Name: Orange Cranberry Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Cuisine: American
Ingredients: 1 cup vegan butter softened to room temperature; 2/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 1/4 cups all purpose flour; 2 tablespoons orange juice; 2 teaspoons orange zest; 1/2 cup dried cranberries finely chopped; 1 cup powdered sugar; 2 tablespoons orange juice

Jump to Recipe· 4.8 from 43 reviews

If you’re on the hunt for a cookie that’s buttery, zesty, and just the right balance of sweet and tart, then you’re going to absolutely adore this Orange Cranberry Shortbread Cookies Recipe. These little beauties combine bright orange zest with chewy cranberries in a classic shortbread dough that melts in your mouth. I’ve made these countless times, and trust me, whether it’s the holidays or just a cozy afternoon tea, they’re a total fan-freaking-tastic treat you’ll want to keep coming back to.

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Why This Recipe Works

Perfect Balance of Flavors: The bright orange zest and juice cut through the buttery richness, while the cranberries add that addictive tart sweetness.
Simple Ingredients, Big Impact: Using vegan butter and real orange zest makes these cookies both approachable and full of flavor.
Easy Dough Prep: The dough is simple to mix and shape, with no fancy tools required—just a quick chill, slice, and bake.
Versatile and Customizable: You can easily add a glaze, swap dried cranberries for other dried fruits, or use gluten-free flour to suit your needs.

Orange Cranberry Shortbread Cookies, cranberry shortbread cookies, orange zest cookies, holiday shortbread recipes, buttery citrus cookies - A close-up view of a batch of round cookies laid out on a metal cooling rack over a white marbled surface. Each cookie has one visible layer, light golden in color with small dark red and black fruit bits inside, giving a spotted look. On top of each cookie is a thin, even drizzle of pale cream-colored icing, applied unevenly in long lines across the surface. The texture of the cookies looks soft but firm, with some slight cracks near the edges. The metal wires of the rack create a grid pattern underneath the cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Orange Cranberry Shortbread Cookies Recipe thrives on the harmony between buttery richness and vibrant citrus notes, with chewy cranberries lending texture and a burst of tartness. When shopping, look for the freshest oranges for zest and juice, and if you want the best texture, choose dried cranberries that are plump, not rock hard.

Orange Cranberry Shortbread Cookies, cranberry shortbread cookies, orange zest cookies, holiday shortbread recipes, buttery citrus cookies - Flat lay of vibrant fresh oranges sliced to show their bright orange flesh, small bunches of glossy dried cranberries scattered naturally, soft blocks of creamy vegan butter with smooth texture, whole vanilla pods with rich dark brown color, vibrant green orange leaves adding a fresh touch, golden granulated sugar crystals glistening in the light, fine white powdered sugar dusted softly nearby, and a small heap of light beige all-purpose flour with a powdery texture, all beautifully arranged with careful spacing and contrasting colors on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Vegan butter: Using softened vegan butter creates a tender, melt-in-your-mouth shortbread that’s dairy-free but just as creamy.
Granulated sugar: It sweetens evenly and helps with that delicate crumb structure.
Pure vanilla extract: Adds warmth and depth, balancing the citrus notes perfectly.
All-purpose flour: Provides structure; if you want gluten-free, a quality mix works great too.
Orange juice: Freshly squeezed for pronounced citrus flavor and a little dough moisture.
Orange zest: The zest packs concentrated orange oils that truly brighten the cookies.
Dried cranberries: Finely chopped so they disperse evenly and add tart bursts without overwhelming.
Powdered sugar (optional glaze): Creates a smooth, sweet finish with a hint of citrus, if you want that extra touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Orange Cranberry Shortbread Cookies Recipe is! Over time, I’ve tweaked it depending on mood, season, or what I have on hand, and it always turns out delightful. Feel free to swap out ingredients or add your own twist — that’s the beauty of baking at home.

Glaze it up: I’ve drizzled a lemon glaze instead of orange sometimes, which adds a tangy brightness that’s a nice change from the orange.
Nutty upgrade: Adding chopped toasted almonds or pistachios gives a lovely crunch and a nutty contrast to the soft shortbread.
Gluten-free swap: Using a high-quality gluten-free flour blend is totally doable here—just watch your dough, sometimes it needs a smidge more juice or butter to hold together.
Spice it gently: A touch of cinnamon or cardamom adds warmth and complexity without overshadowing the orange and cranberry.

Step-by-Step: How I Make Orange Cranberry Shortbread Cookies Recipe

Step 1: Cream the Vegan Butter and Sugar

Start by beating your softened vegan butter with sugar for about 1-2 minutes until it’s creamy and smooth. I use my stand mixer with the paddle attachment here because it makes the process easy, but a handheld mixer works just fine. You want the texture to be light and fluffy — that’s going to help your cookies have that delicate shortbread bite.

