Name: Cranberry Orange Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 60 g caster sugar; Zest of 1 orange; 125 g unsalted butter, room temperature; 1 teaspoon vanilla extract; 180 g plain flour (all-purpose); 75 g dried cranberries, finely chopped; 120 g powdered icing sugar (confectioners’ sugar); 30 ml orange juice; 1 teaspoon unsalted butter, melted

Jump to Recipe· 4.8 from 18 reviews

Hey friend, if you love that perfect balance of tangy and sweet with a satisfying buttery crunch, you’re in for a treat with this Cranberry Orange Shortbread Cookies Recipe! It’s one of those recipes I turn to when I want to impress guests or just indulge myself with a cozy, homemade snack. The zingy orange zest cut through the rich buttery base, while the cranberries add lovely bursts of tartness. Trust me, once you dive into making these cookies, you’ll see why they’re an all-time favorite in my kitchen—and I have a feeling they’ll be in yours too.

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Why This Recipe Works

Perfect Balance of Flavors: The bright orange zest perfectly complements the tart dried cranberries, creating a festive flavor profile that’s never overpowering.
Buttery, Melt-in-Your-Mouth Texture: The recipe’s simple ingredients combine to create a crumbly, tender shortbread that feels indulgent without being heavy.
Easy and Reliable Process: Each step, from rubbing zest into sugar to chilling the dough, has been perfected to help you get consistent results every time.
Beautiful Presentation: The glaze and thoughtful cookie shapes give these cookies a stunning look that’s ideal for gifting or holiday spreads.

Cranberry Orange Shortbread Cookies Recipe - Recipe Step

Ingredients & Why They Work

When I first made this Cranberry Orange Shortbread Cookies Recipe, I was struck by how these simple ingredients come together beautifully. Each brings its own magic—some add flavor, others texture or sweetness—and selecting quality versions can make all the difference in your final bake.

Cranberry Orange Shortbread Cookies, holiday shortbread cookies, citrus cranberry cookies, easy shortbread recipes, festive cookie ideas - Flat lay of a small mound of fine caster sugar stained with fresh orange zest, one whole bright orange with smooth skin, a slab of pale unsalted butter with a creamy texture, a small white ceramic bowl of pure vanilla extract, a neat heap of plain all-purpose flour, a small pile of plump dried cranberries finely chopped, a small white ceramic bowl filled with powdered icing sugar, a small white ceramic bowl holding freshly squeezed orange juice, and a small white ceramic bowl of melted unsalted butter, all arranged in perfect symmetry and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Caster sugar: I love how fine caster sugar dissolves quicker and helps the cookies stay tender without graininess—perfect for the shortbread’s texture.
Orange zest: Fresh zest is non-negotiable here—it’s packed with essential oils that give a vibrant orange punch. Always zest before juicing your orange; it’s way easier!
Unsalted butter: Room temperature and unsalted is key for control over salt and that rich buttery flavor that shortbread is famous for.
Vanilla extract: Just a splash adds warmth and depth, rounding out the citrus and cranberry perfectly.
Plain flour (all-purpose): The base of your cookie dough; simple yet crucial for that tender crumb.
Dried cranberries: Finely chopped so every bite is balanced and you don’t get those tough bites—it’s all about harmony.
Powdered icing sugar: For the glaze, giving that sweet, smooth finish that sets perfectly and adds a delicate shine.
Orange juice: Freshly squeezed juice brightens the glaze and ties the citrus flavor throughout the cookie.
Unsalted butter (melted for glaze): Adds richness and helps the glaze set with a lovely sheen.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes your own, and this Cranberry Orange Shortbread Cookies Recipe is no exception! I often play around with flavors and add-ins depending on the season or mood. Here’s what I’ve experimented with and loved:

Add a pinch of cinnamon or nutmeg: It brings a cozy warmth that’s especially nice during fall and winter, making the cookies taste more festive.
Swap dried cranberries for dried cherries or blueberries: I sometimes switch it up for a different tangy note—dried cherries add a richer, deeper berry flavor that works surprisingly well.
Try orange extract instead of zest: If you’re short on fresh oranges, a teaspoon of orange extract can bring good flavor, though fresh zest really shines best.
Go gluten-free: I’ve tested with a blend of almond flour and gluten-free baking flour, and the texture was slightly softer but just as tasty!

Step-by-Step: How I Make Cranberry Orange Shortbread Cookies Recipe

Step 1: Massage Orange Zest Into Sugar

This little step is a game changer! You want to rub the orange zest into the caster sugar using your fingertips until the sugar takes on a bright orange tint and feels slightly wet. This releases those essential oils and maximizes that fresh orange fragrance. I do this over a bowl to catch every bit of zest, and it smells amazing—I often wish I could bottle this step alone.

Step 2: Cream Butter, Orange Sugar & Vanilla

Pop the softened butter and that orange-infused sugar into your mixer with the vanilla extract. Beat on medium speed until the mixture becomes pale and fluffy—this usually takes about 3 to 5 minutes. Don’t rush this step: good creaming traps air and is key to a tender shortbread. Scrape down the sides with a spatula to make sure everything is evenly mixed.

Step 3: Mix In Flour and Cranberries Gently

Reduce to low speed and add the flour and finely chopped dried cranberries. You want to mix just until combined—overmixing can make the dough tough. The dough will look a bit rough and crumbly, but that’s perfect. Your hands are going to help you transform that in the next step.

