Cranberry shortbread cookies are rich, buttery, and utterly delicious. Made with 10 simple ingredients and finished with a smooth white chocolate topping, these cookies are easy to make and ideal for sharing with friends and family.
The bright notes of orange zest and the tart chew of dried cranberries balance the richness of a classic shortbread, making these cookies a refreshing holiday treat. They travel well in cookie boxes and make thoughtful homemade gifts.
Why We Love This Recipe
- Perfect for holiday cookie boxes and gift-giving; the cookies hold up well during transport.
- Fresh orange zest lifts the buttery dough with vibrant flavor that pairs beautifully with cranberries and white chocolate.
- A simple one-bowl dough that comes together quickly.
- Dried cranberries add tart sweetness and pleasant chew in every bite.
- Finishing is effortless — just drizzle or dip with melted white chocolate for an attractive and tasty topping.
Ingredients
Notes on key ingredients:
- Butter: 1 cup (two sticks) unsalted butter at room temperature for a tender, flaky shortbread.
- Powdered sugar: Gives the cookies a soft texture and delicate sweetness.
- Orange zest: Zest from one medium orange adds bright, seasonal flavor.
- Egg yolk: Helps bind the dough and adds richness.
- Flour: All-purpose flour for structure.
- Dried cranberries: Finely chopped so they distribute evenly and the dough is easy to cut.
- Pistachios (optional): Finely chopped for color and crunch; substitute another nut if preferred or omit entirely.
- White chocolate: Finely chopped white chocolate or white chocolate chips, melted for dipping and drizzling.
See the recipe card below for exact measurements.
Substitutions & Variations
You can substitute salted butter for unsalted; if you do, omit the added salt in the recipe. Replace pistachios with almonds, walnuts, or leave nuts out for a nut-free version. For a different topping, try dark or milk chocolate instead of white.
Instructions
Step One: Sift together the flour and salt and set aside. Cream the butter and powdered sugar on medium speed for about 3 minutes until light and fluffy. Mix in the orange zest and vanilla, then add the egg yolk. On low speed, add the dry ingredients and mix until just combined.
Step Two: Stir in the finely chopped dried cranberries and pistachios (if using) until evenly distributed.
Step Three: Divide the dough in half. Roll each piece between sheets of parchment to about 1/4-inch thickness. Chill the rolled dough for 2 hours. Remove, peel back the paper, and cut out cookies with your preferred cookie cutters. Place cut cookies on a parchment-lined baking sheet and chill for an additional 20 minutes before baking.
Step Four: Bake at 350°F for 10–12 minutes, until the edges are just turning golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step Five: Melt the finely chopped white chocolate (or chips) gently. In the microwave set to 50% power, heat in 30-second intervals, stirring between each until smooth.
Step Six: Dip or drizzle the cooled cookies with the melted white chocolate. Wipe excess chocolate from the bottom with the side of the bowl or a small spatula. Place the cookies on a wire rack with parchment underneath to catch drips. Let the chocolate set for about 30 minutes.
Expert Tips
Tip #1: It’s easier to roll the dough between parchment before chilling — this prevents cracks and speeds up cutting.
Tip #2: Use only enough flour to prevent sticking while rolling; excess flour will make the cookies tougher.
Tip #3: Chill the cut cookies for 20 minutes before baking to prevent spreading and preserve shape.
Tip #4: After chilling, slide a bench scraper or a large knife under the dough to help separate it from parchment so you can easily lift and cut shapes.
Recipe FAQs
Use any cookie cutter you like. These cranberry-orange shortbread cookies look lovely with festive shapes — hearts, stars, and wreaths all work well.
Yes. Turn them into sandwich cookies with a spoonful of cranberry sauce or jam between two cookies. You can use a homemade cranberry filling or store-bought.
Use a piping bag with a small round tip or a zip-top bag with the corner snipped to pipe frosting. Alternatively, simply drizzle or dip the cookies in melted white chocolate.
Store in an airtight container at room temperature for up to 5 days, or freeze in an airtight container for up to 2 months. Thaw in the refrigerator or at room temperature.
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Cranberry Shortbread Cookies
Equipment
- Mixing bowls
- Hand mixer
- Baking sheets
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 2/3 cup (80 g) powdered sugar
- 2 teaspoons orange zest
- 3/4 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cups (281 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (61 g) dried cranberries, finely chopped
- 1/4 cup (29 g) chopped pistachios, finely chopped (optional)
White Chocolate Topping
- 6 ounces (170 g) white chocolate, finely chopped or white chocolate chips
Instructions
Cranberry Shortbread Cookies
- Sift together the flour and salt and set aside. Cream the butter and powdered sugar until fluffy. Add orange zest, vanilla, and egg yolk. On low speed, add dry ingredients and mix until just combined. Stir in cranberries and nuts.
- Divide the dough in half. Roll each half between sheets of parchment to 1/4-inch thick. Chill on baking sheets, covered, for 2 hours.
- Once chilled, remove the top parchment, slide a long knife between parchment and dough to release, and cut out cookies. Place cookies on prepared baking sheets and chill for 20 minutes before baking.
- Bake at 350°F for 10–12 minutes until edges are lightly golden. Cool on sheets 10 minutes, then transfer to racks to cool completely.
White Chocolate Topping
- Melt the white chocolate at 50% power in 30-second intervals, stirring between each until smooth.
- Dip or drizzle 1/3–1/2 of each cooled cookie in the melted chocolate. Wipe excess chocolate and place on a wire rack with parchment underneath.
- Allow chocolate to set, about 30 minutes.
Notes
Slice-and-bake option: Instead of rolling, shape the dough into two 10-inch logs, wrap tightly, and chill until firm (about 2 hours). Slice into 1/4-inch rounds, place on prepared sheets 1 inch apart, and continue with baking.
Cranberry wreaths: If making wreath shapes, gently press extra dried cranberries into the cut dough before the final chill so they adhere during baking.
Optional filling: Make sandwich cookies with a spoonful of cranberry sauce or jam between two cookies.
Storage: Store in an airtight container at room temperature up to 5 days, or freeze for up to 2 months.
Nutrition: Nutrition values are estimates and should be used as a guide only.
Nutrition
Calories: 180 kcal
Carbohydrates: 19 g | Protein: 2 g | Fat: 11 g
Please note that nutritional values are estimates from an online calculator.
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