Name: Orange Cranberry Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 1 cup vegan butter softened to room temperature; 2/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 1/4 cups all purpose flour; 2 tablespoons orange juice; 2 teaspoons orange zest; 1/2 cup dried cranberries finely chopped; 1 cup powdered sugar; 2 tablespoons orange juice

Jump to Recipe· 4.8 from 17 reviews

If you’re on the hunt for a cookie that’s buttery, just a bit fruity, and perfectly crumbly, you’ve got to try my Orange Cranberry Shortbread Cookies Recipe. These cookies have this lovely balance of sweet and tangy from the orange and cranberries, blended into a tender, melt-in-your-mouth shortbread that honestly feels like a little bite of sunshine. Whether you’re baking for a crowd or just treating yourself, these cookies will quickly become a favorite. Stick around—I’m spilling all the tips and specifics to make sure your batch turns out fabulously every time!

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Why This Recipe Works

Perfect Balance: The orange zest and juice brighten the rich butteriness without overpowering the delicate shortbread.
Texture Harmony: Finely chopped dried cranberries add a subtle chewiness that contrasts wonderfully with the crumbly cookie.
Simple Yet Flavorful: Minimal ingredients with careful mixing achieve a complex, fresh taste.
Easy to Make Ahead: Chilling the dough not only firms it up for slicing but deepens the flavors for an extra tasty cookie.

Orange Cranberry Shortbread Cookies, citrus cranberry cookie recipe, easy holiday shortbread, buttery fruit cookies, cranberry orange dessert - A close-up view of a batch of round cookies laid out on a metal cooling rack over a white marbled surface. Each cookie has one visible layer, light golden in color with small dark red and black fruit bits inside, giving a spotted look. On top of each cookie is a thin, even drizzle of pale cream-colored icing, applied unevenly in long lines across the surface. The texture of the cookies looks soft but firm, with some slight cracks near the edges. The metal wires of the rack create a grid pattern underneath the cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how every ingredient in this Orange Cranberry Shortbread Cookies Recipe pulls double duty—it’s all about flavor and texture harmony. Plus, I find that using quality ingredients, like fresh orange zest and softened vegan butter, really makes all the difference. Here’s a quick rundown of my favorites and why they’re key.

Vegan butter: Using softened vegan butter gives these cookies that signature melt-in-your-mouth texture without dairy, plus it blends beautifully with sugar.
Granulated sugar: It sweetens just enough to balance the tartness from the cranberries and orange.
Pure vanilla extract: Vanilla deepens the cookie’s flavor and rounds out the citrus notes.
All-purpose flour: Provides structure while keeping the cookie tender—make sure not to overmix!
Orange juice: Adds moisture and fresh citrus flavor that brightens the whole cookie.
Orange zest: This little powerhouse packs an extra citrus punch—always zest before juicing your orange!
Dried cranberries: Finely chopped to ensure each bite gets a sweet-tart burst without being too chewy or dry.

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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

Honestly, one of the things I love most about this Orange Cranberry Shortbread Cookies Recipe is how easy it is to play around with. Over the years, I’ve tweaked little things here and there depending on the season or who I’m baking for, and the recipe adapts so well.

Variation: Sometimes I substitute a tablespoon of orange juice with lemon juice for a sharper citrus zing—my friends love the brightness it adds.
Texture tweak: If you enjoy a bit more chew, try adding a handful of chopped walnuts or pecans along with the cranberries.
Gluten-free option: I tested this recipe with a gluten-free all-purpose flour blend and it keeps its wonderful texture and flavor—just be gentle while mixing.
Sweetness level: If you prefer a less sweet cookie, reduce the granulated sugar by a couple of tablespoons without losing that signature shortbread feel.

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

Step 1: Creaming the Butter and Sugar

Start by beating the softened vegan butter and sugar together until you get a creamy, fluffy mixture—that usually takes me 1 to 2 minutes with a handheld mixer. The key here is to make sure the butter is truly softened (room temperature but not melty), so the sugar incorporates evenly and your cookies bake up tender.

Step 2: Adding Vanilla, Flour & Citrus

Stir in the vanilla next, followed by the flour. I always mix the flour in low and just until combined—that way, you avoid tough cookies from overworking the dough. Then, add in your orange juice, zest, and finely chopped cranberries. The dough will feel thick and a bit sticky—that’s exactly what you want!

Step 3: Chilling is Key

Shape your dough into a log about two inches in diameter, wrap it tightly with plastic wrap, and pop it in the fridge for at least two hours. This step is where the magic happens: chilling makes the dough firm enough to slice neatly and lets the flavors meld beautifully. I’ve even chilled the dough up to 3 days before baking, which amps up the orange and cranberry notes.

