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; 1 orange, zest; 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· 4.7 from 35 reviews

If you love cookies with a perfect balance of buttery richness and zesty freshness, you are going to adore this Cranberry Orange Shortbread Cookies Recipe. These cookies have quickly become my go-to treat for cozy mornings or sharing with friends over coffee. The combination of tart dried cranberries and fragrant orange zest makes each bite a little celebration, and the soft orange glaze on top? Absolutely irresistible! Stick with me because I’m about to share all my secrets to making these little delights absolutely perfect every time.

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Why This Recipe Works

Bright Orange Zest Infusion: Rubbing the zest with sugar releases oils that boost flavor intensity dramatically.
Tender But Firm Shortbread Texture: Proper chilling and balanced butter-flour ratio keep cookies from spreading too much.
Sweet-Tart Cranberry Contrast: The chopped dried cranberries add chewy bursts that perfectly offset the buttery shortbread.
Glaze Adds Gorgeous Finish: The orange glaze not only looks pretty but adds a refreshing tang and keeps cookies moist.

Cranberry Orange Shortbread Cookies Recipe - Recipe Step

Ingredients & Why They Work

This Cranberry Orange Shortbread Cookies Recipe is all about simple, quality ingredients working in harmony. The butter gives a melt-in-your-mouth texture while the orange zest and juice brighten everything up. Dried cranberries add that chewy texture and subtle tartness, making these cookies feel fresh and festive. Here’s a quick rundown of why each ingredient is a must-have.

Cranberry Orange Shortbread Cookies, Cranberry Orange Cookies, Shortbread Cookie Recipes, Holiday Cookies with Cranberry and Orange, Easy Cranberry Orange Cookies - 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: Fine texture helps infuse the orange zest and blends into the dough smoothly for even sweetness.
Orange zest: Packs a punch of citrus aroma and flavor that makes these cookies unforgettable.
Unsalted butter: Room temperature for easy creaming; provides rich flavor and tender texture.
Vanilla extract: Boosts the overall flavor, giving subtle warmth to balance citrus notes.
Plain flour (all-purpose flour): The base for shortbread, ensuring a crumbly but strong cookie structure.
Dried cranberries: Chopped finely so they distribute evenly, adding sweet-tart pops in every bite.
Powdered icing sugar: For the smooth glaze that glams up the cookies with a gentle sweetness.
Orange juice: Freshly squeezed gives the glaze a natural citrus zing and nice consistency.
Unsalted butter (for glaze): Melted to add shine and richness to the glaze.

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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 how versatile this Cranberry Orange Shortbread Cookies Recipe is. While I always stick to the classic with cranberries and orange, you can easily switch things up based on your mood or what’s in your pantry. Trust me, experimenting just makes the baking a lot more fun and personal!

Use different citrus zest: Sometimes I swap orange zest for lemon or even grapefruit to give the cookies a fresh new twist.
Try other dried fruits or nuts: If you’re not a cranberry fan, chopped dried cherries or pistachios work beautifully too.
Make it gluten-free: Substitute all-purpose flour with a good gluten-free blend—the texture will be slightly different but still delicious.
Add spices: A pinch of cinnamon or nutmeg can warm up the flavor for colder months.

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

Step 1: Infusing the Sugar with Orange Zest

This first step is a little ritual I never skip because it makes all the difference. Take your caster sugar and fresh orange zest, then rub them between your fingertips until the sugar becomes wet and fragrant. You’ll see the sugar take on a lovely orange hue—that’s the oils releasing, and trust me, that’s flavor gold. Doing this lifts the orange flavor throughout every crumb of your cookie.

Step 2: Cream Butter, Orange Sugar, and Vanilla

Using an electric mixer with a paddle attachment, cream together your softened butter and that beautifully infused orange sugar. Beat until the mixture turns pale and fluffy—that usually takes about 3-4 minutes. Be patient here; this step incorporates air, which helps give your cookies a tender texture. Scrape down the sides periodically to make sure everything blends evenly. Add vanilla extract and mix just a little more.

Step 3: Incorporate Flour and Chopped Cranberries

Now, at low speed, gradually add in the all-purpose flour followed by the finely chopped dried cranberries. The dough will look a bit ragged—that’s totally normal! Don’t over-mix; you just want everything combined. If you like, you can gently fold the last bits in with a spatula to make sure cranberries are well distributed.

Step 4: Shape and Roll Out the Dough

Squeeze the dough together by hand and form it into a rough ball, then press it into a disc. Lightly flour your workspace and roll it out to about ½ cm thick. If your dough feels squishy or sticky, pop it in the fridge wrapped in plastic for 10-15 minutes—this makes it much easier to handle without cracking or sticking. Be sure not to chill it too long unless you want to let it warm just slightly before rolling.

