Orange Raspberry Shortbread Cookies
Orange Raspberry Shortbread Cookies are the perfect way to show someone you care! This homemade shortbread cookie is sweetened with raspberry preserves and gets a little zing from orange zest and then dipped in a chocolate ganache. Whether they’re baked for Valentine’s Day, Easter, a baby or bridal shower, or any occasion in between, Raspberry Orange Shortbread are a lovely not-too-sweet dessert!
Valentine’s Day is NEXT WEEK, and I didn’t want to pass up the opportunity to make a sweet for my sweet.
We’re not out-to-eat Valentine’s people, so we’re always looking to make ourselves a lovely at-home meal, complete with a decadent dessert.
Since I’ve skewed toward chocolate desserts in the past, I wanted to try my hand at something a little different this year.
When my dream of raspberry biscuits and chocolate gravy fought me tooth-and-nail every step of the way, I decided I needed a backup plan.
And what better backup is there than a SHORTBREAD recipe? These are great for the holiday season or a special occasion, but honestly, are cookies like this ever a bad idea for any time?
No. No, they are not.
Why I love this recipe:
Shortbread cookies are and have always been my jam. They’re crispy. They’re not too sweet. They’re decadent. And they’re the perfect treat to end ANY meal with.
Let’s be straightforward, though. These are not thumbprint cookies. These are buttery shortbread cookies with raspberry preserves and orange zest to add some different flavors to the base. They don’t have almond flavor, like many linzer cookie recipes or raspberry thumbprint cookies do.
If you’re looking for a cookie recipe like that, I recommend trying someone else’s recipe.
I wanted to take the raspberry flavors I’d been so desperately trying to make work in these sweet raspberry biscuits — more on that next year, probably, when I’ve made about 20 more batches and have gotten more than one of them right, sigh—and slid them into a shortbread cookie.
Raspberry. Orange. Chocolate.
What’s not to love?
If you’re a fan of not-too-sweet desserts, this is for you
If you love desserts that sing of subtle fruity flavors, this is for you.
And if you dig a touch of chocolate with fruit, this is for you.
Basically, this is for YOU, dear reader, and I really hope you enjoy it because goodness knows I have. (I may or may not be scarfing down another cookie now. And I’ve almost eaten the entire second batch of these beauties on my own because my sweet has been traveling for work…)
More fruity cookie recipes to try: Lemon Cooler Cookies | Cranberry Thumbprint Cookies | Raspberry Linzer Cookies | Fig Pinwheel Cookies | Lemon Crinkle Cookies
What you need to make this recipe:
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- Sheet pan or cookie sheets
- Nonstick baking mat or parchment paper
- Stand mixer (a hand mixer or another electric mixer with a large mixing bowl also work)
- Sifter or fine mesh strainer
- Zester
- Pastry scraper
- Wire rack
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s are the basic ingredients you need to purchase from the grocery store:
- Unsalted butter — set it out 30-45 minutes before you plan to make the batter so it is room temperature. This will help it blend more easily.
- Sweet raspberry jam or preserves — this gives us our raspberry flavor to the cookies! I recommend using a seedless preserve so you don’t have to strain out the seeds.
- Powdered sugar — also known as confectioners’ sugar or icing sugar, this adds sweetness to our cookies. I prefer powdered sugar in shortbread to granulated sugar because it melds into the butter really easily.
- Orange zest — from a navel orange.
- Pure vanilla extract — use the real deal stuff. It’s going to elevate the other ingredients.
- All purpose flour — we keep unbleached AP flour at our house, but you can use the regular kind, too. I have not tried this recipe with a gluten-free flour blend and do not recommend that at this time.
- Salt — I use medium grain kosher salt (Diamond Crystal is my go-to brand) or a similarly sized sea salt.
- Dark chocolate chips — these are the base of our ganache. You may use bittersweet or semisweet chocolate chips, if you prefer those.
- Heavy whipping cream — to thin out the ganache. The heavy cream is important to the texture and flavor due to the fat content, so please do not substitute it with a lower fat milk.
How to make Raspberry Shortbread Cookies with Orange Zest
Make the Shortbread Cookie Dough
Cream butter, raspberry preserves and powdered sugar in a large bowl using a hand mixer or stand mixer on a low speed.
Sift the flour and salt into a separate bowl. Give them a stir.
Sprinkle the flour mixture into the wet ingredients. Add in the orange zest, too. Mix until the dough forms.
Place a long piece of plastic wrap on the counter.
Dollop the batter into the center of the plastic wrap to form a log shape.
Seal by folding the plastic wrap over the cookie batter, then roll to form dough into a rounded cookie log.
Transfer the log to the refrigerator, and chill for at least two hours. You can leave them in the fridge overnight, too.
Slice and Bake the Cookies
Preheat the oven. Line a baking sheet with parchment paper or a nonstick baking mat.
Remove the cookie log from the refrigerator.
Use a pastry scraper or a sharp knife to slice the dough into ¼” – ½” thick cookies.
Place the cookies on the prepared baking sheet, leaving 1″ around each.
Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer. Freeze for a 10-to-20-minutes.