Step 4: Slice and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the logs into 1/4-inch thick rounds and space them out on the pan. Bake for 12-14 minutes until the edges just start to turn golden brown. Keep an eye on them because you want them set but not browned too deeply. Once out, let them cool on the sheet for a few minutes before transferring them to a wire rack.

Step 5: Optional Orange Glaze for Extra Zing

If you’re feeling fancy or want a little extra sweetness with citrus punch, whisk together powdered sugar and orange juice to make a smooth glaze. Drizzle it over fully cooled cookies. It adds a lovely glossy finish and a little zing that makes me swoon every time.

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Pro Tips for Making Orange Cranberry Shortbread Cookies Recipe

Use Room Temperature Butter: Softened butter is key for creaming properly with the sugar, giving you a tender cookie rather than a dense one.
Don’t Skip Chilling: I’ve learned that chilled dough slices neatly and keeps its shape without spreading too much while baking.
Zest Before Juicing: Always zest your orange before cutting it open to make sure you get the freshest, most vibrant flavor.
Slice Evenly: Using a sharp knife to slice the dough log ensures even cookies that bake uniformly—this also helps avoid some being overbaked while others are underdone.

How to Serve Orange Cranberry Shortbread Cookies Recipe

Garnishes

I usually keep it simple, but a light dusting of powdered sugar or an orange zest twist on top of the fresh glaze gives these cookies such a pretty, finished look. If you’re serving for guests, I sometimes add a few whole dried cranberries right before the glaze sets for a festive touch.

Side Dishes

These cookies pair wonderfully with a mug of hot tea—earl grey or chamomile is my go-to—or a fresh cup of coffee, especially when you’re looking for that afternoon pick-me-up. I’ve even brought them along with mulled cider during cozy winter gatherings, and they were a hit!

Creative Ways to Present

For holiday parties, I like to arrange slices of the cookie logs on a wooden board, alternating with sprigs of fresh rosemary and whole cranberries for a rustic vineyard vibe. Another fun trick: drizzle a little melted dark chocolate over cooled cookies for a decadent twist that everyone asks about.

Make Ahead and Storage

Storing Leftovers

I store leftover Orange Cranberry Shortbread Cookies in an airtight container at room temperature, and they stay fresh for up to 5-6 days. The shortbread texture holds up well without getting too hard or chewy. A quick tip from experience: keep a slice of bread in the container with the cookies—it helps maintain moisture and keeps everything soft and lovely.

Freezing

If I’m prepping for a big event or want a stash ready for later, I freeze the dough log wrapped tightly in plastic wrap and again in foil, then pop it in a freezer bag. When I’m ready to bake, I slice straight from frozen and just add a couple of minutes to the baking time. The cookies come out just as fresh and delicious as always.

Reheating

Sometimes I like my shortbread slightly warm. To reheat, I pop a few cookies in a preheated 300°F oven for about 5 minutes—this lightly revives that fresh-baked aroma and texture without drying them out. Avoid microwaving, as it tends to make them too soft or chewy rather than gently warm and crisp.

FAQs

Can I make this Orange Cranberry Shortbread Cookies Recipe without vegan butter?

Absolutely! You can substitute regular unsalted butter if you don’t need these cookies to be vegan. Just make sure to use softened butter for the creaming step. The flavor will be equally rich and delicious.
How do I prevent the cookies from spreading too much?

Chilling the dough for at least two hours before slicing is crucial to prevent spreading. Also, avoid overmixing the flour, as that can break down the dough’s structure. Slicing the dough evenly helps the cookies bake uniformly too.
Can I use fresh cranberries instead of dried?

Fresh cranberries have a lot more moisture, which can affect the cookie dough’s texture. If you want to try it, chop them finely and reduce other liquids slightly, but be aware that your cookies might spread more and be less crisp. Dried cranberries are best for this recipe.
Is it okay to omit the orange glaze?

Definitely! The cookies stand beautifully on their own, but the glaze adds a lovely pop of citrus sweetness if you want to dress them up. It’s totally optional based on your taste preferences.
Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a quality gluten-free flour blend. I’ve had great results using blends designed for baking, which keep the shortbread crumbly and tender without sacrificing flavor.

Final Thoughts

This Orange Cranberry Shortbread Cookies Recipe holds a special place in my kitchen—it’s simple ingredients elevated with fresh citrus and tart dried cranberries that never fail to impress. Making these cookies always feels like a cozy ritual, and sharing them with friends makes it even better. I really hope you give this recipe a try and find it as comforting and delightful as I do. Trust me, once you bite into one, you’ll be reaching for the next almost immediately!