Orange Cranberry Shortbread Cookies with a Bright Citrus Twist

Why You’ll Love This Recipe

Orange Cranberry Shortbread Cookies are the kind of bake that feels both classic and special. They have the rich, buttery texture you expect from traditional shortbread, balanced with the brightness of fresh orange and the gentle tartness of dried cranberries. These cookies are crisp at the edges, tender in the center, and not overly sweet, which makes them perfect for pairing with tea or coffee.

I love making these cookies during the cooler months, especially when citrus is at its best. The orange zest perfumes the dough beautifully, while the cranberries add color and contrast without overpowering the delicate shortbread base. I tested this recipe using both fresh and dried orange zest levels, and even a small adjustment made a noticeable difference. These cookies hold their shape well, store beautifully, and make excellent gifts. If you enjoy refined, buttery cookies with a festive touch, this recipe is an excellent choice.

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Ingredients

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

All-purpose flour
This forms the foundation of the shortbread, providing structure while keeping the cookies tender and crumbly.

Unsalted butter
Butter is the star of shortbread. It delivers richness, flavor, and the melt-in-the-mouth texture that defines these cookies.

Powdered sugar
Powdered sugar creates a smooth dough and a delicate crumb, making the cookies softer than those made with granulated sugar.

Orange zest
Fresh orange zest adds natural citrus oils that brighten the flavor and balance the richness of the butter.

Vanilla extract
Vanilla enhances the overall flavor and softens the sharpness of the citrus.

Dried cranberries
Cranberries provide a pleasant tartness and chewy texture that contrasts beautifully with the buttery dough.

Salt
A small amount of salt sharpens the flavors and prevents the cookies from tasting flat.

Directions

Begin by preheating your oven to 170°C and lining two baking trays with parchment paper. In a large bowl, beat the butter and powdered sugar together until smooth and creamy but not overly whipped. This step is important for maintaining the dense, tender texture of shortbread.

Add the orange zest, vanilla extract, and salt, mixing until evenly distributed. Gradually add the flour, mixing on low speed or by hand until a soft dough forms. Fold in the dried cranberries gently, ensuring they are evenly spread throughout the dough.

Turn the dough out onto a lightly floured surface and shape it into a log or flatten it slightly for cut-out cookies. Chill the dough for at least 30 minutes, which helps the cookies hold their shape during baking. Slice or cut the dough into evenly sized pieces and arrange them on the prepared trays.

Bake for 15 to 18 minutes, or until the edges are just beginning to turn pale golden. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire 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 yields approximately 20 to 24 cookies.
Preparation time is about 15 minutes, chilling time is 30 minutes, and baking time is 18 minutes.

Storage/reheating

Store the cookies in an airtight container at room temperature for up to one week. Shortbread does not require reheating, but allowing chilled cookies to return to room temperature improves texture and flavor.

Variations and Customizations

Orange Cranberry Shortbread Cookies are easy to customize while keeping their elegant character. Lemon zest can be substituted for orange for a sharper citrus note, or a combination of both can be used for added complexity. If you prefer a sweeter cookie, a light orange glaze made with powdered sugar and fresh juice can be drizzled over the cooled cookies.

White chocolate chips pair particularly well with cranberries and can be folded into the dough for added richness. For texture, finely chopped pistachios or almonds can be added, giving the cookies a subtle crunch.

If you enjoy a softer cookie, bake them for the lower end of the time range. For a crisper texture, allow them to bake slightly longer, watching carefully to avoid browning. These cookies adapt well without losing their signature buttery crumb.

Nutrition and Dietary Info

These cookies are a classic butter-based treat. They can be made gluten-free using a high-quality gluten-free flour blend. While rich, their smaller size makes them easy to enjoy in moderation.

Expert Tips & Customizations

Butter temperature
Use softened butter, not melted, to achieve the correct shortbread texture.

Zest distribution
Mix the zest thoroughly to ensure even citrus flavor in every cookie.

Chilling the dough
Do not skip chilling, as it helps prevent spreading during baking.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to two days before baking.

Can I freeze shortbread cookies?

Yes, both the dough and baked cookies freeze well for up to two months.

Why are my cookies spreading?

The dough may be too warm or the butter too soft.

Can I use fresh cranberries?

Dried cranberries work best, as fresh ones add too much moisture.

How do I keep shortbread tender?

Avoid overmixing once the flour is added.

Can I reduce the sugar?

Slightly, but it may affect the texture.

What type of orange is best?

Any sweet orange works well, including navel or Valencia.

Can I make these cookies vegan?

Plant-based butter alternatives can work, though texture may vary.

Should I brown the butter?

Traditional shortbread uses regular butter for a clean flavor.

Are these good for gifting?

Yes, they store well and travel beautifully.

Conclusion

Orange Cranberry Shortbread Cookies are a refined, flavorful bake that combines buttery richness with bright citrus and gentle tartness. They are easy to prepare, elegant to serve, and versatile enough for both everyday enjoyment and special occasions. This recipe is a dependable choice for anyone who appreciates classic cookies with a fresh, seasonal twist.

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