If there’s one treat that instantly brightens a winter day—and makes your kitchen smell like the holidays put on their coziest sweater—it’s Orange Cranberry Shortbread Cookies. These little buttery sticks of joy are everything a busy home cook needs: quick prep, simple steps, and flavor that tastes like you spent hours in the kitchen (don’t worry, we’ll keep your secret).
As someone who’s all about comfort, warmth, and letting kitchen appliances do most of the heavy lifting, I can say with full confidence: this recipe is a lifesaver. Melt-in-your-mouth buttery texture? Yep. Fresh orange zest? Absolutely. Tart cranberries that pop with flavor? You bet. And the whole thing comes together in under an hour—because we all know weeknights can feel like a race you didn’t sign up for.
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Why You’ll Love These Orange Cranberry Shortbread Cookies
Let’s be real—life gets busy. Between work, errands, family schedules, and that pile of laundry we swear wasn’t there yesterday, finding time for baking can feel impossible. But these Orange Cranberry Shortbread Cookies? They’re your holiday shortcut to feeling accomplished and indulged.
Here’s why I keep coming back to this recipe:
- Minimal effort, maximum flavor—my motto in life and in the kitchen.
- Festive without fuss—perfect for gifting, gatherings, or treating yourself after a long day.
- Make-ahead friendly—because prepping ahead is basically self-care.
- Portable and dunkable—yes, that’s important. Try them with tea. Or cocoa. Or coffee. Or all three.
Ingredients You’ll Need
Shortbread is famously simple, and this holiday twist sticks to that tradition. You only need a handful of staple ingredients:
- 1 ¼ cup (155g) all-purpose flour
- ⅓ cup + 1 tablespoon (75g) granulated sugar
- 1 tablespoon (8g) cornstarch
- ¼ teaspoon salt
- 1 stick (113g) cold unsalted butter, cubed
- ¼ cup (40g) fresh cranberries, finely chopped
- ½ tablespoon orange zest
For the glaze:
- ⅔ cup (80g) powdered sugar
- 3 teaspoons (15g) orange juice
How to Make Orange Cranberry Shortbread Cookies
These steps are as soothing as baking should be—simple, doable, and totally therapeutic.
1. Mix the Dry Ingredients
In a mixing bowl with a paddle attachment, combine flour, sugar, cornstarch, and salt. This base gives you that classic crumbly shortbread texture we all adore.
2. Add Butter
Drop in the cold butter cubes and mix for about 3 minutes. The mix should look like wet sand—soft but crumbly—and should hold together when you squeeze it. Kind of like the sandcastles our kids insist we help with, even though they abandon them five minutes later.
3. Add the Good Stuff
Stir in the finely chopped fresh cranberries and bright, fragrant orange zest. This combo? Holiday magic.
4. Shape the Dough
Turn the mixture onto parchment or a silicone mat and knead until smooth. Sandwich it between parchment sheets and roll into a 4×12–inch rectangle.
5. Chill Out
Freeze for 20 minutes. This step helps your cookies bake evenly and hold their shape.
6. Slice & Bake
Preheat your oven to 325°F. Once the dough is firm, slice it into 24 pieces—you can cut them into classic cookie sticks or into round slices, depending on the look you prefer. Arrange the pieces on a lined baking sheet.
Bake for about 20 minutes, or just until the edges turn lightly golden.
Quick Tip: If your cookies come out a little uneven, gently press the sides with two spatulas or scrapers while they’re still warm. Instant bakery-style perfection!
7. Cool & Glaze
Let the cookies cool on a wire rack.
Mix powdered sugar with orange juice until smooth, then drizzle over the cookies using a pastry bag or squeeze bottle.
Try not to eat eight of them immediately. (Or do—no judgment here.)
My Little Story Behind This Recipe
Let me tell you, these cookies once saved my sanity during a week where my to-do list felt like it needed its own zip code. Between school pickup, a mountain of emails, and a grocery run I forgot about… twice… having a quick, festive recipe like this one made me feel like I still had a handle on life. One bite of that bright orange flavor against buttery shortbread? Instant mood lift. It felt like a tiny celebration in the middle of chaos.
Tips for the Best Shortbread Cookies
Because every baker needs a few extra tricks up their apron sleeve:
- Fresh cranberries = best flavor. Tart, bright, and beautiful.
- Prefer dried? Chop them small and add 1–2 teaspoons of milk to help hydrate the dough.
- For crumblier cookies: Skip the cornstarch.