Step 2: Add Vanilla, Flour, and Orange Ingredients

Mix in the vanilla extract first, then gradually add your flour. Keep the mixer on low so you don’t overwork the dough—overmixing can toughen shortbread, and that’s the last thing we want. Once the flour is just combined, mix in the orange juice, zest, and chopped cranberries. The dough will be thick, with a lovely speckled look from the cranberries and zest.

Step 3: Chill the Dough Log

Shape your dough into a log about two inches in diameter, then wrap it tightly in plastic wrap. Pop it in the fridge for at least 2 hours (or up to 2-3 days if you want to bake the cookies later). Chilling firms the dough so you can slice perfect rounds that hold their shape while baking. This patience really pays off!

Step 4: Slice and Bake

When you’re ready, preheat your oven to 350°F and line a baking sheet with parchment paper. Slice the dough into 1/4 inch thick cookies and arrange them spaced a bit apart. Bake for 12-14 minutes until the edges just start to turn golden but the cookies are still pale in the middle — they’ll firm up as they cool. Don’t skip the cooling step on the pan for a few minutes; it helps the cookies set.

Step 5: Optional Orange Glaze

While the cookies cool completely, whisk together powdered sugar and orange juice into a smooth glaze. Drizzle it over the cookies for a beautiful, tangy finish. I do this last step for special occasions or when I want a little extra zing, but they’re wonderful without it too.

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Pro Tips for Making Orange Cranberry Shortbread Cookies Recipe

Softening Butter Properly: Plan ahead and soften your vegan butter at room temperature — if it’s too cold, it won’t mix well and your cookies can be dense.
Zest Before Juicing: Always zest your orange before you juice it to make sure you have all the fragrant oils intact for maximum flavor.
Don’t Overbake: Pull the cookies out when just the edges are lightly browned — shortbread continues to firm up as it cools, so avoid dry, crumbly cookies.
Chill for Clean Slices: Chilling the dough log makes slicing tidy rounds so your cookies bake evenly and look professional.

How to Serve Orange Cranberry Shortbread Cookies Recipe

Garnishes

I usually keep it simple—just a light dusting of powdered sugar or that optional orange glaze. Sometimes, I add a sprinkle of finely chopped pistachios or edible flower petals for a festive look. It’s the small touches that make these cookies feel extra special when sharing them with friends.

Side Dishes

These cookies pair beautifully with hot tea—Earl Grey or a citrusy herbal blend balances the orange notes perfectly. For coffee lovers, a creamy latte or cappuccino is excellent. At holiday parties, I like serving them alongside a cheese platter featuring sharp cheddar or creamy brie; the contrast in textures is delightful.

Creative Ways to Present

For gift-giving, I wrap these cookies stacked in parchment paper tied with twine and a sprig of fresh rosemary or orange peel. For a party buffet, arranging them on a tiered platter with fresh cranberries and orange slices adds a festive pop of color. You can also use cookie cutters before baking to make fun shapes that excite the kids!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay fresh for about 5-6 days without losing their tender texture. If you leave the optional glaze on, just be sure the cookies are completely dry before storing to avoid sogginess.

Freezing

I’ve frozen both the dough log and baked cookies with great success. For dough, wrap it tightly and freeze up to 3 months — just slice and bake straight from the freezer, adding a minute or two to baking time. For baked cookies, freeze fully cooled cookies in a single layer on a tray, then transfer to a freezer bag; they thaw quickly and taste fresh.

Reheating

To refresh chilled or frozen cookies, pop them in a 300°F oven for 5-7 minutes. This gently warms the butter and crisps the edges without drying them out. It’s a game-changer when you want that freshly baked experience anytime.

FAQs

Can I use regular butter instead of vegan butter in this Orange Cranberry Shortbread Cookies Recipe?

Absolutely! Regular butter can be used if you’re not avoiding dairy. It will give the cookies a slightly richer flavor, but the texture and overall deliciousness will be very similar. Just be sure to use softened butter to get the right dough consistency.
How do I prevent the cookies from spreading too much?

Chilling the dough is key. The cold dough slices hold their shape better during baking. Also, make sure you don’t overbeat the dough; mixing just until combined helps keep the cookies tender and firm.
Can I substitute the dried cranberries with another dried fruit?

You can! Chopped dried cherries, blueberries, or even finely chopped dried apricots work beautifully and bring their own unique flavor notes. Just keep the chopping fine so the cookies hold together nicely.
Is it necessary to use orange juice in the dough?

Orange juice adds moisture and bright citrus flavor that complements the zest perfectly. If you’re out of fresh juice, a teaspoon or two of orange extract mixed with water can work in a pinch, but fresh juice is best.

Final Thoughts

This Orange Cranberry Shortbread Cookies Recipe is one of those trusty treats that always impresses guests and comforts on quiet afternoons. For me, it’s the perfect mix of buttery, citrusy, and just a touch tart that makes these cookies unforgettable. I really hope you give this recipe a try and find yourself baking these over and over—because once you taste them, they quickly become a favorite! Don’t hesitate to experiment and make them your own. Happy baking!