Cranberry Orange Shortbread Cookies
These tender, buttery shortbread cookies are studded with tangy dried cranberries and brightened with fresh orange zest. They’re easy to make, perfect for holidays, and guaranteed to bring nostalgic comfort to any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened (225g)
- 3/4 cup powdered sugar (90g)
- 1 teaspoon vanilla extract
- Zest of 1 large orange (about 1–2 tablespoons)
- 2 1/4 cups all-purpose flour (270g)
- 1/2 teaspoon salt
- 2/3 cup dried cranberries, finely chopped (80g)
- Optional: 1/4 teaspoon almond extract
- Optional: 1/2 cup white chocolate chips
Instructions
- In a large mixing bowl, beat the butter and powdered sugar together with a mixer on medium speed for 2-3 minutes, until light and fluffy.
- Beat in vanilla extract and fresh orange zest until well combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed or by hand until the dough looks crumbly but comes together.
- Fold in finely chopped dried cranberries (and optional white chocolate chips). Knead gently until evenly distributed.
- Divide the dough in half and form each into a log about 2 inches in diameter. Wrap tightly in plastic wrap or parchment and chill for at least 1 hour, or up to 24 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap dough and cut into 1/4-inch thick slices with a sharp knife. Place cookies 1 inch apart on prepared sheets.
- Bake for 12-15 minutes, until edges are just golden. Rotate pans halfway if needed.
- Transfer cookies to a wire rack and let cool completely before serving.
Notes
Chill the dough thoroughly for best texture and shape. Use fresh orange zest for maximum flavor. Slice dough with a sharp knife, dipping in hot water if needed. Cookies can be frozen before or after baking. For gluten-free or vegan adaptations, substitute flour and butter as needed.
Nutrition
- Serving Size: 1 cookie (about 28g)
- Calories: 120
- Sugar: 6
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
Keywords: cranberry orange shortbread, holiday cookies, Christmas cookies, easy shortbread, citrus cookies, butter cookies, festive cookies