Cranberry Orange Shortbread Cookies Recipe

Jump to Recipe Print Recipe

The Comfort of Cranberry Orange Shortbread Cookies Recipe

Whenever I bake these Cranberry Orange Shortbread Cookies, I’m instantly wrapped in a cozy, golden-hued moment—like a little peaceful weekend hug from the kitchen. The delicate crumb of the shortbread, matched with the bright burst of orange zest and the tart chew of cranberries, creates this beautifully balanced bite that’s both nostalgic and a little festive.

You’ll notice how the buttery dough melts into tender, lightly crisp cookies that are just sweet enough to keep you coming back for more. Whether it’s a holiday gathering or a quiet afternoon treat, this recipe feels like comfort you can share and savor. Let me walk you through everything you need to know to make these your new favorite.

It’s one of those rare recipes where the process is as enjoyable as the eating—simple steps that let you play with flavors without any fuss. Plus, it’s wonderfully adaptable if you want to add your personal twist.

Ingredient Guide

• 1 cup unsalted butter, softened – The base of your shortbread; gives a velvety richness and tender crumb. Make sure it’s soft, not melted.
• 1/2 cup granulated sugar – Adds just the right amount of sweetness and helps with the cookie’s structure.
• 2 cups all-purpose flour – Creates the classic shortbread texture. You can swap part for almond flour for a nuttier flavor.
• 1 cup dried cranberries, roughly chopped – Provides chew and a tart contrast. If you want, try cherries or raisins as variations.
• Zest of 1 large orange – This fragrant zest brightens the dough with citrus warmth. Freshly grated works best.
• 1 tsp vanilla extract – Deepens flavor with sweet aromatic notes. Pure vanilla is always preferable.
• 1/4 tsp salt – Balances the sweetness and enhances all the flavors.
• Powdered sugar (for dusting) – A delicate finishing touch that adds just a whisper of extra sweetness and a pretty presentation.

Prep Before You Begin

Before diving in, make sure your butter has had time to soften gently at room temperature—it should give way with just a little pressure from your finger. Preheat your oven to 350°F (175°C), and line your baking sheets with parchment paper to avoid sticking. I always set out all ingredients so everything’s within arm’s reach—this mise en place saves time and keeps the process joyful.

How to Make Cranberry Orange Shortbread Cookies Recipe

Ready to get hands-on? These steps are straightforward, but a few little tips will help you create those perfectly tender, flavorful cookies every time.

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. Cream together the softened butter and granulated sugar in a mixing bowl. Use a hand mixer or stand mixer for about 3 minutes until the mixture is light, fluffy, and airy. This step is key for that velvety texture.
3. Add the orange zest and vanilla extract; stir them gently but thoroughly into the buttery base. You’ll immediately notice the aroma brighten the air—such a joyful scent!
4. Sift the flour and salt over the wet ingredients. Then gradually fold it in using a spatula or wooden spoon, just until the dry parts disappear. Over-mixing can make the shortbread tough, so be gentle here.

5. Fold in the chopped cranberries carefully to distribute their tart bursts without breaking them down too much. This way, you get lovely little pockets of juicy fruit throughout.
6. Scoop dough portions onto the prepared baking sheets, spacing each about 2 inches apart. I find using a small cookie scoop or two spoons makes this easy and keeps sizes consistent.
7. Bake for 12-15 minutes, watching closely from minute 12. You want the edges to turn a gentle golden color while the centers stay soft and tender. That golden hue is pure shortbread magic.
8. Let the cookies cool completely on the sheet or a wire rack before dusting with powdered sugar. This finishing touch adds a snowy sweetness that’s as pretty as it is delicious.

Creative Variations for Cranberry Orange Shortbread Cookies Recipe

• Swap dried cranberries for chopped dried cherries or apricots for a slightly different tartness and chew.
• For extra crunch, toss in some finely chopped pistachios or walnuts alongside the cranberries.
• Add a teaspoon of ground cinnamon or cardamom with your flour for a warm, cozy spice note.
• Try brushing the tops with melted white chocolate after baking for a pretty, sweet glaze.
• Use lemon zest instead of orange for a brighter, more citrusy twist.
• Make mini cookies and sandwich them with a tangy cream cheese frosting for a special treat.

Storage, Freezing & Reheating

• Store cooled cookies in an airtight container at room temperature for up to 5 days—ideal for keeping that tender texture.
• For longer storage, freeze baked cookies in a single layer wrapped tightly, then transfer to a freezer-safe bag. They keep well for up to 3 months.
• If you freeze the cookie dough instead, shape the dough balls first and freeze on a tray. Bake directly from frozen, adding a couple of extra minutes to baking time.
• To refresh stored cookies, warm briefly in a low oven (300°F) for 5 minutes—the aroma will bloom just like fresh-baked.

Cranberry Orange Shortbread Cookies Recipe FAQs

• Can I use fresh cranberries instead of dried? Fresh cranberries have too much moisture and will change the texture. It’s best to stick with dried cranberries for this recipe.
• What if my butter isn’t soft enough? Let it sit at room temp until it’s easily pressable but still cool. Too soft or melted butter will affect the dough’s consistency.
• Can I make the dough ahead of time? Absolutely! Wrap the dough well and chill it up to 2 days before baking. Just let it soften slightly before scooping.
• How do I prevent cookies from spreading too much? Don’t over-cream the butter and sugar beyond fluffy. Also, chilling the dough briefly before baking helps maintain shape.
• Is it necessary to dust with powdered sugar? Not at all—it’s just a pretty, sweet finish. You can skip or substitute with a light drizzle of orange glaze if you like.

Print