These Cranberry Orange Shortbread Cookies are buttery, crumbly, and packed with bright citrus flavor and tart dried cranberries. Every bite melts in my mouth and reminds me of cozy holidays and wintertime baking. They’re perfect for gifting, snacking, or serving at a festive gathering.
Why You’ll Love This Recipe
I love how these cookies come together with just a few simple ingredients. The combination of zesty orange and chewy cranberries brings a sweet-tart balance that cuts through the richness of the butter. The dough is incredibly easy to work with, and once baked, the cookies have that classic shortbread crunch with a soft, tender bite. They also store well, so I can make them ahead of time and enjoy them throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 large orange
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries, chopped
Directions
I start by creaming the softened butter and powdered sugar together in a large bowl until the mixture is smooth and fluffy.
Then I mix in the vanilla extract and orange zest until everything is well combined.
I gradually add the flour and salt, mixing just until the dough starts to come together. It might look crumbly at first, but I keep mixing until it forms a dough.
I fold in the chopped dried cranberries by hand to make sure they’re evenly distributed.
I divide the dough into two portions and shape each into a log about 1.5 inches in diameter. Then I wrap the logs in plastic wrap and refrigerate them for at least 1 hour, or until firm.
Once the dough is chilled, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about an inch apart.
I bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.
I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 30 cookies. Prep time: 15 minutes Chill time: 1 hour Bake time: 12–15 minutes Total time: 1 hour 30 minutes
Variations
Sometimes I like to dip half of each cookie in melted white chocolate for a fancier presentation. If I’m in the mood for extra texture, I add a handful of chopped pecans or walnuts to the dough. I’ve also tried substituting lemon zest for orange when I want a slightly different citrus twist. For a more festive version, I add a pinch of cinnamon or cardamom to the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 1 week. To keep them fresh longer, I freeze them in a single layer, then transfer them to a zip-top bag once solid. They’ll keep in the freezer for up to 3 months. I don’t usually reheat these, but if I want that fresh-baked warmth, I pop a few in a 300°F oven for about 5 minutes.
FAQs
How do I know when the cookies are done baking?
I look for lightly golden edges and a dry surface. They shouldn’t be too browned, or they’ll lose that tender shortbread texture.
Can I use fresh cranberries instead of dried?
I don’t recommend it for this recipe. Fresh cranberries release too much moisture and can make the cookies soggy.
Can I make the dough ahead of time?
Yes, I often make the dough a day in advance and keep it chilled in the fridge until I’m ready to bake.
Do I need to chill the dough?
Absolutely. Chilling the dough helps the cookies hold their shape and improves their texture.
Can I make these gluten-free?
I haven’t tried it myself, but a good 1:1 gluten-free flour blend should work as a substitute for the all-purpose flour.
Conclusion
Cranberry Orange Shortbread Cookies are one of my favorite holiday treats. The buttery richness, bright orange zest, and sweet-tart cranberries create a perfect balance of flavors. They’re simple, elegant, and always a crowd-pleaser. Whether I’m baking a batch for gifting or just to enjoy with a cup of tea, they never disappoint.
These Cranberry Orange Shortbread Cookies are the ultimate holiday treat—buttery, crumbly, and infused with bright orange zest and tart dried cranberries. Perfect for Christmas cookie trays, edible gifts, or cozy winter baking, these slice-and-bake shortbread cookies are easy to make ahead and freeze beautifully.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 large orange
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries, chopped
Instructions
Cream butter and powdered sugar in a large bowl until smooth and fluffy.
Mix in vanilla extract and orange zest until well combined.
Gradually add flour and salt, mixing until a dough forms (it may look crumbly at first).
Fold in chopped dried cranberries by hand.
Divide dough in half, shape into two 1.5-inch logs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice dough into 1/4-inch thick rounds and arrange on baking sheet about 1 inch apart.
Bake for 12–15 minutes, until edges are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a festive touch, dip half of each cookie in melted white chocolate.
Add chopped pecans or walnuts for extra texture.
Substitute lemon zest for a citrus variation.
Add a pinch of cinnamon or cardamom for warm spice notes.
Store in an airtight container for up to 1 week, or freeze for up to 3 months.
