Name: Orange Cranberry Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ¼ cup all-purpose flour; ⅓ cup + 1 tablespoon granulated sugar; 1 tablespoon cornstarch; ¼ teaspoon table salt; 1 stick unsalted butter, cold and cut into ½-inch cubes; ¼ cup fresh cranberries, finely chopped; ½ tablespoon orange zest; ⅔ cup powdered sugar; 3 teaspoons orange juice

I absolutely adore these Orange Cranberry Shortbread Cookies Recipe because they strike the perfect balance between buttery richness and bright, fruity zest. Every time I bake these cookies, the warm aroma of fresh orange zest and tangy cranberries fills my kitchen, instantly lifting my spirits. The tender crumb melts in my mouth, while the subtle citrus notes dance beautifully with the sweetness of the glaze. It’s truly one of my favorite go-to recipes when I want to treat myself or surprise friends with a delightful homemade gift.

Why You'll Love This Orange Cranberry Shortbread Cookies Recipe

What I find most magical about this Orange Cranberry Shortbread Cookies Recipe is its flavor profile—it combines the buttery softness of classic shortbread with the fresh, zesty kick of orange zest and the lovely tartness of cranberries. The cranberries aren’t overwhelming; they add little pops of brightness that perfectly complement the cookie’s mellow sweetness. This balance makes these cookies refreshingly different from traditional shortbread and incredibly addictive.

I’m also a fan because this recipe is surprisingly easy to prepare. The ingredients are simple, and the process is straightforward, but it still feels like you’re crafting something special and sophisticated. I love that it doesn’t require fancy tools or complicated steps, so it’s perfect for both novice bakers and seasoned pros looking to whip up something quick yet impressive.

These cookies shine at all sorts of gatherings—from holiday parties and afternoon tea with friends to casual family get-togethers where a little homemade treat goes a long way. What really makes them stand out to me is how adaptable they are; whether you want to add a personal touch with a glazed drizzle or pair them with your favorite hot drink, they never fail to impress. I always feel like these cookies bring a festive, cozy touch to any occasion.

Ingredients You'll Need

The image shows a close-up of a woman's hand holding two stick-shaped cookies. Each cookie is half-coated in smooth, light pink icing; one cookie has small dried rose petals embedded in the icing, while the other has thin pink drizzle lines over the icing. The uncoated lower halves of the cookies are golden brown with small red specks. In the background, there is a small white bowl filled with other cookies, all arranged on a white marbled surface with scattered dried rose petals. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays an important role in creating the perfect texture, flavor, and aroma. I love that you don’t need a long grocery list—just a handful of staples that come together effortlessly.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The base of these cookies that gives them structure and that classic shortbread tenderness.
Granulated sugar: Adds just the right amount of sweetness without overpowering the flavor.
Cornstarch: This secret weapon helps create an irresistibly tender, melt-in-your-mouth texture.
Table salt: Balances the sweetness and enhances all the flavors beautifully.
Unsalted butter: Cold, cubed butter lends rich flavor and flaky texture.
Fresh cranberries: Finely chopped, they bring bursts of tartness and a lovely pop of red color.
Orange zest: Provides a fresh citrus lift that makes these cookies uniquely bright and fragrant.
Powdered sugar: Used for the glaze to add smooth sweetness and a glossy finish.
Orange juice: The glaze’s liquid component, delivering a fresh citrus tang to complete the taste experience.

Directions

Step 1: In a large mixing bowl fitted with a paddle attachment, whisk together the flour, granulated sugar, cornstarch, and salt until evenly combined. This dry foundation is essential for perfect cookies.

Step 2: Add the cold, cubed butter to the bowl. Mix on low speed for about 3 minutes until the mixture resembles damp sand and clumps together when pressed. This step is crucial to get that classic shortbread crumbly texture.

Step 3: Gently fold in the finely chopped cranberries and fresh orange zest by hand, ensuring they’re evenly distributed without breaking the berries down too much.

Step 4: Transfer the dough onto a sheet of parchment paper or a silicone baking mat. Knead it a few times until smooth, then place another sheet of parchment on top and roll the dough into a tight 4x12-inch rectangle. This shape helps create uniform cookie sticks.

Step 5: Pop the dough into the freezer for 20 minutes to firm up—this step prevents spread and keeps the cookies nice and sturdy during baking.

Step 6: While the dough chills, preheat your oven to 325°F (160°C). Once ready, slice the dough into 24 sticks and arrange them on a baking sheet lined with a silicone mat or parchment paper.

Step 7: Bake the cookies for about 20 minutes or until the edges start to turn a light golden brown. Keep an eye on them; you want that delicate crispness without any burning.

Step 8: When you take the cookies out, they might look a bit misshapen—that’s totally normal! To fix this, quickly squeeze each stick gently from both sides using two offset spatulas or bench scrapers to shape them neatly while still warm.

Step 9: Transfer the cookies to a wire rack and allow them to cool completely. Cooling ensures they hold their shape and achieve the perfect crumbly texture.

Step 10: Meanwhile, prepare the orange glaze by combining powdered sugar and orange juice in a small bowl until smooth with no lumps. Spoon the glaze into a pastry bag or squeeze bottle to drizzle artistically over the cooled cookies.

Step 11: Let the glaze set before serving or storing so it hardens slightly for that lovely sweet finish with a little citrus zing.

Servings and Timing

This recipe yields 24 delicious Orange Cranberry Shortbread Cookies, perfect for sharing or gifting. The prep time is about 15 minutes, mainly for mixing and shaping the dough, while freezing adds a 20-minute pause. Baking the cookies takes roughly 20 minutes. Altogether, you can expect around 50 minutes from start to finish, including cooling and glazing. The resting and freezing steps are vital for texture, so don’t rush those parts unless you’re in a serious hurry. These cookies keep well, making them great to prepare ahead of time for parties or cozy afternoons.

