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Chocolate-dipped cranberry orange shortbread cookies on platter.
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Cranberry Orange Shortbread Cookies

These bright and buttery Cranberry Orange Shortbread Cookies are packed with fresh orange zest and chewy dried cranberries, giving each bite the perfect sweet-tart balance. Plus, they're dipped in chocolate, making them look (and taste!) just like they came straight from a bakery.
Course Dessert
Cuisine American
Keyword cranberry orange shortbread cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings 24 cookies
Calories 224kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3/4 cup caster sugar Ultrafine granulated baker’s sugar
  • Zest of 2 oranges about 1 Tbsp.
  • 1 cup unsalted butter softened
  • 1/2 cup dried cranberries finely chopped
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour spooned and leveled
  • 1/2 tsp. kosher salt
  • 1 package Ghirardelli Dark Chocolate Melting Wafers for dipping
  • Garnish: additional orange zest + flaky Maldon sea salt
US Customary - Metric

Instructions

  • Note: This recipe does require chill time, so please be aware to plan ahead for that.
  • Make the orange sugar: In a medium mixing bowl, combine the caster sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and slightly tinted orange. This step smells so so good and helps infuse maximum citrus flavor into the cookies.
    Zest of 2 oranges, 3/4 cup caster sugar
    Side-by-side image of mixing the sugar and orange zest in between fingers to infuse the sugar.
  • Prep the cranberries: Finely chop the dried cranberries and set aside. You can use a food processor or I usually just use a sharp knife and cutting board.
    1/2 cup dried cranberries
    Chopping the dried cranberries on a cutting board with a sharp knife.
  • Cream the butter & sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and orange sugar together on medium speed until pale, fluffy, and light, 2-3 minutes.
    1 cup unsalted butter
    Side-by-side image of beating the butter and sugars together in a stand mixer.
  • Add vanilla: Add the vanilla and mix until incorporated; scrape down the sides of the mixing bowl as needed.
    1 tsp vanilla extract
    Side-by-side image of adding the vanilla and mixing until combined.
  • Add the dry ingredients: Add in the flour, salt, and chopped cranberries. Mix on low speed until a dough forms. It may look crumbly at first, but it will come together.
    2½ cups all-purpose flour, 1/2 tsp. kosher salt, 1/2 cup dried cranberries
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing until combined.
  • Shape & chill: Turn the dough out onto parchment paper and bring it together into a flat disk. Cover with another sheet of parchment and roll the dough to ½ inch thick or thinner if preffered. Transfer the dough (still between parchment) to a baking sheet and chill for at least 2 hours or overnight. Start Timer
    Side-by-side image of rolling shortbread cookie dough out in between parchment paper.
  • Cut the cookies: Preheat the oven to 325°F (163°C). Line a few baking sheets with parchment paper. Once chilled, remove the top sheet of parchment and use a 2-inch round cookie cutter to cut out cookies. Transfer to prepared baking sheets, spacing slightly apart.
    Side-by-side image of removing parchment paper from the top and cutting with 2-inch cookie cutter.
  • Bake: Bake for 12-14 minutes, or until the edges are set and the bottoms are lightly golden. Careful not to over-bake. Cool completely on the baking sheet before dipping. Start Timer
    Side-by-side of slices of cookie dough on tray then baked for 12-14 minutes.
  • Dip in chocolate: Melt the Ghirardelli Dark Chocolate Melting Wafers according to package instructions. Dip each cookie halfway into the melted chocolate and place on parchment to set.
    1 package Ghirardelli Dark Chocolate Melting Wafers
    Shortbread cookies dipped in melted dark chocolate.
  • Finish with garnish: Sprinkle with additional orange zest and a pinch of flaky Maldon sea salt and enjoy!
    Garnish: additional orange zest + flaky Maldon sea salt
    Cranberry orange cookies dipped in chocolate and garnished with orange zest and salt.

Notes

  • Caster sugar: If you can't find caster sugar, you can make your own! Just pulse regular granulated sugar in a blender or food processor for 10–20 seconds until it’s slightly finer. Don’t blend too long, or it will turn into powdered sugar. If you use regular granulated sugar, the texture will be a little different. Granulated sugar won’t dissolve as quickly and can make the shortbread slightly more coarse or crunchy.
  • Store: Store these shortbread cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
  • To freeze: Cut the dough into rounds and place the cookies on a baking sheet in a single layer. Freeze them until solid (about 1 hour), then transfer the frozen cookies to a freezer bag or airtight container, placing parchment between the layers. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time, then let cool and dip in the melted chocolate.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 56mg | Potassium: 107mg | Fiber: 1g | Sugar: 13g | Vitamin A: 238IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg