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Cranberry Orange Shortbread Cookies

These cranberry orange shortbread cookies are soft, buttery, and loaded with chewy cranberries. Orange juice and zest adds the perfect tartness. This cookie dough comes together quickly and needs just an hour of chill time. Simply roll into a log, chill, slice, and bake! Perfect for treat bags or boxes.

stacked cranberry orange shortbread cookies
cookies layered on a cooling rack

Grocery List:

  • Powdered sugar
  • Butter
  • Flour
  • Cornstarch
  • Salt
  • Fresh orange juice and zest
  • Dried cranberries
cranberry orange shortbread dough

Rich, buttery shortbread dough loaded with orange zest & chewy cranberries

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Instructions for the cranberry orange shortbread cookies:

In a medium mixing bowl combine the flour, cornstarch, orange zest, and salt, set aside.

In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the orange juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour. Gently mix in the dried cranberries.

Transfer the dough onto a large piece of plastic wrap, shape and roll into a log 2” wide log. Refrigerate until chilled, at least 1 hour. Once chilled, remove the dough from the fridge, allow to set at room temperature for 5 minutes and slice into 1/4″ slices.

Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.

layered cookies with glass of milk

Cranberry Orange Shortbread Cookies

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Course: Dessert
Keyword: Baking from Scratch, Cookies, cranberry, orange, shortbread cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time 1 hour
Total Time: 1 hour 35 minutes
Servings: 15 cookies
Calories: 193kcal
Author: The Hearty Life
Cost: $
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Ingredients: 

  • 1 cup Unsalted butter, softened
  • 3/4 cup Powdered sugar
  • 1 1/4 cups All purpose flour
  • 1/4 cup Cornstarch
  • 1 tsp Salt
  • 1/4 cup Fresh squeezed orange juice
  • 2-3 tbsp Fresh orange zest
  • 1/2 cup Dried cranberries

Instructions:

  • In a medium mixing bowl combine the flour, cornstarch, orange zest, and salt, set aside.
  • In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the orange juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour. Gently mix in the dried cranberries.
  • Transfer the dough onto a large piece of plastic wrap, shape and roll into a log 2” wide log. Refrigerate until chilled, at least 1 hour. Once chilled, remove the dough from the fridge, allow to set at room temperature for 5 minutes and slice into 1/4" slices.
  • Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Nutrition:

Serving: 1 cookie | Calories: 193 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 12 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 33 mg | Sodium: 157 mg | Potassium: 26 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 390 IU | Vitamin C: 3 mg | Calcium: 7 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

stacked cookies

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