These cranberry & orange shortbread cookies are a Christmas must! They are buttery with rich orange flavors running through the delicious dough then you hit chewy and tangy chunks of cranberry. The flavors marry together so well! I like to drizzle melted white and semi-sweet chocolate chips over the tops then I sprinkle on more dried cranberries and dark chocolate covered cranberries! They are the perfect holiday or really any time cookie!
I personally love the Eatables brand of dried cranberries, and dark chocolate covered cranberries! They are perfect for baking as well as snacking. They always hit the sweet tooth craving for me whenever I get to the “it’s 3 o’clock and I need chocolate now” part of my day. They are not too sweet and have the best tang and chew to them. Eatables sells their products for bulk prices on their website! To order their dried cranberries, chocolate covered almonds, chocolate covered raisins, granola (seriously guys their 2 pound bag is only $5!) and dark chocolate covered craisins check out their website (www.eatables.co).
What you need
Makes 24 Large Cookies or 36 Small Cookies
- 3 sticks Butter- softened
- 1/3 cup Brown Sugar
- 1 cup White Sugar
- 1/2 teaspoon Salt
- 1 Tablespoon Orange Zest
- 1/2 teaspoon Orange Extract
- 2 1/2 cup Flour
- 1 Cup Dried Cranberries
Optional Toppings
- 1/2 cup White Chocolate Chips
- 1/2 cup Semi-sweet Chocolate Chips
- Dark Chocolate Covered Crasins
- Dried Cranberries
Instructions
- Preheat oven to 375 F.
- In a large mixing bowl, combine butter, brown sugar and white sugar.
- Mix until it turns pale yellow and it well combined.
- Add salt, orange zest, orange extract, and flour and mix well.
- Stir in the dried cranberries.
- Chill in the refrigerator in a covered bowl for 20 minutes.
- Remove dough from refrigerator and roll out on a piece of parchment paper to about 1/2 inch thickness. Cut out with desired cookie cutters and use a spatula to help move the dough from the parchment paper to a parchment paper lined cookie sheet. The spatula will help the dough not break apart.
- Bake for 9-10 minutes, the top will just start to get golden.
Allow cookie to cool for 5 minutes before moving to a cooling rack. - Eat as is or drizzle melted white and semi-sweet chocolate on top and sprinkle with dark chocolate covered cranberries and more dried cranberries. You can also dip one end of a cookie in chocolate and sprinkle with cranberries or what ever you want.
Cranberry & Orange Shortbread Cookies
Ingredients
- 1-1/2 cups Butter softened or 3 sticks of butter
- 1/3 cup brown sugar
- 1 cup White Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Orange Zest
- 1/2 teaspoon Orange Extract
- 2 1/2 cup Flour
- 1 cup Dried Cranberries
- Optional toppings
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Dark Chocolate Covered Crasins
- Dried Cranberries
Instructions
- Preheat oven to 375 F.
- In a large mixing bowl, combine butter, brown sugar and white sugar.
- Mix until it turns pale yellow and it well combined.
- Add salt, orange zest, orange extract, and flour and mix well.
- Stir in the dried cranberries.
- Chill in the refrigerator in a covered bowl for 20 minutes.
- Remove dough from refrigerator and roll out on a piece of parchment paper to about 1/2 inch thickness.
- Cut out with desired cookie cutters and use a spatula to help move the dough from the parchment paper to a parchment paper lined cookie sheet. The spatula will help the dough not break apart.
- Bake for 9-10 minutes, the top will just start to get golden.
- Allow cookie to cool for 5 minutes before moving to a cooling rack.
- Eat as is or drizzle melted white and semi-sweet chocolate on top and sprinkle with dark chocolate covered cranberries and more dried cranberries. You can also dip one end of a cookie in chocolate and sprinkle with cranberries or what ever you want.