If you want to make the best shortbread cookies ever, try this easy, slice & bake recipe with cranberries, orange and chocolate.
Shortbread cookies are a classic and beloved treat that never goes out of style. They are rich, buttery, and melt-in-your-mouth delicious. But what if you could take this delightful cookie to the next level? Enter: The Best Shortbread Cookies with Cranberry Orange & Chocolate. My daughter came up with the winning combo of three of her favorite things – oranges, cranberries and…chocolate!
These cookies elevate the traditional shortbread recipe by adding the vibrant flavors of cranberry and orange, along with the decadence of chocolate. The tartness of the cranberries and the citrusy brightness of the orange perfectly complement the buttery sweetness of the shortbread, creating a tantalizing flavor combination. They’re fantastic any time of year but the are QUITE festive for Christmas and are amazing made alongside my Triple Chocolate Peppermint Cookies, Peanut Butter Cookies and Mexican Wedding Cookies.
A Few Reasons To Try The Best Shortbread Cookies…EVER
With every bite, you’ll experience a burst of tangy cranberry, a subtle hint of orange zest, and the indulgence of smooth, rich chocolate. The delicate texture of the shortbread crumbles in your mouth, leaving you craving for more.
Not only do these cookies taste incredible, but they also look stunning. The bright red cranberries and the vibrant orange zest add a pop of color to the pale golden shortbread base. And when you drizzle melted chocolate over the top, they become even more visually appealing. And seriously, the little crunch you get from the flakey sea salt is SUBLIME.
Whether you want to impress your friends and family with a delightful homemade treat for Christmas or simply satisfy your own sweet tooth, The Best Shortbread Cookies with Cranberry Orange & Chocolate are the perfect choice. They make a great accompaniment to a cup of tea or coffee, or a delightful addition to any holiday dessert platter.
So why settle for ordinary shortbread when you can indulge in these extraordinary cookies? Try The Best Shortbread Cookies with Cranberry Orange & Chocolate recipe today and prepare to be amazed by the explosion of flavors and the sheer deliciousness of this delightful treat.
INGREDIENTS & KITCHEN TOOLS | STAND MIXER, BOWL, SALTED BUTTER, BAKING PAN
Here is what you will need to whip up these amazing shortbread cookies:
- Salted butter, softened (at room temperature)
- Powdered sugar
- Vanilla extract
- Almond extract
- Orange zest
- All purpose flour
- Dried cranberries
- Semi-sweet chocolate chips
- Optional (but amazing) – Flakey sea salt, you could also indulge some chopped nuts for a little additional crunch.
Some helpful tools to help you whip up these cookies are a stand mixer (a hand mixer will also work), a spatula or spoon, plastic wrap, good baking sheets, cookie racks for cooling and an oven.
STEP BY STEP
Step 1: Add your butter and sugar into the bowl of a stand mixer and with the paddle attachment cream until fluffy (a hand mixer will also work).
Step 2: Add the vanilla, almond extract and orange zest into the bowl and mix until combined.
Step 3: Add the flour and mix until well incorporated, but don’t over-mix. Make sure you scrape the dough off the side of the bowl so everything combines evenly.
Step 4: Fold in the cranberries.
Step 5: Turn half of the cookie dough out onto a large sheet of cling wrap and form into a log about 1.5-2 inches in diameter. Wrap tightly with the plastic wrap. Repeat with the remaining half of the dough.
Step 6: Chill the dough in the fridge for at least 2 hours, but up to 3 days in the fridge. Alternatively, you can place the wrapped dough in freezer-safe bags and place them in the freezer for up to 3 months, and defrost overnight in the fridge.
Step 7: When you’re ready to bake, preheat the oven to 350F.
Step 8: Slice the dough into 1/2 inch thick slices and bake on a Silpat lined baking sheet for 13-16 minutes, or until the bottom of the cookies just begin to brown.
Step 9: Remove from the oven and transfer to a wire rack to cool.
Step 10: While the cookies cool, melt the chocolate in the microwave or over a double boiler.
Step 11: Once cool, dip the cookies into the chocolate (or drizzle it) and sprinkle with sea salt (or other toppings) if desired.
TIPS & TRICKS | FOR THE BEST SHORTBREAD COOKIE RECIPE
The key to making the most delicious, melt-in-your-mouth, cookies is using fresh, high-quality ingredients. Invest in high-quality butter, sugar, and flour for the best flavor and texture. Also, make sure all of your ingredients are fresh for best results.
