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 30 reviews

If you’re looking for a cookie that feels like a bright burst of holiday cheer wrapped in buttery goodness, this Cranberry Orange Shortbread Cookies Recipe is your new best friend in the kitchen. I first made these on a chilly winter afternoon, and the zingy orange zest combined with tart cranberries completely won me (and my entire family) over. Trust me, these cookies are ridiculously easy to make, and they’ll fill your house with that irresistible smell of citrus and baked butter that makes you want to grab one right out of the oven. Keep reading—I’m about to share everything you need to make these delightful bites perfect every time.

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Why This Recipe Works

Perfect Balance of Flavors: The fresh orange zest and juicy cranberries add a tangy brightness that cuts through the richness of the buttery shortbread.
Simple Ingredients, Big Impact: With pantry staples and a handful of extras, this recipe creates gourmet tastes without fuss.
Chilling for Shape Retention: Refrigerating the dough after cutting means the cookies won’t spread and lose their pretty edges.
Zesty Orange Glaze Finish: The glaze adds a shiny citrus-y touch that perfectly complements the soft shortbread texture.

Cranberry Orange Shortbread Cookies Recipe - Recipe Step

Ingredients & Why They Work

This Cranberry Orange Shortbread Cookies Recipe gets its magic from combining classic buttery shortbread with bright orange zest and tangy dried cranberries. Every ingredient plays a part, so here’s the lowdown on why they’re essential for perfect cookies.

Cranberry Orange Shortbread Cookies, cranberry orange cookies, holiday shortbread cookies, citrus cranberry shortbread, easy holiday 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: It blends smoothly, helping the dough stay tender, and when rubbed with orange zest, becomes fragrant and moist.
Orange zest: This releases essential oils that power up the citrus flavor; fresh is always best here.
Unsalted butter: Room temperature for easy creaming, giving the cookie its rich, melt-in-your-mouth texture.
Vanilla extract: A subtle depth enhancer that rounds out the citrus and buttery notes.
Plain flour (all-purpose): The base that holds everything together; be careful not to overwork the dough to keep it tender.
Dried cranberries: They add chewy bursts of tartness that contrast perfectly with the sweet orange glaze.
Powdered icing sugar: For the glaze—dissolves smoothly and adds that perfect sweet layer without grittiness.
Orange juice: Fresh juice keeps the glaze bright and punchy, tying the cookie’s flavors together.
Unsalted butter (glaze): Adds richness and sheen to the glaze for a beautiful finish.

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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.

Tweak to Your Taste

One of the things I love about this Cranberry Orange Shortbread Cookies Recipe is how it invites you to make it your own. I usually stick close to the original, but sometimes I’ll add a pinch of cinnamon or swap cranberries for dried cherries just to mix things up.

Variation: For a nuttier twist, I’ve stirred in some finely chopped pistachios with the cranberries — it gives a beautiful texture and a bit of color.
Dietary swaps: Use vegan butter and a flax egg if you want to try a dairy-free version; the flavor changes slightly but it’s still delicious.
Seasonal ideas: Try substituting lemon zest and blueberries outside the holidays for a fresh summer vibe.

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

Step 1: Get that Orange Zest Infused Sugar Ready

This little trick is where the magic starts. I rub the fresh orange zest into the caster sugar using my fingertips—this isn’t just stirring, it’s a mini massage session that releases all those aromatic oils and stains the sugar a lovely soft orange. You’ll know it’s ready when the sugar feels slightly damp and smells heavenly. This step really makes the flavor pop in the cookies.

Step 2: Cream Butter, Orange Sugar & Vanilla

Grab your stand mixer or hand mixer and cream together the softened butter with that orange-infused sugar until it’s pale and fluffy. I usually scrape down the bowl a couple of times here to ensure everything is evenly mixed. Then, blend in the vanilla extract for an extra smooth flavor base.

Step 3: Add Flour & Cranberries – Keep It Gentle

Switch your mixer to low speed and fold in the plain flour and finely chopped dried cranberries. The dough will look a bit rough and raggedy — that’s perfect! It means you haven’t overworked it, keeping your cookies tender and crumbly.

Step 4: Roll & Chill the Dough

Form your dough into a ball, then gently press it into a disc. On a lightly floured surface, use a rolling pin to roll it out to about half a centimeter thick. If the dough feels too soft to handle or sticks excessively, wrap it in plastic and pop it in the fridge for 10 to 15 minutes—it firms up nicely and makes rolling so much easier. Use your favorite cookie cutters to stamp out shapes, placing them on parchment-lined trays. Chill those cutouts in the fridge for at least 30 minutes before baking; this is the secret to preventing them from spreading.

