Chocolate Cranberry Orange Shortbread Cookies

5 from 2 votes

Chocolate Cranberry Orange Shortbread Cookies

Chocolate cranberry orange shortbread cookies are simple to make and full of dried cranberries, milk chocolate, and plenty of orange zest for a sweet, buttery flavor that’s out-of-this-world!

Prep Time10

Cook Time12

Resting Time2

Total Time2 22

Course: Dessert

Cuisine: American

Servings:

Calories: 127kcal

Author: Julie Maestre

Ingredients

1 cup unsalted butter softened at room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups all-purpose flour
½ cup dried sweetened cranberries, chopped
1 tablespoon orange zest
1 cup milk chocolate chips melted

Instructions

In a stand mixing bowl combine butter and confectioners sugar and beat on medium speed until the mixture turns light and fluffy for 3-5 minutes. Add vanilla extract and salt and beat further for a minute.
Add the flour in batches and mix on low speed until just combined.
Add the chopped cranberries and orange zest and mix until well combined.
Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them on a cling wrap or plastic wrap separately. Refrigerate the cookie dough log for at least 1-hour minimum or overnight.
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
When it's time to bake, remove the cling wrap and cut the cookie dough log into slices (about ⅓ inch thickness). Place them on the prepared baking sheet and bake for 10-12 minutes until the edges start to turn a golden barely.
Once done, allow the cookies to cool down for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
Meanwhile, melt the milk chocolate in the microwave at intervals until completely melted. Dip each cookie in melted chocolate or drizzle some on the cookies and place it on parchment paper.
Once the chocolate on top is set, serve the cookies immediately or store them in an airtight container.

Notes

Let the butter come to room temperature for easy mixing and the best flavor.
Feel free to use fresh cranberries instead of dried ones if you prefer. Just be sure to use a food processor to chop them up before adding them to the cookie dough.
If you don’t have a stand mixer, feel free to combine the ingredients with a hand mixer instead.
For even baking, I recommend placing your baking sheet on the middle rack of your oven for even baking, and only use one baking sheet at a time.
Avoid overbaking. You’ll want to pull the cookies out of the oven as soon as they begin to turn a golden brown. They might look slightly underdone, but they will continue to bake on the sheet as they cool.

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