Cranberry Orange Shortbread Cookies

These delicate, buttery cranberry orange shortbread cookies will soon become your favorite Christmas cookies. Bursting with flavor from sweet dried cranberries, fresh orange zest, and a touch of almond, they’re insanely easy to make — and you can slice and bake them as needed.

This is the cookie recipe everyone asks for when I bring them to a cookie swap.

I make this recipe every year during the holidays, and it's always a hit. I've updated this entire post to answer some common questions and provide more helpful tips that my readers have provided.

This post may contain affiliate links for products I use and recommend.  If you purchase something through the link, your price will not be affected, but I will earn a small commission from the vendor.  Thanks for supporting Craving Something Healthy!

Why You’ll Love This Recipe 

You’ll love this cranberry orange shortbread cookie recipe for so many reasons! But here are the top ones:

  • The flavors are amazing! Cranberries, orange, and almonds are a classic holiday combo. I use it in my chopped Cranberry Orange Relish, too. 
  • The shortbread comes out perfect, melt-in-your-mouth buttery every time. I love the basic recipe so much that I also use it to make my Chocolate Peppermint Shortbread Cookies.
  • The dough takes about 6 minutes to make. After that, you can shape it into a log and keep it in the refrigerator or freezer until you’re ready to slice and bake your cookies.

Recipe Ingredients

Here are the ingredients to make cranberry orange shortbread cookies. I’ve listed a few substitutions and variations in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make cranberry orange shortbread cookies.

Real unsalted butter. These cookies are a special treat, so don’t skimp on good-quality butter. Always buy unsalted butter to control the saltiness, especially in baked goods.

Powdered sugar. This is also called confectioner sugar. 

Almond extract. A little almond goes so well with the orange and cranberry flavors, so I highly recommend it. Toasting the almonds for about 30 seconds in a hot pan will bring out more almond flavor. See the substitutions below if you don’t like almonds or are nut-free.

Sliced almonds. Make sure you get thin-sliced almonds, not slivered or whole almonds. See below if you don’t like almonds (or are nut-free). 

Regular, white, all-purpose flour. These don't rise, so no baking powder or soda is needed.

Orange zest. I recommend a navel orange because it has a thick but soft peel that’s easy to zest. 

Dried cranberries. Buy a fresh package for this recipe because they’re soft and moist. Cranberries that have been opened for a while will dry out.

Substitutions and Variations

You can easily tweak this recipe to omit the cranberries, orange zest, or almonds (and almond extract) if you’re out of one of the ingredients. But please, try to get to the store because this recipe is so good as written (read some of the comments)!

That said, if you prefer a different nut, try these (make sure you chop them fine):

  • Pecans
  • Pistachios
  • Walnuts
  • Macadamias

You can also omit the nuts and almond extract if you’re nut-free; substitute vanilla for the almond extract.

For a sugar-free or lower-sugar option, use a powdered zero-calorie sweetener like Swerve or Lakanto to replace some or all of the sugar. 

You can also ice these cookies with an orange sugar glaze. Add a few drops of fresh orange juice to about ¼ cup of powdered sugar and mix. Spread it on the cooled cookies.

My amazing readers have also left some delicious suggestions for variations in the comments. Feel free to read through!

How to Make Cranberry Orange Shortbread Cookies

The dough for these cranberry orange shortbread cookies is fast and easy to make.

First, Chop the toasted almonds and dried cranberries and set them aside.

Second, Mix the butter, powdered sugar, salt, and almond extract in a mixing bowl on medium speed for about 3 minutes or until it’s light and creamy. Then, add the orange zest and flour and mix for about two more minutes until it comes together in a ball.

Steps 1 & 2 to make cranberry orange shortbread cookies.

Third, add the almonds and cranberries and mix on low for about 30 seconds until everything is incorporated.

Fourth, scrap down the sides of the bowl with a spatula and gather the dough together.

Steps 3 & 4 to make cranberry orange shortbread cookies.

Fifth, turn the dough onto a clean surface and shape it into a ball.

Sixth, roll the dough into a log/tube about 18 inches long using your hands.

Steps 5 & 6 to make cranberry orange shortbread cookies.

Seventh, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. If you’ll be freezing the dough, cut the log in half and wrap each piece tightly. Store the two pieces in a freezer bag.

