Cranberry Orange Shortbread Cookies

These cranberry orange shortbread cookies are my go-to for cozy afternoons and festive gatherings!

There’s something so magical about the combination of cranberry and orange. It’s bright, tart, sweet, and just screams holiday vibes. 

The delicate, crisp texture gives way to a rich, buttery center. And the orange-kissed glaze adds just the right touch of sweetness.

Make a batch and watch them disappear!

Why You’ll Love These Cranberry Orange Shortbread Cookies

Festive Appeal: These cookies combine the classic holiday colors of red cranberries and orange zest. They’re a perfect addition to holiday cookie platters and seasonal entertaining.

Citrus Symphony: The refreshing orange zest and sweet-tart cranberries create a delightful, balanced flavor.

Easy to Make: The slice-and-bake method ensures uniform, foolproof cookies. They’re perfect for spreading joy with minimal effort.

Make-Ahead Magic: The dough can be prepared up to 3 months in advance and stored in the freezer. It’s perfect for last-minute entertaining needs.

Ingredients

• Dried Cranberries: Chewy, tart fruits add festive color and bursts of flavor.
  
• Orange Zest: It’s essential for the signature orange taste.
  
• Unsalted Butter: It creates a rich, tender texture and buttery flavor.
  
• Granulated Sugar: It provides sweetness and helps create structure.
  
• Vanilla Extract: It adds warmth and depth to the cookie’s flavor profile.
  
• All-Purpose Flour: It forms the cookie’s structure and provides the characteristic shortbread texture.
  
• Salt: It enhances all flavors and balances the sweetness.
  
• Optional Glaze: It creates a sweet, citrusy finishing touch.

How to Make Cranberry Orange Shortbread Cookies

These cookies couldn’t be easier to whip up!

1. Mix the wet ingredients. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla extract and orange zest.

2. Add the dry ingredients. Gradually add the flour and salt to the wet mixture. Mix until just combined and a crumbly dough forms.

3. Incorporate the cranberries. Stir in the chopped dried cranberries until evenly distributed. If the dough feels too crumbly, gently knead it by hand until it comes together.

4. Shape. Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm. (You can refrigerate overnight or freeze for up to 3 months.)

5. Prep for baking. Preheat your oven to 325°F. Line two baking sheets with parchment paper.

6. Slice and bake Unwrap the chilled dough and use a sharp knife to slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are just starting to turn golden. Be careful not to overbake.

7. Cool. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

8. Glaze (optional). In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cookies and garnish with additional orange zest if desired. Enjoy!

Tips for the Best Cranberry Orange Shortbread Cookies

These cookies are so simple, but these tips ensure they come out sensational.

• Watch the temp. Room temperature butter is crucial. Leave it out for 1-2 hours before baking. Cold butter won’t cream properly, and melted butter will make cookies spread too much.

• Zest first, juice later. Always zest your orange before juicing it. It’s nearly impossible to zest a squeezed orange, and you’ll need both for the cookies and glaze.

• Chop chop! Finely chop the dried cranberries to ensure even distribution and prevent large pieces from disrupting the slice-and-bake process.

• Do a consistency check. If the dough is too crumbly to form logs, add 1-2 teaspoons of orange juice. If it’s too sticky, add flour one tablespoon at a time.

• Perfect your log technique. Roll the dough log on a flat surface while wrapped in parchment paper. This helps achieve an even cylinder shape for uniform cookies.

• Chilling is critical. Don’t skip the refrigeration step. Cold dough prevents spreading and makes clean slices. One hour is the minimum but overnight is better.

• Try a slicing strategy. Use a sharp, non-serrated knife and clean it between cuts. Rotate the log quarter-turn between slices to prevent flattening.

How to Store

Keep your cookies fresh for sharing with others by following these tips.

To Store: Place the cookies in an air-tight container and store them at room temperature for up to 5 days. For longer freshness, refrigerate them in the same container for up to 10 days.

To Freeze: Arrange the baked cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving or glazing.