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Cranberry Orange Shortbread Cookies

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Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.



Cranberry Orange Shortbread cookies are the perfect festive cookies for the holidays.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

These buttery cookies are perfect for Christmas but can be enjoyed any time of year.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

This shortbread cookie recipe requires about ten minutes of prep time and then at least an hour for the dough to chill in the refrigerator.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these cranberry cookies, I started by dumping some softened butter and confectioner’s sugar into a mixing bowl.

softened butter and confectioner's sugar in a bowl

I mixed the butter and sugar together until light and fluffy.

creamed butter and confectioner's sugar in a bowl

I added some vanilla extract and salt and continued mixing.

I added flour in batches while continuing to mix.

flour added to bowl with creamed butter and confectioner's sugar

I continued mixing until all of the flour was incorporated.

shortbread cookie dough in a mixing bowl

Then I added some dried cranberries and fresh orange zest to the bowl.

orange zest and dried cranberries on top of shortbread cookie dough in a mixing bowl

I folded the cranberries and orange zest into the dough using a spatula.

cranberry orange shortbread cookie dough in a mixing bowl

Then I divided the cookie dough into two equal portions and divided each portion into a log approximately 7 inches long and 2 inches in diameter.

cranberry orange shortbread cookie dough logs

I wrapped the logs in plastic wrap and placed them in the refrigerator.

I refrigerated the dough for an hour.

Then I sliced the dough into pieces about 1/3 of an inch thick.

cranberry orange shortbread cookie dough slices

I placed the cookie dough slices on a parchment lined baking sheet.

cranberry orange shortbread cookie dough slices on a parchment lined baking sheet

Then I placed the cookies in the oven and baked them until the edges started to brown very slightly.

I removed the cookies from the oven and allowed them to cool on the baking sheet for about 30 minutes.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

Then I transferred the cookies to a wire rack to finish cooling completely.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

 

Then the cranberry orange shortbread cookies were ready to serve.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

These flavourful cookies will melt in your mouth.

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

If you are looking for simple and delicious holiday cookie recipe, then you need to try these Cranberry Orange Shortbread Cookies!

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

More Shortbread Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Cranberry Orange Shortbread Cookies:

  • 1 cup unsalted butter, at room temperature
  • ¾ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups all-purpose flour
  • ½ cup dried sweetened cranberries, chopped
  • 1 tablespoon fresh orange zest

How to Make Cranberry Orange Shortbread Cookies:

  1. In a stand mixing bowl combine butter and confectioners sugar and beat on medium speed until the mixture turns light and fluffy for 3-5 minutes.
  2. Add vanilla extract and salt and beat further for a minute.
  3. Add the flour in batches and mix on low speed until just combined.
  4. Fold in the chopped cranberries and orange zest using a spatula.
  5. Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them on a cling wrap or plastic wrap separately.
  6. Refrigerate the cookie dough log for at least 1-hour minimum or overnight.
  7. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
  8. When it’s time to bake, remove the cling wrap and cut the cookie dough log into slices (about ⅓ inch thickness).
  9. Place them on the prepared baking sheet and bake for 10-12 minutes until the edges start to turn golden barely.
  10. Once done, allow the cookies to cool down for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
  11. Enjoy the cookies immediately or store them in an airtight container.
Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

Cranberry Orange Shortbread Cookies

Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes

Cranberry Orange Shortbread cookies are delicious melt in your mouth buttery cookies loaded with cranberries and orange zest.

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups all-purpose flour
  • ½ cup dried sweetened cranberries, chopped
  • 1 tablespoon fresh orange zest

Instructions

    1. In a stand mixing bowl combine butter and confectioners sugar and beat on medium speed until the mixture turns light and fluffy for 3-5 minutes.
    2. Add vanilla extract and salt and beat further for a minute.
    3. Add the flour in batches and mix on low speed until just combined.
    4. Fold in the chopped cranberries and orange zest using a spatula.
    5. Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them on a cling wrap or plastic wrap separately.
    6. Refrigerate the cookie dough log for at least 1-hour minimum or overnight.
    7. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
    8. When it's time to bake, remove the cling wrap and cut the cookie dough log into slices (about ⅓ inch thickness).
    9. Place them on the prepared baking sheet and bake for 10-12 minutes until the edges start to turn golden barely.
    10. Once done, allow the cookies to cool down for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
    11. Enjoy the cookies immediately or store them in an airtight container.

Notes

  1. If you are using fresh cranberries, finely chop them using a food processor before adding them to the recipe.
  2. The cookie dough can be refrigerated for up to 1 week and frozen for up to 2 months. 
  3. Bake the cookies on the middle rack for even baking and bake one cookie sheet at a time.
  4. The confectioner's sugar gives those melt-in-mouth cookies. You can still replace it with granulated sugar but make sure to beat the butter and sugar for at least 10 minutes to get that creamy fluffy texture before adding the flour.
  5. The baked cookies can be stored in an airtight container and froze upto 3 months.
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 19mgCarbohydrates: 11gFiber: 0gSugar: 3gProtein: 1g

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