for 20 minutes. Roll out extra dough again to cut out more cookies.
- Bake at 350 F for 10-12 minutes until the edges just begin to turn lightly golden brown. Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely.
White Chocolate Topping
- Once the cookies are baked, melt the white chocolate. Set your microwave to 50% power and heat the white chocolate in the microwave in 30 second intervals. Give it a stir between intervals until the chocolate is melted and smooth.
- Dip or dredge 1/3 or 1/2 of each cookie in the chocolate. Use the side of the bowl or a small spatula to gently wipe away excess chocolate from the bottom or edge of the cookie. Place on a wire rack placed over some parchment paper or a baking sheet (this will catch the chocolate that may drip).
- Allow the cookies to set about 30 minutes.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Joelle
Delicious melt in your mouth cookies!
Natalie
Hi Joelle! Thank you so much for making these cookies and for taking the time to write a comment! I’m so happy the cookies were enjoyed!! 🙂 -Natalie
Barbara Briggs Ward
To me, these adorably designed and yummy cookies captured the spirit of Christmas!
Natalie
I’m so happy to hear that! They are so fun to design and are definitely yummy!!