Name: Orange Cranberry Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 1 cup vegan butter softened to room temperature; 2/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 1/4 cups all purpose flour; 2 tablespoons orange juice; 2 teaspoons orange zest; 1/2 cup dried cranberries finely chopped; 1 cup powdered sugar; 2 tablespoons orange juice

Jump to Recipe· 4.7 from 33 reviews

If you’re anything like me, you love cookies that strike the perfect balance between rich, buttery, and just a bit zesty. That’s exactly why my Orange Cranberry Shortbread Cookies Recipe has become a staple in my kitchen. These cookies are irresistibly tender, loaded with bright orange flavor and tart cranberries, making them perfect for any season—especially the cozy months. Stick around, because I’ll walk you through everything you need to know to nail them every time.

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Why This Recipe Works

Simple but Flavorful: The combination of orange zest and cranberries gives these shortbread cookies a bright, refreshing twist that’s not overpowering.
Vegan and Versatile: Using vegan butter means anyone can enjoy these cookies without compromising on that rich, buttery taste.
Perfect Texture: The chilling step creates a nice firm dough that bakes into tender, melt-in-your-mouth shortbread.
Make Ahead Friendly: These cookies keep well at room temp and freeze beautifully, making them a great batch-bake option.

Orange Cranberry Shortbread Cookies, orange cranberry cookies, zesty shortbread recipes, vegan shortbread cookies, holiday cookie recipes - A close-up view of a batch of round cookies laid out on a metal cooling rack over a white marbled surface. Each cookie has one visible layer, light golden in color with small dark red and black fruit bits inside, giving a spotted look. On top of each cookie is a thin, even drizzle of pale cream-colored icing, applied unevenly in long lines across the surface. The texture of the cookies looks soft but firm, with some slight cracks near the edges. The metal wires of the rack create a grid pattern underneath the cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Orange Cranberry Shortbread Cookies Recipe plays a special role, creating that perfect harmony of flavors and textures. Let me break down why these simple pantry staples come together so well, plus a few shopping tips to make your baking stress-free.

Orange Cranberry Shortbread Cookies, orange cranberry cookies, zesty shortbread recipes, vegan shortbread cookies, holiday cookie recipes - Flat lay of vibrant fresh oranges sliced to show their bright orange flesh, small bunches of glossy dried cranberries scattered naturally, soft blocks of creamy vegan butter with smooth texture, whole vanilla pods with rich dark brown color, vibrant green orange leaves adding a fresh touch, golden granulated sugar crystals glistening in the light, fine white powdered sugar dusted softly nearby, and a small heap of light beige all-purpose flour with a powdery texture, all beautifully arranged with careful spacing and contrasting colors on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Vegan butter: Using softened vegan butter ensures the dough holds together well and yields that classic crumbly shortbread texture, plus it keeps this recipe plant-based.
Granulated sugar: This adds just the right amount of sweetness and helps the cookies have a slight crisp edge.
Pure vanilla extract: A little vanilla balances the citrus and cranberry notes and deepens the flavor.
All-purpose flour: The structure of the cookie depends on good quality flour — choose a fresh bag for the best results.
Orange juice and zest: The zest packs intense orange oils for aroma and flavor, while the juice adds a subtle tang and moisture.
Dried cranberries: Finely chopped so they’re evenly dispersed, they provide sweet-tart bursts that contrast beautifully with the buttery shortbread.
Powdered sugar (optional glaze): Dusting or drizzling this glaze adds a pretty, sweet finish without overwhelming the cookie’s natural flavors.

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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.

Make It Your Way

I love to play around with this Orange Cranberry Shortbread Cookies Recipe depending on the season and who I’m baking for. You can customize the mix-ins or even the citrus component to make it uniquely yours!

Variation: Once, I swapped out the dried cranberries for chopped dried cherries and added a tablespoon of finely chopped pistachios — the nutty crunch was so good, I had to make a second batch!
Dietary tweaks: If you need gluten-free cookies, using a reliable gluten-free flour blend works beautifully here without sacrificing texture.
Seasonal swaps: Try lemon zest and juice instead of orange for a brighter summer vibe, or add chopped rosemary for a festive holiday twist.
Glaze options: While the orange glaze is the classic finish, you can switch to a light vanilla or even drizzle dark chocolate for extra decadence.

