Cranberry Orange Shortbread Cookies
If Christmas had a scent, it would be butter, orange zest, and a hint of cranberry — aka the holy trinity of holiday baking. Enter: Cranberry Orange Shortbread Cookies.
These cookies are buttery, crumbly, and slightly tart, with bursts of cranberry and that bright citrusy kick that keeps you coming back for just one more. They’re like sunshine in cookie form — but make it festive.
I’ve been making these for years, and they’re always the first to disappear at cookie swaps. People take one bite and go, “What’s in these??” Spoiler: it’s love, butter, and just enough orange zest to make your kitchen smell like a spa. 🍊
So grab your mixer and your zest grater — we’re about to make your new favorite holiday cookie.
Why You’ll Love Cranberry Orange Shortbread Cookies
These cookies strike that perfect balance between fancy and foolproof. They look like they belong in a boutique bakery, but they come together in one bowl and require zero chill time (unless you count the baker’s chill with coffee).
Here’s why they’re so irresistible:
- Buttery, melt-in-your-mouth texture — classic shortbread magic.
- Sweet-tart flavor combo — fresh orange + cranberry = perfection.
- No eggs, no drama.
- Keeps beautifully for gifting. These cookies age like fine wine (well, kind of).
And honestly, they’re just pretty. Those flecks of red cranberries and orange zest are total holiday eye candy.
Ingredients You’ll Need
Nothing weird or hard to find — just simple ingredients doing extraordinary things.
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tbsp orange zest (from about one large orange)
- 1 tsp vanilla extract
- ½ cup dried cranberries, finely chopped
Optional: A drizzle of white chocolate for extra flair ✨
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, beat butter and powdered sugar together until creamy — about 2–3 minutes. You’re not looking for fluff, just smooth deliciousness.
Step 2: Add the Flavors
Mix in orange zest and vanilla extract. Your kitchen will instantly smell like a citrus grove.
Step 3: Add the Dry Ingredients
Gradually add flour and salt, mixing until everything comes together. The dough should look crumbly but stick together when pressed.
Step 4: Fold in the Cranberries
Gently mix in the chopped dried cranberries. FYI: finely chopping them prevents your cookies from falling apart later.
Step 5: Shape the Dough
Form the dough into a log about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or overnight if you’re feeling organized).
Step 6: Slice & Bake
Preheat oven to 325°F (160°C). Slice the chilled dough into ¼-inch rounds and place them on a parchment-lined baking sheet. Bake for 12–14 minutes, just until the edges start to turn golden.
Step 7: Cool & Decorate
Cool completely before decorating. Optional but recommended: drizzle with melted white chocolate for that “Pinterest-perfect” finish.
Tips for Perfect Shortbread
- Don’t skip the chill. Cold dough = crisp, buttery perfection.
- Use real butter. No substitutes, please. This isn’t the place for margarine.
- Chop cranberries finely. Big chunks make slicing messy.
- Zest first, juice later. Ever tried zesting a squishy orange? Yeah, don’t.
Fun Variations
Because we all love a little creative chaos in the kitchen 😏
Cranberry Lemon Shortbread
Swap orange zest for lemon zest — extra zippy and refreshing.
White Chocolate Dipped
Dip half of each cookie in melted white chocolate and let it set. Fancy AND delicious.
Cranberry Pistachio Shortbread
Add ¼ cup chopped pistachios for color and crunch. You’ll feel like a cookie artist.
Storage & Gifting Tip
These cookies are basically built for gift boxes and holiday tins.
- At Room Temp: Store in an airtight container for up to 7 days.
- In the Fridge: Keeps up to 2 weeks (if they last that long).
- Freeze the Dough: Up to 3 months — just slice and bake straight from frozen.
Pro tip: Tie a few in a cellophane bag with a ribbon. Instant “I put effort into this” vibes. 🎁
Why These Cookies Steal the Show
These Cranberry Orange Shortbread Cookies are like a holiday power couple — classy, colorful, and guaranteed to make everyone smile.
They’re buttery without being too rich, sweet without being cloying, and that hit of citrus makes them feel fresh and festive. One bite, and you’ll wonder why you ever settled for plain sugar cookies.
Conclusion
So there you have it — Cranberry Orange Shortbread Cookies, the perfect blend of buttery shortbread and bright, fruity flavor.
They’re simple enough for beginners, fancy enough for gifting, and delicious enough to become a new Christmas classic in your house.
Brew some tea, grab a few warm cookies, and enjoy the taste of pure holiday joy. 🍊❄️
Print
Cranberry Orange Shortbread Cookies
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery Cranberry Orange Shortbread Cookies with zesty citrus flavor and sweet cranberries – perfect for the holidays.
Ingredients
1 cup unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
1 tbsp orange zest
1 tsp vanilla extract
½ cup dried cranberries, finely chopped
Instructions
1. Beat butter and powdered sugar until creamy.
2. Add orange zest and vanilla; mix well.
3. Gradually mix in flour and salt until dough forms.
4. Fold in chopped cranberries.
5. Shape into 2-inch log, wrap, and chill 1 hour.
6. Preheat oven to 325°F (160°C).
7. Slice into ¼-inch rounds and place on baking sheet.
8. Bake 12–14 minutes until edges are golden.
9. Cool completely before serving or drizzling with white chocolate.
Notes
Chill dough before slicing.
Chop cranberries finely for easy cutting.
Add pistachios or dip in white chocolate for variation.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
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