Orange Cranberry Shortbread Cookies
These festive shortbread cookies feature buttery dough infused with fresh orange zest and juice, studded with sweet-tart dried cranberries. Perfect for holiday gifting or cozy gatherings, they’re crisp at the edges and tender in the center.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 tablespoon (8g) orange zest, freshly grated
- 2 tablespoons (30ml) fresh orange juice
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (90g) dried cranberries, finely chopped
- 1 teaspoon vanilla extract (optional)
- Coarse sugar, for sprinkling (optional)
Instructions
- Place softened butter and granulated sugar in a mixing bowl. Cream together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Grate the zest of 1 large orange into the bowl and add fresh orange juice. Mix briefly to distribute.
- Add all-purpose flour and salt. Beat on low speed until just combined; do not overmix. Dough should look crumbly but hold together when pressed.
- Fold in chopped dried cranberries until evenly distributed.
- Shape dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes (optional but recommended for best texture).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough to 1/2 inch thick and cut with cookie cutters, or slice into rounds if making a log. Place cookies 1 inch apart on the baking sheet.
- Sprinkle tops with coarse sugar if desired.
- Bake for 12-15 minutes, until edges are just golden. Do not overbake.
- Transfer cookies to a wire rack and let cool completely before packing or serving.
Notes
Chilling the dough helps cookies hold their shape and intensifies flavor. For gluten-free or vegan adaptations, use 1:1 gluten-free flour and plant-based butter. If dough is sticky, add a tablespoon of flour; if too dry, add a splash of orange juice. Cookies keep fresh for up to a week in an airtight container or can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 110
- Sugar: 6
- Sodium: 40
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 1
Keywords: orange cranberry cookies, shortbread, holiday cookies, edible gift, Christmas cookies, easy cookie recipe, butter cookies, festive dessert