Cranberry Orange Shortbread Cookies on a serving plate.

Cranberry Orange Shortbread Cookies

by

Cranberry orange shortbread cookies combine buttery dough with finely chopped dried cranberries and fresh orange zest. They bake into neat slice-and-bake rounds with lightly golden edges. Using dried fruit keeps the dough easy to shape and avoids adding moisture from fresh berries.

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Recipe at a Glance

  • Yield: About 28 cookies
  • Preparation: 25 minutes
  • Cooking: 13–16 minutes per batch
  • Chilling: At least 2 hours

Table of Contents

Ingredients

Shortbread dough

  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (90 g) powdered sugar
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon fine salt
  • 3/4 cup (90 g) dried cranberries, finely chopped

Before You Start

Chop dried cranberries into small pieces so the logs slice without tearing.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Cream the butter and zest

Beat butter, powdered sugar and orange zest for 2 minutes until creamy. Add vanilla and mix briefly. Scrape the sides of the bowl.

2. Form the dough

Whisk flour and salt together. Mix into the butter on low until damp crumbs form. Add chopped dried cranberries, mix briefly, then press into a cohesive dough with your hands.

3. Shape and chill

Divide in half and shape each half into a log about 7 inches long and 1 3/4 inches across. Wrap tightly and refrigerate for at least 2 hours, until firm. Turn the logs once during the first 30 minutes to keep them round.

4. Heat the oven and slice

Heat the oven to 350°F (175°C). Line baking sheets with parchment. Slice the logs into rounds about 1/2 inch thick and arrange 1 1/2 inches apart. If slicing causes cracks, let the dough soften for a few minutes and press broken edges together.

5. Bake

Bake one sheet at a time for 13–16 minutes. The edges should be lightly golden, while the centers remain pale and set. Avoid waiting for the whole cookie to brown.

6. Cool and store

Leave cookies on the sheet for 5 minutes, then transfer carefully to a rack. Cool completely before storing so trapped steam does not soften the shortbread.

Cook’s Tips

  • Chop dried cranberries into small pieces so the logs slice without tearing.
  • Do not soak the cranberries for this recipe; extra liquid changes the dough.
  • Measure flour by weight when possible. Too much flour makes shortbread crumbly.

Storage and Make-Ahead

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 1 month or tightly wrapped dough logs for up to 2 months. Thaw dough logs in the refrigerator until sliceable.

Recipe Questions

Can I use fresh cranberries?

This dough is written for dried cranberries. Fresh berries add water and are not a direct substitute.

Why is my dough crumbly?

A shortbread dough may look crumbly before it is pressed together. If it remains dry, check that flour was not overmeasured and the butter was softened.

Can I make the dough ahead?

Yes. Keep tightly wrapped logs in the refrigerator for up to 2 days, or freeze and thaw as described above.

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