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Cranberry Orange Shortbread Cookies Recipe

ByCaroline
Jump to Recipe· 4.6 from 12 reviews

If you’re anything like me, you love a cookie that feels like a cozy hug in dessert form — that’s exactly why I’m so excited to share my Cranberry Orange Shortbread Cookies Recipe with you. These cookies are buttery, tender, and bursting with bright bursts of fresh orange and tart cranberries — perfect for afternoon tea or holiday cookie swaps. Trust me, once you try them, they’ll become your go-to shortbread recipe for every season!

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Why This Recipe Works

  • Bright Orange Zest Infusion: Rubbing the zest into sugar releases oils for a fragrant, intense citrus flavor that makes every bite pop.
  • Perfectly Balanced Texture: The buttery shortbread base provides a tender crumb, while dried cranberries add chewy bursts that compliment sweetness beautifully.
  • Chill Before Baking: Refrigerating the dough keeps cookies from spreading too thin, ensuring crisp edges and perfect shapes.
  • Simple Orange Glaze Finish: The sweet-tart glaze ties everything together with a shiny, vibrant finish — elegance without fuss.
Cranberry Orange Shortbread Cookies Recipe - Recipe Step this …

Ingredients & Why They Work

Every ingredient in this Cranberry Orange Shortbread Cookies Recipe plays a part in balancing flavor and texture — from the rich butter to the zing of fresh orange. Here’s what you’re working with and why it shines.

Cranberry Orange Shortbread Cookies, festive holiday cookies, easy shortbread recipe, fruit infused cookies, buttery cookie recipes - 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: Fine sugar helps the orange zest infuse truly into the sweetener, giving you bursts of citrus with every bite.
  • Orange Zest: Fresh zest is key — it’s where the bright, natural flavors live, so avoid dried or bottled zest for best results.
  • Unsalted Butter: Room temperature butter creamed with sugar creates that tender, melt-in-your-mouth shortbread texture.
  • Vanilla Extract: Adds warmth and balances the citrus notes with subtle depth.
  • Plain Flour (All-Purpose): The base that holds it all together without weighing the cookies down.
  • Dried Cranberries: Finely chopped for even distribution, they provide just enough tartness to contrast sweetness.
  • Powdered Icing Sugar (Confectioners’ Sugar): Smooth and fine for creating a flawless glaze.
  • Orange Juice: Fresh juice brightens the glaze with a natural tang, complimenting the cookie’s flavor harmony.
  • Unsalted Butter (for glaze): Melted butter enriches the glaze, giving it a little extra silkiness and flavor punch.
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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.

Make It Your Way

I love tweaking this recipe depending on the season or mood—whether swapping the dried cranberries for cherries or adding a pinch of cinnamon for fall vibes. It’s so versatile, and you can easily make it fit your personal style.

  • Variation: One winter, I tossed in some finely chopped crystallized ginger along with cranberries, and it added such a lovely warmth that complemented the orange zest perfectly.
  • Gluten-Free Option: Swap the plain flour with a gluten-free flour blend — just be sure it’s a 1:1 baking replacement for best results.
  • Vegan Version: Use vegan butter and a tiny bit more orange juice in the glaze to replace dairy, and you won’t lose any of the cookie’s magic.
  • Shape Tips: Feel free to use larger cookie cutters for fewer, bigger cookies, or smaller ones to stretch your dough—they bake beautifully either way.

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

Step 1: Infuse the Sugar with Orange Zest

Start by rubbing your caster sugar and fresh orange zest together with your fingertips. This step might seem small, but it’s a game-changer. As you massage the zest into the sugar, you’ll release those natural oils that deliver a seriously vibrant orange flavor throughout the cookie. The sugar will take on a lovely orange tint and a slightly damp texture — that’s exactly what you want.

Step 2: Cream Butter and Sugar

Next, using a stand mixer with the paddle attachment (or a hand mixer), beat your room temperature butter and orange-infused sugar on medium speed until the mixture becomes pale and light — about 2-3 minutes. This aeration step makes your cookies tender and crumbly in the best way possible. Don’t forget to scrape down the sides of the bowl so nothing gets left behind!

