Cranberry orange shortbread cookies are buttery, chocolate-drizzled holiday cookies bursting with chewy cranberries and fresh orange zest!
Unsalted Butter Orange Zest Cranberries Chocolate
Beat butter together with sugar, vanilla, and salt until it’s light and fluffy. Then beat in the orange zest.
Add flour one cup at a time, mix in cranberries, and continue beating until the dough forms a ball.
Separate your dough ball into two halves, and shape into logs. Then wrap tightly and place them in the fridge to chill.
When you’re ready to bake, slice the dough logs into cookies and place them onto a lined baking sheet.
Bake for 9-11 minutes. Then let the cookies cool for a few minutes before moving them to a wire rack.
If you want to trim off of the crispy edges, use a round cookie cutter and do it right when they come out of the oven.
Once the cookies are cool, melt chocolate in the microwave, stirring until it’s smooth.
Then, using a piping bag, drizzle the chocolate over the cookies.
Allow the cookies to set, then serve and enjoy!