Name: Cranberry Orange Shortbread Cookies
Prep time: 15 min
Cook time: PT-490621H8M25S
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup granulated sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/4 tsp salt; 3/4 cup dried cranberries, chopped; 1 tbsp fresh orange zest

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These Cranberry Orange Shortbread Cookies are buttery, zesty, and slightly sweet with chewy bits of dried cranberries in every bite. The combination of tart cranberries and fresh orange zest brings a festive brightness to this simple shortbread treat, perfect for holidays or anytime I want something a little extra special with my coffee or tea.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between richness and brightness. The buttery shortbread base melts in my mouth, while the orange zest adds a refreshing citrus aroma that pairs beautifully with the tangy cranberries. They’re easy to make ahead, slice-and-bake style, which makes them a go-to during busy holiday baking days. Plus, the dough stores well, so I can have freshly baked cookies ready whenever I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Vanilla extract
All-purpose flour
Salt
Dried cranberries, chopped
Fresh orange zest

Directions

I start by creaming the softened butter and sugar together until it’s light and fluffy.
Then I mix in the vanilla extract and freshly grated orange zest.
In a separate bowl, I whisk together the flour and salt, then gradually add it to the butter mixture until just combined.
I fold in the chopped dried cranberries by hand to ensure they’re evenly distributed throughout the dough.
I shape the dough into a log, wrap it in plastic wrap, and chill it for at least 2 hours or until firm.
Once chilled, I slice the log into even rounds and place them on a lined baking sheet.
I bake the cookies in a preheated oven until the edges are lightly golden, then let them cool on a wire rack.

Servings and timing

This recipe makes about 24 cookies, depending on how thick I slice the dough. The prep time is around 15 minutes, with an additional 2 hours of chilling. Baking time is approximately 12–14 minutes per batch.

Variations

When I want a bit of crunch, I sometimes add finely chopped nuts like pecans or pistachios to the dough. For extra citrus flavor, I mix in a bit of lemon or lime zest alongside the orange. If I’m in the mood for something sweeter, I dip half of each baked cookie in melted white chocolate and let it set before serving.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the unbaked dough log and slice off what I need whenever I want a fresh batch. To reheat already baked cookies slightly, I pop them in a 300°F oven for 3–5 minutes to refresh them.

FAQs

How do I keep the cookies from spreading too much?

Chilling the dough thoroughly before baking is key. I always make sure it’s firm to the touch before slicing and baking.

Can I use fresh cranberries instead of dried?

I don’t recommend it. Fresh cranberries add too much moisture and can change the texture of the shortbread. Dried cranberries work best.

What kind of orange should I use?

I prefer using navel oranges because they have a bright, sweet flavor and a good amount of zest. Just make sure to wash them well before zesting.

Can I make the dough ahead of time?

Yes, I often make the dough several days in advance. It stores well in the fridge wrapped tightly in plastic wrap, or even longer in the freezer.

Why are my cookies crumbly?

If the dough is too dry, it might not hold together well. I make sure to measure my flour properly and cream the butter and sugar long enough to create a cohesive base.

Conclusion

These Cranberry Orange Shortbread Cookies are a vibrant twist on a classic treat. I love how the tartness of cranberries and the zing of orange zest brighten up the buttery richness of the cookie. They’re festive, flavorful, and always a crowd-pleaser—whether I’m baking them for a holiday platter or just to enjoy with my afternoon tea.