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

Step 1: Cream the Butter and Sugar

Start by beating your softened vegan butter with granulated sugar using a handheld mixer or stand mixer fitted with a paddle attachment. Don’t rush this step—I usually beat it for 1-2 minutes until the mixture looks creamy and fluffy. This is the secret to that delicate, tender texture everyone loves.

Step 2: Add Vanilla, Flour, and Citrus

Mix in your vanilla extract. Then, turn your mixer down to low and add the flour a little at a time, mixing just until it’s combined. Now, add the orange juice, zest, and finely chopped dried cranberries. The dough will look thick and a bit sticky—that’s exactly how it should be.

Step 3: Chill the Dough

Shape your dough into a log about two inches in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours — this step is absolute gold because it firms up the dough, so your cookies hold their shape and bake evenly. Plus, chilling really deepens the flavors.

Step 4: Slice and Bake

When you’re ready, preheat the oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into about 1/4-inch thick cookies and arrange them on the sheet with a bit of space between. Bake for 12-14 minutes, keeping an eye on them—the edges should be just barely golden. Let them cool on the pan for 5 minutes before moving to a wire rack.

Step 5: Optional Orange Glaze

Whisk together powdered sugar and orange juice until smooth, then drizzle over cooled cookies. This step is my favorite because it adds a bright, sweet finish without being overpowering—totally worth the few extra minutes.

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Tips from My Kitchen

Soften Butter Properly: I always leave my vegan butter out for at least an hour beforehand. Too cold, and it’ll make creaming harder, too soft and the dough gets greasy.
Don’t Overmix the Dough: Once the flour goes in, I mix just until combined to avoid tough cookies.
Chill, Chill, Chill: Chilling the dough is non-negotiable for the best texture—it also makes slicing easier and cleaner.
Watch the Bake Time: I set my timer for 12 minutes and then check—edges should just begin to turn golden for that melt-in-your-mouth bite.

How to Serve Orange Cranberry Shortbread Cookies Recipe

Garnishes

I usually keep it simple with a light orange glaze drizzle for a hint of sweetness and color. Sometimes I sprinkle a tiny pinch of flaky sea salt on top to contrast the sugar—trust me, it’s a game-changer!

Side Dishes

These cookies pair beautifully with a cup of Earl Grey or chamomile tea. For holiday gatherings, I like to serve them alongside spiced mulled wine or even a tangy goat cheese spread to balance the sweetness.

Creative Ways to Present

For parties, I arrange the cookies on a festive platter with fresh orange slices and a small bowl of cranberries. Wrapping a few in cellophane with a ribbon makes a sweet, handmade gift that everyone asks about every year.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, where they stay perfectly tender for up to 5-6 days. If I know I won’t finish them quickly, I keep some in the freezer so they last much longer.

Freezing

Freezing the cookie dough in a log before slicing is my favorite trick. You can freeze it wrapped tightly for up to 2 months, then slice and bake straight from the freezer—just add an extra minute or two to bake time. Baked cookies freeze well too; just wrap them up and thaw at room temp.

Reheating

To refresh chilled or frozen cookies, pop them in a warm oven (about 300°F) for 3-4 minutes. This brings back that fresh-baked aroma and soft texture without drying them out.

FAQs

Can I make these Orange Cranberry Shortbread Cookies gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend, ideally one that’s meant for baking to get the right texture. You might need to chill the dough a bit longer to help it firm up.
What’s the best way to chop dried cranberries?

I use a sharp knife and a steady hand to finely chop the cranberries, which helps them spread evenly throughout the dough and keeps every bite balanced without overwhelming any single cookie.
Can I skip the glaze on the Orange Cranberry Shortbread Cookies?

Yes! The glaze is totally optional and while it adds a nice sweetness and citrus punch, these cookies are delicious on their own with their natural buttery, orangey flavor.
How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they’ll stay fresh up to 6 days. For longer storage, freezing is your best bet.

Final Thoughts

This Orange Cranberry Shortbread Cookies Recipe is one of those recipes I always come back to when I want a little magic in my baking. It’s reliable, simple, and absolutely delicious with that perfect blend of citrus brightness and tart cranberries. Whether you’re baking for a holiday, a casual snack, or a thoughtful gift, these cookies never disappoint. Give them a try—I’m pretty sure they’ll become a favorite in your cookie jar, too!