The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
When the air turns crisp and the holiday season approaches, few things capture that warm, inviting feeling quite like a batch of cozy cranberry orange shortbread. This buttery, melt-in-your-mouth cookie combines the rich, classic texture of traditional shortbread with bright bursts of tangy dried cranberries and the fresh, zesty aroma of orange. It’s the ultimate cozy dessert — simple yet elegant, perfect for gifting, sharing at gatherings, or enjoying with a steaming cup of tea by the fire.
Shortbread has long been a beloved staple in holiday baking, originating from Scotland where it was made with simple ingredients like butter, sugar, and flour. Over time, bakers have added their own twists, and this version elevates the classic with seasonal flavors that scream winter comfort: tart cranberries for a pop of color and taste, and vibrant orange zest that cuts through the richness with citrus brightness. These cranberry orange shortbread cookies are not overly sweet, allowing the natural tartness and buttery depth to shine.
What makes this recipe truly special is its versatility. It’s a slice-and-bake style cookie, meaning you can prepare the dough ahead, chill it, and bake fresh cookies whenever the craving strikes — ideal for busy holiday schedules. The cookies store beautifully, making them excellent for cookie exchanges, hostess gifts, or stocking stuffers. Plus, the red cranberries and orange notes give them a festive look without any complicated decorating.
If you’re searching for an easy yet impressive holiday shortbread recipe, look no further. These cookies require minimal equipment (no mixer needed if you prefer), come together quickly, and deliver professional bakery results. Whether you’re a novice baker or a seasoned pro, this cozy cranberry orange shortbread will become a new favorite.
Why You’ll Love This Cozy Cranberry Orange Shortbread
- Irresistible flavor balance — Buttery richness meets tart cranberries and zesty orange for a refreshing twist on classic shortbread.
- Make-ahead convenience — The dough chills beautifully and can be frozen for up to three months.
- Festive appeal — Perfect for Christmas cookie trays, Thanksgiving desserts, or cozy winter afternoons.
- Simple ingredients — Uses pantry staples with a few seasonal additions.
- Texture perfection — Crisp edges, tender centers, and that signature sandy shortbread crumble.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) powdered sugar
- Zest of 2 large oranges (about 2 tablespoons)
- 1 teaspoon pure vanilla extract
- 2¼ cups (280g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (90g) dried cranberries, roughly chopped
- 1 tablespoon fresh orange juice (optional, for extra moisture if needed)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 2-3 minutes by hand or with a mixer).
- Add the orange zest and vanilla extract, mixing until fully incorporated and fragrant.
- Gradually stir in the flour and salt on low speed or by hand until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in the chopped dried cranberries evenly throughout the dough. If the dough feels too dry, add 1 tablespoon of fresh orange juice.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 3 days).
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
- Slice the chilled logs into ¼-inch thick rounds and place them 1 inch apart on the prepared sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 1 week, or freeze for longer storage.
Tips for the Best Cranberry Orange Shortbread
- Use high-quality butter for the richest flavor — European-style butter with higher fat content works wonderfully.
- Chop the cranberries to ensure even distribution and prevent large chunks from making slicing difficult.
- For extra sparkle, roll the dough logs in granulated sugar before chilling for a sugared edge.
- Chill the dough thoroughly — this prevents spreading and ensures crisp texture.
- If using fresh cranberries instead of dried, chop and pat them dry to avoid excess moisture.
Variations to Try
- Chocolate-dipped version — Dip half of each cooled cookie in melted white or dark chocolate for an elegant touch.
- Nutty twist — Add ½ cup chopped pistachios or almonds for crunch and color contrast.
- Spiced up — Mix in ½ teaspoon ground cinnamon or cardamom for a warmer flavor profile.
- Gluten-free adaptation — Substitute with a 1:1 gluten-free flour blend.
Serving Suggestions
These buttery cranberry cookies pair beautifully with hot beverages like chai tea, coffee, or mulled cider. Arrange them on a holiday platter with other treats, or package them in cellophane bags tied with ribbon for gifts. They’re also delightful crumbled over vanilla ice cream for a quick dessert upgrade.
Fun Facts and Cultural Context
Cranberries are native to North America and have been a holiday staple since colonial times, often featured in sauces and baked goods. Oranges, symbolizing warmth and prosperity, add a citrus brightness that contrasts the tart berries perfectly. Shortbread itself dates back centuries, traditionally baked in round shapes scored into wedges for easy breaking — a nod to the sun or the full moon in some folklore. Today, cranberry orange shortbread bridges old-world simplicity with modern seasonal flair, making it a cozy favorite in American homes during autumn and winter.
This recipe yields about 36 cookies, depending on slice thickness, and each one delivers that satisfying buttery snap with fruity pops. Once you try these, you’ll find yourself baking them year after year. Happy baking!
Cozy Cranberry Orange Shortbread
Buttery, melt-in-your-mouth shortbread cookies packed with tart dried cranberries and bright orange zest — the perfect cozy holiday treat.
Ingredients
Equipment
Method
- Cream butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in orange zest and vanilla extract.
- Gradually add flour and salt until dough forms.
- Fold in chopped dried cranberries (add orange juice if needed).
- Shape into two logs, wrap, and chill for at least 2 hours.
- Preheat oven to 325°F (165°C). Slice logs into ¼-inch rounds.
- Bake 12-15 minutes until edges are lightly golden.
- Cool on sheet 5 minutes, then transfer to wire rack.
Notes
For best texture, do not overmix the dough. Cookies can be frozen after baking or as dough logs.
