When the holidays roll around or you just want a cozy treat to brighten your afternoon tea, this Cranberry Orange Shortbread Cookies Recipe is exactly what you need. It’s a wonderful blend of buttery shortbread with pockets of tart cranberries and a bright zing from fresh orange zest, creating a cookie that feels both indulgent and fresh. These cookies are perfect for gifting or simply enjoying curled up with a good book.
Jump to:
In the Kitchen
I love how this Cranberry Orange Shortbread Cookies Recipe combines simple ingredients for a festive flavor that shines bright in every bite. It’s easy to make and yields tender, buttery cookies scattered with tart berries and lively citrus that make each mouthful memorable.
- Juicy and Tender Every Time: The fresh cranberries add a juicy pop that balances the rich, crumbly shortbread texture perfectly.
- Golden, Satisfying Finish: Keeping the baking time just right ensures a lightly golden bottom with a delicate top that melts in your mouth.
- Simple Ingredients, Big Impact: No complicated steps or strange ingredients—just butter, sugar, flour, fresh cranberries, and bright orange zest.
- Weeknight to Weekend Ready: Chill the dough ahead and slice off cookies whenever the craving hits; it’s that convenient.
Ingredients at a Glance
For a wonderful Cranberry Orange Shortbread Cookies Recipe, your ingredient quality truly shows—fresh cranberries and fragrant orange zest make a big difference in flavor brightness and texture.
- Unsalted butter: Use room temperature butter for easier creaming and a tender cookie texture.
- Granulated sugar: Provides a subtle crunch while letting the other flavors shine through.
- Orange zest: Fresh zest is key; avoid the white pith to keep bitterness at bay.
- Fresh cranberries: Look for firm, plump berries without blemishes for the best flavor.
- All-purpose flour: Gives structure, so measure carefully to keep the right crumbly texture.
- Pure vanilla extract: Adds warmth and rounds out the citrus and berry notes.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Cranberry Orange Shortbread Cookies Recipe
Step 1 — Cream Butter, Sugar, and Orange Zest
Start by creaming together the room temperature unsalted butter, granulated sugar, and the freshly grated orange zest until the mixture is soft, pale, and fluffy. I like using my food processor for this—just a few pulses and it’s beautifully combined. You’ll notice that the fragrant citrus zest fills the kitchen with a zesty, inviting aroma right away. Don’t rush this step; thorough creaming sets a wonderfully tender texture for your cookies.
Step 2 — Incorporate Flour and Vanilla
Add the all-purpose flour and pure vanilla extract to your creamed mixture. Pulse about 10 times in your processor or gently mix with a spatula until the dough just starts coming together in lumps. You want to avoid overworking it — since that can toughen the cookies — so pulsing briefly keeps the dough tender and crumbly before adding the cranberries.
Step 3 — Fold in Fresh Cranberries Gently
Now, toss in the roughly chopped fresh cranberries and pulse just a few times in the food processor to distribute them evenly through the dough. Be careful—overprocessing will crush the berries and turn everything pink, which you want to avoid. Seeing the fresh ruby bits nestled in your dough is such a satisfying sight, promising bursts of tartness in every bite.
Step 4 — Shape and Chill Your Cookie Log
Turn the dough out onto a lightly floured surface and gently bring it together with your hands, just until it stops being crumbly. Form it into a log about 10 to 12 inches long. I like wrapping mine tightly in plastic wrap, then wrapping in a folded kitchen towel to keep it perfectly round while chilling. Pop the log into the fridge for at least 3 hours or overnight—this step is a game changer for slicing clean cookies.
Step 5 — Slice and Bake Your Shortbread Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. When ready, slice the chilled dough into ⅓-inch thick rounds and arrange them spaced about 2 inches apart on your baking sheet. Bake for 10 to 12 minutes until the tops are pale and the bottoms just start to turn a toasty, golden brown. If your cookies slice thinner or smaller, shorten baking time slightly. Remove to cool slightly on the pan, then transfer carefully to a wire rack to finish cooling—this helps them firm up to that perfect, delicate shortbread crumb.
Things to Remember
Mastering this Cranberry Orange Shortbread Cookies Recipe is all about balancing moisture and structure. Watch your dough consistency and baking time closely to keep the cookies tender but not crumbly to the point of breaking.
- Doneness Cue: Look for lightly golden bottoms with pale tops for that perfect shortbread texture.
- Temperature Trick: Make sure butter is fully softened before creaming to avoid a greasy or tough dough.
- Make-Ahead Move: Chill the dough log overnight to make slicing and portioning a breeze.
- Common Pitfall: Over-processing the berries turns dough pink and soggy; pulse just enough to distribute them evenly.
Ways to Serve It
Finishing Touches
Once your Cranberry Orange Shortbread Cookies are cool, I love sprinkling a little raw sugar on top for sparkle or dusting them with a light glaze of orange-infused icing to amp up the citrus vibe. These details add just a subtle sheen and extra sweetness that complements the tart cranberries beautifully.
