Easy Cranberry Orange Shortbread Cookies

Buttery and delicate with a bright citrus twist, these Easy Cranberry Orange Shortbread Cookies have become a festive tradition in my kitchen. The sweetness of dried cranberries pairs beautifully with the fresh zest and juice of orange, all wrapped in a rich, buttery shortbread. Whether I’m baking them for a cookie exchange or enjoying a quiet moment with tea, these cookies always hit the right note.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

⅔ cup powdered sugar

½ teaspoon pure vanilla extract

¼ teaspoon almond extract (optional)

Zest of 1 large orange

2 cups all-purpose flour

¼ teaspoon salt

¾ cup dried cranberries, finely chopped

2 tablespoons orange juice (freshly squeezed)

Optional: 2–3 tablespoons coarse sugar for rolling

Directions

I start by creaming the softened butter with powdered sugar until it turns light and fluffy.

Then I mix in the vanilla, almond extract if I'm using it, and orange zest.

In a separate bowl, I whisk together the flour and salt.

I gradually add the dry ingredients into the butter mixture and mix until just combined.

Next, I stir in the chopped cranberries and orange juice until the dough comes together.

I divide the dough in half, shape each into a log about 2 inches thick, and wrap tightly in plastic wrap. Then it chills in the fridge for at least 2 hours.

Once the dough is firm, I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

I slice the chilled dough into ¼-inch thick rounds, rolling the edges in coarse sugar for a little sparkle, if I feel fancy.

I bake the cookies for 12 to 15 minutes, just until the edges are lightly golden.

After baking, I let them cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 30 cookies.

Prep Time: 15 minutes (plus chilling time)

Cook Time: 15 minutes

Total Time: 30 minutes active, 2 hours chilling

Calories: Approximately 120 kcal per cookie

Variations

I sometimes switch things up by adding chopped pistachios for extra texture and color. If I want a citrusy boost, I use both lemon and orange zest. For a deeper flavor, dried cherries work wonderfully in place of cranberries. And if I’m gifting them, a drizzle of white chocolate adds a lovely finishing touch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. They also freeze beautifully — both the baked cookies and the dough logs. To freeze the dough, I wrap it tightly in plastic and store it for up to 2 months. When I’m ready to bake, I slice and bake straight from the freezer, just adding a minute or two to the bake time. Baked cookies can also be frozen and thawed at room temperature.

FAQs

How do I keep shortbread cookies from spreading?

I make sure the dough is properly chilled before slicing and baking. This keeps the cookies from spreading too much and helps maintain their shape.

Can I use fresh cranberries instead of dried?

I wouldn’t recommend using fresh cranberries, as they release moisture and could make the dough too wet. Dried cranberries give just the right chewy texture and concentrated flavor.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day or two in advance and store it in the fridge. It’s also perfect for freezing, so I can bake fresh cookies any time.

Do I have to use almond extract?

Not at all. I like the subtle nutty flavor it adds, but it’s completely optional. The cookies are just as delicious with only vanilla and orange.

Why are my shortbread cookies too crumbly?

If the dough is too dry, it might not hold together well. I make sure to measure the flour correctly and mix just until the dough comes together. Adding the orange juice helps bind everything without overworking the dough.

Conclusion

These Easy Cranberry Orange Shortbread Cookies are my go-to when I want something festive, buttery, and just a bit elegant. They come together easily, store well, and always impress. Whether I’m serving them during the holidays or enjoying one with a cup of tea, they’ve earned their place in my yearly baking lineup.