Step 3: Add Flour, Vanilla, and Cranberries

Once that’s ready, toss in your vanilla extract, then gradually add the plain flour and finely chopped dried cranberries on low speed. It’ll seem a bit rough and crumbly at first — that’s normal! Just bring it together carefully until it forms a dough you can handle.

Step 4: Roll Out and Chill

Form your dough into a disc and roll it out on a lightly floured surface to about half a centimeter thick. If it’s too soft (trust me, dough warmth happens), wrap it and pop it in the fridge for 10-15 minutes — this firmness is critical for keeping your cookie shapes neat. Grab your cookie cutters (I adore leaf shapes for this recipe), then stamp out your cookies and place them on parchment-lined trays. Don’t forget to gather and re-roll the scraps to maximize your batch!

Step 5: Chill Again Before Baking

Now, the secret to keeping that lovely shape: refrigerate your cut-out cookies for at least 30 minutes. I know it requires patience, but this chill time solidifies the butter and prevents the cookies from spreading too thin while baking.

Step 6: Bake to Golden Perfection

Pop your chilled cookies into a preheated oven at 170°C (335°F) and bake for about 12-15 minutes. Keep a close eye starting around 10 minutes — because every oven is a bit different, those couple of minutes make all the difference between perfect golden edges and overbaked cookies. Once baked, let them cool on the baking tray for 10 minutes before transferring to a wire rack.

Step 7: Make the Orange Glaze

While the cookies cool, whisk together powdered icing sugar, fresh orange juice, and melted butter until smooth. The glaze should be thick but pourable — thick enough to coat your cookies without running off. You can add more sugar or juice gradually to get consistency just right.

Step 8: Dip and Dry

Here’s my favorite finishing touch: dip the face of each cooled cookie into the glaze, letting the excess drip off. Place them on a wire rack to set. I love this step because it creates a beautiful, shiny finish with a little bit of extra zing — and it’s so satisfying watching them dry to perfection.

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Tips from My Kitchen

  • Zesting Caution: Always zest your oranges before peeling or juicing, and only the bright orange part — avoid the white pith for a clean citrus flavor.
  • Flour Your Cutters: Lightly dust your cookie cutters with flour before stamping to avoid dough sticking and ensure crisp shapes.
  • Don’t Skip Chilling: I learned the hard way that skipping the dough chill leads to sad, spread-out cookies — it’s totally worth the wait!
  • Watch Your Bake Time: Oven temperatures vary, so check your cookies a minute or two early to prevent overbaking and keep them tender.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies, festive holiday cookies, easy shortbread recipe, fruit infused cookies, buttery cookie recipes - 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 keep it simple with these cookies but adding a sprinkle of extra finely chopped dried cranberries or some candied orange peel on top of the glaze before it sets adds an elegant flair. For holiday parties, a dusting of edible gold glitter makes these cookies truly shine!

Side Dishes

Pair these delightful shortbread cookies with a cup of freshly brewed Earl Grey or a lightly spiced chai latte. They also complement a cheese board featuring sharp cheddar and creamy brie — the citrus notes provide a lively contrast.

Creative Ways to Present

For special occasions, I like to stack these cookies in a clear glass jar layered with cinnamon sticks and fresh sprigs of rosemary for an inviting centerpiece. Wrapped in cellophane with ribbon, they make thoughtful homemade gifts that everyone remembers.

Make Ahead and Storage

Storing Leftovers

I store leftover Cranberry Orange Shortbread Cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking together. They stay fresh and delicious for up to one week, though in my house, they rarely last that long!

Freezing

When freezing, I recommend leaving the cookies undecorated. Place them in a single layer inside a freezer-safe container, separating layers with parchment paper. They freeze beautifully for up to 3 months. When ready to enjoy, just thaw them overnight at room temperature.

Reheating

If you want that just-baked warmth, pop cookies in a preheated oven at 160°C (320°F) for 5-7 minutes. This gently revives their crisp edges without melting the glaze, delivering the fresh-baked feeling every time. I avoid microwaving since it can make them soft and crumbly too quickly.