How to Serve This Orange Cranberry Shortbread Cookies Recipe

Inside a red tin lined with brown paper, there are several light beige rectangular cookies with small red berry pieces baked into them. Each cookie is decorated with thin white zigzag lines of icing on the top surface. The tin is set on a white marbled surface, partially covered by a white cloth with brown holiday-themed patterns. The tin lid has a window showing part of a green Christmas tree with yellow and red decorations. photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies with a variety of drinks because their bright and buttery flavors pair wonderfully with both hot and cold beverages. For a classic touch, I often enjoy them alongside a steaming cup of Earl Grey tea or freshly brewed coffee—perfect for a cozy mid-morning or afternoon snack. If I’m celebrating during the holidays, I might pair them with a sparkling orange-infused cocktail or softly chilled prosecco to complement the citrus notes.

Garnishing can be simple yet elegant. I sometimes add an extra dusting of powdered sugar on top or a thin swirl of additional orange glaze for a pretty presentation. When serving a crowd, arranging these cookies on a festive platter with sprigs of fresh rosemary or edible flowers can instantly elevate the display and make guests feel special. I always encourage enjoying them at room temperature so the crumbly texture and intricate flavors really shine through.

These cookies are ideal for many occasions, whether it’s a holiday cookie exchange, a casual family gathering, or just an indulgent weekday treat. I find slicing them into sticks makes portioning easy and inviting—perfect for little hands or sharing around a coffee table. No matter how you serve them, these shortbread cookies never fail to bring smiles and happy compliments!

Variations

One of the things I appreciate most about the Orange Cranberry Shortbread Cookies Recipe is how easy it is to customize. For example, if you want to swap ingredients, dried cranberries work well if fresh ones aren’t available—just soak them briefly in hot water to soften before chopping. And if you’re looking for a gluten-free option, I’ve had success substituting the all-purpose flour with a 1:1 gluten-free baking blend, which still yields tender cookies.

For those following a vegan lifestyle, I recommend using vegan butter or coconut oil chilled and cubed instead of regular butter. The texture is slightly different but still deliciously buttery and crumbly. You can even experiment with adding orange extract or a teaspoon of vanilla to the glaze for a flavor twist.

On the flavor front, you might try swapping orange zest and juice for lemon or lime to create a bright citrus variation. Another fun idea I’ve tried is mixing in chopped toasted pistachios or substituting the powdered sugar glaze for a drizzle of melted white chocolate. Baking-wise, if you want to try a softer cookie, slightly underbake by a couple of minutes and let them cool completely for a chewier texture that still holds its shape.

Storage and Reheating

Storing Leftovers

I always store leftover cookies in an airtight container at room temperature to keep them crisp and fresh. I find using a tin or a sturdy container lined with parchment paper works best to avoid any smushing. Stored this way, the cookies stay at their best for up to one week, perfect if you want to snack on them gradually without compromising flavor or texture.

Freezing

These cookies freeze very well, which is great for making them ahead of busy holidays or special occasions. To freeze, I place baked and cooled cookies in a single layer on a baking sheet until frozen solid, then transfer them to a resealable freezer bag or airtight container separated by parchment paper. They’ll keep fresh and flavorful in the freezer for up to three months. When you’re ready to enjoy, let them thaw at room temperature, and they’ll taste just as lovely as freshly baked.

Reheating

I recommend gently warming the cookies in a low oven (about 300°F) for 5 minutes if you want to restore that just-baked warmth and softness. Avoid microwaving, as this can make them soggy or too soft. Slightly warmed cookies bring out the buttery flavor and crisp edges beautifully, just like fresh from the oven. Plus, a quick refresh before serving makes them feel extra special.

FAQs

Can I use dried cranberries instead of fresh?

Absolutely! If you don’t have fresh cranberries, dried ones are a great alternative. I suggest soaking them in warm water for 5 to 10 minutes to soften before chopping and mixing into the dough. This helps prevent dryness and keeps the cookies moist.

Is it necessary to freeze the dough before baking?

Freezing the dough is an important step that helps firm it up, making slicing much easier and preventing the cookies from spreading too much during baking. If you skip this, the cookies could lose their shape and become flat, so I definitely recommend chilling the dough for the best results.

How should I adjust baking time if making smaller or larger cookies?

If you make smaller cookies, reduce the baking time by about 4 to 5 minutes and watch closely to avoid over-baking. Larger cookies may require an extra 3 to 5 minutes. The key is to bake until the edges are lightly golden rather than fully browned.

Can I make the orange glaze ahead of time?

You can prepare the glaze in advance and store it in an airtight container in the refrigerator for up to 2 days. Just give it a good stir before drizzling. If it thickens too much, add a few drops of orange juice to loosen it back up.

Are these cookies suitable for gifting?

Definitely! These Orange Cranberry Shortbread Cookies make thoughtful, beautiful gifts. Package them in decorative tins or cellophane bags tied with a bright ribbon, and they’re ready to wow friends and family. The festive orange and red colors always feel special and celebratory.

Conclusion

I hope you feel as excited as I do to try this Orange Cranberry Shortbread Cookies Recipe. It’s a beautiful combination of simple ingredients and delightful flavors that come together to create something truly special. Whether you’re baking for friends, family, or just treating yourself, these cookies brighten any moment with their lovely citrus and berry notes. Trust me—you’re going to love every buttery, tangy bite!