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Cranberry Orange Shortbread Cookies with White Chocolate

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  • Author: Roz Corieri Paige | La Bella Vita Cucina
  • Prep Time: 1 hour (including the chill time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: Scottish


If you love shortbread, and if you love cranberries and white chocolate, you will absolutely love these cookies.  The golden, glittery sprinkles on top with the drizzled white chocolate make them oh so holiday festive!



For the Cookies:

  • 2/3 cup sugar
  • 1 Tbsp fresh orange zest
  • 3/4 cup unsalted butter, at room temperature
  • 1/8 tsp salt
  • 1 3/4 cups flour
  • 1/2 cup dried cranberries, chopped
  • 1 Tbsp sugar (for sprinkling)

For the Topping:

  • gold sprinkles
  • 4 ounces white chocolate, chopped and melted



  1. Combine sugar and orange zest in a food processor and pulse for 1 minute. Beat butter, orange-sugar mixture, and salt in a large mixer bowl at medium speed until combined, scraping the bowl where needed. 
  2. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in and in little nugget-sized pieces;  mix in dried cranberries.
  3. Scrape dough out onto a piece of plastic cling wrap and shape into a log; wrap well.
  4. Chill dough in the refrigerator until firm, about 20 – 30 minutes.
  5. Preheat oven to 350°F and line two baking sheets with parchment paper.
  6. Roll out dough to 1/4-inch thick on a lightly floured board. Use your hands like I do to form cookies (very gently).  Or use a round cookie or biscuit cutter about 2-½ inches wide to cut out the cookies. Gather scraps, re-roll, and cut until you have a total of 12 cookies.
  7. Place cookies on baking sheets, and chill for ANOTHER 20 minutes in the refrigerator.
  8. Sprinkle cookies with white granulated sugar and bake, rotating pans halfway through, for 15 minutes, until pale yellow.
  9. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  10. Melt the white chocolate in a double boiler, microwave oven, or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.
  11. Transfer chocolate to a small piping bag and drizzle over cookies.
  12. Top with gold sprinkles and let chocolate set before serving.
  13. Store at room temperature in an airtight container.


slightly adapted from Tutti Dolci


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