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Top shot photo of Orange Cranberry Shortbread Cookies.

Orange Cranberry Shortbread Cookies

Kristy Monroe
These Orange Cranberry Shortbread Cookies are buttery, sweet, full of winter flavors, and the perfect crisp-but-tender texture. Made with real orange zest and dried cranberries, this recipe makes for the best Christmas shortbread cookies (or any time of the year)!
5 from 9 votes
Prep Time 20 mins
Cook Time 25 mins
Chill Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 25 Cookies
Calories 121 kcal

Ingredients
  

Cranberry Orange Shortbread Cookies

  • 2 medium navel oranges, zested
  • 3 Tablespoons sugar divided
  • 1 cup dried cranberries
  • 1 cup butter
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour

Icing (Optional)

  • 1 medium navel orange, zested and juiced about 1/2 cup juice
  • 1/2 Tablespoon light corn syrup
  • 1/2 Tablespoon chopped dried cranberries
  • 1 1/2 cups powdered sugar

Instructions
 

Prepping The Dough

  • Zest 2 medium oranges.
  • Combine the orange zest and 1 Tablespoon of sugar in a bowl, then set aside.
  • Add the dried cranberries with 2 Tablespoons of sugar to a food processor.
  • Pulse to chop into small pieces, but not completely ground. Set aside.
  • Cream the butter in a large bowl, then add in the set aside orange zest and dried cranberries mixtures.
  • Gradually add in the powdered sugar, beating until well blended. 
  • Slowly add in the flour until combined.
  • Press the cookie dough into a sheet pan lined with parchment paper. You may not fill the entire pan, so press the dough into one end to square it up and press out until all the batter is about 1/4” thick.
  • Optional: Add a layer of parchment paper on top of the cookie dough and roll a rolling pin over it to smooth out the dough.
  • Prick the dough all over with a fork. 
  • Chill for at least 30 minutes in the refrigerator.

Baking The Cookies

  • Preheat the oven to 375 degrees F.
  • Bake the dough for 5 minutes.
  • Reduce the heat to 300 degrees F and continue to bake for another 20 minutes (or until golden on the edges). 
  • Let cool for about 5 minutes, then slice into squares while warm.
  • If you will not be using the icing, sprinkle the cookies with sugar while warm.

Making The Icing

  • In a small bowl, mix the orange juice, zest, and corn syrup together.
  • Slowly add in the powdered sugar, mixing until smooth.
  • Mix in the dried cranberries.
  • Drizzle over the cooled cookies, using as much or as little as you’d like.
  • Let the icing set for about 10 minutes.
Keyword Cranberry Orange Shortbread Cookies