Cranberry Orange Shortbread Cookies Recipe

Get ready to meet your new favorite holiday treat! These Cranberry Orange Shortbread Cookies are the ultimate balance of buttery, melt-in-your-mouth goodness and zesty, bright flavor. With the tart pop of dried cranberries and the refreshing aroma of fresh orange zest, every bite feels like a festive celebration. Whether you’re gifting them to neighbors or keeping a secret stash for your afternoon tea, these cookies are a total crowd-pleaser that look just as beautiful as they taste!

Why You’ll Love This Recipe

• Zesty & Bright: The combination of fresh orange and tangy cranberries creates a flavor profile that is absolutely irresistible and refreshing.
• Perfect Texture: These have that classic shortbread “snap” but literally melt away the second they hit your tongue. Trust me, you’re going to love this texture!
• Make-Ahead Magic: The slice-and-bake method makes these so low-stress. You can keep the dough in the fridge and bake them off whenever that cookie craving hits.
• Simple Elegance: They look like they came straight from a high-end bakery, but they use simple pantry staples you probably already have on hand.

Ingredients

All you need for these Cranberry Orange Shortbread Cookies is a handful of ingredients and a little bit of chilling time! But first, let’s gather up these essentials:

• Unsalted Butter: This is the heart of the cookie! Using unsalted butter allows us to control the saltiness while providing that rich, velvety base.
• Powdered Sugar: This is the secret to that delicate, “melt-in-your-mouth” feel that regular sugar just can’t match.
• Orange Zest and Juice: This provides the beautiful citrus aroma and a punch of fresh flavor that cuts through the richness of the butter.
• Vanilla Extract: A little splash to round out all the flavors and add a hint of warmth.
• All-Purpose Flour: Provides the structure for our shortbread while keeping it light and tender.
• Salt: Just a pinch to balance the sweetness and make the orange flavor really pop.
• Dried Cranberries: These add a chewy texture and a wonderful tartness. Pro Tip: Chop them finely so you get a bit of cranberry in every single bite!

Note: The full list of ingredients with exact measurements can be found right under this article in the recipe card.

How to Make the Recipe

Step 1: Cream the Base

Preheat your oven to 325°F and line your baking sheet. In a large bowl, cream together that softened butter and powdered sugar. You want it to look super smooth and creamy!

Step 2: Add the Aromatics

Mix in your orange zest, fresh orange juice, and vanilla. This is the part where your kitchen starts to smell absolutely divine—it’s so fragrant!

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk your flour and salt together. This ensures the salt is evenly distributed so you don’t get any salty surprises.

Step 4: Form the Dough

Gradually add your flour mixture to the butter, mixing gently. You’re looking for a soft dough to form. Don’t overwork it; we want these to stay tender!

Step 5: The Cranberry Fold

Gently fold in those finely chopped cranberries until they are speckled beautifully throughout the dough.

Step 6: Chill Out

Shape the dough into a log (about 2 inches wide), wrap it up tight in plastic wrap, and pop it in the fridge for 30 minutes. This is a game-changer for getting those perfect, clean slices!

Step 7: Slice and Bake

Slice your chilled log into 1/4-inch rounds. Bake for 18-22 minutes. You’re looking for the edges to be just barely golden.

Step 8: Cool and Enjoy

Let them rest on the sheet for 5 minutes (they’re fragile when hot!), then move them to a wire rack to cool completely.

Pro Tips for Making the Recipe

• Don’t Skimp on the Zest: When zesting your orange, make sure to only get the bright orange part, not the white pith, which can be bitter.
• Finely Chop the Berries: If the cranberries are too large, the cookies might crumble when you try to slice the log. Small bits work best!
• Room Temp Butter: Make sure your butter is truly softened, not melted. It should give slightly when you press it with your finger.
• Sharp Knife: Use a very sharp, thin knife to slice the dough log to keep the circles nice and round without squishing them.

How to Serve

These cookies are gorgeous on their own, but here are a few ways to level them up:

• Tea Time: Serve these alongside a hot cup of Earl Grey or herbal tea. The citrus notes pair perfectly!
• Festive Platter: Arrange them on a holiday platter with some sprigs of fresh rosemary and extra cranberries for a stunning look.
• Chocolate Drizzle: If you’re feeling fancy, drizzle a little melted white chocolate over the cooled cookies for an extra touch of decadence.

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to 5 days. They actually stay delicious for quite a while!

Freezing

You can freeze the baked cookies for up to 3 months. Or, freeze the unbaked dough log! Just thaw it in the fridge for a bit before slicing and baking.

Reheating

Shortbread is usually best at room temperature, but if you love that “freshly baked” warmth, you can pop one in the microwave for 5-10 seconds.

FAQs

1. Can I use bottled orange juice instead of fresh? While you can, I highly recommend fresh! Since we need the zest anyway, using the juice from that same orange gives a much more vibrant, “real” flavor that bottled juice just can’t replicate.

2. Why did my cookies spread too much? This usually happens if the butter was too soft or if the dough wasn’t chilled long enough. Make sure that log is nice and firm before you start slicing!

3. Can I use different dried fruits? Absolutely! This recipe is a great base. You could try dried cherries or even chopped dried apricots for a different twist.

4. Do I have to use a stand mixer? Not at all! You can easily cream the butter and sugar with a hand mixer or even a sturdy spatula and some elbow grease.