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Best Easy Cranberry Orange Shortbread Cookies Recipe

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These easy cranberry orange shortbread cookies with white chocolate drizzle are the perfect weeknight dessert. With no chilling required and simple ingredients, they deliver that classic shortbread texture with bright holiday flavor in just 35 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • Zest of 1 large orange (about 1 to 2 tablespoons)
  • ¾ cup (100g) dried cranberries
  • ½ cup (85g) white chocolate chips or chopped white chocolate
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed or 4-5 minutes by hand.
  3. Sprinkle the orange zest over the creamed butter and sugar, then mix on low speed just until combined.
  4. In a separate small bowl, whisk together the flour and salt. Add this to the butter mixture in two additions, mixing on low speed after each addition until just combined.
  5. Use a spatula or wooden spoon to gently fold the dried cranberries into the dough until evenly distributed.
  6. Turn the dough out onto a lightly floured surface. Divide it in half. Roll each half into a log about 2 inches (5 cm) in diameter and 8 inches (20 cm) long. Wrap each log in plastic wrap.
  7. Unwrap the dough logs and use a sharp knife to slice them into rounds about ¼ inch (6 mm) thick. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
  8. Bake for 12-15 minutes, until the edges are just barely golden brown. The centers should still look pale.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
  10. While the cookies cool, place the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth and fully melted (about 60-90 seconds total).
  11. Once the cookies are completely cool, use a fork or small spoon to drizzle the melted white chocolate over them in zigzag patterns.
  12. Let the chocolate set at room temperature for about 30 minutes, or refrigerate for 10 minutes until firm.

Notes

Room temperature butter is essential. Don’t overwork the dough once flour is added. Use a sharp knife for clean slices. Watch the oven closely as baking times vary. Let cookies cool completely before drizzling with white chocolate. Flavors improve on day two.

Nutrition

Keywords: cranberry orange shortbread cookies, easy shortbread recipe, white chocolate drizzle cookies, holiday cookies, weeknight dessert

Find it online: https://goldensimmer.com/best-easy-cranberry-orange-shortbread-cookies-recipe/