Name: Holiday Cranberry Orange Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup powdered sugar; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon salt; 2 cups all-purpose flour; 1 tablespoon orange zest (from 1 large orange); 3/4 cup dried cranberries, finely chopped; Optional: 2 tablespoons granulated sugar for sprinkling

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These Holiday Cranberry Orange Shortbread Cookies are buttery, crumbly, and bursting with bright citrus zest and sweet-tart cranberries. I love making them every December—they've become a festive staple in my kitchen for nearly a decade. The delicate texture and balanced flavor make them perfect with a cup of tea or as a charming addition to a holiday cookie platter.

Holiday Cranberry Orange Shortbread Cookies

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 salt

2 cups all-purpose flour

1 tablespoon orange zest (from 1 large orange)

¾ cup dried cranberries, finely chopped

Optional: 2 tablespoons granulated sugar for sprinkling

Directions

I start by beating the softened butter and powdered sugar together until the mixture is light and fluffy.

Then I mix in the vanilla extract, salt, and fresh orange zest.

I gradually add the flour, mixing just until a dough forms—being careful not to overmix.

Once the dough is ready, I fold in the chopped cranberries evenly.

I divide the dough into two portions, shaping each into a log about 2 inches in diameter, then wrap them tightly in plastic wrap.

After refrigerating the dough for at least 2 hours, I preheat the oven to 325°F (163°C) and line my baking sheets with parchment paper.

I slice the chilled dough into ¼-inch rounds and place them about an inch apart on the baking sheets.

For an extra festive touch, I sprinkle the tops with a little granulated sugar.

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

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

Servings and timing

Servings: 30 cookies

Prep Time: 15 minutes (+ 2 hours chill time)

Cook Time: 15 minutes

Total Time: 2 hours 30 minutes

Calories: Approximately 120 kcal per cookie

Variations

Add nuts: I sometimes fold in ¼ cup of finely chopped pecans or pistachios for extra crunch and flavor.

Dip in chocolate: After the cookies cool, I dip half of each cookie in melted dark or white chocolate and let them set.

Fresh cranberries: For a slightly tangier bite, I’ve tried using finely chopped fresh cranberries, but I make sure to pat them dry to avoid extra moisture in the dough.

Spices: A pinch of cinnamon or nutmeg pairs beautifully with the orange and cranberry flavors.

Gluten-free: I’ve had success using a 1:1 gluten-free baking flour substitute for a gluten-friendly version.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully—either the baked cookies or the unbaked dough logs. To freeze the dough, I wrap it tightly and place it in a freezer-safe bag for up to 2 months. When I’m ready to bake, I slice and bake directly from frozen, just adding a minute or two to the baking time. Reheating isn't usually necessary, but if I want to warm them slightly, I pop them in a 300°F oven for 5 minutes.

FAQs

How do I prevent the dough from crumbling when slicing?

I make sure the dough is chilled but not rock-hard. If it's too firm from the fridge, I let it sit at room temperature for 5–10 minutes before slicing with a sharp knife.

Can I use fresh orange juice instead of zest?

Zest provides a more concentrated citrus flavor without adding liquid. I stick with zest, but if I only have juice, I reduce the amount to 1 teaspoon and slightly increase the flour to maintain the dough’s texture.

What’s the best way to chop dried cranberries?

I find it easiest to use a sharp chef’s knife and sprinkle a bit of flour over the cranberries before chopping. It keeps them from sticking together and helps distribute them more evenly.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough up to 3 days in advance and keep it tightly wrapped in the fridge until I’m ready to slice and bake.

Why are my cookies too dry or crumbly?

Overbaking or adding too much flour can cause dryness. I measure my flour carefully and bake just until the edges start to turn golden—no longer.

Conclusion

These Holiday Cranberry Orange Shortbread Cookies are everything I want in a seasonal bake: buttery, festive, and simple to make. They’re a go-to for cookie exchanges, holiday gifts, or just cozy winter evenings with a cup of something warm. I love how adaptable they are and how reliably delicious they turn out every time. If you’re looking for a cookie that truly feels like the holidays, this one’s it.

📖 Recipe:

Holiday Cranberry Orange Shortbread Cookies

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 30 cookies
Diet: Vegetarian

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Description

These Holiday Cranberry Orange Shortbread Cookies are buttery, crumbly, and filled with the festive flavors of citrus zest and dried cranberries. A simple yet elegant treat perfect for holiday cookie platters or cozy winter evenings.