Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies – so rich and buttery, with the most delicious combination of flavors. They’re the perfect cookie to share with friends and family this season!
Hello! I’m Alicia from The Baker Upstairs, and I’m so excited to share these adorable and delicious cookies with you today! Of all the things I bake, I think cookies are my very favorite. They’re adorable, perfectly portioned, generally very quick to make, and everyone loves them! I love that there are so many different flavors and textures to experiment with, and it’s always fun to dream up new cookie creations.
MY OTHER RECIPESThese cranberry orange shortbread cookies are a new favorite in my family. They’re crisp and buttery, studded with dried cranberries, and have the perfect hint of orange flavoring. Dipping them in white chocolate is definitely optional, but it adds a sweet creaminess and makes the cookies extra fancy!
One great thing about these cookies is that they are pretty sturdy, so they would be perfect for shipping to friends or family far away. They last several weeks if stored in an airtight container, so they are perfect for shipping. They’re also perfect for neighbor gifts, cookie trays, and holiday parties!
Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies – so rich and buttery, with the most delicious combination of flavors. They’re the perfect cookie to share with friends and family this season!
Ingredients:
1 cup butter, softened
2/3 cup powdered sugar
zest of one orange
1 teaspoon vanilla
1 teaspoon orange extract
2 cups flour
1/4 teaspoon salt
1 cup dried cranberries
1 cup white chocolate candy melts or white almond bark
Directions:
In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the orange zest, vanilla and orange extract, and mix until combined. Add the flour and salt, and mix to form a thick dough.
Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap, and freeze thirty minutes.
Near the end of the chilling time, preheat the oven to 325 and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet. Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
After the cookies have cooled, melt the candy melts according to the package directions. Dip each cookie into the candy melts and place on a parchment lined baking sheet to cool. Store in an airtight container.
I hope you’ll love these cranberry orange shortbread cookies as much as I do! For more tasty cookie recipes, be sure to check out these decorated sugar cookies, perfect chocolate chip cookies, and fudgy double chocolate cookies. Happy baking!
Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day. I’m also into photography and graphic design, and I love learning new things. I’d love for you to stop by The Baker Upstairs and say hi!
Thanks so much for sharing in our Crazy Christmas Event!
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Love this idea! Looks so good!
Thanks! Hope you enjoy! :)
This looks delicious …my one question would be ..if you add the cranberries before or after you add the dry ingredients?
After you add the dry ingredients!