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.

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.

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

Other Related Cookies and Christmas Treats

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

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