There’s nothing quite like the warm aroma of buttery shortbread cookies baking during the holidays. These Cranberry Orange Shortbread Cookies bring a burst of citrus and a hint of tart sweetness to every bite, making them perfect for festive gatherings or cozy afternoons with tea. The combination of dried cranberries and fresh orange zest gives them a refreshing twist that’s both elegant and comforting. I once tried dipping half the cookie in melted white chocolate, and it added just the right touch of sweetness and visual flair. These cookies are easy to make, slice beautifully, and hold their shape — ideal for gifting or serving at special occasions.
Why You’ll Love This Recipe
These Cranberry Orange Shortbread Cookies are buttery, crumbly, and delightfully aromatic. The flavor combination of tangy cranberries and citrusy orange zest makes them feel festive without being overly sweet. Because they’re slice-and-bake, they’re incredibly convenient — prepare the dough ahead of time, chill it, and bake when you’re ready. Whether for holiday cookie trays, gift boxes, or a cozy treat with coffee, this recipe delivers a beautiful balance of flavor and texture every time.
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Cranberry Orange Shortbread Cookies: A Buttery, Festive Delight
- Total Time: 1 hr 30 mins (including chilling)
- Yield: 36 cookies
- Diet: Vegetarian
Description
Cranberry Orange Shortbread Cookies are buttery, crumbly, and bursting with bright citrus flavor and tangy dried cranberries. These festive cookies are perfect for holidays, tea time, or gifting, offering a refreshing twist on traditional shortbread with their zesty orange and sweet-tart cranberry combination.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp orange zest (from 1 large orange)
- 2 tbsp fresh orange juice
- 3/4 cup dried cranberries, chopped
Instructions
- In a large mixing bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla extract, orange zest, and orange juice; mix until well combined.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture until a dough forms.
- Stir in chopped dried cranberries evenly throughout the dough.
- Divide dough in half and roll each portion into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice chilled dough into 1/4-inch thick rounds and place them 1 inch apart on prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a festive touch, dip one half of each cookie in melted white chocolate and sprinkle with orange zest.
- Store cookies in an airtight container for up to a week or freeze for up to 3 months.
- Chill the dough thoroughly to maintain shape during baking.
- Use fresh cranberries if desired, but pat dry before adding to the dough.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – Forms the base of the cookies, giving them that classic shortbread texture.
Unsalted Butter – Provides richness and a melt-in-your-mouth consistency; use high-quality butter for the best flavor.
Powdered Sugar – Sweetens the dough and creates a smooth, tender crumb.
Dried Cranberries – Add chewy tartness and a pop of color to each cookie.
Orange Zest – Infuses the dough with a bright, citrus aroma that complements the cranberries perfectly.
Vanilla Extract – Enhances the sweetness and rounds out the flavor.
Salt – Balances the sweetness and highlights the buttery notes.
White Chocolate (optional) – Perfect for drizzling or dipping the baked cookies for an elegant finish.
Directions
In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in vanilla extract and orange zest. Gradually add flour and salt, mixing until just combined. Fold in the chopped dried cranberries. Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or until firm. When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them on the prepared sheet about 1 inch apart. Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack. For an extra touch, dip half of each cooled cookie in melted white chocolate and let it set before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields about 24 cookies. Preparation takes around 15 minutes, chilling time about 2 hours, and baking time approximately 12 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to 3 months or freeze the dough log and slice as needed.
Variations and Customizations
White Chocolate Drizzle – Drizzle or dip in white chocolate for an elegant holiday touch.
Nutty Crunch – Add finely chopped pecans or almonds for a nutty twist.
Spiced Orange – Mix in a pinch of cinnamon or cardamom for extra warmth.
Glazed Version – Brush cookies with a light orange glaze for added sweetness.
Cranberry-Lemon Swap – Replace orange zest with lemon zest for a tangier bite.
Festive Shape Cutouts – Roll and cut into shapes using cookie cutters for holidays.
Dark Chocolate Dip – Use dark chocolate instead of white for a richer flavor contrast.
Coconut Twist – Add shredded coconut to the dough for tropical notes.
Orange Extract Boost – Add a few drops of orange extract for a stronger citrus flavor.
Sugar Coated Edges – Roll the dough log in coarse sugar before slicing for sparkle and crunch.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate it for up to 3 days or freeze it for up to 2 months.
Can I use fresh cranberries?
Dried cranberries work best since they don’t release moisture during baking.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend for a similar result.
Why did my dough crumble?
It may be too dry — add a teaspoon of milk or orange juice to bring it together.
Can I skip the orange zest?
You can, but it gives the cookies their signature flavor, so it’s highly recommended.
How do I keep them from spreading?
Chilling the dough well before baking ensures they hold their shape.
Can I double the recipe?
Yes, easily double or triple for larger batches — perfect for gifting.
How do I make them extra buttery?
Use European-style butter, which has a higher fat content.
Can I add chocolate chips?
Absolutely — white or dark mini chocolate chips pair beautifully with cranberries.
What pairs best with these cookies?
They’re wonderful with tea, coffee, or even a light dessert wine.
Conclusion
Cranberry Orange Shortbread Cookies capture everything wonderful about homemade baking — buttery, crisp, and bright with flavor. They’re easy to make, visually stunning, and perfect for both gifting and indulging. Whether for the holidays or an everyday treat, these cookies bring a delightful touch of warmth and elegance to your table.
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