Cranberry Orange Shortbread Cookies

Festive, buttery and bursting with citrus‑cranberry flavour, these Cranberry Orange Shortbread Cookies bring holiday charm to your cookie tin. A melt‑in‑your‑mouth shortbread base is scented with orange zest and speckled with tart dried cranberries (or finely chopped fresh cranberries), making each bite bright, elegant and savoury‑sweet.
Perfect for cookie swaps, festive platters or adding a splash of colour and flavour to your baking.

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Why You’ll Love This Recipe

• Buttery shortbread texture that melts in your mouth.
• Citrus freshness from orange zest paired with the tart chew of cranberries for contrast.
• Slice‑and‑bake style makes it easy to prepare ahead and store dough logs in the fridge or freezer.
• Elegant and festive — ideal for holiday baking, gifting or dessert tables.
• Versatile and adaptable: use fresh or dried cranberries, adjust thickness, skip glaze if you like.

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Ingredients You’ll Need

• 1 cup (≈ 225 g) unsalted butter (room temperature)
• ½ cup (≈ 100 g) granulated sugar (plus extra for rolling slices, optional)
• Zest of 1 orange (or tangerine for extra citrus note)
• 1 tsp pure vanilla extract (or almond extract, optional)
• 2 cups (≈ 250 g) all‑purpose flour (spoon & level)
• ½ tsp fine salt
• ~1 cup fresh cranberries (chopped) or ~½–¾ cup dried cranberries (finely chopped)
• (Optional) Coarse sugar for rolling slices before baking.

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Instructions

1. Prepare Dough

Pre‑heat your oven to 325‑350 °F (≈ 163‑175 °C) depending on your oven; line a baking sheet with parchment.
In a mixing bowl, cream together the softened butter, granulated sugar and orange zest (and vanilla) until light and fluffy.
Add flour and salt, mixing on low just until combined. Then fold in the chopped cranberries (fresh or dried) just until evenly distributed.
If using fresh cranberries: chop finely and remove excess moisture; for dried cranberries, ensure evenly chopped so dough logs are uniform.

2. Form & Chill

Shape the dough into a log (about 2 inches / 5 cm diameter) and wrap tightly in plastic wrap (then foil if desired). Chill for at least 2 hours, or up to overnight. This helps firm the dough for clean slices.

3. Slice & Bake

Once chilled, slice the log into approx. ¼‑inch (6 mm) thick rounds. Optionally, roll each slice in coarse sugar for a sparkling finish.
Place slices about 1‑2 inches apart on a prepared baking sheet. Bake for 12‑15 minutes, or until the bottoms are very lightly golden and the tops set (do not over‑bake or the cookies will lose the tender shortbread texture).
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

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You Must Know

• Bake time & thickness matter: Thicker slices bake softer and melt‑in‑your‑mouth, while thinner slices become crisper. Adjust to your preference.
• Butter temperature: Using room‑temperature softened butter helps the dough come together smoothly and gives better texture.
• Cranberry moisture: If using fresh cranberries, be mindful they release moisture which may affect the dough; dried are more stable.
• Chill dough: Crucial for slice‑and‑bake shortbread so it holds shape and slices cleanly.
• Storage & appearance: The orange‑cranberry colour adds festive visual appeal—great for dessert tables and gifting.

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Storage Tips

• Store completely cooled cookies in an airtight container at room temperature for up to ~1 week.
• They also freeze well—place cooled cookies in airtight containers or freezer bags and freeze up to ~3 months; thaw at room temperature.
• For dough logs: wrap tightly, freeze, then slice and bake when needed for fresh cookies.

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Ingredient Substitutions

• Use light brown sugar instead of granulated for a slightly deeper caramel note (texture may vary).
• Replace vanilla extract with almond extract (½ tsp) for a nutty twist.
• For a gluten‑free version: use a 1:1 gluten‑free flour blend and ensure cranberries are gluten‑free.
• Add ½ tsp ground ginger or cardamom for a spice‑twist version.
• For extra citrus punch: increase orange zest to 2 oranges (especially if using milder cranberries).

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Serving Suggestions

• Serve on a festive platter, with cookies stacked and interspersed with fresh cranberries or orange slices for colour.
• Pair with a cup of hot herbal tea, citrus‑infused water or a mug of spiced latte for holiday flavour.
• Package in cellophane bags, tie with ribbon, and gift as homemade holiday treats.
• Arrange alongside other holiday cookies (ginger snaps, sugar cookies, chocolate biscotti) for variety and visual contrast.

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Pro Tips

• Use a sharp knife and warm it slightly under hot water, dry it, then slice the chilled dough log for clean, even rounds.
• Tap the baking sheet lightly on the counter when you remove it from the oven to settle the cookies and prevent cracking.
• If cookies spread too much in the oven: ensure dough was fully chilled and thickness is consistent; next time chill longer or make thicker log.
• For extra sparkle: after cooling, drizzle lightly with melted white chocolate or top a few with candied orange peel.

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Frequently Asked Questions

→ Can I use frozen cranberries?
It’s not recommended because frozen cranberries release moisture during baking, which can affect dough texture and spread. Fresh or dried cranberries work better.
→ Why are my shortbread cookies too dense or hard?
Potential causes: dough over‑mixed, too much flour, or bake time too long. Use soft butter, mix just until combined, and bake until just set.
→ Can I make the dough ahead and bake later?
Yes—this is a very make‑ahead friendly recipe. You can chill the dough log for 1‑3 days or freeze it; slice and bake when you’re ready.
→ Why aren’t my cookies bright orange inside?
The orange flavour comes mainly from the zest (not juice). Use fresh, fragrant orange zest and avoid the white pith (which is bitter).
→ My cookies spread too much and lost shape — what happened?
Probably dough was too warm, log not chilled enough, or slices too thin. Chill the log longer and ensure dough is firm before slicing.

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✨ These Cranberry Orange Shortbread Cookies bring buttery comfort, citrus brightness and festive colour into a refined cookie that works beautifully for holiday baking, gifting or whenever you need a standout cookie.

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