Eighth, slice the cookies into ½-inch thick rounds. Roll the log about ¼ of a turn between each cut to keep the round shape — otherwise your slices will become oval in shape. Place the cookie slices on a non-stick cookie sheet to bake.

Steps 7 & 8 to make cranberry orange shortbread cookies.

a hand holding a cranberry orange shortbread cookie with a bite missing. A stack of cookies and a red Christmas ornament are in the background.

Expert Tips for Perfect Cookies

Chop your dried cranberries and sliced almonds into very small pieces. If you leave the pieces too large, the dough will crumble when you slice it.

I recommend using a hand or stand mixer because the dough is stiff and hard to mix well by hand. Remember to start your mixer slowly, or powdered sugar will be everywhere. Reduce the speed again when you add the flour.

Before you slice the cookies, refrigerate the dough for at least 30 minutes (or until it is firm). This will ensure you get even slices that hold their shape.

If you freeze the dough, let it thaw in the refrigerator overnight until you’re ready to slice and bake the cookies. If it’s too hard to cut through (whether it was frozen or refrigerated), let it sit on the counter at room temperature for 15-30 minutes.

If the non-stick surface is worn from your cookie sheets, I recommend investing in one or two Silpat baking mats. They last forever and work better for cookies than parchment paper.

Recipe FAQs

How long will the dough keep in the freezer or refrigerator?

Wrapped well, it should last up to two months in the freezer or up to one week in the refrigerator.

How do you store the baked cookies?

Store the baked cookies in an airtight container on the counter for up to one week. If you want to store them for longer, keep them in an airtight container in the freezer.

Why do shortbread cookies come out tough or dry sometimes?

To ensure your cookies are tender and buttery, don’t overwork the dough once you add the flour, and don’t add more flour than called for. Once you add the flour, mix it only for about two minutes or until everything is combined

Other Related Cookies and Christmas Treats

Looking for more ideas for holiday treats? Check out these related recipes.

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.

Recipe

Cranberry Orange Shortbread Cookies on a cooling rack. A red and white striped napkin, spatula, and fresh cranberries are in the background.

Cranberry Orange Shortbread Cookies

Melt-in-your-mouth, slice and bake shortbread cookies that everyone loves
4.24 from 88 votes
Print Pin
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
chill time: 30 minutes
Total Time: 55 minutes
Servings: 36
Calories: 99kcal

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • ¾ teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups flour
  • 1 tablespoon orange zest
  • cup sliced almonds, toasted
  • cup dried cranberries

Instructions

  • To toast the nuts, heat a dry saute pan over medium-high heat. Add the nuts and toss them for about 30 seconds or until fragrant. Let the nuts cool.
  • Chop the cooled nuts and cranberries into small pieces. Set them aside.
  • Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
  • Start the mixer on low so the powdered sugar doesn't fly out of the bowl. Gradually increase the speed to medium and beat until light and smooth, about 3 minutes.
  • Turn the mixer speed to low, and gradually add flour and orange zest. Mix for another 2 minutes or until a dough forms.
  • Add the almonds and cranberries and mix for about 30 seconds more. Scrape down the sides of the bowl and turn the dough onto a clean surface.
  • Pat dough into a ball, then form into a log or tube shape, about 18 inches long.
  • Wrap the log in plastic wrap, and refrigerate until firm, at least 30 minutes.
  • When the dough is nearly chilled, preheat oven to 325°F.
  • Remove the dough from the freezer and slice into ½-inch thick slices.
  • Place the cookies on a non-stick cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!
  • Let cool for about 5 minutes before removing from the cookie sheet.

Notes

Adapted from Martha Stewart. This recipe makes about 3 dozen cookies. Nutrition information is for one cookie.
For easier slicing, chop your almonds and cranberries into very small pieces.
The dough can be refrigerated for up to one week before slicing and baking. Or you can freeze it for up to 2 months. If frozen solid, let the dough thaw overnight in the refrigerator or for about 30 minutes at room temperature before slicing. 

Nutrition

Calories: 99kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.4mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

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148 Comments

  1. I think it should be mentioned in the directions to thaw after freezing fir about 20-30 minutes. I took my dough from the freezer and tried to cut at 1/4" and they just crumbled. So my biscuits ended up about 2/3 - 1/2" and I baked fir 15 minutes and they were just starting to turn golden at the edges. I am yet to taste as they are cooling on the rack.

