Orange Cranberry Shortbread Cookies

A crisp, citrus-scented shortbread with jewel-like cranberries makes a refined treat: Orange Cranberry Shortbread Cookies. Bright orange zest lifts the buttery crumb while tart dried cranberries provide contrast, creating a balanced, elegant bite. This recipe refines classic shortbread with orange oil and a gentle chill for clean edges and a tender texture. For a related variation, see this cranberry–orange shortbread from our collection for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: few steps and simple dough yield a sophisticated cookie.
• Minimal Ingredients: pantry staples elevated by fresh orange zest and quality butter.
• Impressive Flavor: bright citrus cuts through rich butter; cranberries add pleasant tartness.

This version elevates ordinary shortbread by emphasizing texture and aroma: coarse sugar for a delicate crunch, cold dough for clean, defined edges, and a short chill for a tender, melt-in-the-mouth crumb.

Ingredients

Base

• 2 1/4 cups (280 g) all-purpose flour — spooned and leveled.
• 3/4 cup (90 g) powdered sugar — sifted for a silky crumb.
• 1 cup (227 g) unsalted butter, room temperature — slightly softened, not oily.
• 1/4 tsp fine sea salt.

Citrus & Flavor

• Zest of 2 oranges (about 2 tbsp) — finely grated for concentrated aroma.
• 1 tsp pure vanilla extract — adds depth.

Add-ins & Topping

• 3/4 cup dried cranberries, coarsely chopped.
• 2 tbsp turbinado or coarse sugar for sprinkling (optional).

Precision notes: use room temperature butter for smooth creaming; zest only the orange peel, avoiding the bitter white pith. For a nutty lift, consider the pistachio riff in this cranberry–pistachio shortbread.

How to Make Orange Cranberry Shortbread Cookies:

1. Prepare and chill. Line two baking sheets with parchment. In a bowl, whisk flour and salt until evenly blended (pale, sandy texture).

• Mini-tip: measure flour by spooning into the cup to avoid a dense dough.

1. Cream butter and sugar. Beat room-temperature butter and powdered sugar until light and pale (about 2–3 minutes). Add vanilla and orange zest; the mixture should smell bright and floral.

• Mini-tip: scrape the bowl often to ensure even aeration.

1. Combine dry and wet. Fold the flour mixture into the creamed butter with a spatula until just incorporated. The dough will be soft but holds shape; avoid overmixing to keep a tender crumb.
2. Add cranberries. Gently fold in the chopped dried cranberries until distributed as ruby flecks throughout the dough. Texture should be cohesive with visible fruit.
3. Shape the dough. Turn dough onto a lightly floured surface and form into a log or roll about 1 1/2 inches in diameter for slice-and-bake cookies, or press into a 9-inch disk for cutouts. Wrap tightly and chill for at least 1 hour until firm (cold to the touch).

• Mini-tip: chilling enhances flavor and prevents spreading; firm dough yields clean edges.

1. Slice and finish. Preheat oven to 325°F (160°C). If using the log, slice into 1/4-inch rounds. Arrange on prepared sheets, spacing 1 inch apart. Lightly sprinkle with turbinado sugar for a subtle crunch.
2. Bake to color. Bake 12–15 minutes, until edges show a faintly golden hue and centers remain pale. The cookies will feel set but still tender. Transfer to a rack to cool; they crisp as they reach room temperature.

• Mini-tip: rotate the pans halfway through baking for even color.

How to Serve Orange Cranberry Shortbread Cookies:

Serve on a slate or bone china platter with a small bowl of extra cranberries or candied orange slices. Stack three cookies at an angle for height, dust lightly with extra powdered sugar, and pair with a demitasse of espresso or a delicate Earl Grey. For a seasonal touch, garnish the plate with a sprig of thyme or rosemary to echo the citrus aroma.

How to Store Orange Cranberry Shortbread Cookies:

Cool completely before storing to preserve crisp edges. Keep in an airtight container layered with parchment to avoid sticking. At room temperature, they stay fresh for 5–7 days. For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature to regain tenderness. If dough is chilled but unbaked, wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator before slicing and baking.

Tips to Make Orange Cranberry Shortbread Cookies:

• Use finely grated zest (microplane) to release bright oils without bitterness.
• Chill thoroughly — cold dough produces crisp edges and a tender, sandy center.
• Chop cranberries finely so they distribute evenly and avoid big moist pockets.
• Substitute half the powdered sugar with a light brown sugar for a subtle caramel note.

Variation (if any):

• Pistachio Orange: fold in 1/2 cup finely chopped toasted pistachios for color and crunch.
• Glazed Finish: whisk 1/2 cup powdered sugar with 1–2 tbsp orange juice to make a thin glaze; drizzle after cooling for a glossy, citrus-bright finish.
• Citrus Blend: use 1 orange and 1 lemon zest for layered acidity.

FAQs:

Can I use fresh cranberries?

Yes. Finely chop fresh cranberries and toss with a tablespoon of sugar to mellow tartness, but expect a slightly moister cookie and adjust chilling time accordingly.

How do I prevent cookies from spreading?

Chill the dough until very firm and avoid over-creaming the butter and sugar. Baking at a slightly lower temperature (325°F/160°C) also helps retain shape.

Can I make the dough ahead of time?

Absolutely. You can shape and freeze the dough logs for up to 1 month; slice from frozen and add a minute or two to the bake time.

Conclusion

These Orange Cranberry Shortbread Cookies balance buttery richness with bright citrus and tart fruit, offering a refined cookie that feels both classic and modern. The method emphasizes texture: a sandy crumb, crisp edges, and concentrated orange aroma. For an additional reference and a complementary recipe approach, see this version at Cranberry Orange Shortbread Cookies – Mom On Timeout. Share your results and photos, and tell us how you plated them — how would you make this dish your own?

Orange Cranberry Shortbread Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

Crisp, citrus-scented shortbread cookies with tart dried cranberries and bright orange zest, creating a refined treat.

---

Ingredients

Scale 1x2x3x

• 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
• 3/4 cup (90 g) powdered sugar, sifted
• 1 cup (227 g) unsalted butter, room temperature
• 1/4 tsp fine sea salt
• Zest of 2 oranges (about 2 tbsp), finely grated
• 1 tsp pure vanilla extract
• 3/4 cup dried cranberries, coarsely chopped
• 2 tbsp turbinado or coarse sugar for sprinkling (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare and chill: Line two baking sheets with parchment. In a bowl, whisk flour and salt until evenly blended.
2. Cream butter and sugar: Beat butter and powdered sugar until light and pale, then add vanilla and orange zest.
3. Combine dry and wet: Fold the flour mixture into the creamed butter until just incorporated.
4. Add cranberries: Gently fold in the chopped dried cranberries until distributed in the dough.
5. Shape the dough: Form into a log or press into a disk, wrap tightly and chill for at least 1 hour.
6. Slice and finish: Preheat oven to 325°F (160°C), slice dough into 1/4-inch rounds, arrange on sheets, and sprinkle with sugar.
7. Bake: Bake for 12–15 minutes until edges are golden and centers remain pale. Transfer to a rack to cool.

Notes

Chill the dough thoroughly for crisp edges and use finely grated zest for the best flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 6g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 30mg