Cranberry Orange Shortbread Cookies | Holiday Treat Recipe

Cranberry Orange Shortbread Cookies are the kind of treat that makes your kitchen smell like the holidays themselves—butter browning gently in the oven, bright citrus zest in the air, and sweet-tart cranberries speckling each golden cookie. Every bite is tender, crumbly, and just sweet enough to melt away on your tongue.

This easy cranberry orange shortbread recipe pairs the nostalgic comfort of traditional shortbread with the lively sparkle of fresh orange zest and chewy dried cranberries. It’s a simple cookie that feels elegant, whether you’re baking for a cookie exchange, gifting to friends, or treating yourself on a cozy winter afternoon.

If you’ve been looking for the best cranberry orange shortbread cookies for holiday baking—ones that are crisp at the edges, buttery in the middle, and bursting with flavor—this recipe is your new favorite. So preheat your oven, grab that orange, and let’s make something delicious together! 🍊

What Makes This So Irresistible

• Buttery melt-in-your-mouth texture – Classic shortbread richness in every bite.
• Bright citrus aroma – Fresh orange zest gives each cookie a sunny fragrance.
• Tart-sweet cranberry bursts – Dried cranberries add color, chew, and festive flavor.
• No fancy tools required – Simple ingredients and one bowl for easy cleanup.
• Make-ahead friendly – Dough can chill for up to 3 days or freeze for 3 months.
• Perfect for gifting – Stack in tins or wrap in parchment for holiday presents.
• Foolproof for beginners – A short ingredient list with step-by-step clarity.

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🧡 Ingredients for Cranberry Orange Shortbread Cookies

For the Cookies

• ½ cup dried cranberries (Craisins) — or chopped dried cherries for a flavor twist
• ¾ cup granulated sugar, divided — adds sweetness and texture
• 2½ cups all-purpose flour (spooned and leveled) — use a 1:1 gluten-free blend if needed
• 1 cup (2 sticks) cold unsalted butter, cubed — keep chilled for the best shortbread crumb
• 1 teaspoon almond extract — or swap for vanilla extract for a classic flavor
• Zest of 1 large orange — provides bright citrus aroma
• 1–2 tablespoons fresh orange juice (optional) — adds moisture if dough feels crumbly
• Additional sugar — for coating the cookie edges before baking, optional

Optional Add-Ons for Flavor or Decoration

Extra orange zest — for a fragrant garnish or festive sparkle

4 ounces white chocolate, melted — dip half of each cooled cookie for an elegant finish

½ cup chopped pistachios or walnuts — adds color and crunch

How to Make Cranberry Orange Shortbread Cookies – Step by Step

1. Prep the Pan – Line a baking sheet with parchment paper and set aside.
2. Pulse the Cranberries – In a food processor, combine dried cranberries with ¼ cup of sugar. Pulse until finely chopped.
3. Mix Dry Ingredients – In a large bowl, whisk flour with remaining sugar until blended.
4. Cut in the Butter – Using a pastry cutter or two forks, cut in cold butter until mixture looks like fine crumbs.
5. Add Flavors – Stir in almond extract, cranberry mixture, orange zest, and orange juice (if using).
6. Form the Dough – Use your hands to knead until a smooth ball forms. Add more orange juice if crumbly.
7. Shape and Chill – Shape dough into a 2-inch-wide log. Wrap tightly in plastic and refrigerate for 2 hours (or up to 3 days).
8. Slice and Coat – Preheat oven to 325 °F (160 °C). Slice dough into ¼-inch rounds; coat edges with sugar if desired.
9. Bake to Perfection – Arrange on prepared sheet. Bake 12–15 minutes until edges turn light golden.
10. Cool and Store – Cool on sheet 5 minutes, then transfer to a rack. Store airtight 3 days or freeze 3 months.

Pro Tips & Baker’s Secrets

1. Use fresh zest – Bottled orange flavoring can’t compare.
2. Keep butter cold – Chilled fat ensures crumbly shortbread texture.
3. Don’t over-mix – Stop once dough holds together; overworking toughens cookies.
4. Chill thoroughly – Prevents spreading and enhances shape.
5. Uniform slices = even baking – Use a ruler or slicing guide.
6. Rotate pans halfway for even color.
7. Add a white-chocolate dip – Melt 4 oz chips, dip cooled cookies halfway, sprinkle zest on top.
8. Freeze raw logs for make-ahead holiday prep.
9. Try blood-orange zest for deeper citrus hue.
10. Gift tip: Layer cookies in parchment in glass jars tied with orange ribbon.

