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 67 reviews

If you’re on the hunt for a cookie that beautifully balances buttery richness with zesty brightness, you’re in for a treat! This Orange Cranberry Shortbread Cookies Recipe is one of my absolute favorites — it’s like a little bite of sunshine with a hint of tartness, perfect for cozy afternoons or sharing with friends over coffee. Trust me, once you try these, they’ll be your go-to whenever you want a sweet, citrusy delight with a tender, crumbly texture.

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Why This Recipe Works

Perfect Balance of Flavors: The orange zest and juice brighten the buttery base while the cranberries add a delightful tart pop.
Simple, Minimal Ingredients: It’s easy to source everything you need, and you don’t need any fancy equipment.
Beautiful Texture: These cookies are crisp on the edges and melt-in-your-mouth soft inside—shortbread done right.
Versatile and Customizable: Add a glaze or leave plain; it’s delicious either way.

Orange Cranberry Shortbread Cookies, citrus cranberry cookie recipe, easy holiday shortbread, buttery cranberry cookies, festive citrus 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

Every ingredient in this Orange Cranberry Shortbread Cookies Recipe plays its role just right to deliver those bright, cozy flavors with a buttery texture. Here’s why I love each one and a quick tip to make your baking smoother.

Vegan butter: Make sure it’s softened to room temperature for creamier mixing and that rich, buttery flavor without dairy.
Granulated sugar: Adds sweetness and helps create a perfect shortbread crispness on the edges.
Pure vanilla extract: It’s subtle but deepens the overall flavor profile beautifully.
All purpose flour: Use a quality brand for tender, crumbly cookies; sift if you want extra lightness.
Orange juice: Freshly squeezed is best—it gives a natural brightness that bottled juice just can’t match.
Orange zest: Packs an aromatic punch that pairs perfectly with the juice and sweet butter.
Dried cranberries: Finely chopped so they disperse evenly and give tart bursts without overpowering.
Powdered sugar (optional for glaze): Whisked with orange juice, it turns into a luscious glaze that adds a glossy, tangy finish.

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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 experimenting with this Orange Cranberry Shortbread Cookies Recipe to suit the mood or occasion. Whether it’s tweaking the sweetness, swapping in different fruits, or playing with toppings, there’s a way to make these uniquely yours. Don’t be shy—cookies are meant to be fun.

Variation: I once added a touch of ground cardamom and it lifted the orange flavor beautifully—such a cozy twist for winter.
Dietary swaps: For gluten-free, I use a 1-to-1 gluten-free flour blend and it works beautifully without sacrificing texture.
Seasonal change: Try swapping cranberries for chopped dried cherries or apricots for summer vibes.
Glaze-free: Sometimes I skip the glaze for a purer shortbread flavor that’s less sweet.

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 with granulated sugar until the mixture turns creamy and smooth—about 1-2 minutes. Don’t rush here; the butter’s softness is key to this cookie’s tender crumb. I usually let my butter sit out while I prep other ingredients to hit the perfect room temp.

Step 2: Mixing in Flavor and Flour

Next, add the vanilla extract and mix just to combine, then switch the mixer to low and gradually add the all purpose flour. Once it’s just combined, stir in the orange juice, orange zest, and finely chopped cranberries. The dough will be thick and slightly sticky—this is exactly what you want for those buttery shortbread cookies.

Step 3: Chilling the Dough

Shape your dough into a log about two inches in diameter, wrap it tightly in plastic wrap, and pop it into the fridge for at least 2 hours. This step is crucial—it helps the cookies hold their shape and develop their signature crumbly texture. I like to prep this the night before so the chill time fits nicely into my schedule.

Step 4: Baking to Perfection

Preheat the oven to 350°F, slice your chilled dough into ¼-inch thick cookies, and arrange them on a parchment-lined baking sheet. Bake for 12-14 minutes until the edges turn just lightly golden—don’t overbake or you’ll lose that tender bite. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Step 5: Optional Orange Glaze

For a little extra wow factor, whisk powdered sugar with orange juice until smooth and drizzle it artistically over cooled cookies. It’s my favorite finishing touch for gifting or special occasions, adding a sweet-tart zing and that pretty gleam.

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Tips from My Kitchen

Use Room Temperature Butter: Soft butter blends effortlessly, giving your dough the ideal texture—too cold, and your dough can get rough and tough.
Don’t Overmix the Dough: Mix only until the flour disappears to keep your shortbread tender and crumbly, not dense.
Chill Like a Champ: Chilling the dough not only helps with slicing neat cookies but also enhances flavor development over time.
Watch the Bake Time Closely: Shortbread can go from perfect to hard quickly—remove as soon as the edges are lightly browned.

How to Serve Orange Cranberry Shortbread Cookies Recipe

Garnishes

I usually dust a light sprinkle of powdered sugar over the cookies before serving to add a snowy, festive touch. Sometimes a little extra orange zest on top of the glaze amps up the fresh citrus aroma that fills the kitchen—and your guests always notice!

Side Dishes

Pair these cookies with a hot cup of herbal tea or your favorite dark roast coffee. The citrus and cranberry tang are genius with chai spices or even a dollop of whipped coconut cream on the side for a little indulgence.

Creative Ways to Present

For holiday gatherings, I like to stack the cookies in a clear jar tied with a ribbon and a sprig of fresh rosemary or dried orange peel nearby—makes for a charming gift or centerpiece. Or arrange them on a wooden board with matching dried fruits and nuts for a pretty edible platter.

Make Ahead and Storage

Storing Leftovers

These shortbread cookies keep beautifully at room temperature in an airtight container for up to 5-6 days. I recommend layering them between parchment sheets if you stack, to keep their tender edges intact and prevent sticking.

Freezing

I often freeze leftover dough logs wrapped well in plastic and foil, then slice and bake fresh when the craving hits. Baked cookies freeze well too—just seal tightly, and they’ll stay fresh for up to 3 months. Warm them slightly before serving for a fresh-baked feel.

Reheating

When reheating, pop them in a preheated oven at 300°F for about 5 minutes—this refreshes their crumbly texture without drying them out like microwaves tend to do. They come out just like freshly baked!

FAQs

Can I make this Orange Cranberry Shortbread Cookies Recipe gluten-free?

Absolutely! Just substitute the all-purpose flour with a high-quality 1-to-1 gluten-free flour blend. From my experience, the texture remains great, but be sure to avoid overmixing to keep the cookies tender.
How important is chilling the dough?

Chilling helps firm up the dough for cleaner slices and allows flavors to meld. Skipping this step can result in cookies spreading too much and losing that beautiful shortbread texture, so don’t skip it!
Can I use fresh cranberries instead of dried?

Fresh cranberries have too much moisture and will affect the dough’s consistency. If you prefer fresh, try lightly drying them before chopping, but dried cranberries are best for this recipe’s texture.
Do I have to use the glaze?

The glaze is totally optional! The cookies are fantastic on their own, but I love the glaze for a festive touch and extra burst of orange flavor.
How long do these cookies keep?

Stored in an airtight container at room temperature, they stay fresh for about 5-6 days. You can also freeze the baked cookies for longer storage—up to 3 months.

Final Thoughts

This Orange Cranberry Shortbread Cookies Recipe has become a staple in my kitchen, especially during the colder months when you crave something bright but comforting. Sharing these with friends always sparks compliments and requests for the recipe, which honestly makes me smile every time. You’ll find they’re not just cookies—they’re little moments of joy you can bake and savor anytime. Give them a whirl—you’re going to love how they fill your home with that lovely orange-cranberry aroma and warm your heart with each bite.