Once chilled, transfer the baking sheet(s) to the preheated oven.
Bake 15-20 minutes, or until the tops turn a beautiful golden brown.
Cool on a wire rack.
Make the Chocolate Ganache & Dip the Cookies
Combine the dark chocolate chips with the heavy whipping cream in a microwave-safe bowl.
Heat in the microwave in 30-second increments until the chocolate has melted.
Stir with a fork until the ganache is thick and glossy.
Dip the cooled cookies into the ganache, then zest an orange over top.
Let the ganache cool, then serve!
How to store
Store leftover cookie in an airtight container in the refrigerator. If layering them in the tin, make sure to place a sheet of wax paper between each cookie so they are not touching each other and can lie flat.
Frequently Asked Questions
Patience, high quality ingredients and also your ingredients being the correct temperature.
Scottish shortbread typically only has three ingredients: butter, flour and sugar. u0022Regularu0022 shortbread could be anything that has additional ingredients.
They strike the perfect balance of sweet and buttery and savory. They’re not too sweet. They have an awesome crispiness. They are just completely satisfying.
Tips and Tricks for the BEST Raspberry Orange Shortbread Cookies
- Your butter needs to be at room temperature. I typically get mine out of the fridge 30-45 minutes in advance. Do not microwave it!
- Seedless raspberry jam is where it’s at, unless you don’t mind seeds. (If you only have the seedy kind on hand, you can warm the preserves in the microwave for 20-30 seconds, then strain using a fine mesh strainer, and chill until time to use. Don’t use this straight out of the microwave, or you’ll melt the butter!)
- Please, please, PLEASE do not skip the chilling portion of this recipe! It’s essential for the cookies not to spread in the oven.
- Also, please don’t skip where you chill them AGAIN after you cut them. Trust me on this. 😉
- Substitutions: If you don’t like orange, use lemon zest or lime zest. If you don’t love raspberries, strawberry preserves would make a tasty substitute.
More shortbread cookie recipes:
Love more classic shortbread cookies? Check out Classic Shortbread Cookies, Lemon Shortbread Cookies with Honey and Vanilla Bean Shortbread Cookies.
Looking for something more unique? Try out Ginger Rosemary Shortbread Cookies, Toasted Pecan Shortbread Cookies and Rose Shortbread.
Ready to make some of these beauties?
Scroll on down to learn how to make ‘em…
Orange Raspberry Shortbread Cookies
Ingredients
Shortbread Cookies
- 1 cup unsalted butter softened (2 sticks)
- ¼ cup raspberry preserves seedless
- ½ cup powdered sugar
- 1 tablespoon orange zest
- 2 cups all-purpose flour 240g
- ½ teaspoon kosher salt
Chocolate Ganache
- ¾ cup dark chocolate chips
- 3 tablespoons heavy whipping cream
- Orange for zesting
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
Make the Cookie Dough
- Cream the softened butter, raspberry preserves and powdered sugar together in a large bowl using a hand mixer, about 2-3 minutes.
- Sift the flour and salt into a separate bowl. Whisk together.
- Sprinkle the flour mixture into the wet ingredients. Add the orange zest, and stir until the cookie dough just comes together.
- Place a long piece of plastic wrap on the counter.
- Dollop the batter into the center of the plastic wrap to form a log shape.
- Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
- Transfer the log to the refrigerator, and chill in the refrigerator for at least two hours. (You can leave them in the fridge overnight, too.)
Bake the Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Remove the cookie log from the refrigerator.
- Using a pastry scraper, slice the dough into ¼” – ½” thick cookies.
- Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
- Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-to-20-minute chill.
- Once chilled, transfer the baking sheet(s) to the preheated oven.
- Bake 15-20 minutes, or until the tops are slightly golden.
- Cool on a wire rack.
Make the Chocolate Ganache + Dip the Cookies
- In a microwave-safe bowl, combine the dark chocolate chips with the heavy whipping cream.
- Heat in the microwave in 30 second increments until the chocolate has melted.
- Stir with a fork until the ganache is thick and glossy.
- Dip the cooled cookies into the ganache, then zest an orange over top.
- Let the ganache cool, then serve!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I love shortbread cookies and this flavor combo sounds so intriguing!! We don’t go out to eat for Valentine’s Day either (I have 8 kiddos and no one is going to babysit that, lol!)
Thank you! Shortbread is one of my FAVORITES year-round, so these are nice for February and beyond.
And oh my goodness, EIGHT kiddos?!? That’s amazing, lady!
These are so cute, and the orange makes them so refreshing! Awesome!
Thanks, Danielle! The orange really does add such a lovely pop to the cookies.
Love this flavor combo! Shortbread cookies are the BEST!
Thanks, Melissa! Shortbread cookies really ARE the best, and you can never go wrong with raspberry, orange and chocolate in my book! 😉
I love shortbread cookies!! I can’t wait to give these a try!! 🙂
I do, too, and these are just SO good. I hope you enjoy ’em as much as I do!
Love this flavor combo! Shortbread cookies are the BEST!
I love shortbread cookies!! I can’t wait to give these a try!! 🙂