FAQs

  1. Can I use frozen cranberries instead of dried?

    Frozen cranberries have a lot more moisture and aren’t ideal for this recipe because they can make the dough too wet and affect the texture. Dried cranberries are best as they provide chewy texture and concentrated tartness without adding unwanted liquid.

  2. What if my dough is too crumbly and won’t stick together?

    If your dough feels dry and crumbly, try adding a teaspoon of cold water at a time until it just holds together. Sometimes flour measurement can vary slightly, so a little moisture can help form a workable dough without making it sticky.

  3. Why do I need to chill the dough before baking?

    Chilling the dough solidifies the butter so your cookies keep their shape and don’t spread too much. It also helps develop flavor and gives you those perfect crisp edges with a tender center.

  4. Can I make these cookies ahead and freeze them?

    Absolutely! Freeze the undecorated cookies in a sealed container and thaw completely before glazing. You can also freeze the dough itself — wrap tightly and freeze up to a month. Thaw in the fridge before rolling out.

  5. What size cookie cutter should I use?

    I use a 5cm (2-inch) star-shaped cutter usually, which yields about 18-20 cookies. Feel free to choose larger or smaller cutters depending on how many cookies you want or the occasion. Just adjust baking time slightly for size differences.

Final Thoughts

Honestly, this Cranberry Orange Shortbread Cookies Recipe always brings me joy — it’s simple enough to whip up on a whim but special enough to feel like a treat. If you try it, I’d love to hear how your cookies turn out and what variations you add. Enjoy every buttery, citrusy bite with someone you love, and make some delicious memories!

Print
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Cranberry Orange Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian
Print Recipe

Description

Delightfully crisp and buttery Cranberry Orange Shortbread Cookies infused with zesty orange and studded with tangy dried cranberries, finished with a smooth orange glaze for an extra touch of citrus sweetness.

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. Rub sugar and orange zest together. Massage the orange zest into the caster sugar using your fingertips until the sugar is orange stained and feels wet, releasing the natural oils to intensify the orange flavour.
  2. Cream butter, orange sugar and vanilla. In an electric mixer with a paddle attachment, cream the unsalted butter and orange-infused sugar on medium speed until pale and lightened. Scrape down the bowl, add vanilla extract, and mix again.
  3. Add flour and cranberries. Slowly mix in plain flour and finely chopped dried cranberries on low speed until combined. The dough will appear raggedy.
  4. Form and roll out dough. Squeeze the dough into a ball and press into a disc. On a lightly floured surface, roll out to ½ cm thickness. If too soft, refrigerate for 15 minutes until firm enough to roll without cracking.
  5. Cut out shapes and chill. Use cookie cutters to stamp out shapes and place on lined baking trays. Re-roll scraps to cut more as needed. Refrigerate the cut cookies for at least 30 minutes to firm up.
  6. Bake cookies. Preheat oven to 170°C (335°F). Bake chilled cookies for 15 minutes or until golden around edges. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare glaze. Whisk powdered icing sugar, orange juice, and melted butter in a bowl until smooth. Adjust consistency by adding more icing sugar or orange juice as needed.
  8. Dip cookies in glaze. Dip the face of each cookie into the glaze, let excess drip off, then place on a wire rack to set before serving.

Notes

  • Step-by-step photos are available on the blog to help guide you through the process.
  • Yield depends on cookie cutter size and dough thickness; approximately 20 cookies using 5 cm cutters.
  • Store cookies in an airtight container for up to one week.
  • Undecorated shortbread dough can be frozen up to 3 months; thaw overnight before rolling.
  • Re-roll the dough scraps to maximize cookie yield.
  • Flour cookie cutters to prevent sticking and maintain shape.
  • Chill dough before baking to ensure cookies hold their shape and don’t spread excessively.
  • Monitor baking time closely as ovens vary; a minute can affect the crispness and color.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 8 g
  • Sodium: 40 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 15 mg

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