Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies are buttery, crisp, and perfectly sweet with bursts of tart dried cranberries and bright citrusy orange zest. These slice-and-bake cookies are easy to make ahead and ideal for holiday trays, afternoon tea, or any time you’re craving a light, flavorful treat.

Why You’ll Love This Recipe

• Buttery, melt-in-your-mouth texture
• Tart cranberries and zesty orange make a festive combo
• Slice-and-bake method is easy and convenient
• Perfect for gifting, entertaining, or freezing ahead
• No eggs required—simple, classic shortbread

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Orange zest (from 1–2 oranges)
• All-purpose flour
• Salt
• Dried cranberries, chopped
• Optional: turbinado sugar for rolling edges

Directions

1. In a large bowl, cream together butter and powdered sugar until smooth and fluffy.
2. Add vanilla extract and orange zest. Mix until combined.
3. Stir in flour and salt, mixing just until the dough comes together. Fold in chopped dried cranberries.
4. Divide the dough in half and shape into two logs (about 2 inches thick). Wrap in plastic wrap and chill for at least 1 hour or until firm.
5. Preheat oven to 350°F and line a baking sheet with parchment paper.
6. Unwrap dough and slice into ¼-inch thick rounds. Place on the baking sheet about 1 inch apart.
7. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: About 24 cookies
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Bake Time: 12–15 minutes
• Total Time: 1 hour 30 minutes

Variations

• Dip in White Chocolate: Dip half the cookie in melted white chocolate for a festive finish.
• Add Nuts: Mix in finely chopped pecans or pistachios for added texture.
• Extra Citrus: Use lemon or lime zest for a different citrus profile.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a GF version.
• Roll in Sugar: Roll dough logs in coarse sugar before slicing for added crunch.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Freeze wrapped logs for up to 2 months. Slice and bake straight from frozen, adding 1–2 minutes to baking time.
• Freezing Baked Cookies: Freeze cooled cookies in layers with parchment between for up to 1 month.

FAQs

Can I use fresh cranberries?

Dried cranberries work best for texture. If using fresh, chop and blot dry, but be aware they may release moisture and affect the dough.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their shape and develop better flavor.

Can I use orange extract instead of zest?

Yes, but zest provides a fresher, more natural citrus flavor.

Why did my cookies spread too much?

The dough may have been too warm. Make sure to chill thoroughly and use cool baking sheets.

Can I make these ahead?

Absolutely. The dough can be made days ahead or frozen for future baking.

How thick should I slice the cookies?

¼-inch thick slices bake evenly and give the best crisp-tender texture.

What if I don’t have powdered sugar?

Powdered sugar gives a tender crumb, but you can pulse granulated sugar in a blender as a substitute.

Can I make this dough in a food processor?

Yes, pulse ingredients just until combined to avoid overworking the dough.

Do these cookies need icing?

No, but a light drizzle of orange glaze or white chocolate is a lovely touch.

What pairs well with these cookies?

Tea, coffee, mulled wine, or a sparkling holiday cocktail make perfect pairings.

Conclusion

Cranberry Orange Shortbread Cookies are buttery, bright, and delightfully crisp with festive flavor in every bite. Whether you’re baking for the holidays, a special occasion, or just because, these cookies are as beautiful as they are delicious—and always a crowd-pleaser.

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