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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.
What You’ll Like About These Cookies
Bright, festive flavor. Cranberries and orange zest add color and a fresh citrus note.
Buttery texture. Classic shortbread crumb—tender and melt-in-your-mouth.
Easy dough. No eggs and minimal ingredients make this recipe simple and reliable.
Great for gifting. The cookies pack well and stay fresh for days.
Ingredient Notes
- Dried cranberries: Chop very finely so they distribute evenly through the dough.
- All-purpose flour: Forms the base of the shortbread; measure lightly for best texture.
- Butter: Soften just enough to mix smoothly; provides the classic shortbread richness.
- Confectioners’ sugar: Creates a tender cookie with a delicate crumb.
- Orange zest: Adds brightness and complements the cranberries.
Steps to Make Cranberry Orange Shortbread
- Preheat the oven and prepare a baking sheet with parchment.
- Finely chop the dried cranberries by hand or with a processor.
- Combine the flour and chopped cranberries in a bowl.
- Add the butter, confectioners’ sugar, and orange zest and mix into a soft dough.
- Roll the dough out on a floured surface and cut into shapes.
- Arrange on the baking sheet, prick with a fork, and bake until lightly browned on the bottoms.
Tips
- Chill the dough briefly if it becomes too soft to roll cleanly.
- Use a light hand when rolling to keep the cookies tender.
- Pricking the cookies helps them bake evenly without puffing.
- For neat edges, dip cookie cutters in flour as needed.
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 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
Room temperature: Store the cookies in an airtight container for up to 1 week.
Freeze: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Freeze the dough: Wrap well and freeze for up to 2 months. Thaw slightly before rolling and baking.
Cranberry Orange Shortbread
Ingredients
- ½ cup dried cranberries
- 1 ½ cups all-purpose flour, plus more for dusting and rolling
- 10 tbsp unsalted butter, softened
- ⅛ tsp fine salt
- ½ cup confectioners’ sugar
- Finely grated zest of 1 orange
Recommended Equipment
- Cookie cutters
Instructions
- Position a rack in the center of the oven and preheat it to 325°F. Line a baking sheet with parchment paper.
- In a food processor, chopper, or by hand, chop the cranberries as finely as possible.1/2 cup dried cranberries
- Combine the flour with the chopped cranberries in a mixing bowl. Add the softened butter, salt, confectioners’ sugar, and orange zest. Mix until a soft dough has formed.1 1/2 cups all-purpose flour | 10 tbsp unsalted butter | 1/8 tsp fine salt | 1/2 cup confectioners’ sugar | Finely grated zest of 1 orange
- 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.
- Place the cookies on the prepared baking sheet. Prick them in a few places with a fork. Bake for 20 minutes or until just lightly browned on the bottom.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