Step 4: Shape, Roll Out, and Chill the Dough

Gather the dough into a rough ball, press it flat into a disc, then roll it out to about half a centimeter thick on a lightly floured surface. Here’s a tip: if the dough feels too soft or sticky, wrap it up and chill for 10-15 minutes so it firms up and’s easier to handle. Too cold and it will crack—so keep an eye on it. Once rolled, use your favorite cookie cutters to stamp shapes, place them on parchment-lined trays, and pop the tray into the fridge for at least 30 minutes to let the butter solidify. This chilling step helps maintain crisp edges during baking.

Step 5: Bake and Cool

Preheat your oven to 170°C (335°F). Bake the chilled cookies for 12-15 minutes or until you see a lovely golden edge forming. It’s tempting to overbake, but watch closely because shortbread can dry out fast. After baking, let them rest on the trays for 10 minutes—they’ll firm up just enough to transfer to a cooling rack without breaking.

Step 6: Make and Dip in Orange Glaze

Whisk icing sugar, orange juice, and melted butter together until smooth. If your glaze is too runny, add a little more icing sugar; if too thick, add orange juice one teaspoon at a time. Dip the flat side of each cookie into the glaze, let the excess drip off, then place them on a wire rack to set. This glaze adds a subtle sweetness and a lovely shiny finish that makes these cookies irresistible.

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Pro Tips for Making Cranberry Orange Shortbread Cookies Recipe

Zesting Before Juicing: Always zest your orange before juicing to grab maximum flavor—zesting a juiced orange is much harder!
Don’t Skimp on Chilling: Chilling the dough and stamped cookies is crucial—doing this step saved my cookies from spreading too much and losing their shapes.
Keep Your Cookie Cutters Floured: This simple trick keeps the dough from sticking and makes beautifully shaped cookies every time.
Watch Your Bake Time Closely: Even one or two minutes longer can turn these from golden to too brown—this subtlety makes all the difference in texture and flavor.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies, holiday shortbread cookies, citrus cranberry cookies, easy shortbread recipes, festive cookie ideas - Star-shaped cookies with a smooth white icing layer sprinkled with small orange zest pieces cover a parchment paper sheet placed on a wooden board. Scattered around the cookies are thin dried orange slices with a light brown edge and dark orange centers, adding a rustic look. Small red berries, some frosted, are also spread around, contrasting with the white icing and the warm tones of the orange slices. A fine dusting of white powdered sugar is scattered lightly on the wooden board and parchment paper, enhancing the festive feel. The wooden board has a rough texture with visible grains and a small round hole at the top edge. The scene sits on a white marbled surface that is bright and smooth, providing a clean background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the glaze simple because it lets the cookie’s beautiful flavors shine, but if I want to add a little extra flair, I sprinkle chopped pistachios or edible gold dust on the glaze before it sets. It adds a festive crunch and looks stunning for holiday cookie trays. Another fun idea is to gently zest some extra orange peel over the glaze while it’s still wet for a fresh pop of color and aroma.

Side Dishes

These cookies team up beautifully with a cup of Earl Grey or a bright herbal tea—think chamomile or orange blossom. For a more indulgent pairing, I love serving them alongside a small plate of mild cheeses like ricotta or cream cheese with honey drizzle—perfect little bites for a cozy afternoon tea gathering.

Creative Ways to Present

For gifting or special occasions, I like to stack these cookies tied with rustic twine or place them in decorative tins lined with parchment. Holiday cookie boxes filled with an assortment including these cookies always disappear fast at family gatherings. Once, I arranged them on a wooden board with sprigs of fresh rosemary and cranberries scattered around—it looked so inviting and definitely sparked compliments.

Make Ahead and Storage

Storing Leftovers

Once your cookies are fully cooled and glazed, store them in an airtight container at room temperature. I’ve kept mine fresh for up to a week, and they maintain their buttery texture and vibrant flavors without drying out. Just be sure to place parchment sheets between layers so they don’t stick together.

Freezing

If you want to make these ahead of time, you can freeze the undecorated shortbread cookies. I lay them in a single layer on a tray, freeze until solid, then transfer them to a freezer-safe container. They can last up to 3 months this way. When you’re ready, thaw overnight on the counter and then add the glaze fresh for best results.

Reheating

If you want your cookies a little warm and soft, pop them in a preheated oven at 150°C (300°F) for just 5 minutes. I avoid microwaving because it can make the glaze sticky and the texture less pleasant. Reheating gently brings out that fresh-baked experience each time.

FAQs

Can I use fresh cranberries instead of dried for the Cranberry Orange Shortbread Cookies Recipe?

Fresh cranberries have a much higher moisture content, which can affect the dough’s texture and baking time, often leading to soggy cookies or spreading. I recommend sticking to dried, finely chopped cranberries for that perfect chewy texture and balanced tartness.
What’s the best way to prevent my shortbread cookies from spreading too much?

Chilling your dough and even the cut-out cookies before baking is essential—this allows the butter to solidify again, which helps the cookies hold their shape better when they hit the oven. Also, avoid using melted butter, as softened butter is best for texture and structure.
How long do these cookies stay fresh?

When stored properly in an airtight container at room temperature, these shortbread cookies stay fresh and tasty for up to one week. Just remember to keep parchment paper between layers to avoid sticking.
Can I double this Cranberry Orange Shortbread Cookies Recipe?

Absolutely! The recipe scales well. Just be sure to chill your dough in batches if needed, and adjust baking trays accordingly. It’s perfect for making extra for parties or gifting.

Final Thoughts

This Cranberry Orange Shortbread Cookies Recipe holds a special place in my heart because it’s simple yet so full of flavor and personality. Baking these cookies always brings warmth to my kitchen and smiles to my table, and I’m excited for you to experience that too. So grab your apron and give it a whirl—you’ll be treating yourself and your loved ones to something truly delightful. And hey, don’t forget to share your batch; these cookies are best enjoyed together!