Print

White Chocolate Cranberry Orange Shortbread Cookies

White Chocolate Cranberry Orange Shortbread Cookies - featured image
Print Recipe

These buttery shortbread cookies are studded with creamy white chocolate chips, tart dried cranberries, and fresh orange zest for a festive, melt-in-your-mouth holiday treat. Easy to make and perfect for gifting, cookie swaps, or cozy winter afternoons.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 large orange, zested (about 2 tablespoons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (85g) dried cranberries, chopped slightly
  • 1/2 cup (85g) white chocolate chips
  • Extra powdered sugar, for dusting (optional)
  • A pinch of cinnamon or cardamom (optional)

Instructions

  1. Measure all ingredients and allow butter to soften at room temperature for 30 minutes. Zest the orange and chop cranberries if needed.
  2. In a large mixing bowl, beat the softened butter and powdered sugar until pale and fluffy (2-3 minutes on medium speed). Scrape sides as needed.
  3. Mix in orange zest and vanilla extract until just combined.
  4. In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, beating on low speed until just incorporated. If dough is crumbly, add 1-2 teaspoons milk.
  5. Fold in chopped dried cranberries and white chocolate chips gently with a spatula.
  6. Turn dough onto parchment paper and shape into a log (about 2 inches diameter) or pat into a rectangle for square cookies. Wrap tightly and chill in the fridge for 30 minutes (up to overnight).
  7. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  8. Slice chilled dough into 1/4-inch rounds. Place cookies 2 inches apart on the baking sheet.
  9. Bake for 15-18 minutes, until edges are just golden. Do not overbake.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Dust cooled cookies with powdered sugar or drizzle with melted white chocolate.

Notes

Chill dough for best texture and shape. Use high-quality butter and fresh orange zest for maximum flavor. For gluten-free, substitute a 1:1 gluten-free flour blend. If cranberries are dry, soak in hot water for 5 minutes and pat dry. Cookies can be made ahead and freeze well for up to 2 months.

Nutrition

Keywords: shortbread, holiday cookies, cranberry orange, white chocolate, Christmas cookies, easy dessert, edible gifts, festive baking

Find it online: https://tomyumy.com/white-chocolate-cranberry-orange-shortbread-cookies-easy-recipe-for-perfect-holiday-treats/