These cookies are perfect for the winter season. Cranberries and oranges are both winter fruit, so it’s eating sustainably (the cranberries are dried but, in theory) Like traditional shortbread, these are egg-less and extremely easy to make. PLUS, they take less than an hour to make.
THE CRANBERRY ORANGE WHITE CHOCOLATE SHORTBREAD COOKIES EXPLAINED:
Soft and buttery shortbread cookies with a sugary, crispy edge. Bursting with orange flavors and filled with dried cranberries and white chocolate chips.
HOW TO MAKE THESE SHORTBREAD COOKIES:
make the cookie dough:
In a medium/small bowl, add sugar and zest one orange directly into the sugar. Using your fingers, massage the sugar together with the zest until very fragrant and damp from the oils.
Beat butter, orange zest sugar, brown sugar, and vanilla extract until light and fluffy. Add in flour and salt, mix until just combined. There will be large pieces of dough. Fold in white chocolate chips and dried cranberries.
assemble the dough log:
Divide the dough in half and roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap and chill for 1 hour in the refrigerator.
Preheat oven to 350°F and line a cookie sheet with parchment paper- this is optional but I use large *metal only* binder clips to clip the parchment paper to the cookie sheet.
slice and bake the cookies:
Pour the turbinado sugar on a flat surface, roll the dough log in the sugar until completely covered.
Using a sharp knife, cut logs into ¼ – inch rounds. Place rounds 2 inches apart on cookie sheets. This part is optional, but you can gently press rounds with the bottom of a flat bottom glass to make them level. Chill for 20 minutes in the refrigerator.
Bake for about 15 minutes, rotating pans halfway through, until very lightly golden and edges are set. Cool for 5 minutes on cookie sheets, then transfer to a wire rack to cool completely.
grocery list:
- butter
- granulated sugar
- brown sugar
- vanilla extract
- salt
- flour
- white chocolate chips
- dried cranberries
- orange zest, large orange
- turbinado sugar
equipment list:
click here to purchase the equipment listed below
- mixing bowls
- cookie sheet
Orange Cranberry White Chocolate Shortbread Cookies
Ingredients
- 1 cup butter room temperature, see notes
- 1/3 cup (75g) sugar
- 1/3 cup (60g) brown sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 cups (260g) flour
- 1/2 white chocolate chips
- ½ cup dried cranberries
- 1 orange zest large
- 1/2 cup turbinado sugar
Instructions
- In a medium/small bowl, add sugar and zest one orange directly into the sugar. Using your fingers, massage the sugar together with the zest until very fragrant and damp from the oils.
- Beat butter, orange zest sugar, brown sugar, and vanilla extract until light and fluffy. Add in flour and salt, mix until just combined. There will be large pieces of dough. Fold in white chocolate chips and dried cranberries.
- Divide the dough in half and roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap and chill for 1 hour in the refrigerator.
- Preheat oven to 350°F and line a cookie sheet with parchment paper- this is optional but I use large *metal only* binder clips to clip the parchment paper to the cookie sheet.
- Pour the turbinado sugar on a flat surface, roll the dough log in the sugar until completely covered.
- Using a sharp knife, cut logs into ¼ - inch rounds. Place rounds 2 inches apart on cookie sheets. This part is optional, but you can gently press rounds with the bottom of a flat bottom glass to make them level. Chill for 20 minutes in the refrigerator.
- Bake for about 15 minutes, rotating pans halfway through, until very lightly golden and edges are set. Cool for 5 minutes on cookie sheets, then transfer to a wire rack to cool completely.
If you loved this recipe for Cranberry Orange White Chocolate Shortbread Cookies make sure to check out my Brown Butter Toffee Shortbread Cookies and my M&M Slice and Bake Cookies
