Cranberry Orange Shortbread Cookies are the kind of holiday cookie that disappears fast off a tray. Buttery, tender shortbread studded with fresh cranberries and bright orange zest, with that classic melt in your mouth texture shortbread is known for. The dough slices right off a chilled log, so there is no rolling or cutting shapes, just a sharp knife and a quick bake.
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Cranberry Orange Shortbread Cookies Recipe
Cornstarch is the secret to that signature shortbread texture, it keeps the crumb tender instead of chewy. Fresh cranberries, finely chopped, bring tartness and little pops of color through every slice, and the orange zest keeps the whole thing from tasting too one note sweet.
The dough needs a 2 hour chill before slicing, but the active time is just 10 minutes, and the cookies bake in about 12 to 15 minutes.
Ingredients
- Unsalted butter - room temperature, this is a butter forward cookie, so good butter matters.
- Powdered sugar - keeps the dough smooth and the crumb tender, rather than the slight crunch granulated sugar would give.
- Flour and cornstarch - the cornstarch is what gives shortbread its signature melt in your mouth texture.
- Orange zest - fresh zest only, it is where all the citrus oil and flavor live.
- Fresh cranberries - finely chopped so they distribute evenly through the dough instead of clumping in one bite.
Julia's Tip
Do not rush the chill time. A full 2 hours in the fridge firms the dough enough to slice clean rounds, and it is also what keeps the cookies from spreading into flat puddles in the oven.
If you are planning a holiday cookie tray, my raspberry thumbprint cookies are a nice contrast next to these.
How To Make Cranberry Orange Shortbread Cookies - Step By Step Photos
- Beat the butter and powdered sugar together for 5 to 6 minutes, until light and fluffy. Mix in the vanilla.
- Mix in the flour, cornstarch, and salt, then stir in the orange zest and finely chopped cranberries.
- Shape the dough into a log, wrap it well, and refrigerate for at least 2 hours. Slice into cookies about ¼ inch thick and place on a lined baking sheet.
- Bake in a preheated 350F (180C) oven until the bottoms just turn golden, about 12 minutes. Let the cookies cool completely on the baking sheet.
For another easy slice and bake treat, my no bake Biscoff cookie butter cheesecake is worth adding to the holiday lineup too.
Variations
- Shape the dough however you like instead of a log, and arrange the cookies on the baking sheet directly.
- Swap some or all of the cornstarch for additional flour if that is what you have on hand.
- Make the whole dough in a food processor: pulse the flour, cornstarch, salt, and powdered sugar, add the butter and process into small crumbs, then add the cranberries and orange zest and process until it comes together. Knead briefly on a work surface to bring it all together.
Why Does Shortbread Have Cornstarch In It?
Cornstarch cuts the amount of flour, and flour is what builds gluten and chew. Less gluten means a more tender, crumbly, melt in your mouth texture, which is the whole point of shortbread.
Can I Use Dried Cranberries Instead Of Fresh?
Fresh cranberries, finely chopped, give the best texture and the most tart contrast against the sweet dough. Dried cranberries will work in a pinch, but they are sweeter and chewier, so the cookies will taste noticeably less tart.
Do I Have To Chill The Dough?
Yes, at least 2 hours. The dough is too soft to slice cleanly straight after mixing, and chilling also keeps the cookies from spreading out of shape in the oven.
Can I Freeze The Dough?
Yes. Wrap the shaped log tightly and freeze it for up to 3 months, then slice and bake straight from frozen, just add a minute or two to the bake time.
How To Store Cranberry Orange Shortbread Cookies
- To Store. Keep baked cookies in an airtight container at room temperature for up to 1 week.
- To Freeze The Dough. Wrap the unbaked log tightly and freeze for up to 3 months. Slice and bake straight from frozen, adding a minute or two to the bake time.
- To Freeze Baked Cookies. Freeze in a single layer, then transfer to an airtight container for up to 3 months. Thaw at room temperature.
More Holiday Baking You'll Love
Before You Head Out
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Recipe Card
Cranberry Orange Shortbread Cookies
Ingredients
Equipment
Method
- Beat the butter and powdered sugar together for 5 to 6 minutes, until light and fluffy. Mix in the vanilla.
- Mix in the flour, cornstarch, and salt. Stir in the orange zest and finely chopped cranberries.1 ½ cups all purpose flour, ½ cup cornstarch, ¼ teaspoon salt, 1 tablespoon orange zest, 1 packed cup fresh cranberries
- Shape the dough into a log, wrap it well, and refrigerate for at least 2 hours. Slice into cookies about ¼ inch thick and place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in a preheated 350F (180C) oven until the bottoms are just beginning to turn golden, about 12 minutes. Let the cookies cool completely on the baking sheet.
Nutrition
Notes
- Chill the dough fully: at least 2 hours, this is what keeps the slices from spreading or losing their shape in the oven.
- Use a sharp knife and a gentle sawing motion: if the dough feels slightly crumbly when slicing, this keeps the cookies from breaking apart.
- Chop the cranberries finely: a food processor makes quick work of this and keeps the slices neat.
- Storage: keep baked cookies in an airtight container at room temperature for up to 1 week, or freeze the dough log or baked cookies for up to 3 months.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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