Plays Well With
For a complete snack or dessert spread, these cookies pair so nicely with a cup of rich coffee, a warm chai latte, or even a scoop of vanilla ice cream. The buttery richness and tart berry bursts balance creamy and warm companions effortlessly.
Simple Plating Upgrades
Serving these cookies on a rustic wooden board with sprigs of fresh rosemary or orange slices adds a festive, homey touch. For special occasions, a few whole cranberries scattered around and a delicate dusting of powdered sugar bring a snowy winter charm that feels inviting and elegant.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to 5 days. They hold their tender crumb surprisingly well, but placing a slice of bread in the container helps maintain moisture and softness without making them soggy.
Freezing Tips
This Cranberry Orange Shortbread Cookies Recipe freezes beautifully—wrap individual slices or baked cookies tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw at room temperature for a few hours or overnight. The texture stays delightful, and the flavors stay bright.
Reheating Cranberry Orange Shortbread Cookies Recipe Without Drying Out
If you want to enjoy these cookies warm, pop them in a preheated 325°F oven for 5 minutes or microwave briefly—10 seconds at a time—to revive that fresh-baked softness. Adding a small glass of water nearby when microwaving helps keep moisture in the cookies, so they don’t dry out.
Frequently Asked Questions
While you can substitute dried cranberries, fresh ones offer that juicy burst which really lifts the cookie. If using dried, soak them briefly in warm water to plump them up before folding into the dough.
No problem! You can cream the butter, sugar, and zest with a hand mixer, then stir in flour and vanilla by hand. Fold in chopped cranberries gently to avoid crushing them. The dough will be a bit more rustic but just as tasty.
Aim for slices about one-third of an inch thick. Thicker slices will be softer and more crumbly; thinner slices bake quicker and will be crisper.
Absolutely! In fact, chilling the dough log overnight improves its flavor and makes slicing easier, giving you perfect, uniform cookies when you bake them.
Final Thoughts
Making these Cranberry Orange Shortbread Cookies feels like making a little slice of festive magic at home. The combination of buttery crumb, bright citrus, and poppy cranberries is one of those simple pleasures that make baking so rewarding. Whether you bake a batch for yourself or gift them to friends, these cookies bring joy and warmth to any table. So go ahead—whip up this recipe soon, and enjoy the happy moments with each buttery, tangy bite.
PrintFull Printable Recipe
Cranberry Orange Shortbread Cookies Recipe
These Cranberry Shortbread Cookies combine the buttery richness of classic shortbread with the bright tartness of fresh cranberries and the vibrant zest of orange. Perfectly crisp and delicately sweet, they make a festive treat ideal for holiday gatherings or everyday snacking.
- Total Time: 3 hours 32 minutes
- Yield: 24 cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar
- Zest of one orange or tangerine (orange part only, no pith)
- 2 cups all purpose flour
- 1 teaspoon pure vanilla extract
- 1 heaping cup fresh cranberries, roughly chopped
Instructions
- Prepare cranberries: Roughly chop the fresh cranberries and set them aside for later use.
- Cream butter mixture: In a food processor, cream together the room temperature unsalted butter, granulated sugar, and orange zest until well combined and fluffy.
- Add dry ingredients and flavor: Add the all purpose flour and vanilla extract to the butter mixture, pulsing about 10 times, then briefly run the processor until the dough just comes together into lumps.
- Incorporate cranberries: Add the chopped cranberries to the dough and pulse just enough to evenly distribute them without over-processing.
- Form dough: Turn the dough out onto a lightly floured surface and gently bring it together with your hands until no longer crumbly.
- Shape into log: Form the dough into a log approximately 10-12 inches long. Wrap the log tightly in plastic wrap, smoothing with the wrap to maintain shape, and twist the ends to seal.
- Chill dough: Refrigerate the dough log for at least 3 hours or overnight to firm up and maintain its shape.
- Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Slice and arrange dough: Remove the chilled dough from the fridge and slice into ⅓ inch thick rounds. Place the slices on the prepared cookie sheet, spacing them about two inches apart.
- Bake cookies: Bake the cookies for 12 minutes or slightly more if you prefer crispier cookies. They should be pale on top with lightly golden bottoms.
- Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes as they are delicate when hot, then transfer them to a cooling rack to firm up completely.
Notes
- Using a folded towel around the log during chilling helps keep its shape perfectly round.
- For thinner or smaller cookies, reduce baking time slightly to prevent over-baking.
- Fresh cranberries provide the best texture and flavor; frozen cranberries may be used but drain them well to avoid excess moisture.
- If you prefer, substitute orange zest with tangerine or lemon zest for a different citrus note.
- Make sure the butter is softened to room temperature to ensure smooth creaming and better dough consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Leave a Reply