Cranberry Orange Shortbread Cookies
These cranberry orange shortbread cookies are buttery, tender, and packed with tangy orange zest and finely chopped cranberries. They’re a beautiful and festive cookie for the holidays, perfect for gifting or adding to your cookie tray.
These cranberry orange shortbread cookies are buttery, tender, and filled with bright citrus flavor and tart dried cranberries. Each bite delivers a perfect balance of sweetness and tang, making them irresistible for holiday gatherings or afternoon tea.
They’re also simple to make—just five ingredients, a quick mix, and a short bake time. Want even more vibrant citrus flavor? Add a splash of orange extract to the dough for an extra burst of orange! Whether you’re gifting them, serving them with coffee, or adding them to a festive cookie tray, they’re sure to be a hit.
❤️ Why You’ll Love These Cranberry Orange Shortbread Cookies
Festive flavor. Orange zest and dried cranberries give these cookies a bright, tangy taste.
Buttery and tender. Classic shortbread texture that melts in your mouth.
Simple ingredients. Only 5 pantry staples and no complicated steps.
Perfect for gifting. Elegant and holiday-ready, great for cookie boxes and trays.
How to Make Cranberry Orange Shortbread
- Preheat the oven to 325°F and line a baking sheet with parchment paper or lightly grease it.
- Chop the dried cranberries as finely as possible, using a food processor or by hand.
- In a mixing bowl, combine the flour with the chopped cranberries. Add the softened butter, confectioners’ sugar, and finely grated orange zest. Mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and roll it out to 1/4 to 1/3 inch thick. Cut with cookie cutters or slice into strips with a sharp knife.
- Place the cookies on the prepared baking sheet and prick them in a few spots with a fork. Bake for 20 minutes, or until the bottoms are lightly golden.
Recipe Variations
- Add nuts. Stir in 1/4 cup finely chopped pecans or walnuts for extra texture.
- Dip in chocolate. Once cooled, dip half of each cookie in melted white or dark chocolate.
- Use lemon zest. Swap orange zest for lemon zest for a brighter, more tart flavor.
- Make it festive. Sprinkle with sanding sugar before baking for a sparkly holiday look.
- Shape it differently. Press the dough into a round cake pan, score before baking, and slice into wedges.
- Boost flavors. Add a splash of orange extract for citrusy depth.
Serving Suggestions
- Serve with coffee, tea, or hot cocoa for a cozy treat.
- Pair with other holiday cookies on a festive platter.
- Add them to holiday gift boxes or cookie tins.
- Garnish with extra orange zest curls for a pretty presentation.
How to Store and Reheat
Refrigerate. Store the cookies in an airtight container at room temperature for up to 1 week.
Freeze. Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
To Refresh. If desired, warm cookies briefly in a low oven to restore their fresh texture.
Cranberry Orange Shortbread
Tender, buttery shortbread cookies with orange zest and dried cranberries. A holiday favorite that’s easy to make and perfect for gifting!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Category: Cookies, Shortbread, Cranberries
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup dried cranberries
- 1 1/2 cups all-purpose flour
- 10 tablespoons softened butter
- 1/2 cup confectioners’ sugar
- Finely grated zest of 1 orange
Instructions
- Prep the oven and pan. Position a rack in the center of the oven and preheat it to 325°F. Line a baking sheet with parchment paper or lightly grease the pan.
- Chop the cranberries. In a food processor, chopper, or by hand, chop the cranberries as finely as possible.
- Make the cookie dough. Combine the flour with the chopped cranberries in a mixing bowl. Add the softened butter, confectioners’ sugar, and orange zest. Mix until a soft dough has formed.
- Roll and cut out the cookies. Turn the dough out onto a lightly floured surface. Roll out the dough to a thickness of about 1/4 to 1/3 inch using a lightly floured rolling pin. Cut out with cookie cutters or cut into strips with a sharp knife.
- Bake the cookies. Place them on the prepared baking sheet. Prick the cookies in a few places with a fork. Bake for 20 minutes or until just lightly browned on the bottoms.
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 4.9 g
- Sodium: 1 mg
- Fat: 4.9 g
- Carbohydrates: 11.3 g
- Fiber: 0.4 g
- Protein: 0.9 g
