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Cranberry Orange Shortbread Cookies Recipe

ByMadison
Jump to Recipe· 4.6 from 14 reviews

If you’re on the hunt for a cookie that’s buttery, zesty, and just the right balance of sweet and tart, you’ll absolutely fall in love with my Cranberry Orange Shortbread Cookies Recipe. These little delights melt in your mouth, with the bright orange flavor dancing alongside the chewy cranberries—it’s a combo that never gets old. Trust me, once you try this recipe, it’ll become one of your go-to treats for cozy afternoons or holiday baking sessions. Ready to bake some magic? Let’s dive in!

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Why This Recipe Works

  • Intense Orange Flavor: Rubbing the orange zest into the sugar unlocks essential oils that pack a fragrant punch.
  • Perfect Texture: The shortbread is crisp yet tender, thanks to the balanced fat-to-flour ratio and the chilling step.
  • Chewy Cranberry Bits: Adding finely chopped dried cranberries infuses bursts of tartness that complement the sweet dough beautifully.
  • Simple Yet Elegant Glaze: The orange glaze adds a shiny, sweet-tart finish that brings everything together with minimal fuss.
Cranberry Orange Shortbread Cookies Recipe - Recipe Step this …

Ingredients & Why They Work

The magic behind this Cranberry Orange Shortbread Cookies Recipe lies in its simple, quality ingredients working harmoniously. Each component brings out the best in the others, from buttery richness to bright citrus notes and that perfect cookie crumb texture.

Cranberry Orange Shortbread Cookies, citrus cranberry shortbread, holiday cookie recipes, buttery shortbread with cranberries, zesty orange cookies - Flat lay of a small mound of fine caster sugar stained with fresh orange zest, one whole bright orange with smooth skin, a slab of pale unsalted butter with a creamy texture, a small white ceramic bowl of pure vanilla extract, a neat heap of plain all-purpose flour, a small pile of plump dried cranberries finely chopped, a small white ceramic bowl filled with powdered icing sugar, a small white ceramic bowl holding freshly squeezed orange juice, and a small white ceramic bowl of melted unsalted butter, all arranged in perfect symmetry and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Caster sugar: Its fine texture dissolves smoothly—especially when rubbed with orange zest—to flavor the dough deeply.
  • Orange zest: The star of citrus here; it releases fragrant oils when rubbed into sugar, brightening every bite.
  • Unsalted butter: Room temperature butter cream together easily and give the cookies their signature softness and richness.
  • Vanilla extract: It adds warmth and rounds out the citrus, making flavors more complex and inviting.
  • Plain flour (all-purpose): Gives the right structure without weighing the cookie down; using too much flour can make cookies tough.
  • Dried cranberries: Finely chopping them spreads tart pops of flavor uniformly through the dough.
  • Powdered icing sugar: Used to make a smooth, sweet glaze that complements the shortbread without overpowering it.
  • Orange juice: Fresh juice adds natural citrus tang to the glaze, keeping it vibrant and fresh-tasting.
  • Unsalted butter (for glaze): Melted butter enriches the glaze texture and adds a subtle depth of flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Cranberry Orange Shortbread Cookies Recipe is how easy it is to personalize. I often experiment depending on the season or what’s in my pantry, and honestly, feel free to play around with flavors that suit your mood.

  • Almond variation: I’ve swapped some flour for finely ground almonds, lending a lovely nutty undertone that pairs beautifully with the orange and cranberry.
  • Gluten-free tweak: Using a gluten-free all-purpose blend works if you need to skip gluten—just keep the dough a bit chilled to prevent crumbling.
  • Spice it up: Adding a pinch of ground cinnamon or cardamom is a nice touch if you want a warmer, cozy vibe for holiday cookie swaps.
  • Less sugary glaze: If you prefer it less sweet, try using less powdered sugar or a simple dusting of powdered sugar instead of the full glaze.

Step-by-Step: How I Make Cranberry Orange Shortbread Cookies Recipe

Step 1: Infuse the Sugar with Orange Zest

Start by rubbing the caster sugar and orange zest together with your fingertips. This is a little extra step, but it makes all the difference! It releases the oils from the zest and stains your sugar with a pretty orange hue—your nose will thank you for this burst of fragrance. Just keep at it until the sugar feels a bit damp and smells vibrant.

Step 2: Cream Butter and Orange Sugar

Pop your room temperature butter and the orange-infused sugar into a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium speed until the mixture is pale and fluffy—this aeration is key to tender cookies. Don’t forget to scrape down the sides once or twice to get everything mixed well.

Step 3: Add Vanilla, Flour & Cranberries

Once creamy, pour in your vanilla extract and give it another mix. Then, add the plain flour and finely chopped dried cranberries—switch to low speed and mix just until it comes together. The dough will look a bit rough and shaggy. That’s totally okay! Overmixing can toughen your cookies, so a gentle hand here is your friend.

