These Cranberry Orange Cookies are tender, buttery shortbread with bright citrus flavor and sweet tart cranberries. They're simple to make and perfect for holiday baking.
Growing up, orange and cranberry were two flavors that always reminded me of winter gatherings, and this cookie brings that feeling right back. If you enjoy my Cranberry Bliss Bars, you'll love this festive cookie twist.
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Why You'll Love This Cranberry Orange Cookies Recipe
Bold flavor: the orange zest and extract bring fresh citrus notes that balance the sweet, buttery cookie base.
Festive look: bits of ruby-red dried cranberries give these cookies a pretty finish suited for holiday shortbread cookies.
Tender texture: this dough bakes into soft, buttery shortbread cookies that stay delicious for days.
Key Ingredients for Cranberry Orange Shortbread Cookies
See the recipe card below for a full list of ingredients and instructions.
- Unsalted butter: creates a soft, melt in your mouth shortbread texture.
- Powdered sugar: gives the cookies a smooth, delicate sweetness.
- Orange zest and extract: adds bright citrus flavor throughout.
- All-purpose flour: the base that keeps the cookies sturdy for rolling and cutting.
- Chopped dried cranberries: bring tart pops of color and flavor in every bite.
Ingredient Substitutions
- Dried cranberries: use chopped dried cherries for a different flavor profile.
- Lemon extract: swap for orange extract if you prefer a citrus twist with more tartness.
- Salted butter: works in place of unsalted - just reduce added salt slightly.
Variations on Cranberry Orange Shortbread
- Slice and bake version: shape dough into a log, chill, and slice instead of using cutters.
- White chocolate drizzle: add a sweet decorative finish once the cookies cool.
- Almond-orange twist: add a splash of almond extract for a warm bakery-style flavor.
Tips for Perfect Holiday Shortbread Cookies
- Chill if needed: if dough gets warm, a short chill helps maintain clean cookie cutter edges.
- Don't overbake: look for light golden edges to keep the centers tender.
- Zest finely: finely grated zest blends smoothin into the cranberry orange shortbread dough.
How to Store
Store cooled cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze up to 3 months.
Serve With...
These Cranberry Orange Cookies pair beautifully with winter treats like Eggnog Biscotti, Hazelnut Shortbread Cookies, or a warm mug of Peppermint Hot Chocolate. Serve them on a festive cookie tray or tuck them into gift boxes for holiday sharing.
More Easy Cookie Recipes You'll Love
Fro more seasonal baking, try my Poinsettia Cookies, Peppermint Meltaways, Peppermint Bark Cookies, and Candy Cane Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cranberry Orange Shortbread Cookies
Equipment
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon finely grated orange zest
- 1 teaspoon salt
- 1 cup unsalted butter , room temperature
- ¾ cup powdered sugar
- 1 teaspoon orange extract
- ¾ cup dried cranberries , coarsely chopped
Instructions
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper
- In mixing bowl, using hand mixer, combine butter, orange extract, and powdered sugar until creamy.
- In separate mixing bowl, combine flour, orange zest, and salt.
- Gradually add flour mixture to butter mixture, mixing with hand mixer until well combined.
- Turn dough out onto lightly floured board.
- Roll with rolling pin until about ¼ inch thick.
- Using desired cookie cutter, cut cookies and place on parchment lined cookie sheet.
- Bake in oven for 15-20 minutes, or until lightly browned.
- Cool completely on baking racks.
- Transfer to air tight storage container.
Mignone says
Thanks for the recipe. Instead of cranberries, can I add instead pieces of white or milk chocolate? As my son not a fan of cranberries. Thanks.
Shelby Law Ruttan says
Hello, yes, you can add white or milk chocolate. I'd either chop it into smaller pieces or find the mini chocolate chips so its not too big. You can also leave the cranberries out and maybe just dip part of the cookie with white or milk chocolate candy coating. Enjoy!
Lisa Deleo says
Hi I love this recipe and I am looking forward to making them but my question is…. I have left over orange cranberry relish that I froze from thanksgiving. Can I use it in this recipe and if yes do you suggest I cut back on some of the sugar since the relish already is sweetened with sugar . Thank You
Shelby Law Ruttan says
Hi Lisa, I believe using cranberry relish in the recipe would change the texture of the cookie and likely fail as this is a shortbread cookie. I think you should stick to the dried cranberries for this one in particular. There are other recipes on my site that are made with cranberry sauce. Feel free to do a search, they should come right up. Thanks! Shelby
Tandy Willingham says
I was copying this recipe down & noticed instructions do not say when to add cranberries. As an experienced baker I can figure it out but a novice might be confused. These sound amazing!
Suhaila says
They look yummy I wish there was a video of the process
Shelby Law Ruttan says
Hi Suhaila, thank you! Maybe this is a video I can do soon.
Gwen Law says
The cookies look delicious. We like a crispy buttery cookie and I will be making this recipe!
Shelby says
🙂 Yay, my mom is going to make my recipe 🙂