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Easy Cranberry Orange Shortbread Cookies with White Chocolate

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These buttery, tender shortbread cookies are packed with tart cranberries, bright orange zest, and creamy white chocolate. They come together in about 35 minutes with no mixer required, making them the perfect weeknight treat or holiday gift.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange zest (from about 2 medium oranges)
  • 1 tablespoon fresh orange juice
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • ¼ teaspoon salt
  • ¾ cup (90g) fresh or dried cranberries, roughly chopped if fresh
  • ½ cup (90g) white chocolate chips
  • ¼ cup (45g) white chocolate chips (for drizzle)
  • ½ teaspoon coconut oil or vegetable shortening (for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Zest oranges to get 2 tablespoons zest. Cut one orange in half and set aside.
  3. In a large bowl, whisk together melted butter and granulated sugar until smooth. Whisk in egg, vanilla extract, orange zest, and 1 tablespoon fresh orange juice until well combined.
  4. Add flour and salt to the bowl. Fold with a rubber spatula until a soft dough forms. Do not overmix.
  5. Gently fold in chopped cranberries and ½ cup white chocolate chips. Dough will be thick and slightly sticky.
  6. Lightly flour a clean work surface. Turn dough out and roll into a log about 12 inches long and 2 inches in diameter.
  7. Slice log into rounds about ½-inch thick. Place on prepared baking sheet, spacing 1 inch apart.
  8. Bake for 12 to 14 minutes, until edges are just barely golden brown. Centers will still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the drizzle: In a small microwave-safe bowl, combine ¼ cup white chocolate chips and ½ teaspoon coconut oil. Microwave in 20-second bursts, stirring between each, until smooth. Let sit 1 minute to thicken slightly.
  11. Transfer melted white chocolate to a small piping bag or zip-top bag with a tiny corner snipped off. Drizzle over cooled cookies. Let sit at room temperature about 15 minutes until set.

Notes

For best flavor, make these a day ahead—the orange and cranberry flavors meld overnight. If dough is too sticky, chill for 10-20 minutes before rolling. Do not overbake; cookies should be pale with just golden edges. For a gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free white chocolate chips.

Nutrition

Keywords: cranberry orange shortbread cookies, white chocolate shortbread, easy shortbread recipe, slice and bake cookies, holiday cookies, cranberry orange cookies

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