My personal preference is to use salted butter when baking. If you are worried about the sodium content, and would prefer to use unsalted butter, that should work just fine, I would just recommend adding a pinch of salt.
Also, don’t overmix the dough. Overmixing can lead to tough cookies. Mix the dough just until the ingredients come together, then stop. Make sure you save time to chill the dough. After mixing the dough, wrap it in plastic wrap and chill it in the refrigerator for at least 2 hours, but up to 3 days. Chilling helps the dough firm up and keeps your cookies nice and tender. This also makes these great for making ahead!
Next, use a Silpat liner on your baking sheet or parchment paper. Line your baking sheets with a liner or parchment paper to prevent the cookies from sticking and to make clean-up easier. Keep a close eye on the cookies during baking to prevent them from overbaking and becoming dry. They should be lightly golden around the edges.
Finally, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up and develop a crumbly texture.
Once the cookies are completely cooled, you can drizzle them with melted chocolate (easiest to do this with a fork or butterknife), sprinkle powdered sugar, or add other decorations to enhance their appearance and taste.
Remember, practice makes perfect, so don’t be discouraged if your first batch doesn’t turn out exactly as desired. Enjoy the process and keep experimenting to find your favorite flavor variations!
HOW TO SERVE
I have been serving these with my Spiked Hot Chocolate for a cozy night in, but they are also delicious snacked on as is with a cold glass of milk. These are sure to be a hit at this year’s cookie exchange or Holiday party!
OTHER SWEET HOLIDAY TREATS | COOKIE RECIPES AND MORE
These shortbread cookies are a fun twist to classic shortbread cookies. They are packed with festive flavors and and believe me, you’ll be craving these all year long! If you are looking for the more traditional shortbread cookies with regular sugar and unsalted butter, these Traditional Scottish Shortbread Cookies are classic and delicious. Another festive cookie that I love making during the holidays are these Triple Chocolate Peppermint Shortbread Cookies, made with cocoa powder, chocolate chips and crunchy peppermint candy. If you are on the hunt for a delicious gluten-free cookie option, I highly recommend my Gluten Free Derby Pie Oatmeal Cookies With Bourbon And Chocolate. They are perfectly chewy and will be a crowd pleaser!
Looking for a fun way way to get the kiddos involved, grab your cookie cutters and give these Sugar Cookies a try!
HOW TO STORE
Freezing your cookie dough long term:
Follow steps 1-5. Roll the dough into a log and wrap tightly with plastic wrap and store in a plastic bag for up to 4 months. Then, take the log out of the freezer and let it thaw for a day in the fridge when you want to bake. Bake according to directions.
Storing Baked Cookies:
Store baked cookies on the counter for about a week in an airtight container OR freeze fully baked for about a month and thaw on the counter when you’re ready to eat. I recommend adding the chocolate before consuming, if possible
The Best Shortbread Cookies with Cranberry Orange & Chocolate
If you want to make the best shortbread cookies ever, try this easy, slice & bake recipe with cranberries, orange and chocolate.
Ingredients
- I cup salted butter, softened
- 3/4 cup powdered sugar
- I tsp. vanilla extract
- 1/4 tsp. almond extract
- zest of 1 orange
- 2 cups all purpose flour
- 3/4 cup dried cranberries
- 1 cup semi-sweet chocolate chips
Instructions
- Cream together the butter and sugar until fluffy in a standing or with hand mixers.
- Add the vanilla, almond extract and orange zest and mix until combined.
- Add the flour and mix until well incorporated, but don’t over-mix.
- Then, fold in the cranberries.
- Turn half of the dough out onto a large sheet of cling wrap and form into a log about 1.5-2 inches in diameter. Wrap tightly with the plastic wrap. Repeat with the remaining half of the dough.
- Chill the dough in the fridge for at least 2 hours, but up to 3 days in the fridge. Alternatively, you can place the wrapped dough in freezer-safe bags and place them in the freezer for up to 3 months, and defrost overnight in the fridge.
- When you’re ready to bake, preheat the oven to 350F.
- Slice the dough into 1/2 inch thick slices and bake on a silpat lined baking sheet for 13-16 minutes, or until the bottom of the cookies just start to brown.
- Cool on a wire rack.
- While the cookies cool, melt the chocolate in the microwave or over a double boiler.
- Once cool, dip the cookies into the chocolate (or drizzle it) and sprinkle with sea salt (or other toppings) if desired.