Here’s a buttery, fragrant cookie that I absolutely adore—rich shortbread with tangy orange zest and chewy cranberries baked until golden perfection.

Why You’ll Love This Recipe

I love how these cookies blend the subtle sweetness of shortbread with bright citrus flavor and chewy dried cranberries. I feel like each bite is a lovely balance of buttery, zesty, and fruity textures. They’re simple but feel elegant—perfect with a cup of tea or as gifts during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all‑purpose flour

• ¼ teaspoon salt

• Zest of 1 large orange (about 1 tablespoon)

• ½ teaspoon vanilla extract

• ½ cup dried cranberries, chopped if large

• Optional: additional granulated sugar for sprinkling

Directions

1. I preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.

2. I cream together the softened butter and sugar until pale and fluffy.

3. I mix in the orange zest and vanilla extract until fragrant.

4. I stir in the flour and salt until the dough just comes together.

5. I fold in the dried cranberries until evenly distributed, being careful not to overwork the dough.

6. I shape the dough into a log about 2 inches in diameter, then refrigerate for about 30 minutes until firm.

7. I slice the chilled log into rounds about ¼ inch thick and arrange them on the prepared baking sheets, spacing about 1 inch apart.

8. I optionally sprinkle a little sugar on top of each cookie.

9. I bake for 15–18 minutes or until the edges just begin to turn golden.

10. I let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings And Timing

• Servings: I typically get about 24–30 cookies from this batch

• Prep time: about 15 minutes (plus 30 minutes chilling)

• Cook time: 15–18 minutes per batch

• Total time: approximately 60–70 minutes, including chilling

Variations

• I sometimes add a teaspoon of finely chopped fresh rosemary or thyme for a herbal twist.

• I swap orange zest for lemon or lime zest depending on whatever citrus I have on hand.

• I occasionally drizzle a simple orange glaze (powdered sugar with orange juice) over the cooled cookies for extra sweetness.

• I’ve used chopped toasted pecans or walnuts in place of cranberries for crunch.

• I sometimes mix in white chocolate chips along with cranberries for a sweeter version.

Storage/Reheating

I store cooled cookies in an airtight container at room temperature. They stay fresh for up to 5 days and still taste crisp and buttery. I don’t reheat them—they’re best served at room temperature. To freeze, I separate layers with parchment paper and freeze for up to 2 months; I thaw at room temperature before serving.

FAQs

Can I Use Margarine Instead Of Butter?

I don’t recommend it—real butter gives the flavor and texture I want in shortbread.

Can I Replace Dried Cranberries With Fresh?

Fresh cranberries are too moist and can affect baking. I stick with dried—they add texture without altering dough balance.

Will The Cookies Spread Too Much During Baking?

Not usually, if the dough was chilled and the slices are kept fairly thick. If they spread too much, I slice slightly thicker or chill longer next time.

Can I Make These Gluten‑Free?

Yes—I substitute gluten‑free all‑purpose flour blend in a 1:1 ratio. I find the texture remains tender and rich.

Can I Add More Orange Flavor?

Absolutely—I sometimes add 1–2 teaspoons of orange juice or a drop of orange extract in the dough for extra citrus intensity.

Conclusion

I absolutely adore these cranberry orange shortbread cookies—the buttery richness, citrus brightness, and tender chew of cranberries always make me smile. They feel both cozy and festive, and I hope they become a favorite in your kitchen as they are in mine!