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Cranberry Orange Shortbread Cookies

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These Cranberry Orange Shortbread Cookies are buttery, zesty, and studded with chewy dried cranberries. Perfect for holiday baking or tea-time treats, the bright citrus flavor and classic shortbread texture make them irresistible and easy to prepare ahead.

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

Instructions

  1. Cream the softened butter and sugar together until light and fluffy.
  2. Mix in vanilla extract and orange zest.
  3. In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture until just combined.
  4. Fold in chopped dried cranberries by hand.
  5. Shape dough into a log, wrap in plastic wrap, and chill for at least 2 hours or until firm.
  6. Preheat oven to 350°F (175°C). Slice chilled dough into 1/4-inch rounds.
  7. Place slices on a parchment-lined baking sheet.
  8. Bake for 12–14 minutes, or until edges are lightly golden.
  9. Cool on a wire rack before serving.

Notes

  • For a citrus boost, mix in lemon or lime zest with the orange.
  • Add finely chopped nuts (pecans or pistachios) for extra texture.
  • Dip cooled cookies in melted white chocolate for a sweet finish.
  • Freeze unbaked dough for slice-and-bake convenience.
  • Reheat baked cookies in a 300°F oven for 3–5 minutes to refresh.

Nutrition

Find it online: https://cookedbymaya.com/cranberry-orange-shortbread-cookies/