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Top-down view of round, buttery Cranberry Orange Shortbread cookies flecked with red dried cranberries and orange zest on a white surface.

Cranberry Orange Shortbread Cookies

Buttery shortbread cookies infused with bright orange zest and studded with tart dried cranberries. Perfect for holiday baking or anytime you want a citrusy treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling Time 30 minutes
Total Time 37 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 orange zest from 1 large orange
  • 1 tbsp fresh orange juice
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries finely chopped
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Equipment

  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until smooth and creamy.
  3. Add the orange zest, orange juice, and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms.
  6. Fold in the chopped dried cranberries until evenly distributed.
  7. Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for 30 minutes.
  8. Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet.
  9. Bake for 18–22 minutes, until the edges are lightly golden. Cool slightly, then transfer to a wire rack to cool completely.

Notes

For extra flavor, drizzle cooled cookies with a simple orange glaze or dip half of each cookie in melted white chocolate.