Step 4: Roll Out and Chill the Dough

Squeeze your dough ball together and press it gently into a disc. Lightly flour your work surface and roll out the dough to about ½ cm (around ⅕ inch) thickness. If it’s soft and sticky, just wrap it up in plastic and pop it in the fridge for 10-15 minutes—this firms up the butter, making rolling easier and preventing spreading in the oven. If it gets too cold, it may crack, so check and let it sit a few minutes at room temp if needed.

Step 5: Cut and Chill Cookie Shapes

Use your favorite cookie cutters (I adore leaf shapes for this recipe) to stamp out cookies. Place them on a parchment-lined baking tray. Don’t worry if there are scraps left over—gently bring the dough together and roll again for more cookies (just keep in mind that re-rolling dries the dough slightly, so if it feels dry, add a few drops of water).

Now, refrigerate the cut cookies for at least 30 minutes. This step is crucial—it helps the butter to solidify again so your cookies keep their shape and don’t spread into flat discs in the oven.

Step 6: Bake to Golden Perfection

Preheat your oven to 170°C (335°F). Bake the chilled cookies for about 12-15 minutes, keeping a close eye near the end. You’re watching for a light golden edge, not brown. The short baking time means a minute or two more or less can change the texture, so adjust based on your oven’s quirks. Let cookies cool on the tray for 10 minutes before transferring them to a wire rack to finish cooling.

Step 7: Whisk up the Orange Glaze

While cookies cool, mix together the powdered icing sugar, orange juice, and melted butter until you get a smooth glaze. If it seems too runny, add a little more icing sugar; if too thick, a splash more orange juice. You want a consistency thick enough to coat but thin enough to drip off gently.

Step 8: Dip and Let Set

Dip the cookie face into the glaze, lift it carefully, and let the excess drip off. Place the dipped cookies on a wire rack to let the glaze set—this usually takes about 20-30 minutes. Then, enjoy the beautiful glossy finish that adds just the right hint of sweetness and citrus tang on top.

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Pro Tips for Making Cranberry Orange Shortbread Cookies Recipe

  • Rub Sugar and Zest Thoroughly: Don’t skip this step—it really amplifies the cookie’s orange aroma and flavor.
  • Keep Dough Chilled: Chilling the cut-out cookies before baking prevents spreading and keeps shapes crisp and defined.
  • Flour Your Cookie Cutters: This simple habit stops sticking and means your cookie shapes come out clean and pretty every time.
  • Watch Your Bake Time: Since ovens vary, start checking cookies a minute before the lower end of the timer to avoid overbaking—they should be just golden at the edges.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies, citrus cranberry shortbread, holiday cookie recipes, buttery shortbread with cranberries, zesty orange cookies - Star-shaped cookies with a smooth white icing layer sprinkled with small orange zest pieces cover a parchment paper sheet placed on a wooden board. Scattered around the cookies are thin dried orange slices with a light brown edge and dark orange centers, adding a rustic look. Small red berries, some frosted, are also spread around, contrasting with the white icing and the warm tones of the orange slices. A fine dusting of white powdered sugar is scattered lightly on the wooden board and parchment paper, enhancing the festive feel. The wooden board has a rough texture with visible grains and a small round hole at the top edge. The scene sits on a white marbled surface that is bright and smooth, providing a clean background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing these cookies with a simple glaze, but sometimes I’ll sprinkle a few festive extras while the glaze is still wet—like finely chopped pistachios for color contrast or a pinch of flaky sea salt to balance sweetness. Orange zest curls or a light dusting of powdered sugar can also make them party-ready.

Side Dishes

These cookies pair perfectly with a cup of hot tea or freshly brewed coffee for a cozy afternoon pick-me-up. I’ve also served them alongside a cheese board where the tart cranberries cut through rich cheeses beautifully. For holiday gatherings, try them with mulled wine or a bright citrus punch.

Creative Ways to Present

For special occasions, I like to stack these cookies tied with a rustic twine bow or arrange them on a wooden platter with fresh sprigs of rosemary and slices of dried orange for a festive touch. Gift boxes lined with parchment paper and a sprinkle of dried cranberries inside make charming and thoughtful edible gifts.

Make Ahead and Storage

Storing Leftovers

I store my cranberry orange shortbread cookies in an airtight container at room temperature, where they stay fresh and tender for about a week. Make sure they’re completely cooled before storing to avoid sweating and sogginess. If the glaze feels sticky, popping them in the fridge briefly before storage helps.

Freezing

For longer storage, I freeze the undecorated cookie dough or the plain baked shortbread in a freezer-safe container wrapped tightly. It keeps wonderfully for up to three months. When I’m ready to bake or eat, I thaw dough overnight in the fridge or let baked cookies come to room temperature before glazing.

Reheating

If you want to refresh a batch of stored cookies, I pop them in a preheated 160°C (320°F) oven for 3-4 minutes to bring back that fresh-baked aroma and crisp edges. Just be gentle if they’re already glazed—heat can soften the icing, so sometimes I skip reheating glazed cookies and enjoy them straight from storage.

