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Cranberry Orange White Chocolate Chip Shortbread Cookies

Course Dessert, Snack
Cuisine American
Keyword Cookies, Holiday Cookies, Shortbread Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 30 Cookies
Author Babbling With Brooke

Ingredients

  • 2 Cups Softened Butter
  • 1 Cup White Sugar
  • 2 Teaspoons Vanilla Extract
  • 4 Cups All Purpose Flour
  • 2/3 Cup White Chocolate Chips (I prefer mini morsels)
  • 1/2 Cup Cranberries (chopped if possible)
  • Zest of 1 Orange

Glaze

  • 1 1/4 Cup Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon plus 3 Teaspoons Water
  • 1 Teaspoon Orange Extract

Instructions

  1. In a large mixing bowl or electric mixer, beat butter until creamy. Add the sugar and beat on medium to high speed until light and fluffy. Stir in the vanilla until well combined. Add the flour and mix well (do not over mix!).

  2. Once the dough is combined, add in the chopped cranberries, zest of one orange and white chocolate chips. 

    Note: You do NOT need chopped cranberries or mini white chocolate morsels- it simply makes it easier in a later steps when cutting the dough. 

  3. Once everything is mixed, using your hands, form the dough on your counter into a log like form. The log should be about one and a half inches thick and then wrap tightly in plastic wrap. I usually separate the dough out into 2 seperate logs just to make it a bit easier. 

  4. Place the dough in your fridge for at least two hours, up to overnight. If you are on a time crunch, place in the freezer for an hour. When you remove the dough to cook, I like to let my dough sit on the counter for an hour (if I let chill overnight) or about 10 minutes if I leave it in for two hours. However, this is not necessary. 

  5. When ready to cook: Preheat oven to 350F 

  6. Once you are ready to cook, unfold the dough from the plastic wrap. Using a sharp knife, cut the log into 12 pieces. Reform your cookie if necessary using the heat from your hands. Place on a baking stone or baking sheet. 

    Note: This is where there dough can be difficult with un-chopped cranberries or big white chocolate chips. The dough will easily break apart, especially if taken right from the fridge. You can use the heat from your hands to form the dough back into the appropriate shape. This gets easier the longer the dough has been out. 

  7. Cook the cookies in the oven for approximately 12 minutes or until bottoms are slightly browned. Allow to cool for five minutes on baking stone before placing on a cooling rack. 

    For efficiency: I set all of my sliced cookies on their respective baking stones so all I have to do is plop the sheet or stone in the oven and I can then focus on making the orange glaze. 

  8. Glaze: Combine powdered sugar, vanilla extract, orange extract and water in a mixing bowl and stir ( you shouldn't need an electric mixer). If the consistency is too runny, then keep adding powdered sugar one teaspoon at a time until it is thick and syrupy. Drizzle the glaze over the cookies and allow the glaze to dry before eating.