Name: Cranberry Orange Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all‑purpose flour; 1/4 cup cornstarch (optional, for extra tenderness); 1/2 cup dried cranberries, finely chopped; 1 tablespoon fresh orange zest; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Cranberry Orange Shortbread Cookies are one of my favorite cookies to bake when I want something buttery, zesty, and festive. These cookies have a delicate crumb, bursts of sweet-tart cranberry, and bright orange flavor in every bite. They’re perfect for holiday baking, cookie swaps, or just enjoying with a warm drink.

Why You’ll Love This Recipe

I love these cookies because they’re simple to make but feel elegant and full of flavor. The buttery shortbread base melts in my mouth, and the combination of dried cranberries and fresh orange zest gives them a vibrant twist that feels perfect for winter. They also hold their shape well, making them ideal for gifting or stacking into cookie tins. Cranberry Orange Shortbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
All-purpose flour
Cornstarch (optional, for extra tenderness)
Dried cranberries, finely chopped
Orange zest (fresh for best flavor)
Vanilla extract
Salt

Directions

I cream the butter and powdered sugar together until smooth and fluffy.
I mix in the orange zest, vanilla extract, and a pinch of salt.
I gradually add the flour (and cornstarch if using), mixing until a soft dough forms.
I fold in the finely chopped dried cranberries.
I shape the dough into a log, wrap it in plastic wrap, and chill it for at least 1 hour until firm.
I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
I slice the dough into ¼-inch thick rounds and place them on the baking sheet.
I bake for 12–15 minutes, or until the edges are just barely golden.
I let them cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep, 1 hour to chill, and 15 minutes to bake—so I usually have them ready in about 1.5 hours total.

Variations

Sometimes I dip half of each cookie in melted white chocolate and let them set for a beautiful finish. I’ve also added chopped pistachios for color and crunch, or swapped the cranberries for dried cherries. For extra citrus flavor, I mix in a bit of lemon zest with the orange.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They also freeze well—I layer them between sheets of parchment and keep them in a sealed container for up to 2 months. No reheating needed, just thaw and enjoy. Cranberry Orange Shortbread Cookies

FAQs

Can I use fresh cranberries instead of dried?

I don’t recommend it for this recipe, since fresh cranberries have too much moisture. Dried ones give the right texture and sweetness.

Do I have to chill the dough?

Yes. Chilling helps the dough firm up so the cookies slice cleanly and hold their shape while baking.

Can I make the dough ahead of time?

Absolutely. I often make the dough a day or two in advance and keep it chilled until I’m ready to bake.

What’s the best way to zest an orange?

I use a microplane or fine grater and only zest the bright orange part—avoiding the bitter white pith underneath.

Can I freeze the dough?

Yes. I wrap the dough log tightly in plastic and freeze it for up to 2 months. When I’m ready, I let it thaw slightly, slice, and bake.

Conclusion

Cranberry Orange Shortbread Cookies are a bright, buttery treat I love baking all winter long. They’re easy to make, full of seasonal flavor, and just the right mix of tart and sweet. Whether I’m sharing them with friends or enjoying them quietly with tea, they always feel like a little celebration in cookie form.