Cranberry orange shortbread cookies are classic sweet and buttery shortbread cookies with a major upgrade, packed with dried cranberries and fresh orange zest for a burst of flavour in every bite. These melt-in-your-mouth cookies are rolled, sliced and baked. They are the perfect cookie to add to your Christmas holiday baking list.
Every year, our kitchen literally turns into a holiday cookie factory. My favourite tradition is making cute holiday cookie boxes to gift to family and friends. I always bake the classics and like to throw in some new ones into the mix, and there always has to be shortbread in some form. Some of my other favourites to include are linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, peanut butter thumbprint cookies and gingerbread linzer cookies.
- Confectioner's sugar - this creates a melt-in-your-mouth cookie. You could also use granulated sugar for the same taste, but the texture will not be the same.
- all-purpose flour
- pure vanilla extract
- orange zest
- dried cranberries
How to Make the Best Cranberry Orange Shortbread Cookies
- Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
- Shape the dough into a log: Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it out thicker but then you will get less cookies out of it. You can also do this in two batches to make it easier to work with two smaller logs.
- Chill the dough: Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Slice and bake: Cut the dough into ¼-inch to ½-inch slices, and place 1-inch apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake: Bake in a 350 F preheated oven for 10-12 minutes until just starting to brown on the edges.
- Cool: Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
How to Store Shortbread
- At room temperature: Store in an airtight container at room temperature for up to 3 days.
- In the refrigerator: Store in an airtight container in the refrigerator for up to one week.
- In the freezer: To freeze, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of shortbread cookies on top.
More Cookie Recipes
- Cranberry Pistachio Biscotti
- Linzer Cookies
- Soft and Chewy Ginger Cookies
- Chocolate Crinkle Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- Carrot Cake Shortbread Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies with Royal Icing
- Chocolate Chunk Peanut Butter Cookies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.