There’s nothing quite like the delightful combination of cranberry and orange, especially during the cozy months of fall and winter. These cranberry orange shortbread cookies are my go-to treat for festive gatherings and chilly afternoons! When you take a bite, you’ll experience a perfect balance of tartness from the cranberries and sweetness from the orange zest, all enveloped in a buttery cookie. The final touch? A citrusy glaze that enhances the flavor just right!

Whether you’re baking for the holidays or just want a delectable afternoon snack, these cookies are sure to brighten up your day!

Why You’ll Love These Cranberry Orange Shortbread Cookies

Festive Appeal: The striking contrast of red cranberries and vibrant orange zest makes these cookies an eye-catching addition to any holiday cookie platter.

Citrus Symphony: The refreshing zing of orange combined with sweet-tart cranberries creates a flavor explosion that dances on your taste buds.

Easy to Make: With a simple slice-and-bake method, these cookies are straightforward to prepare, making them perfect for those who want to spread holiday cheer with ease.

Make-Ahead Magic: You can prepare the dough up to three months in advance and store it in the freezer, allowing for spontaneous baking whenever you need it.

Ingredients

• Dried Cranberries: For a deliciously chewy texture and tangy flavor.
• Orange Zest: Essential for that signature orange flavor.
• Unsalted Butter: Provides rich, tender texture.
• Granulated Sugar: Adds sweetness and helps with the cookie structure.
• Vanilla Extract: Infuses warmth and depth into the flavor profile.
• All-Purpose Flour: Forms the cookie’s structure for that beloved shortbread texture.
• Salt: Balances and enhances all the delicious flavors.
• Optional Glaze: A sweet, tangy finishing touch that elevates the cookies.

How to Make Cranberry Orange Shortbread Cookies

Ready to whip up a batch of these delightful cookies? It’s simpler than you might think!

1. Mix the Wet Ingredients

In a large mixing bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes. Then, mix in the vanilla extract and orange zest.

2. Add the Dry Ingredients

Gradually incorporate the all-purpose flour and salt into the wet mixture. Mix until just combined, and a crumbly dough begins to form.

3. Incorporate the Cranberries

Stir in the chopped dried cranberries, ensuring that they’re evenly distributed throughout the dough. If the dough feels excessively crumbly, knead it gently by hand until it comes together.

4. Shape the Dough

Divide the dough in half and roll each portion into a log that’s about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm. You can even freeze the dough for up to 3 months for later use!

5. Prepare for Baking

Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.

6. Slice and Bake

Unwrap the chilled dough and use a sharp knife to slice it into 1/4-inch thick rounds. Place the slices on the baking sheets, ensuring there’s about 1 inch of space between them. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Carefully avoid overbaking!

7. Cool

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Allow them to cool completely.

8. Glaze (Optional)

In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle this glaze over the cooled cookies, and feel free to sprinkle additional orange zest on top for a beautiful finish!

Tips for the Best Cranberry Orange Shortbread Cookies

These cookie gems are easy to make, but here are some tips to ensure they turn out perfectly every time:

• Watch the Temperature: Make sure your butter is at room temperature. Leaving it out for an hour or two will work wonders. Cold butter won’t cream well, while melted butter can lead to overly spread cookies.
• Zest First, Juice Later: Always zest your oranges before juicing them—otherwise, you’ll struggle to get zest from a squeezed orange!
• Chop Dried Cranberries: Finely chop your cranberries to ensure an even distribution throughout the dough, which helps with uniform baking.
• Check Dough Consistency: If your dough is too crumbly to form logs, add 1-2 teaspoons of orange juice. If it’s sticky, add flour gradually, a tablespoon at a time.
• Perfect the Log Shape: Roll the dough into a log while wrapped in parchment paper to maintain a uniform shape.
• Chilling Is Key: Don’t skip the refrigeration step! This helps the cookies maintain their shape and makes slicing much easier. Aim for at least an hour in the fridge—overnight is even better.
• Slicing Strategy: Use a sharp knife and clean it between slices to avoid flattening your logs. Rotate the log a quarter turn with each slice for the best results.

How to Store

Keep your cookies fresh and delightful with these storage tips:

To Store: Place your cookies in an airtight container and store them at room temperature for up to 5 days. If you’d like them to last longer, refrigerate them in the same container for up to 10 days.

To Freeze: Arrange the baked cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’re good in the freezer for up to 3 months. Just thaw them at room temperature before serving—or glazing!