    1. Thanks Ruth! It does say at the bottom of the recipe to let it thaw if thoroughly frozen, but I added you suggestion of about 20 minutes. Many thanks for that 🙂 Happy holidays and thanks so much for visiting!

  2. Made these once and they are delicious! I am trying to use more whole wheat flour. Could I sub regular flour for whole wheat pastry flour?

    1. Hi Kat - So glad you like them. I haven't tried whole wheat flour, but since they really don't rise, I think it would work with at least part whole wheat flour. If you try it, let me know, and I'll share 🙂

    1. Yep! Just roll the extra dough into a log, wrap it in plastic wrap and then in a ziploc bag to prevent freezer burn. It freezer pretty hard, so let it thaw a bit before slicing. Thanks for stopping by Diane!

  3. Two questions please, can I safely double this recipe and how many inches long should the logs be? I know you said 2" in diameter but I'm trying to figure how many logs it makes and how long it should be rolled out to. Thanks!

    1. Hi Diane - Yes, it doubles and freezes beautifully! I tend to roll them about 16" long. It's a rich, buttery cookie, so I prefer a smaller diameter cookie. Good luck, and hope you enjoy the recipe!

  4. This are amazing! I topped them with a few sprinkles of white sparkling sugar and they are BEAUTIFUL!
    Instantly added to my holiday baking list!

  5. This was my first shortbread cookie...and I read many recipes and was scared.....this was perfect!! Thank you!! I even added the flour into the mix b4 I should have...and it was still good! This is a No miss recipe for the season baking and anyone else reading recipes for shortbread that are intimidating...try this..you will feel like a pro! The only change I did...was to add more orange zest...cause I really wanted the orange to over weigh the almond. Thank you soooooh much for this guided recipe....your a Godsend!! Happy Holidays!!

  6. I would love to use fall shaped cookie cutters. How can I incorporate them in this recipe. Wanting to make them tomorrow for Thanksgiving.

    1. Hi Leslie - you can just roll the dough out to about 1/4 inch thickness or a bit thicker, and use your cookie cutters. Easy!

  7. Just found this recipe & I Can's wait to make a double batch, to have an extra log in the freezer for when I want something to eat w/my several cups of green tea I always drink during the day especially as it's starting to get cold here in AR. I was wondering if you can use unsweetened cranberries or other dried fruits.
    Also instead of reg. all purpose flour could you use almond or coconut flour, or would it make the cookies taste different?

    1. I think either flour would work because the cookies really don't rise much at all, but I've never tried it. The coconut flour might give a coconutty flavor. If you try it, let me know and I'll post it! Thanks for visiting!

    1. Hi Tina - Yes, I do use fresh orange zest. I've never tried dried zest. It might not have as intense of a flavor. No need to reconstitute.

  8. I just found your recipe by chance looking for a cookie recipe. And now I can say I found the perfect cookie for a baby shower I am throwing in july. Thanks

  9. Thank you for this cookie!
    The perfect blend of Old County Christmas Almond Butter Cookie texture and flavor with fresh new citrus and cranberry tastes.
    My mother and I were transported back to days in Grandma's kitchen and excited by the new twists.
    Merry Christmas!

  10. I made these to share with family this Christmas. They make the house smell wonderful when baking. I dipped half of the cookie in dark chocolate for the first roll of two. In the second batch I drizzled chocolate just on the top because I thought dipping even just 1/2 if the cookie was too sweet. The family says they are a new favorite. I used the orange flavored craisins from Trader Joe's which we love! Thank you so much for sharing the recipe!!

    1. Oh my goodness Helen - Dipping and drizzling with chocolate is such a wonderful idea! Thanks for visiting and sharing how you made these cookies your own! Happy New Year 🙂

  11. Not normally a baker but these sounded so good thought I should try.
    I used parchment paper and had to let the log soften for better slicing. These are amazing Thank you

    1. I'm so glad you like them Jill! I'm not much of a baker either, so I always make a double recipe and keep an extra log for when I want home made cookies but don't feel like doing the work! Thanks for visiting 🙂

  12. Anne do you use sliced almonds or slivered almonds?
    My cookie taste good, but they are very dry...what do you suggest?

