Cranberry Orange Shortbread Cookies

Bright citrus and tart cranberry make a happy match in every bite. These cookies have a tender, buttery crumb and a fresh orange scent. You can make the dough ahead, chill it, and bake whenever you want warm, crumbly shortbread with pretty red flecks. They work for holidays, gifts, or a simple afternoon treat with tea.

Why Make Cranberry Orange Shortbread Cookies

These cookies bring bright flavor and simple comfort in one easy bake. The orange zest gives a clean, fresh smell, while the dried cranberries add sweet-tart pops of color. The dough mixes fast, chills well, and slices clean for neat, uniform cookies. That makes them great for busy days or when you want a stress-free bake that still looks special.

They shine in winter and at the holidays, but they also feel right any time you want a sunny citrus lift. Shortbread keeps well and ships well, so it is perfect for cookie boxes and gifts. The recipe uses basic pantry items, and you can shape the dough into logs for slice-and-bake ease. You can also freeze the dough for later. Good flavor, simple steps, and reliable results make this a go-to cookie you will make again and again.

Why You’ll Love This Cranberry Orange Shortbread Cookies

Cozy Flavor with Everyday Ingredients

Real butter, orange zest, vanilla, and dried cranberries turn simple staples into a cookie that tastes special without extra work.

Quick to Make, Easy to Love

Mix, chill, slice, and bake. No icing needed. The cookies come out tender, crisp at the edges, and full of citrus scent.

Ingredients and Substitutions

What You’ll Need for This Recipe

• Unsalted butter, softened: 1 cup (226 g)
• Powdered sugar: 2/3 cup (80 g)
• Vanilla extract: 1 teaspoon
• Orange zest: 1–2 tablespoons (from 1 large orange)
• All-purpose flour: 2 cups (240 g)
• Cornstarch (for tender crumb): 2 tablespoons (optional but nice)
• Fine salt: 1/2 teaspoon
• Dried cranberries, finely chopped: 3/4 cup (90 g)
• Optional: 1–2 teaspoons orange juice if dough seems dry

Yield: about 24–30 cookies
Bake temp and time: 325°F (163°C) for 12–15 minutes

Smart Swaps for Dietary Needs

• Gluten-free: Use a 1:1 gluten-free baking flour. Add 1 extra tablespoon cornstarch if the blend lacks it.
• Dairy-free/vegan: Use a good vegan butter stick. Choose powdered sugar that fits your diet.
• Less sweet: Drop powdered sugar to 1/2 cup; add 1 extra tablespoon butter if dough feels dry.
• Flavor twists: Swap vanilla for almond extract (1/2 teaspoon) for a bakery-style note.

Smart Variation (Optional)

White Chocolate Dip: After cooling, dip half of each cookie in melted white chocolate and sprinkle with chopped pistachios or extra zest. Let set on parchment.

How to Make Cranberry Orange Shortbread Cookies

Step-by-Step Cooking Instructions

1. Cream butter and sugar: In a bowl, beat softened butter and powdered sugar until smooth and creamy (about 2 minutes).
2. Flavor: Mix in vanilla and orange zest.
3. Dry mix: In another bowl, whisk flour, cornstarch, and salt. Add to the butter mix. Beat on low just until a soft dough forms.
4. Add cranberries: Fold in the chopped cranberries. If crumbly, add 1–2 teaspoons orange juice and mix briefly.
5. Shape and chill: Divide dough in two. Roll each into a 2-inch thick log. Wrap in plastic and chill 1–2 hours, until firm.
6. Prep to bake: Heat oven to 325°F (163°C). Line baking sheets with parchment.
7. Slice: Unwrap dough and slice 1/4-inch thick rounds. Place 2 inches apart.
8. Bake: 12–15 minutes, until edges look set and just turning light gold. Do not overbake.
9. Cool: Let cookies rest on the sheet 5 minutes, then move to a rack to cool fully.

Tips for Texture, Timing & Tools

• Chop cranberries small so slices stay neat.
• Zest first, then juice the orange if needed.
• Chill time matters: firm dough gives clean slices and less spread.
• Use a sharp knife; warm it briefly under water and wipe dry for cleaner cuts.
• For extra orange pop, rub zest into sugar before creaming to release oils.
• If edges crack while slicing, press them back into shape before baking.

Storage & Reheating

How to Store It Right

• Room temperature: Airtight container up to 1 week.
• Fridge: Up to 2 weeks, airtight.
• Freeze baked cookies: Up to 3 months. Layer with parchment.
• Freeze dough logs: Up to 2 months. Thaw in the fridge until sliceable, then bake.

Reheating Without Losing Flavor

• To refresh crispness: Bake on a sheet at 300°F (150°C) for 3–5 minutes, then cool.
• Quick microwave softening: 8–10 seconds per cookie (will be softer, not crisp).

A Dish Worth Making Again and Again

These cookies hold their shape, travel well, and taste even better the next day as the citrus blooms. Keep a dough log in the freezer for fast, fresh-baked treats.

Print

FAQs

Can I use fresh cranberries instead of dried?

Yes, but chop them very fine and pat dry. Use 3/4 cup. Add 1–2 teaspoons extra sugar, and chill well. Note: Fresh berries add moisture, so slices may be less tidy.

Do I have to chill the dough?

Yes. Chilling firms the butter so the cookies keep their shape and stay tender, not greasy or spread out.

Can I roll and cut shapes instead of slice-and-bake?

Yes. Chill the dough as a flat disk, then roll between parchment to 1/4 inch. Cut shapes, chill 15 minutes, and bake.

Why are my shortbread cookies crumbly or dry?

You may have added too much flour or overmixed. Weigh flour if you can, and mix only until the dough comes together. A teaspoon of orange juice can help bind.

Final Thoughts

Simple ingredients, bright citrus, and sweet-tart cranberries make these shortbread cookies a joy to bake and share. Keep the method easy, chill well, and enjoy that crisp, buttery bite with a lift of orange in every slice.