These Cranberry Orange Shortbread Cookies are a delicious twist on a classic buttery shortbread, filled with sweet-tart dried cranberries and bright orange zest. They’re simple to make and deliver a perfect balance of citrus and richness in every bite. The dough can be made ahead and sliced just before baking, making them ideal for the holidays or any time I want a quick, flavorful treat.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
½ cup dried cranberries, chopped if large
1 tablespoon fresh orange zest (about 1 medium orange)
½ teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
In a large bowl, I beat the softened butter and powdered sugar together until light and fluffy.
I mix in the orange zest and vanilla extract for that fragrant citrus base.
I stir in the flour and salt just until everything is combined.
Then I fold in the dried cranberries gently so they’re evenly distributed.
I roll the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and chill it for at least 30 minutes.
Once firm, I slice the dough into ¼-inch thick rounds and place them about 1 inch apart on the prepared baking sheets.
I bake them for 18–20 minutes, until the edges just begin to turn golden.
After baking, I let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 18–20 minutes
Total time: approximately 1 hour and 5 minutes
Variations
I sometimes add a citrus glaze by whisking powdered sugar with fresh orange juice and drizzling it over the cooled cookies. For a fruity twist, I swap the cranberries with chopped dried cherries or raspberries. When I’m in the mood for a cozy flavor, I mix in ½ teaspoon of ground cardamom or cinnamon to the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, I refrigerate them for up to 2 weeks or freeze them for up to 3 months. If frozen, I let them come to room temperature before serving. These cookies don’t need reheating, but a quick 5-minute warm-up in a low oven revives their just-baked texture if desired.
FAQs
Can I freeze the cookie dough before baking?
Yes, I often freeze the cookie dough log for up to 3 months. When I’m ready to bake, I simply let it sit at room temperature for 10–15 minutes before slicing and baking as usual.
Can I use fresh cranberries instead of dried?
I recommend sticking with dried cranberries. Fresh cranberries contain more moisture, which can affect the texture and structure of the cookies.
How do I know when the cookies are done?
I look for lightly golden edges as a sign they’re ready. The centers may still look pale but will firm up as they cool.
Can I make this recipe gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend in place of all-purpose flour. The texture may be slightly different, but the flavor stays delicious.
Can I use orange extract instead of zest?
Yes, if I don’t have fresh oranges, I can use ½ teaspoon of orange extract. However, I find that fresh zest gives a brighter, more natural flavor.
Conclusion
These Cranberry Orange Shortbread Cookies are a delightful treat that I come back to again and again. With minimal ingredients and a no-fuss method, they’re perfect for gifting, holiday trays, or simply enjoying with my afternoon tea. Whether I stick to the original or play around with the variations, they always turn out buttery, flavorful, and totally irresistible.
Recipe:
Cranberry Orange Shortbread Cookies
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cranberry Orange Shortbread Cookies are buttery, tender, and bursting with the bright flavors of orange zest and sweet-tart dried cranberries. Easy to make and perfect for holidays or everyday treats.
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
½ cup dried cranberries, chopped if large
1 tablespoon fresh orange zest (about 1 medium orange)
½ teaspoon salt
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Mix in the orange zest and vanilla extract.
- Stir in the flour and salt until just combined.
- Fold in the dried cranberries until evenly distributed.
- Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes.
- Once firm, slice the dough into ¼-inch thick rounds and place about 1 inch apart on the prepared baking sheets.
- Bake for 18–20 minutes, until the edges just begin to turn golden.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add a citrus glaze by mixing powdered sugar with fresh orange juice and drizzling over cooled cookies.
Swap cranberries with dried cherries or raspberries for a fruity twist.
Mix in ½ teaspoon of ground cardamom or cinnamon for added warmth.
Store in an airtight container at room temperature for up to 5 days, refrigerate for 2 weeks, or freeze for up to 3 months.
Freeze dough log up to 3 months; thaw slightly before slicing and baking.
Use a 1:1 gluten-free flour blend to make the recipe gluten-free.
½ teaspoon orange extract can substitute fresh zest if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