FAQs

  1. Can I use fresh cranberries instead of dried in the Cranberry Orange Shortbread Cookies Recipe?

    Fresh cranberries have a high moisture content, which can interfere with the texture of shortbread cookies, making them soggy or causing the dough to be too wet. Dried cranberries are the best choice for this recipe because they provide concentrated flavor and stay chewy without adding excess moisture.

  2. What if I don’t have caster sugar for the recipe?

    If you don’t have caster sugar, you can pulse regular granulated sugar in a food processor or blender for a few seconds to get a finer texture similar to caster sugar. This will help the sugar blend well with the butter and orange zest for maximum flavor extraction.

  3. How do I prevent my cookies from spreading too much during baking?

    Chilling your cookie dough after cutting out shapes is critical—it firms up the butter, preventing excessive spreading in the oven. Also, avoid using too much flour, which can toughen cookies but insufficient chilling tends to make shapes lose definition.

  4. Can I make the dough ahead and freeze it?

    Absolutely! The dough freezes well and can be thawed overnight in the fridge when you’re ready to roll and cut it out. This makes it a great make-ahead option for busy baking days or holiday preparations.

  5. Is the orange glaze necessary?

    The glaze adds a lovely sweet-tart finish and enhances the citrus flavor, but if you prefer simpler cookies, a dusting of powdered sugar works just as well. It’s all about what you love and the occasion!

Final Thoughts

This Cranberry Orange Shortbread Cookies Recipe is one I keep coming back to because it’s reliably delicious, easy to make, and feels just a little special every time. It’s perfect for sharing with friends or sneaking a few extra straight from the jar when no one’s watching. I hope you enjoy making these cookies as much as I do—they’re truly a slice of buttery, citrusy happiness that brightens any day. Go on, whip up a batch and let me know how it turns out!

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Cranberry Orange Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Cranberry Orange Shortbread Cookies combine the zesty brightness of fresh orange zest and juice with the tart sweetness of dried cranberries, all nestled in a buttery, delicate shortbread. Finished with a smooth orange glaze, these cookies offer a perfect balance of citrus and sweetness, ideal for festive occasions or a delightful tea-time treat.

Ingredients

Shortbread

  • 60 g caster sugar
  • 1 orange, zest
  • 125 g unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 180 g plain flour (all-purpose)
  • 75 g dried cranberries, finely chopped

Orange Glaze

  • 120 g powdered icing sugar (confectioners’ sugar)
  • 30 ml orange juice
  • 1 teaspoon unsalted butter, melted

Instructions

  1. Prepare Orange Sugar: Rub the caster sugar and orange zest together using your fingertips until the sugar becomes orange-stained and feels slightly wet, releasing the orange’s natural oils to intensify the flavor.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the unsalted butter and orange-stained sugar on medium speed until pale and light. Scrape down the sides and add vanilla extract, mixing again until combined.
  3. Incorporate Flour and Cranberries: Add the plain flour and finely chopped dried cranberries into the creamed butter mixture. Mix on low speed until combined, resulting in a slightly ragged dough texture.
  4. Form and Roll Dough: Gather the dough into a ball, press into a rough disc, and roll out on a lightly floured surface to about ½ cm thickness. If the dough feels too soft or sticky, wrap in plastic wrap and refrigerate for 10-15 minutes to firm up.
  5. Cut and Chill Cookies: Use a cookie cutter to stamp out shapes and place them on a parchment-lined baking tray. Gather scraps, re-roll, and cut additional cookies. Refrigerate the cutouts for at least 30 minutes until firm to help them retain shape during baking.
  6. Bake the Cookies: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 15 minutes or until golden around the edges. Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare Orange Glaze: Whisk together powdered icing sugar, orange juice, and melted butter until smooth. Adjust thickness by adding more icing sugar or orange juice as needed to achieve a dip-friendly glaze consistency.
  8. Glaze the Cookies: Dip the top of each cooled cookie into the orange glaze, allowing excess to drip off, then place back on the wire rack to set before serving.

Notes

  • Use a digital scale for accurate measuring, especially when baking.
  • Yield depends on cookie cutter size; this recipe makes about 20 cookies using a 5cm (2-inch) cutter.
  • Cookies can be stored in an airtight container for up to one week.
  • Undecorated cookies freeze well for up to 3 months; thaw overnight at room temperature.
  • Re-roll dough scraps twice to maximize cookie yield, but watch for dryness—add a few drops of water if needed.
  • Lightly flour cookie cutters to prevent sticking and maintain cookie shape.
  • Chilling dough and cutouts is essential to keep cookies from spreading excessively during baking.
  • Oven temperatures vary; monitor cookies closely, especially toward the end of baking time to avoid overbaking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10 g
  • Sodium: 50 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 20 mg

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