The Speckled Palate
February 7, 2018

Orange Raspberry Shortbread Cookies

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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!

Overhead shot of several Orange Raspberry Shortbread Cookies lined up on a platter

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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?

Collage of the bowl of Orange Raspberry Shortbread Cookie dough and the dough log before going into the refrigerator on a turquoise background

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?

Overhead shot of Orange Raspberry Shortbread Cookies on a wire cooling rack after having been dipped in chocolate ganache and sprinkled with orange zest

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…)

Raspberry Shortbread Cookies stacked on a white plate

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 Cookies lined up on a white platter for serving

Orange Raspberry Shortbread Cookie Essentials

A half-eaten Orange Raspberry Shortbread Cookie sits on top of a bottle of milk

Other Favorite Shortbread Cookies

Ready to make some of these beauties?

Scroll on down to learn how to make ‘em…

Pinterest collage featuring Orange Raspberry Shortbread Cookies lined up in a row on a white platter and Orange Raspberry Shortbread Cookie on top of a bottle of milk, ready for eating

Horizontal image of Orange Raspberry Shortbread Cookies stacked on a white serving platter
5 from 2 votes

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!

Course Desserts & Sweet Treats
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 38 cookies
Calories 98 kcal
Author Erin Parker, The Speckled Palate


Shortbread Cookies

  • 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

Chocolate Ganache

  • 3/4 cup dark chocolate chips
  • 1/6 tablespoons heavy whipping cream
  • Orange , for zesting


Make the Cookie Batter

  1. In a large bowl, cream the softened butter, raspberry preserves and powdered sugar using a hand mixer.

  2. 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.

  3. Place a long piece of plastic wrap on the counter.

  4. Dollop the batter into the center of the plastic wrap to form a log shape.

  5. Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.

  6. 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

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

  2. Remove the cookie log from the refrigerator.

  3. Using a pastry scraper, slice the dough into ¼” – ½” thick cookies.

  4. Place the cookies on the prepared baking sheet, leaving 1" around each cookie.

  5. 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.

  6. Once chilled, transfer the baking sheet(s) to the preheated oven.

  7. Bake 15-20 minutes, or until the tops are slightly golden.

  8. Cool on a wire rack.

Make the Chocolate Ganache + Dip the Cookies

  1. In a microwave-safe bowl, combine the dark chocolate chips with the heavy whipping cream.

  2. Heat in the microwave in 30 second increments until the chocolate has melted.

  3. Stir with a fork until the ganache is thick and glossy.

  4. Dip the cooled cookies into the ganache, then zest an orange over top.

  5. Let the ganache cool, then serve!

Recipe Notes

Adapted from my Ginger Rosemary Shortbread Cookies.

Nutrition Facts
Orange Raspberry Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 98 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 12mg4%
Sodium 35mg2%
Potassium 32mg1%
Carbohydrates 10g3%
Sugar 3g3%
Protein 1g2%
Vitamin A 150IU3%
Vitamin C 0.4mg0%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Would you rather a chocolate dessert or a fruit dessert?

Have you made these Orange Raspberry Shortbread Cookies? If so, leave a comment and a star rating and let me know what you thought!


  1. Malinda

    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!)

    • Erin

      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!

  2. Danielle Green

    These are so cute, and the orange makes them so refreshing! Awesome!

    • Erin

      Thanks, Danielle! The orange really does add such a lovely pop to the cookies.

  3. Melissa Howell

    Love this flavor combo! Shortbread cookies are the BEST!

    • Erin

      Thanks, Melissa! Shortbread cookies really ARE the best, and you can never go wrong with raspberry, orange and chocolate in my book! 😉

  4. Julie Evink

    I love shortbread cookies!! I can’t wait to give these a try!! 🙂

    • Erin

      I do, too, and these are just SO good. I hope you enjoy ’em as much as I do!

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