Step 5: Cut Cookies and Chill

Use your favorite cookie cutter (I love a leaf shape for the seasonal vibe) to cut out shapes, and place them on a baking tray lined with parchment paper. Gather the scraps, gently bring them together, and re-roll to cut out more cookies—repeat once if necessary. Keep in mind, every time you re-roll, the dough takes on more flour from your surface, so if it feels dry, add a drop or two of water to loosen it. Then refrigerate the cut cookies for at least 30 minutes. This step is *essential* because cold dough won’t spread too much in the oven, helping the cookies keep their shape.

Step 6: Bake to Golden Perfection

Preheat your oven to 170°C (335°F). Pop the chilled cookie tray in and bake for 12 to 15 minutes, keeping a close eye near the end. You want a delicate golden edge but still pale centers—remember, shortbread should be tender, not crispy. Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Step 7: Glaze and Finish

Mix your powdered icing sugar with fresh orange juice and melted butter until you get a smooth glaze—not too runny but easy to dip. I like to dip the face of each cookie into the glaze, letting excess drip off before returning it to a wire rack. This creates a shiny, citrusy finish that adds an elegant touch and extra flavor punch. Allow the glaze to set fully before serving.

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Tips from My Kitchen

Orange Zest Technique: Always use fresh, unwaxed oranges and grate just the colorful zest part—no white pith, or it gets bitter.
Temperature Matters: Make sure butter is truly softened, not melted, to get that perfect creamy texture.
Handle Dough Gently: Overworking leads to tough cookies. Mix just until ingredients come together.
Watch Your Bake Time: Ovens vary, so start checking a few minutes early to prevent overbaking and drying out your cookies.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Garnishes

I keep garnishes simple but vibrant—sometimes I sprinkle a few extra finely chopped dried cranberries on the wet glaze before it sets, to amp up the color and texture. A little twist of orange peel on the side also looks adorable and smells amazing, especially when serving guests.

Side Dishes

These cookies pair wonderfully with hot beverages — think fresh brewed coffee, herbal orange chamomile tea, or even a spiced latte. If you want to elevate your snack time, a platter with fresh fruit slices or a simple cheese board complements the sweetness and citrus notes beautifully.

Creative Ways to Present

For holidays or special occasions, I sometimes arrange the cookies into a wreath shape on a festive plate, then add sprigs of fresh rosemary or holly as a garnish. You could also stack a few tied with a rustic ribbon as charming edible gifts. Using cookie cutters in fun shapes like stars or leaves makes them even more delightful.

Make Ahead and Storage

Storing Leftovers

I store leftover Cranberry Orange Shortbread Cookies in an airtight container at room temperature, and they stay fresh and tender for up to a week. If you find your cookies have softened a bit, just slide them into a warm oven for a couple of minutes to refresh their crisp edges.

Freezing

If you want to make these ahead in bulk, I recommend freezing them before glazing. Place them flat in a freezer-safe container with parchment paper layers to avoid sticking, and thaw overnight at room temperature. You can glaze right before serving or freeze glazed cookies carefully wrapped for shorter periods.

Reheating

To warm the cookies, I preheat the oven to 150°C (300°F), arrange the cookies on a baking sheet, and heat for 5 minutes. This refreshes the texture nicely without melting the glaze or over-drying the cookies.

FAQs

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

Fresh cranberries have a much higher moisture content and will release liquid when baked, which can alter the texture of your shortbread, making it softer and potentially causing spreading. Dried cranberries are preferred for this recipe to maintain the classic crumbly texture and provide chewy bursts without extra moisture. If you only have fresh, consider chopping them finely and lightly drying them before mixing in.
Do I need to chill the dough before baking?

Yes! Chilling the dough or the cutout cookies before baking is essential for shortbread recipes like this. It helps the butter solidify so the cookies hold their shape and don’t spread overly in the oven. A minimum of 30 minutes in the fridge is recommended for best results.
Can I make this Cranberry Orange Shortbread Cookies Recipe dairy-free?

Absolutely. Substitute the unsalted butter with your favorite dairy-free alternative, like vegan margarine or coconut oil (though coconut oil may add a slight flavor). Keep in mind the texture may vary slightly, but it will still be delicious!
What’s the best way to store decorated shortbread cookies?

Store decorated shortbread cookies in an airtight container at room temperature, placing parchment paper between layers to avoid sticking. Keep them away from humidity to prevent the glaze from becoming sticky or melting.

Final Thoughts

This Cranberry Orange Shortbread Cookies Recipe holds a special place in my kitchen repertoire because it brings out warmth and cheer every time I bake it. It’s approachable for any baker but feels fancy enough to impress guests or add that little festive magic to your day. I really hope you try it and enjoy those moments as much as I do—there’s something magical about baking cookies that reminds us to slow down and savor little joys. If you give them a go, let me know how they turn out—chances are, these will become your favorites too!