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Cozy Cranberry Orange Shortbread Cookies: Easy Holiday Recipe

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These buttery shortbread cookies are studded with tart dried cranberries and bright orange zest, creating a perfect balance of flavors. They’re quick to make, use simple ingredients, and are ideal for holiday cookie swaps or cozy winter evenings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • 3/4 cup (120g) dried cranberries
  • Optional: 1/4 cup (50g) coarse sugar for rolling

Instructions

  1. Cream the butter and sugar. In your large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until it’s light and fluffy. You’re looking for a pale yellow color and a texture that’s almost like whipped cream. Scrape down the sides of the bowl halfway through.
  2. Add the orange zest and juice. Pour in the fresh orange zest and juice. Beat on low speed just until combined. The mixture might look a little separated at this point—that’s totally normal.
  3. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour and salt.
  4. Combine wet and dry. Gradually add the flour mixture to the butter mixture, mixing on low speed. I usually add it in three additions, mixing just until the flour disappears after each one. Once all the flour is in, you should have a soft, slightly crumbly dough that holds together when you press it.
  5. Fold in the cranberries. Add the dried cranberries and fold them in with a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough.
  6. Shape the dough into a log. Turn the dough out onto a piece of plastic wrap. Shape it into a log about 2 inches in diameter. Wrap it tightly and twist the ends to seal.
  7. Chill the dough. Place the wrapped log in the refrigerator for at least 1 hour. I’ve let it chill for up to 3 days, and the cookies actually get better as the flavors meld.
  8. Preheat the oven. About 15 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Slice the cookies. Remove the dough log from the fridge. If you’re using the coarse sugar, roll the log in it now, pressing gently so it sticks. Using a sharp knife, slice the log into rounds about 1/4-inch thick. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  10. Bake. Bake for 12-15 minutes, or until the edges are just barely golden. The centers will still look pale and slightly soft—that’s perfect.
  11. Cool. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

For best results, use good-quality butter like Kerrygold or Plugrà. If your dough cracks when slicing, let it sit at room temperature for 5 minutes. The cookies are at their peak on day two or three after baking. You can freeze the dough log for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry orange cookies, holiday cookies, easy cookie recipe, Christmas cookies, butter cookies

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