Orange Cranberry Shortbread Cookies: A Bright, Buttery Treat for Any Season

Why You’ll Love This Recipe

Orange Cranberry Shortbread Cookies strike the perfect balance between buttery richness and refreshing citrus brightness. These cookies feel both elegant and comforting, making them ideal for the holiday season but equally delightful year-round. The cranberries offer subtle tartness that pairs beautifully with the fragrant orange zest, creating a cookie that tastes festive without being overly sweet. What I appreciate most about this recipe is its reliability—shortbread is naturally simple, yet it always feels special. The dough is easy to prepare and even easier to shape, whether you prefer slice-and-bake rounds or chilled logs rolled in sugar for an attractive, sparkling edge. I’ve tried using dried cherries once when I ran out of cranberries, and the result was pleasantly similar but slightly sweeter. These cookies keep well, travel well, and make wonderful gifts. If you enjoy classic shortbread with a lively twist, this recipe will quickly become a favorite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted Butter

Butter gives shortbread its signature melt-in-your-mouth texture. Using softened butter ensures the dough comes together smoothly. You can substitute salted butter, but reduce added salt accordingly.

Sugar

Sugar sweetens the dough and contributes to the cookie’s delicate crumb. Granulated sugar works best here for a crisp yet tender texture.

All-Purpose Flour

Flour provides structure while maintaining the shortbread’s tender bite. Avoid overmixing once the flour is added to keep the cookies from becoming tough.

Dried Cranberries

Dried cranberries add bursts of tart, chewy flavor that beautifully contrast the buttery base. They also provide a vibrant pop of color.

Orange Zest

Orange zest enhances the cookies with bright, fragrant citrus notes. It’s the element that truly elevates the simple shortbread into something memorable.

Vanilla Extract

Vanilla adds warmth and depth, rounding out the citrus and cranberry flavors.

Salt

A small amount of salt sharpens the sweetness and enhances the overall flavor profile.

Optional Turbinado Sugar

Rolling the dough logs in coarse sugar before slicing adds sparkle and a gentle crunch. I highly recommend this if you’re gifting the cookies.

Directions

Begin by creaming the softened butter and sugar together in a mixing bowl until light and fluffy. This step is essential for creating a tender, airy shortbread texture. Add the vanilla extract and orange zest, mixing until evenly incorporated. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms. Fold in the chopped dried cranberries, ensuring they distribute evenly without overworking the dough.

Divide the dough into two equal portions. Shape each portion into a log about 2 inches in diameter. If using turbinado sugar, roll each log in the sugar for a sparkling exterior. Wrap the logs tightly in plastic wrap and refrigerate for at least 1–2 hours, or until firm enough to slice.

Preheat your oven to 350°F (175°C). Once chilled, slice each log into round cookies approximately 1/4-inch thick. Arrange them on a parchment-lined baking sheet, spacing them slightly apart. Bake for 10–12 minutes or until the edges are just beginning to turn golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes approximately 24–28 cookies, depending on slice thickness. Prep time is about 15 minutes, plus 1–2 hours of chilling time. Baking requires 10–12 minutes per tray, with an additional 10 minutes for cooling.

Storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 1 week. To freeze, wrap the dough logs tightly and freeze for up to 2 months; slice and bake straight from the freezer, adding 1–2 extra minutes of baking time. Baked cookies also freeze well in airtight containers. These cookies do not require reheating and taste best at room temperature.

Variations and Customizations

White Chocolate Chip Addition

Fold white chocolate chips into the dough for creamy sweetness that complements the tart cranberries.

Almond Twist

Add a splash of almond extract or mix in finely chopped almonds for nutty depth.

Lemon Version

Swap orange zest for lemon zest to create a brighter, tangier cookie.

Cranberry-Orange Glaze

Drizzle cooled cookies with a simple powdered sugar and orange juice glaze for added sweetness.

Rosemary Infusion

Add finely minced rosemary for a fragrant, unexpected savory-sweet note.

Classic Shortbread Style

Leave out cranberries and citrus for traditional buttery shortbread rounds.

Chocolate-Dipped Edges

Dip half of each baked cookie in melted dark or white chocolate for a decorative finish.

Festive Spice

Add a pinch of cinnamon or cardamom for holiday warmth.

Sugar-Free Option

Use a high-quality baking sweetener in place of sugar for a reduced-sugar version.

Cranberry-Orange Slice Bars

Press dough into an 8-inch pan, chill, slice into bars, and bake for a simpler alternative.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain too much moisture and may alter the texture; dried works best.

Why does the dough need chilling?

Chilling firms the butter, helping the cookies maintain their shape during baking.

Can I freeze the dough?

Yes, dough logs freeze very well and can be baked straight from frozen.

How thin should I slice the cookies?

About 1/4 inch thick gives the best balance of crispness and tenderness.

Can I make these gluten-free?

A high-quality 1:1 gluten-free flour blend works well in this recipe.

Should the butter be softened or melted?

Butter must be softened, not melted, to achieve proper shortbread texture.

Can I reduce the sugar?

Shortbread relies on sugar for structure and texture, but you can reduce it slightly without major issues.

How do I stop the dough from crumbling when slicing?

Ensure the dough is well chilled; if too crumbly, let it rest at room temperature for a few minutes.

Can I add nuts?

Yes, finely chopped pecans or almonds blend well with the dough.

How do I prevent spreading?

Keep the dough chilled and avoid handling it excessively before baking.

Conclusion

Orange Cranberry Shortbread Cookies blend buttery richness, fragrant orange zest, and tart cranberry pieces into a delicately textured cookie that feels both classic and refreshing. Their simplicity makes them ideal for everyday baking, while their festive flavors make them perfect for holidays and gift-giving. With multiple customization options and reliable results, this recipe offers an adaptable foundation for delicious shortbread creations. Whether you bake them for gatherings, seasonal boxes, or simply to enjoy with tea, these cookies bring a touch of brightness and elegance to any moment.

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