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    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · Leave a Comment

    Cranberry Orange Shortbread

    Jump to Recipe
    Pin image with text showing cranberry orange shortbread cookies.

    These cranberry orange shortbread cookies are light, buttery, and packed with orange zest and chopped craisins! Not only are they delicious, but they look beautiful as well! Everyone will be impressed with these delicious and vibrant cookies no matter the occasion!

    Easy Cranberry Orange Shortbread

    These delectable cranberry orange shortbread cookies start off with a buttery shortbread recipe that is made even more elegantly with dried cranberries and orange zest! They are the perfect cookie to brighten up your holiday baking spread.

    You can't go wrong with the classic holiday flavor combination of tangy cranberries and citrusy oranges! Not only do these cookies make a wonderful Christmas dessert, but they are also great for making year-round too.

    Square image showing cranberry orange shortbread cookies.
    These cranberry orange shortbread cookies will be a huge hit at every holiday party!
    Jump to:
    • Easy Cranberry Orange Shortbread
    • 🥘 Cranberry Orange Shortbread Ingredients
    • 🔪 How to Make Cranberry Orange Shortbread
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🍪 More Tasty Christmas Cookies
    • 📋 Recipe

    If baking gets you in the Christmas spirit, be sure to check out all of my holiday baking recipes! There are cookies, cakes, pies, fudge, candy, and so much more to try!

    🥘 Cranberry Orange Shortbread Ingredients

    With a handful of common baking ingredients, these slice-and-bake cookies come together very easily! You may need to pick up a package of dried cranberries and 1 orange if you don't have them on hand already.

    Tall image showing ingredients needed for cranberry orange shortbread cookies.
    • Butter - 1 cup butter (I use salted butter in my shortbread recipes - softened, at room temperature).
    • Confectioners Sugar - ¾ cup of confectioners sugar.
    • Vanilla Extract - 1 teaspoon of vanilla extract.
    • All-Purpose Flour - 2 cups of all-purpose flour.
    • Orange Zest - 1 tablespoon of orange zest.
    • Dried Cranberries - 2 cups of dried cranberries (chopped).

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    🔪 How to Make Cranberry Orange Shortbread

    The secret to cranberry orange shortbread cookies is allowing the dough to chill long enough for the orange zest, cranberry, and vanilla flavors to beautifully infuse into the dough! Take out a baking sheet, stand mixer (or hand mixer), measuring utensils, plastic wrap (or parchment paper), and a chef's knife to get started.

    When you are finished baking, you should have about 24 cookies. This will depend on thick you slice the cookies out of the log of dough.

    Make Shortbread Cookie Dough

    Process image 1 showing butter, sugar, and vanilla in a mixing bowl.
    Process image 2 showing combined butter, sugar, and vanilla in a mixing bowl.
    Process image 4 showing added flour.
    Process image 7 showing added craisins and orange.
    Process image 9 showing cookie dough.
    1. Cream. Using your stand mixer (or a hand mixer), cream together your room-temperature 1 cup of butter, ¾ cup of confectioners' sugar, and vanilla extract until nice and smooth.
    2. Add flour. Gradually add in the 2 cups of all-purpose flour and mix until just combined and the dough is crumbly.
    3. Fold. Fold in 1 tablespoon of orange zest and 2 cups of chopped craisins (dried cranberries) until everything is well dispersed in the dough.
    4. Shape. Transfer the dough to a sheet of plastic wrap (or parchment paper) and roll it into a log shape.

    Chill, Slice, And Bake Cookies

    Process image 10 showing rolled chilled dough being sliced.
    Process image 11 showing sliced dough before baking.
    1. Chill. Using the plastic wrap, tightly wrap up the dough log and then place it in your fridge. Allow the dough to chill for at least 30 minutes (but ideally 4 hours).
    2. Slice. When your chilled dough is nice and firm, go ahead and preheat the oven to 350°F (175°C). Remove the dough from the fridge, unwrap it, and use a sharp knife to cut the dough log into slices that are roughly ¼-½ inch thick.
    3. Bake. Place the slices onto a baking sheet that is lined with parchment paper, leaving some space in between each cookie. Bake in the preheated oven at 350°F (175°C) for about 10-12 minutes, or until the center is slightly puffy.
    4. Cool. Once baked, remove the cookies from the oven and allow them to cool completely on the pan. Shortbread cookies are exceptionally tender and soft and can easily break apart if you try to move them while they are still warm.

    These delicious cranberry orange shortbread cookies make a delightful addition to any holiday dessert spread. Everyone will be begging for the recipe, trust me! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • You can easily make this dough in advance and allow it to chill in the fridge (before slicing) for up to a week. Or, you can place the dough log into the freezer for up to a month.
    • If you use unsalted butter, just add a pinch of salt to the recipe.
    • Don't skip out on chilling your dough. This allows the butter to firm back up, making for easy slices, even baking, and a light and flaky texture.
    Wide image showing cranberry orange shortbread cookies.

    🥡 Storing

    Keep any leftover cookies in an airtight container at room temperature for up to one week, or in the fridge for 10 days.