Step 5: Bake Until Just Golden

Preheat your oven to 170°C (335°F). Bake the chilled cookies for about 12 to 15 minutes until you see the edges turning a gentle golden brown. Ovens vary, so start checking around 12 minutes to avoid overbaking. After baking, let them cool on the tray for 10 minutes so they firm up before moving them to a wire rack to cool fully.

Step 6: Whip Up the Orange Glaze & Dip

Mix powdered icing sugar, fresh orange juice, and melted butter until silky smooth. If the glaze feels too runny, add a bit more icing sugar; if it’s too thick, splash a teaspoon of juice until it’s perfect for dipping. Dip the face of each cooled cookie into the glaze and let the excess drip off before placing on a wire rack to set. This glossy finish adds sweetness and a zesty kick that gets me every time.

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Pro Tips for Making Cranberry Orange Shortbread Cookies Recipe

Rub the Orange Zest with Sugar: It feels a little strange at first, but this small step is a game changer for flavor intensity.
Chill the Dough Twice: I chill once after rolling and cutting, and sometimes again if the dough is too soft to work with — it helps maintain the cookies’ shape.
Flour Your Cookie Cutters: This prevents the dough from sticking and keeps your shapes crisp and clean without any peeling.
Watch Your Bake Time Closely: Just a minute too long can dry out the cookies, so keep a close eye, especially near the end.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Garnishes

I like to sprinkle a little extra finely grated orange zest on the glaze while it’s still tacky for a fresh look and added zing. Sometimes I’ll also scatter tiny crushed pistachios or edible silver leaf for a special occasion – it makes the cookies look so pretty, especially around the holidays.

Side Dishes

These shortbread cookies pair beautifully with a hot cup of Earl Grey or a creamy chai latte. I’ve served them alongside a cheese board with sharp cheddar and Gouda too – the sweet-tart cookies are such a nice contrast to savory flavors.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies on a tiered stand with sprigs of fresh rosemary and cranberries scattered around for a festive vibe. Wrapping a few in clear cellophane tied with orange ribbon also makes for a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layering them between sheets of parchment paper to keep them from sticking together. They stay fresh and buttery for up to a week, though they rarely last that long!

Freezing

If you want to prepare ahead, freeze the unglazed cookies in a sealed container or freezer bag for up to 3 months. When you’re ready to serve, thaw them overnight at room temperature and then dip them in the orange glaze fresh for the best taste and texture.

Reheating

I don’t usually reheat these cookies, but if I want to bring back that fresh-baked warmth, a quick 5-10 second zap in the microwave does the trick without melting the glaze. Just don’t overdo it or they’ll lose their delightful crumbly texture.

FAQs

Can I use fresh cranberries instead of dried in this recipe?

Fresh cranberries have more moisture and would affect the dough’s texture, potentially making it too wet. I recommend sticking with dried cranberries finely chopped to keep the dough balanced and the cookies tender yet firm.
How thick should I roll out the dough for the cookies?

About ½ centimeter (roughly ¼ inch) thick is perfect. This thickness allows the cookies to bake evenly and hold their shape well while staying tender inside.
Why do I need to chill the cookie dough after cutting out the shapes?

Chilling firms up the butter in the dough, which prevents the cookies from spreading too much during baking. This step helps your cookies keep their pretty shapes and ensures a nice crumbly texture.
Can I skip the orange glaze?

Absolutely! The cookies are delicious on their own as buttery, citrusy shortbread. The glaze just adds a sweet, shiny finish and extra orange flavor—it’s a nice touch for gifting or special occasions but optional for everyday munching.

Final Thoughts

Whenever I make this Cranberry Orange Shortbread Cookies Recipe, it feels like a little celebration is happening right in my kitchen. The bright citrus and tart cranberries beautifully lift the richness of the shortbread, crafting a cookie that’s both indulgent and refreshing. I hope when you try these, you’ll find the same joy I do—baking them with a warm cup of tea, sharing with loved ones, and savoring every buttery bite. Don’t be shy about making this recipe yours; tweaking and making little changes along the way is part of the fun. So go ahead, bake a batch, and let these cookies brighten your day!