Orange Raspberry Shortbread Cookies are the perfect way to show someone you care! Homemade shortbread is sweetened with raspberry preserves and gets a little zing from orange zest. After baking, dip the cookies in chocolate ganache and sprinkle with orange zest. Whether they’re made for Valentine’s Day, Easter, a baby or bridal shower, or any occasion in between, these Orange Raspberry Shortbread Cookies make a lovely not-too-sweet dessert!
This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.
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 SHORTBREAD?
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.
I wanted to take the raspberry flavors I’d been so desperately trying to make work in the 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…)
Tips and Tricks for the BEST Orange Raspberry Shortbread Cookies
- Your butter needs to be at room temperature. I typically get mine out of the fridge 1-2 hours in advance. If you forget this step, simply heat the butter sticks in a microwave-safe bowl in 5-10 seconds bursts, until they’re soft to the touch. (When I do this, I’ll do increments of 10 seconds and rotate the butter so the same side isn’t on the bottom of the dish.)
- A word of warning about the microwave: You don’t want to MELT the butter, so keep an eye on it.
- Seedless raspberry preserves are 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. 😉
- Not an orange fan? Swap out lemon or lime zest!
- Not a raspberry fan? Strawberry preserves would be an awesome substitute!
Orange Raspberry Shortbread Cookie Essentials
Other Favorite Shortbread Cookies
- Ginger Rosemary Shortbread Cookies
- Toasted Pecan Shortbread Cookies
- Lemon Honey Shortbread
- Peanut Butter Shortbread Cookies with Raspberry-Orange Glaze
- Vanilla Bean Shortbread Cookies
Ready to make some of these beauties?
Scroll on down to learn how to make ‘em…
Orange Raspberry Shortbread Cookies
Orange Raspberry Shortbread Cookies are the perfect way to show someone you care! Homemade shortbread is sweetened with raspberry preserves and gets a little zing from orange zest. After baking, dip the cookies in chocolate ganache and sprinkle with orange zest. Whether they're made for Valentine's Day, Easter, a baby or bridal shower, or any occasion in between, these Orange Raspberry Shortbread Cookies make a lovely not-too-sweet dessert!
- 1 cup unsalted butter , softened (2 sticks)
- 1/4 cup raspberry preserves , seedless
- 1/2 cup powdered sugar
- 1 tablespoon orange zest
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup dark chocolate chips
- 1/6 tablespoons heavy whipping cream
- Orange , for zesting
Make the Cookie Batter
In a large bowl, cream the softened butter, raspberry preserves and powdered sugar using a hand mixer.
Sift the flour and salt into a separate bowl. Once mixed, sprinkle into the wet ingredients and add in the orange zest, stirring until the batter 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!
Adapted from my Ginger Rosemary Shortbread Cookies.