    Placed in a sealed container, these cookies can be frozen for up to 3 months. Simply set them on the counter and allow them to return to room temperature before serving.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Can I Freeze These Cranberry Orange Cookies?

    Absolutely! You may keep any leftover cookies that you want to save for later in a plastic Ziploc bag for up to 3 months. You could also store them in a freezer-safe container if you'd prefer! Set them out on the counter to thaw at room temperature before serving.

    Why Is My Cranberry Orange Shortbread Cookie Dough Too Crumbly?

    If you find that your shortbread dough is crumbling when you are trying to form the cookies into a log, it may be the type of butter you are using. Different kinds of butter have different water contents. You may add a teaspoon of water or two until your shortbread dough is easier to work with.

    Can I Make These Cranberry Orange Cookies Ahead Of Time?

    Yes! These cranberry orange shortbread cookies are slice-and-bake cookies! You can refrigerate the dough for up to 7 days, then all you have to do is slice and bake whenever you are ready to serve! This is especially great when you are planning for busy holiday meals filled with other dishes you need to focus on!

    Tall image with text showing cranberry orange shortbread cookies.

    🍪 More Tasty Christmas Cookies

    • Fruitcake Shortbread Cookies - These buttery cookies are loaded with bright and fun fruit cake pieces!
    • Gumdrop Cookies - This tender cookie recipe is easy to make and fantastic for any holiday party or gathering!
    • Melting Moments - A soft and delightful Christmas cookie that only requires a hand full of simple ingredients!
    • Sprinkle Crinkle Cookies - These delectable cookies are made with festive green and red sprinkles topped off with Confectioners' sugar!
    • Empire Biscuits - This cookie recipe features two shortbread cookies sandwiched together with raspberry preserves!
    • Cowboy Cookies - These cowboy cookies are packed with shredded coconut, chocolate chips, and chopped pecans!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image showing cranberry orange shortbread cookies.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 5 reviews

    Cranberry Orange Shortbread

    These cranberry orange shortbread cookies are light, buttery, and packed with orange zest and chopped craisins! Not only are they delicious, but they look beautiful as well! Everyone will be impressed with these delicious and vibrant cookies no matter the occasion!
    Author | Angela
    Servings: 24 cookies
    Calories: 152kcal
    Prep 35 minutes
    Cooking 10 minutes
    Cooling Time 30 minutes
    Total Time 1 hour 15 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1 cup butter (I use salted butter in my shortbread recipes - softened, at room temperature)
    • ¾ cup confectioners sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 tablespoon orange zest
    • 2 cups dried cranberries (chopped)

    Instructions

    • Using your stand mixer (or a hand mixer), cream together your room-temperature butter, confectioners' sugar, and vanilla extract until nice and smooth.
      1 cup butter, ¾ cup confectioners sugar, 1 teaspoon vanilla extract
    • Gradually add in the all-purpose flour and mix until just combined and the dough is crumbly.
      2 cups all-purpose flour
    • Fold in the orange zest and chopped craisins (dried cranberries) until everything is well dispersed in the dough.
      1 tablespoon orange zest, 2 cups dried cranberries
    • Transfer the dough to a sheet of plastic wrap (or parchment paper) and roll it into a log shape.
    • Using the plastic wrap, tightly wrap up the dough log and then place it in your fridge. Allow the dough to chill for at least 30 minutes (but ideally 4 hours).
    • When your chilled dough is nice and firm, go ahead and preheat the oven to 350°F (175°C). Remove the dough from the fridge, unwrap it, and use a sharp knife to cut the dough log into slices that are roughly ¼-½ inch thick.
    • Place the slices onto a baking sheet that is lined with parchment paper, leaving some space in between each cookie. Bake in the preheated oven at 350°F (175°C) for about 10-12 minutes, or until the center is slightly puffy.
    • Once baked, remove the cookies from the oven and allow them to cool completely on the pan. Shortbread cookies are exceptionally tender and soft and can easily break apart if you try to move them while they are still warm.

    Equipment You May Need

    Baking Sheet
    KitchenAid Professional 600 Stand Mixer
    Chef's Knife

    Notes

    • You can easily make this dough in advance and allow it to chill in the fridge (before slicing) for up to a week. Or, you can place the dough log into the freezer for up to a month.
    • If you use unsalted butter, just add a pinch of salt to the recipe.
    • Don't skip out on chilling your dough. This allows the butter to firm back up, making for easy slices, even baking, and a light and flaky texture.
    • To store: Keep any leftover cookies in an airtight container at room temperature for up to one week, or in the fridge for 10 days.
    • To freeze: Placed in a sealed container, these cookies can be frozen for up to 3 months. Simply set them on the counter and allow them to return to room temperature before serving.

    Nutrition

    Calories: 152kcal (8%) | Carbohydrates: 20g (7%) | Protein: 1g (2%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg (7%) | Sodium: 62mg (3%) | Potassium: 19mg (1%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 237IU (5%) | Vitamin C: 0.4mg | Calcium: 5mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Cranberry Orange Shortbread, shortbread cookies
    Course Christmas Cookies, Cookies & Bars Recipes, Dessert, Holiday Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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