- Too-thick glaze? Add a couple of drops of orange juice. Too thin? Add a pinch more powdered sugar.
- Want extra flair? Drizzle with melted white chocolate. It turns these from everyday cookies into holiday showstoppers.
FAQs About Orange Cranberry Shortbread Cookies
Can I use dried cranberries instead of fresh?
Yes! Just chop them finely and add a splash of milk to help moisten the dough. Same amount—¼ cup works perfectly.
How do I store these cookies?
Keep them in an airtight container for up to 7 days. If you want to save them longer, freeze them for up to 3 months.
Can I double the recipe?
Absolutely. These disappear quickly, so doubling is basically a public service to your family.
Do they bake well in shapes other than sticks?
Yes—just cut them into rounds or squares. Keep the thickness even for the best results.
Bring More Joy to Your Table
These Orange Cranberry Shortbread Cookies are the kind of recipe that makes your home feel warmer the second they hit the oven. They’re bright, buttery, and blissfully simple—perfect for busy moms, holiday bakers, or anyone craving something sweet with zero stress attached.
So go ahead: whip up a batch, share a few, keep the rest, and let these cookies remind you that small comforts can make a big difference—especially on the days that feel like a whirlwind.
If you’d like more warm, cozy, effortless recipes like this, I’m right here cooking alongside you. Happy baking!
More Delicious Treats You’ll Love
If you enjoyed these Orange Cranberry Shortbread Cookies and want to keep the cozy baking vibes going, here are a few more festive favorites you might love exploring next. They pair beautifully with holiday gatherings, cookie exchanges, or just a quiet moment with a warm drink.
- Try the bright, tangy flavors in this comforting Cranberry Cream Cheese Crumb Pie.
- If you’re in the mood for something fun and extra indulgent, this Christmas Cookie Lasagna is always a crowd-pleaser.
- For another melt-in-your-mouth cookie that feels like winter in every bite, check out these Raspberry-Filled Almond Snowball Cookies.
- Craving more citrus and cranberry together? These bright Cranberry Lemon Bars hit all the right notes.
- And for an additional take on this flavor combo, you may enjoy this delightful Cranberry Orange Shortbread Cookies recipe from Mom On Timeout.
Enjoy exploring these sweet treats—they’re perfect for adding even more joy to your holiday baking!
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Orange Cranberry Shortbread Cookies: Irresistibly Cozy Magic
- Total Time: 50 minutes
- Yield: 24 cookies 1x
Description
These buttery Orange Cranberry Shortbread Cookies are crisp, tender, and bursting with bright citrus and tart cranberry flavor. Shape them into sticks or rounds, drizzle with a sweet orange glaze, and enjoy a festive treat perfect for holidays, gifting, or cozy winter snacking.
Ingredients
Cookies
1 ¼ cup (155 g) all-purpose flour
⅓ cup + 1 tablespoon (75 g) granulated sugar
1 tablespoon (8 g) cornstarch
¼ teaspoon salt
1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
¼ cup (40 g) fresh cranberries, finely chopped
½ tablespoon orange zest
Orange Glaze
⅔ cup (80 g) powdered sugar
3 teaspoons (15 g) orange juice
Instructions
Mix Dry Ingredients:
In a large mixing bowl with a paddle attachment, combine flour, sugar, cornstarch, and salt.Add Butter:
Add cold butter cubes. Mix for about 3 minutes, or until the mixture resembles wet sand and holds together when squeezed.Add Flavor:
Stir in chopped cranberries and orange zest.Shape the Dough:
Transfer dough onto parchment or a silicone mat. Knead gently until smooth. Place another sheet on top and roll into a 4×12-inch rectangle or shape into a log for round cookies.Chill:
Freeze for 20 minutes to firm up.Slice & Bake:
Preheat oven to 325°F. Slice dough into 24 pieces—either sticks or round cookies—and place on a lined baking sheet. Bake for 20 minutes, or until edges turn lightly golden.Optional Shaping Tip:
If cookies look uneven, gently press the sides with two spatulas while warm for cleaner edges.Make the Glaze:
In a small bowl, whisk powdered sugar and orange juice until smooth. Drizzle over cooled cookies.
Notes
Cornstarch creates a more tender cookie. For a crumblier texture, omit it.
Fresh cranberries give the best flavor, but dried cranberries also work. If using dried, chop finely and add 1–2 teaspoons of milk to moisten the dough.
Cookies store well in an airtight container for up to 7 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 76 kcal
- Sugar: 4 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Protein: 1 g