Sharing is caring!

Cranberry Orange Shortbread Cookies — a buttery, zesty holiday favorite

There’s something so comforting about a cookie that’s equal parts buttery and bright. Cranberry Orange Shortbread Cookies are the little love notes your kitchen sends to holiday guests, after-school snackers, or that coworker who always “forgets” to bring dessert. If you’re juggling work, family, and the desire to serve something homemade, this recipe gives you big flavor with minimal fuss.

If you’re already daydreaming about citrusy butter and tart cranberries, you’re in the right place. Anna (that’s me) and my sister Patricia have tested this recipe until it felt right for busy weeks and special mornings alike. If you want a quick look at a similar cranberry orange twist, check out our cranberry orange shortbread recipe on the site—it’s a lovely companion to this post.

Why You’ll Love These Cranberry Orange Shortbread Cookies

• They’re slice-and-bake friendly, which means a little prep now and fresh cookies later.
• The orange zest brightens the buttery shortbread in a way that makes them feel festive but not fussy.
• Dried cranberries add texture and tang without any sticky mess.
• They travel well, freeze well, and disappear fast—usually into appreciative hands.

Ingredients
Makes about 30–36 cookies, depending on slice thickness

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 cup (60 g) cornstarch (for that tender, melt-in-your-mouth crumb)
• 3/4 cup (90 g) powdered sugar, sifted
• 1/4 tsp fine sea salt
• 1 cup (226 g) unsalted butter, softened but still cool (about 2 sticks)
• 1 tsp pure vanilla extract
• Zest of 1 large orange (about 1–2 tablespoons)
• 1 tbsp fresh orange juice
• 1 cup dried cranberries, roughly chopped
• 2 tbsp coarse sanding sugar or turbinado sugar for rolling (optional)

Simple substitutions and notes:

• For a dairy-free version, try a firm vegan butter—results vary slightly, but the flavor still sings.
• If you prefer sweeter cranberries, soak them briefly in warm orange juice and pat dry.

Step-by-step Directions (easy slice-and-bake method)

1. Mix the dry: In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and salt. Set aside.

2. Cream the butter: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with the vanilla until smooth and slightly fluffy—about 1–2 minutes. You don’t need air-whipped clouds here; just smooth and spreadable.

3. Add orange: Stir in the orange zest and orange juice. The zest carries most of the perfume; the juice helps bond the dough.

4. Combine: Slowly add the dry ingredients to the butter mixture on low speed, mixing until the dough just comes together. Overworking shortbread can make it tough, so be gentle.

5. Fold in cranberries: Using a spatula or your hands, fold the chopped dried cranberries evenly through the dough.

6. Shape into logs: Divide the dough in half. Shape each half into a log about 1.5–2 inches in diameter. Roll each log in plastic wrap and chill in the fridge for at least 1 hour (or up to 48 hours). For faster chilling, 30 minutes in the freezer also works—watch closely.

7. Preheat and slice: When you’re ready to bake, preheat the oven to 325°F (165°C). Line baking sheets with parchment. Remove the dough from the fridge and slice into 1/4- to 1/3-inch thick rounds. If you like a sugared edge, roll each log in sanding sugar before chilling, or brush the slices lightly with orange juice and dip in sanding sugar right before baking.

8. Bake: Place slices on the prepared sheets about 1 inch apart. Bake for 15–20 minutes, rotating pans halfway, until edges are set and the bottoms are just beginning to brown. Shortbread should stay pale and tender.

9. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. These cookies will firm up as they cool and develop that classic shortbread texture.

Alternate methods

• Drop cookies: If you’re short on time, scoop heaping tablespoons of dough onto baking sheets and flatten slightly. Bake at 350°F (175°C) for 12–14 minutes.
• Cut-out cookies: Press dough between two sheets of parchment to 1/4 inch thickness, chill well, then use cookie cutters and bake at the same temperature as slice-and-bake, checking often.

Cooking Tips (because a few tricks make baking feel like cheating—in a good way)

• Butter temperature matters: Too soft and the dough will be greasy; too cold and it won’t mix well. Aim for cool-but-spreadable.
• Zest, don’t juice: Most of the orange aroma lives in the zest. A little fresh juice is fine for binding, but too much adds wetness.
• Chop the cranberries: Small pieces distribute more evenly so every bite has cranberry and shortbread together.
• Chill for clean slices: If you want neat, pretty rounds, chill the logs until firm. If the slices smear, pop the tray in the freezer for 10 minutes before baking.
• Make ahead: Slice and freeze the logs wrapped well. Bake straight from frozen—just add a minute or two to the baking time.