    1. Hi Deb - I use sliced almonds. If you used slivered, I would chop them because they are a bit thick to cut through. Shortbread isn't chewy at all. They should be crisp but really buttery so they almost melt in your mouth. Did you use the right amount of butter? I'm wondering if you had too little butter or too much flour, especially if they were too crumbly when you were slicing them 🙁

  13. Ann I'm wondering if anyone has had a problem slicing...when I slice through the nuts and fruit the slice starts to fall apart.

    1. Hi Deb - Mine do sometimes crumble when slicing if they're too cold. I just piece them together and pat them into shape on the cookie sheet. I also fine that my log gets squished as I cut and they come out flat on one side, so I'm always pressing them a bit to make them round and hold together if needed. Try letting the dough soften a bit, and that may help.

  14. These are now my favorite cookie! I love the flavors and so simple! Can be popped in oven when you need them. Thank you

  15. These look scrumptious and perfect treat with my cup of tea.
    Could parchment paper be used on the cookie pans?
    Your Summer idea of lemon has my mouth watering for that lemony tang.

    1. Hi Pamela - Yes, I think parchment paper would be fine. If you have nice, new, nonstick cookie sheets, that would probably be fine too because these cookies are so buttery. My cookie sheets look like they've been through a war 🙂 Thanks for visiting!

  16. This cookie came together quick and easy! My logs are chilling now and I can't wait to bake them and taste one! The ends will be my taste testing cookies!

    1. I just made mine yesterday, and I think the ends are SO perfect for taste testing! Thanks so much for stopping by and leaving a comment 🙂

  17. Hello, I made 10 dozen of these delicious babies tonight for our annual cookie exchange party and everyone loved them. It's my new favorite cookie! I took a few taste testers to my co-workers today and they requested I bring in more so I will be baking them again this weekend! Thank you so much for sharing! Happy Holidays

    1. Thanks for letting me know Dana! So funny - I'm making the dough right now and will bake them up tomorrow 🙂 Happy Holidays to you too!

  18. I made these today, very easy, great flavor! I also had a little trouble with baking time, but managed. Just might make another batch, they surely will become part of Christmas cookies, Thanks

    1. Thanks Alice! I guess each oven is different! I have a few cookie recipes that I make every year, and no matter what, I always burn the first batch :). I'm going to make a note in the recipe to watch them carefully!

  19. Does a single batch really make 4doz cookies if the log is 2 inches? I'm looking at my log now and I have to stretch it to less than 2 inches to get even close to 4 doz. Any advice for the next batch?

    1. Hi Waunda - It depends on how thick you cut them. I often get about 40 cookies but I scrap (i.e. eat) the ends. I usually form a log that's a bit smaller than 2", because they will spread just a little bit when they bake. Bake a few to see how thick/big you like them. If you get less than anticipated, you might want to double the recipe next time and just keep any extra dough in your freezer for another time.

      1. Hi Anne - I was very mistaken. Everything you said was accurate. I got 45 from the first batch and 42 from the second - all 1/4-in thick. And they do spread, which was a surprise because I wasn't expecting them to. They are gorgeous! Baked for 12 mins to perfection - using metal cookie sheet and silicone baking mat. However they took a little longer on my baking stone - but equally as pretty. Thank you! Butter is already softening for batch #3 🙂

      2. Yay!! Thanks for letting me know! I'm so glad you like them. I'll be making them tomorrow and hope they last until Christmas 🙂 These are such a hit that I'll be working on a summer version. I'm thinking lemon...

    1. Hi Linda - you can either leave them out if you don't care for cranberries - maybe use a bit of extra orange zest instead - or substitute a different dried fruit like minced dried apricot.

    1. Hi Victoria - this recipe should make at least 3 dozen plus or minus a few (depending on how you slice them). Thanks for visiting!

    1. Hi Dianne! I've never tried to make them gluten free, but since these don't have to rise, I think the flour blend you mentioned would work. They're pretty dense and buttery even with regular flour. Let me know how it works!

  20. I baked these yesterday, burned first batch 20 min too long! Next batch at 14 min better but will try again with less time maybe 10 to 12 min @325. They r tasty, my dog really enjoyed the toasted ones!

