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 contains affiliate links for products I use and recommend, meaning, at no additional cost to you, I may earn a commission if you click through and make a purchase.
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.
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.
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.
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.
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.
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
Wrapped well, it should last up to two months in the freezer or up to one week in the refrigerator.
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.
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
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- ¾ teaspoon almond extract
- ½ teaspoon salt
- 2 cups flour
- 1 tablespoon orange zest
- ⅔ cup sliced almonds, toasted
- ⅓ 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
Nutrition
Delicious! I hydrated my dried cranberries by sprinkling with a tablespoon of grand marnier and heating in the microwave for 10 seconds. I drained the cranberries and added to the dough after the berries cooled. Keeping this recipe on my Christmas cookie list.
Hi Nancy! I LOVE the idea of soaking your cranberries in grand marnier! Thanks for your comment and so glad you like them! Happy holidays
I will be trying this recipe shortly and am anticipateing the outcome. Sooo excited.
I have mad these the last couple years and they are delicious! I am nervous to mess with success but in the spirit of trying to be slightly healthier, I’m wondering if anyone has tried cutting down the butter in the recipe?
Hi Laura, I've never messed with the butter, but I've been wanting to experiment with the flour. I've heard almond flour makes delicious shortbread and it would reduce the carbs quite a bit.
Hi! Love this recipe. How long do they keep at room temp? And would it be okay to freeze dough on forefront before the bake, and freeze again after the bake?
Yes, you can freeze them before and after baked! I think they'll last for at least a week as long as you keep them in an airtight container. Enjoy!
I just made my second batch of these cookies. I used pecans and lemon zest because that’s what I had on hand. One change I made to the original recipe was the addition of one egg yolk and a sprinkle of water which made the dough much easier to handle. I found the original recipe too crumbly. Freezing the roll for one hour and cutting pieces was so easy with this revised batch. My yield was 44 cookies.
Thanks for sharing your tips Heather! I've been wanting to experiment with a lemon version so I'll give this a try!
Best cookies ever!
So easy to make too!
Yay! So glad you like them!
Hi, this recipe sound wonderful and easy. I’m not a fan of almond. Could I use pecans instead?
Hi Gloria, Yes! Chopped pecans would be great! You can omit the almond extract too and add a little extra vanilla extract instead. Enjoy!
I used roasted pecans and vanilla because that is what I had on hand, They were so good I have continued using pecans and vanilla. I don't know what would happen if I didn't freeze the dough but I have gotten sidetracked after removing from freezer. No problem. I rolled the dough into a ball and flattened. perfect cookies! I could not tell them from the cookies that I sliced and baked from the refrigerator.. My 9 y/o granddaughter does not like the orange zest and cranberries. I used M&M's instead. Very avertible recipe! Love it!
I love how you made these cookies your own! I agree it's very versatile. I've made them with lime zest and coconut in the summer!
These are delicious! I used pecans and vanilla because I didn’t have almonds on hand. Mine took 20 min. to bake. I will be making these again.
So glad you liked them Jane! And I love that you tweaked the recipe to make them your own 🙂 Happy Holidays!
Thanks my dear friend for sharing this recipe with me a couple of years ago! Bet I have made them even more time than you! LOL!
How many cookies does a single recipe make?
Hi Earl, This recipe makes about 3 dozen depending on how thick you slice them and how large they are in diameter. I prefer them on the smaller size because they're rich and buttery. Enjoy!
This recipe was a great hit! I will be making them again...and again...and again! Thanks!
Anne, these are truly exceptional. Delicious, and super easy to make. They are a keeper for me because I don't have the patience for fussy food, but I love authentic homemade flavors. Thanks for sharing the recipe!
So glad you like them Jenna!
Why is my cookies breaking when I cut them
Hi Velma - If the dough is too cold, you might need to let it soften a bit more. Also, don't cut the slices too thin. I don't usually have an issue with crumbling, but if you look through the comments, some people said they added an egg to the batter and that made it easier to slice.
Thank you for such a easy and delicious recipe. I used pistachio instead of almond. It tastes just fine and turned out just perfect. Great for holiday season.
So glad you like them! Happy holidays!
The batter was really easy to put together, however slicing these was a disaster. I made the batter into 2 logs, put in the freezer for 1 hour, then put in refrigerator for 2 hours. Removed 1 log and let it sit on counter while I preheated the oven. Sliced into log and it just kept crumbling. The only thing different I did in your recipe was substituted mini chocolate chips for the dried cranberries. I ended up having to take each crumbled slice and roll into a ball, then flatten with my heel of my hand to get a round shape...I'm not sure how to remedy this as the flavor/texture was very good, just the slicing did not work.
Oh I'm so sorry Jerilyn! I don't think the chocolate chips would affect the texture. I do notice if I try to cut them too thin they crumble easily or if they're not thawed enough from the freezer. Other than that - Maybe try just a little bit less sugar so the dough is stickier?
As said earier, I think adding an egg yolk and a little water makes these perfect, and easier to slice into cookies. I did both versions, and the egg yolk ones were better, just my opinion.
Sounds and looks delicious! I can't wait to make them!
Thanks! They are my all-time favorite cookies. Just made a batch the other day!
Just made these and they're so awesome! I subbed vanilla extract for almond as I didn't have a good. Will be making these again.
Thanks Lee! So glad you enjoyed them 🙂
I did add orange juice. After I zested the orange, I added juice from one half. The dough (and the cookies) turned out perfect!
Yay! So glad it worked! Thanks for sharing the tip 🙂
Have you ever added orange juice to the cookies?
Hi Jordan - I have not tried adding OJ to the recipe. There's not much liquid, so I'm not sure how it would work. I would go with orange extract if you really want an orangy flavor. Good luck!
Thanks for sharing your great recipe. Made these yesterday and they disappeared as soon as they cooled. Tomorrow will definitely be a double batch!
SO glad you liked them! Thanks for stopping by 🙂