A little kitchen story
Patricia and I first made a version of these cookies during a blizzard. Our neighborhood lost power for a few hours, but we had a gas stove and a battery-powered radio, so we declared it an indoor picnic. The orange zest filled the house with sunshine while the cranberries were bright and tart—perfect for cheering up cold toes and cranky teens. Ever since, these cookies have become our “power-out” comfort food and a holiday staple for cookie exchanges.

Frequently Asked Questions (short, friendly answers)

Q: Can I use fresh cranberries instead of dried?
A: You can, but fresh berries add moisture and will break down while baking. If you love fresh-cranberry flavor, toss them with a little sugar, drain excess liquid, and reduce oven time slightly. Expect a more rustic texture.

Q: How long do these cookies keep?
A: Stored in an airtight container at room temperature, they stay fresh for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.

Q: Can I freeze the dough?
A: Yes—freeze the formed logs wrapped in plastic and foil. Thaw in the fridge overnight before slicing and baking, or slice from frozen and add a minute or two to bake time.

Q: Any gluten-free option?
A: Use a 1:1 gluten-free flour blend that’s meant for baking and include the cornstarch as written. Texture will be slightly different but still lovely.

Q: What’s the difference between these and cranberry orange snowball cookies?
A: Snowballs are typically made with ground nuts and rolled in powdered sugar for a soft, nutty bite. If that sounds irresistible, try our cranberry orange snowball cookies for a softer, nuttier alternative.

Ways to serve and gift

• Pack a dozen in a pretty tin for neighbor gifts. Add a small spritz of orange zest on top of the stack for aroma.
• Pair with black tea or a bright coffee for brunch.
• Crumble onto vanilla ice cream for an easy dessert with texture and flavor.

Troubleshooting

• Cookies are crumbly: The dough may be too dry. Next time, add an extra half tablespoon of orange juice or a splash of milk.
• Cookies spread too much: Your butter might have been too soft; chill the dough longer and reduce slice thickness.
• Browning too fast: Lower your oven by 10–15°F and bake a little longer until edges are just set.

A quick note about ingredients and sourcing
If you’re aiming for the best citrus punch, choose firm, fragrant oranges—not the bland supermarket ones. For dried cranberries, sweetened varieties are common; if you prefer less sweetness, try a tart cranberry blend if available. For more on balancing flavors and picking pantry staples, I like to read short guides and tips from reputable food resources when trying a new technique.

Before you go, if you love the combination of citrus and fruit in cookies, you might enjoy our other cranberry-orange recipes and variations around the site that explore different textures and techniques.

Conclusion

If you want a second opinion or a slightly different take on this recipe, check out this lovely version at Cranberry Orange Shortbread Cookies – Mom On Timeout for extra inspiration. For a slice-and-bake style with beautiful photos and step-by-step notes, take a peek at Cranberry Orange Shortbread Cookies • Slice & Bake!.

Meta description (150 characters)
Cranberry Orange Shortbread Cookies: buttery, zesty, slice-and-bake treats perfect for busy holidays. Quick, easy, and loved by family—try them today!

Cranberry Orange Shortbread Cookies

Buttery, zesty slice-and-bake cookies filled with tangy cranberries, perfect for holiday gatherings and everyday treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup cornstarch for a tender, melt-in-your-mouth crumb
• 3/4 cup powdered sugar sifted
• 1/4 tsp fine sea salt
• 1 cup unsalted butter softened but still cool (about 2 sticks)
• 1 tsp pure vanilla extract
• 1 large orange zest about 1–2 tablespoons
• 1 tbsp fresh orange juice
• 1 cup dried cranberries roughly chopped
• 2 tbsp coarse sanding sugar or turbinado sugar for rolling (optional)

Method

 

Preparation

1. In a medium bowl, whisk together the flour, cornstarch, powdered sugar, and salt. Set aside.
2. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with the vanilla until smooth and slightly fluffy (about 1–2 minutes).
3. Stir in the orange zest and orange juice.
4. Slowly add the dry ingredients to the butter mixture on low speed, mixing until the dough just comes together.
5. Using a spatula or your hands, fold the chopped dried cranberries evenly through the dough.
6. Divide the dough in half. Shape each half into a log about 1.5–2 inches in diameter. Roll each log in plastic wrap and chill in the fridge for at least 1 hour (or up to 48 hours).

Baking

1. Preheat the oven to 325°F (165°C). Line baking sheets with parchment.
2. Remove the dough from the fridge and slice into 1/4- to 1/3-inch thick rounds.
3. Place slices on the prepared sheets about 1 inch apart and bake for 15–20 minutes, rotating pans halfway.
4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Cookies can be stored in an airtight container at room temperature for up to 5 days. For freezing the dough, wrap the formed logs in plastic and foil. Thaw in the fridge overnight before slicing and baking.