Name: Cranberry Orange Shortbread Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3/4 cup unsalted butter, room temperature (Do not substitute margarine for best texture.); 3/4 cup granulated sugar (You can swap 1/4 cup for superfine sugar for a finer crumb.); 2 tsp vanilla extract; 1 large orange, zest only (Use only the orange part, avoiding the bitter white pith.); 2 1/3 cups all-purpose flour; 1/2 tsp salt; 1/2 cup dried cranberries, finely chopped (Chop and pat dry if they are large or chewy.)

I fell in love with these Cranberry Orange Shortbread Cookies the first winter I tried them; they’re buttery, bright with citrus, and studded with tart dried cranberries. They’re the kind of slice-and-bake cookie you can make ahead, slice thin, and bake straight from the fridge—perfect for holiday cookie trays, afternoon tea, or a simple weeknight treat. If you like classic shortbread but want a festive twist, this keeps the tender, crumbly texture while adding a citrus lift that feels fresh and grown-up. If you enjoy uncomplicated shortbread, you might also like this buttery 3-ingredient shortbread for an everyday version.

Why you’ll love this dish

These cookies are the crossover you didn’t know you needed: shortbread simplicity meets bright orange zest and tart cranberries. The dough is forgiving, the method is quick (with passive chilling time), and the finished cookies travel well—great for cookie swaps or gifting. They’re also easy to adapt for dietary needs or flavor swaps (see Variations).

“Buttery, crisp edges and a pop of orange in every bite—these became my holiday favorite.” — a satisfied tester

How this recipe comes together

This is a straightforward slice-and-bake shortbread. Expect a few easy stages:

Cream butter, sugar, vanilla and orange zest until light and fluffy.
Gently incorporate the flour-salt mixture and fold in chopped dried cranberries.
Shape into a 2″ log, chill until firm, then slice thin.
Bake until the edges turn a warm golden color.

A quick note on timing: active hands-on time is about 15–20 minutes; chilling adds several hours but is mostly hands-off. If you like savory-sweet cranberry pairings, these flavors echo the charm of recipes like skillet cranberry-orange chicken, making them a nice dessert follow-up to a holiday dinner.

What you’ll need

¾ cup unsalted butter, room temperature
¾ cup granulated sugar
2 tsp vanilla extract
Zest from 1 large orange (use only the orange part, not the bitter white pith)
2 ⅓ cups all-purpose flour
½ tsp salt
½ cup dried cranberries, finely chopped

Notes and substitutions:

Butter: Do not substitute margarine; the butter’s fat creates the classic shortbread texture. For a dairy-free version use a high-quality vegan butter (results vary).
Sugar: You can swap ¼ cup of the granulated sugar for superfine sugar for a slightly finer crumb.
Cranberries: If your dried cranberries are large or chewy, chop them and pat them dry on a paper towel so they don’t tug moisture from the dough.

Step-by-step instructions

Whisk the flour and salt together in a small bowl. Set aside.
In the stand mixer bowl fitted with the paddle attachment combine the room-temperature butter, sugar, vanilla, and orange zest.
Beat on medium-high for 5–7 minutes, until the mixture is pale, fluffy, and the sugar has started to dissolve. Scrape down the sides once or twice.
Reduce the mixer to low. Add the flour-salt mixture in two to three additions, mixing just until incorporated. Avoid overmixing.
Stir in the finely chopped dried cranberries on low speed, then give one final quick mix by hand to ensure even distribution.
Turn the dough out onto a sheet of parchment. Shape it with your hands into a log about 2″ in diameter. Smooth the surface.
Wrap the log tightly in parchment and refrigerate for several hours or overnight. The dough must be firm before slicing.
When chilled, use a sharp knife to cut the log into slices about 1/4″ thick. (Chill the knife between cuts if the dough softens.)
Place cookies at least 1″ apart on a baking sheet lined with parchment.
Bake in a preheated 350°F oven for about 15 minutes, or until the edges and bottoms are a light golden color. Rotate the sheet once if your oven bakes unevenly.
Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Optional: sprinkle extra orange zest and/or a pinch of coarse sea salt on the cookies while still warm for a bright finish.

What to serve it with

These cookies pair beautifully with tea or coffee for an afternoon break. For a holiday spread, stack them on a platter with spiced nuts and chocolate-dipped biscotti. They’re also an excellent foil to richer mains—try serving them after a cranberry-forward savory dish like sweet-and-spicy cranberry-orange meatballs for a citrus-themed menu. Plate individually in small parchment bags for gifting.

How to store & freeze

Room temperature: Store completely cooled cookies in an airtight container for up to one week. Layer with parchment to prevent sticking.
Refrigerate: Not necessary, but you can store for up to 10 days if your kitchen is hot.
Freeze: Wrap the unbaked dough log tightly in plastic wrap and then foil; freeze up to 3 months. Thaw in the fridge overnight before slicing and baking. You can also freeze baked cookies in a single layer on a sheet, then transfer to an airtight container for up to 2 months.
Food safety: allow cookies to cool fully before storing to avoid condensation (which softens the cookie).

Pro chef tips

Room-temperature butter is crucial: it creams properly and traps air, giving you a tender, not greasy, crumb.
Beat long enough: 5–7 minutes of creaming creates a lighter texture. Scrape the bowl to ensure even mixing.
Slice thin: 1/4″ slices produce the ideal crisp-tender shortbread—thicker slices need longer baking and will be more cake-like.
Chill well: slicing a still-warm log creates misshapen cookies. If slices deform while cutting, return the log to the fridge for 20–30 minutes.
Zest technique: grate only the orange-colored peel and avoid the white pith to keep the cookies bright, not bitter. Use a microplane for the best texture.

Creative twists

Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set for a richer finish.
Nutty add-ins: Fold in ¼ cup finely chopped pistachios or toasted almonds for crunch.
Citrus swap: Substitute lemon or tangerine zest for a different bright note.
Spice it: Add ½ tsp ground cardamom or 1/4 tsp cinnamon to the flour for warm aromatics.
Gluten-free: Use a 1:1 gluten-free flour blend and chill the dough longer; texture will be slightly different but still delicious.

Helpful answers

Q: How long does the dough need to chill?

A: Refrigerate the log for several hours or overnight. Firm dough is essential for clean slices—at least 2–4 hours minimum, but overnight is ideal.

Q: Can I bake the slices from frozen?

A: You can bake slices from partially frozen, but expect an extra 1–3 minutes of bake time. Thaw slightly so slices separate easily.

Q: My cookies spread — what went wrong?

A: Likely butter was too soft or the dough wasn’t chilled long enough. Also, overbeating after adding flour can develop gluten and cause spreading; mix only until combined.

Q: Can I use fresh cranberries?

A: Fresh cranberries have high moisture and will change texture and baking time. Use dried cranberries or briefly chop and pat dry if you must use fresh.

Q: How do I make them less sweet?

A: Reduce sugar by up to 2 tablespoons, but don’t remove too much—sugar affects texture and crispness.

Conclusion

These Cranberry Orange Shortbread Cookies are a reliable, crowd-pleasing treat—easy to make ahead, adaptable, and perfect for gifting or a cozy afternoon. For another version of this slice-and-bake classic with extra tips and variations, check out this detailed Cranberry Orange Shortbread Cookies • Slice & Bake! post, or compare an alternate take on the same flavor profile at this Cranberry Orange Shortbread Cookies – Mom On Timeout recipe.