Variations & Substitutions

• Cranberry-Pistachio Shortbread: Add ½ cup chopped pistachios.
• Gluten-Free: Use almond flour mix; chill longer to firm.
• Vegan: Swap plant butter and a splash of oat milk for moisture.
• Lemon-Cranberry: Replace orange zest with lemon for a tangier twist.
• White-Chocolate Cranberry Bars: Press dough into an 8×8 pan and bake 20 minutes; cut into bars.

Best Ways to Serve Cranberry Orange Shortbread Cookies

• Holiday Cookie Trays: Pair with gingerbread and sugar cookies.
• Afternoon Tea: Serve with Earl Grey or chamomile.
• Gifting: Stack in tins lined with parchment.
• Dessert Board: Add nuts, dried fruit, and chocolate bark.
• Breakfast Treat: Enjoy with coffee on a chilly morning.

Nutritional Information (Per Cookie)

Calories: 117 kcal Carbs: 14 g Protein: 1 g Fat: 6 g Sat Fat: 3 g Cholesterol: 16 mg Sodium: 54 mg Sugar: 6 g Vitamin A: 190 IU Calcium: 3 mg Iron: 0.5 mg

Storage & Make-Ahead Guide

• Room Temperature: Airtight up to 3 days.
• Fridge: Keeps 1 week; flavor intensifies.
• Freezer (Dough or Baked): Up to 3 months; thaw in fridge overnight.
• Re-crisping: Warm in 300 °F oven 5 minutes to refresh texture.

Cranberry Orange Shortbread Cookies FAQs

1. How do you make Cranberry Orange Shortbread Cookies from scratch?

To make cranberry orange shortbread cookies from scratch, combine flour, sugar, butter, almond extract, orange zest, and finely chopped cranberries. Chill the dough for two hours, slice, and bake at 325°F until lightly golden. The result: buttery, melt-in-your-mouth cookies with bright citrus flavor.

2. Can I freeze cranberry orange shortbread cookie dough?

Yes! Shape the dough into logs, wrap tightly in plastic and foil, and freeze for up to three months. When ready to bake, slice frozen dough directly and add one to two extra minutes of baking time. It’s perfect for make-ahead holiday cookies.

3. Why are my cranberry shortbread cookies crumbly?

Cranberry shortbread cookies can turn crumbly if the butter is too cold or the dough too dry. Add 1–2 teaspoons of fresh orange juice and knead gently until smooth. Avoid over-mixing, which can make shortbread tough instead of tender

4. How long do cranberry orange shortbread cookies last?

Stored in an airtight container at room temperature, cranberry orange shortbread cookies stay fresh for about three days. Refrigerated, they last up to a week. Freeze baked cookies for up to three months—thaw at room temperature to preserve crispness.

5. What goes well with cranberry orange shortbread cookies?

These buttery cookies pair beautifully with tea, coffee, or hot cocoa. For a holiday platter, serve alongside gingerbread, sugar cookies, or white-chocolate bark. Their tangy-sweet flavor also complements creamy desserts like panna cotta or vanilla ice cream.

Explore More Crowd-Pleasing Bakes

• White Christmas Punch Recipe – Festive Holiday Drink
• Creamy Pistachio White Chocolate Cookies – Easy Dessert Recipe
• Blueberry Swirl Sugar Cookies – Easy Dessert Recipe
• Best Gingerbread Cheesecake Cookies Recipe

Savor the Ending

There’s something timeless about a cookie that brings together buttery comfort and bright citrus cheer. These Cranberry Orange Shortbread Cookies are simple, elegant, and impossible to stop eating. Whether you bake them for a holiday exchange, a cozy afternoon, or just because you love the smell of orange zest in your kitchen, they’ll become a tradition worth keeping.

Now it’s your turn in the kitchen: Mix, slice, bake — and don’t forget to share a batch (or keep them all, we won’t tell!).
Tag your creations and tell us — what’s your favorite twist on cranberry shortbread?