Introduction

These are the best cranberry orange shortbread cookies you’ll ever make, with a perfect balance of tart cranberries and bright citrus. They’re incredibly easy to prepare with simple ingredients and no chilling required. If you enjoy cranberry desserts, you might also like this Cranberry Fluff Recipe or these festive Soft Christmas Cookies Recipe.

Ingredients

These festive Cranberry Orange Shortbread Cookies combine buttery richness with the bright, tart pop of cranberries and zesty orange aroma for a perfect holiday treat.

• 1 ¼ cup (155 g) all-purpose flour
• ⅓ cup + 1 tablespoon (75 g) granulated sugar
• 1 tablespoon (8 g) cornstarch
• ¼ teaspoon salt
• 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
• ¼ cup (40 g) fresh cranberries, finely chopped
• ½ tablespoon orange zest

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Cranberry Orange Shortbread Cookies are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Bring butter to room temperature for easy creaming. Measure flour, sugar, dried cranberries, and orange zest accurately. Use fresh orange zest for the brightest flavor in your Cranberry Orange Shortbread Cookies.

Step 2 — Cream Butter and Sugar

Beat softened butter and sugar until light and fluffy, about 2-3 minutes. This creates air pockets for tender shortbread. Scrape the bowl halfway through for even mixing.

Step 3 — Add Flavorings

Mix in orange zest and vanilla extract until fully incorporated. For intense orange flavor, add a teaspoon of fresh orange juice. Avoid overmixing once flour is added.

Step 4 — Incorporate Dry Ingredients

Gradually add flour and salt on low speed until just combined. Fold in dried cranberries by hand to prevent crushing. The dough will be crumbly but should hold together when pressed.

Step 5 — Shape the Dough

Form dough into a log about 2 inches in diameter. Wrap tightly in plastic and chill for at least 2 hours. For slice-and-bake convenience, freeze the log for 30 minutes before slicing.

Step 6 — Slice and Arrange

Slice chilled dough into ¼-inch thick rounds using a sharp knife. Place on parchment-lined baking sheets, spacing 1 inch apart. Keep dough cold between batches for clean slices.

Step 7 — Bake to Perfection

Bake at 325°F for 12-15 minutes until edges are lightly golden. The centers should remain pale. Rotate pans halfway through for even browning. Watch carefully as shortbread burns easily.

Step 8 — Cool Completely

Let cookies cool on baking sheet for 5 minutes before transferring to wire rack. They firm up as they cool. Wait until completely cool before storing for crisp texture.

Step 9 — Store or Serve

Store Cranberry Orange Shortbread Cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze baked cookies between parchment layers. The flavor improves after 24 hours.

Nutritional Information

Calories	125
Protein	1g
Carbohydrates	15g
Fat	7g
Fiber	1g
Sodium	45mg

Note: Estimates based on typical ingredients and serving size for Cranberry Orange Shortbread Cookies.

Healthier Alternatives

• Almond Flour — Creates a gluten-free, lower-carb base with nutty flavor that complements the cranberry orange profile.
• Coconut Oil — A dairy-free substitute for butter that adds subtle tropical notes to these Cranberry Orange Shortbread Cookies.
• Monk Fruit Sweetener — Reduces sugar content while maintaining sweetness, perfect for low-carb Cranberry Orange Shortbread Cookies.
• Dried Blueberries — A lower-sugar alternative to cranberries that still provides tart fruit flavor.
• Collagen Protein Powder — Adds protein without altering texture, keeping the classic shortbread crumb.
• Orange Zest Only — Eliminates orange juice concentrate to reduce sugar while preserving citrus aroma.
• Unsalted Butter — Simple low-sodium swap that maintains traditional shortbread texture.
• Chia Seeds — Adds fiber and omega-3s to the dough without overpowering the cranberry orange combination.

Serving Suggestions

• Pair Cranberry Orange Shortbread Cookies with hot tea, coffee, or mulled cider for a cozy afternoon treat.
• Serve as a festive dessert alongside a scoop of vanilla bean ice cream or a dollop of lemon curd.
• Arrange on a holiday cookie platter with other seasonal favorites like gingerbread or sugar cookies.
• Package in decorative tins or boxes as edible gifts for neighbors, teachers, or hostesses.
• Enjoy with a glass of dessert wine or a warm spiced latte for an elegant finish to a meal.
• Crumble over Greek yogurt or oatmeal for a breakfast or snack with a festive twist.

For a beautiful presentation, dust Cranberry Orange Shortbread Cookies with powdered sugar just before serving, and garnish plates with fresh cranberries or orange zest.

Common Mistakes to Avoid

• Mistake: Using warm butter, which melts too quickly and causes cookies to spread. Fix: Use chilled butter straight from the fridge for a firm, crumbly texture.
• Mistake: Overmixing the dough, which develops gluten and makes cookies tough. Fix: Mix just until the flour disappears to keep your Cranberry Orange Shortbread Cookies tender.
• Mistake: Skipping the chill time, leading to flat, greasy cookies. Fix: Refrigerate the dough for at least 30 minutes to solidify the fat and maintain shape.
• Mistake: Using fresh cranberries, which add too much moisture and can create soggy spots. Fix: Opt for dried cranberries to ensure even distribution and a perfect crumb.
• Mistake: Not creaming the butter and sugar properly, resulting in a dense texture. Fix: Beat butter and sugar until pale and fluffy to incorporate air for lightness.
• Mistake: Overbaking, which turns the cookies brown and bitter instead of golden. Fix: Bake just until the edges are lightly golden; they firm up as they cool.
• Mistake: Using artificial orange extract, which can taste harsh and chemical. Fix: Use fresh orange zest and juice for a bright, natural citrus flavor.
• Mistake: Cutting cookies when the dough is too warm, causing misshapen edges. Fix: Use a sharp knife and wipe it clean between cuts for neat slices.
• Mistake: Storing cookies while still warm, trapping steam and making them soft. Fix: Cool completely on a wire rack before storing in an airtight container.

Storing Tips

• Fridge: Store cooled Cranberry Orange Shortbread Cookies in an airtight container for up to 1 week.
• Freezer: Place cookies in a freezer-safe bag or container; they keep well for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes or until heated through to a food-safe temperature.

For best texture, let frozen Cranberry Orange Shortbread Cookies thaw at room temperature before reheating.

Conclusion

These Cranberry Orange Shortbread Cookies are a festive, buttery treat perfect for holiday baking. If you enjoyed this recipe, try our Cranberry Pecan Mini Goat Cheese Balls Recipe for another easy appetizer. Share your results in the comments and subscribe for more seasonal recipes!

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FAQs

Can I use dried cranberries instead of fresh cranberries for these Cranberry Orange Shortbread Cookies?

Yes, dried cranberries work well. Chop them into smaller pieces so they distribute evenly in the dough. This substitution will give your Cranberry Orange Shortbread Cookies a slightly chewier texture.

How do I get my shortbread cookies to have the perfect crumbly texture?

Ensure your butter is cool but not ice-cold, and avoid overmixing the dough. Chilling the dough before baking is also crucial. This helps the Cranberry Orange Shortbread Cookies hold their shape and achieve that classic melt-in-your-mouth texture.

Can I make the dough for Cranberry Orange Shortbread Cookies ahead of time?

Absolutely. You can refrigerate the dough for up to 3 days or freeze it for a month. Just wrap it tightly in plastic wrap. Let it soften slightly at room temperature before slicing and baking.