    1. Oh Mary - I'm so sorry about the burnt cookies 🙁 I guess it really depends on your oven, and the thickness of the cookie. I've had a few people tell me they followed the directions exactly and they turned out perfect. Try a slightly lower temp and start with 10 minutes and add from there if needed.

  21. I made these with my kids today and it is our new favorite cookie! The 20 minute baking time was perfect for our cookies. Thank you so much for sharing! This cookie will be made every Christmas...and possibly several other holidays 😉

  22. Just made these and they are delicious. Will use this recipe instead of my usual shortbread recipe..they will form part of my cookie gift packages. Thanks for the recipe. One thing though, I baked for 10 minutes, reversed the cookie sheet and then it only took another 4 minutes till they were done.

    1. Hi Doreen - I always use fresh zest, but you could probably use dried in a pinch. I think fresh has a more intense flavor though. Hope you like them, and thanks so much for visiting 🙂

    1. Hi Carol - I don't think fresh cranberries would work here. I've never tried them but I think they would release too much water when the cookies are baked and make for a mushy cookie. You can leave them out all together or try another type of dried fruit or fruit zest. Let me know if you try it though!

      1. Thanks for visiting and trying the recipe Linda! I'm so glad your son likes them - and white chocolate macadamia sounds positively divine 🙂

    1. I love that idea Karan! I personally love the almond flavor, but you still get plenty of it from the almond extract, and then you can use any nuts (or none). Let me know how it works out 🙂

    1. Yes - the orange flavored cranberries are delicious, and I think I've used them in these cookies before! Thanks for visiting Nancy!

    1. Hi Jacy - yes, if you don't care for almonds or almond flavor, you can leave out the nuts, and substitute vanilla extract for the almond extract. Thanks for stopping by, and hope you enjoy the cookies!

    1. Hi Veronica - yes, the dough freezes very well. I roll it into a log, wrap it in plastic wrap and keep it in a ziploc bag in the freezer. Just thaw it for about 30 minutes, so it's easier to slice. The baked cookies can also be frozen for a week or two, although they never last that long in my house! Thanks for visiting!

  23. You mention at the top of the recipe to preheat the oven before you mix the ingredients, but after you make the dough you have to put it in the freezer for an hour. My oven doesn't need an hour to beat up.

    1. Hi Sharon - I usually put the oven temp at the beginning of the recipe, but you are correct that you really don't need to preheat for that long. As long as it's at full temp and even, you should be fine.

    1. Hi Sara - thanks for visiting! The recipe should make at least 3 dozen, and up to 4 dozen if you make them a bit smaller. Mine are usually about 1 1/2 inch diameter.

  24. Made these as a gift and followed your directions precisely. They tastes as delicious raw as they do baked! Thanks for sharing, will be making these throughout the holidays.

    1. So glad you liked them Linda! And yes, I'm not proud to say that I've eaten quite a lot of the dough myself, and it is totally delicious 🙂

  25. Great recipe easy and nice blend of flavours love that the dough is slice and bake and my kitchen smells amazing thanks for sharing the recipe !

  26. What does engrossed cookie sheet mean?

    "Place on engrossed cookie sheet, at least 1-inch apart. Bake for about 20 minutes, just until the edges start to turn golden."

    1. Hi Jenny - sorry about my autocorrect! That should be " a greased cookie sheet". I usually just spray the cookie sheet or use a Silpat liner for easier cleanup. Funny - that recipe is one of my most pinned and no one has ever caught that mistake! Thanks for noticing and Enjoy!

  27. Wow Anne, these look and sound great! I love the idea of cutting and baking as you need them...especially in my crazy Italian household where people seem to drop in on a moments notice!

    Growing up, our house around Christmas time was pretty much a cookie factory - so I am really excited to go home for Christmas and get baking in the kitchen with my mom and 95 year-old grandma! I will definitely leave a couple pounds heavier, but thankfully I will also leave all of the cookies behind me, no matter how many ziplock bags my mom tries to stick in my suitcase. 🙂

    1. I love the tradition of baking Christmas cookies too - so many great memories! You're so lucky to have 3 generations cooking together - how fun! Have a wonderful Christmas with your family 🙂

      1. I goofed, I mashed the almonds after toasting and it made a very dry mess. Still yummy to eat. However I think if sprinkle on top of a pie (not sure what type would be a good mix of flavors) or rolled in semi sweet chocolate to make a candy. It may work.

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