These cranberry orange shortbread cookies combine a buttery shortbread cookie with orange zest and sweet cranberries for a flavorful Christmas cookie that can be sliced and baked as needed!

I love to bake all types of cookie recipes during the holiday season including ginger molasses cookies, spritz cookies and white chocolate cranberry cookies.

Cranberry orange cookies on white plate.

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Buttery Cranberry Orange Shortbread Cookies

I’m so excited to share these adorable and delicious cranberry orange shortbread cookies with you today! They’re crisp with a buttery texture, studded with dried cranberries, and have the perfect hint of orange citrus zest. They take the traditional melt-in-your-mouth shortbread cookies up a notch!

These cranberry shortbread cookies are the ultimate Christmas cookies and are a fun addition to any cookie exchange or Christmas dessert board. They also make a great gift for friendly, family and neighbors!

  • Butter: Unsalted butter softened to room temperature.
  • Powdered sugar: Adds melt-in-your mouth sweet taste.
  • Orange zest: You will need the zest from one orange.
  • Extract: Both vanilla extract and orange extract are used in this cookie to enhance the taste. Almond extract could be used instead of orange for a different taste.
  • Flour: All-purpose flour adds structure to the cookie.
  • Salt: I used fine sea salt to balance and enhance taste.
  • Dried cranberries: Unsweetened dried cranberries add the perfect chewy texture.

How to Make Cranberry Orange Shortbread

Cranberry orange shortbread cookie dough log.
  • Make the dough. Beat butter and powdered sugar together in a large bowl until fluffy. Add orange zest, vanilla and orange extract and mix until combined. Then add the flour, salt and dried cranberries and stir to form a thick dough.
  • Shape and chill. Form dough into a log shape that’s about 2 inches in diameter. Wrap dough in parchment paper or plastic wrap and freeze for 1 hour.
  • Slice and bake. Near the end of chilling time, preheat oven to 325°F and line a baking sheet with parchment paper. Cut cookie dough into 1/4 inch slices and place 1/4 inch apart baking sheet.
  • Bake: Bake for 18 to 20 minutes, or until light golden brown around the edges.
Cranberry orange shortbread cookies on plate.

FAQs

Can I dip these in white chocolate?

Dipping them in white chocolate is optional, but it adds a sweet and creamy taste and makes these cookies extra fancy. Use melted white chocolate wafers or almond bark and dip about half of each cookie into the chocolate. Then let cool on a baking sheet. You could even drizzle them with white chocolate, too!

How to make ahead these cranberry orange shortbread cookies?

You can prepare the dough in advance, wrap it in plastic wrap and then store the dough in the fridge for up to 1 week. Then just slice and bake when ready.

How to store cranberry orange shortbread cookie recipe?

Once baked, the cookies will stay fresh in an airtight container or bag for up to 1 week. These also freeze really well and will keep in the freezer in a freezer bag for about 3 months.

Can I gift these holiday cookies?

One great thing about these cookies is that they are pretty sturdy, so they would be perfect for shipping to friends or family far away. They’re also perfect cookie to bake neighbor gifts, cookie trays, and holiday parties!

Stack of cranberry orange cookies.

Other seasonal recipes with cranberries that we love to make include cranberry banana bread, cranberry orange bread and oatmeal cranberry cookies!

cranberry orange shortbread cookies on plate

Cranberry Orange Shortbread Cookies

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 20 minutes
Freeze: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 24
These cranberry orange shortbread cookies combine a buttery shortbread cookie with orange zest and sweet cranberries for a flavorful Christmas cookie is easily sliced and baked.
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Ingredients 

  • 1 cup butter , at room temperature
  • ⅔ cup powdered sugar
  • zest of one orange
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 2 cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 cup dried cranberries
  • white chocolate candy melts or white almond bark , optional

Instructions

  • Cream butter and sugar. In a large bowl or the bowl of a stand mixer, beat together 1 cup softened butter and 3/4 cup powdered sugar until light and fluffy. Add the orange zest, 1 teaspoon vanilla and 1 teaspoon orange extract, and mix until combined. Add 2 cups flour, 1/2 teaspoon salt and 1 cup cranberries. Mix to form a thick dough.
  • Chill dough. Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap and refrigerate until firm, about 1 hour.
  • Slice cookies. Near the end of the chilling time, preheat the oven to 325°F and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet.
  • Bake. Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
  • Dip in white chocolate. If desired, melt the candy melts according to the package directions. Dip each cookie into the candy melts and place on a parchment lined baking sheet to cool.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months. 
Make ahead: This dough can be made up to a week in advance. Simply wrap the log in the wrap and store in the refrigerator until ready to use.

Nutrition

Calories: 164kcal, Carbohydrates: 18g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 97mg, Potassium: 31mg, Sugar: 9g, Vitamin A: 235IU, Calcium: 15mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe contributed by Alicia from The Baker Upstairs.