Delish Cranberry Orange Shortbread Cookies

I make these Delish Cranberry Orange Shortbread Cookies when I want something that tastes fancy but requires zero talent and a suspiciously small number of dishes. They’re buttery, crumbly, bright with orange zest, and studded with tart cranberries — basically the dessert equivalent of wearing sweatpants with a silk scarf. Try them because they slice through holiday chaos like a sharp knife through procrastination, and because baking things that actually work on the first try is my version of therapy.

Once I tried to bake these for a school bake sale while also refereeing a sibling-level argument about whose turn it was to feed the dog. My husband “helped” by declaring the oven too loud and switching on every fan in the house. The cookies came out perfect, the dog was unharmed, and the kids learned the vital life lesson that crying does not increase your cookie allotment. Also: I learned never to hand him the citrus zester. He treated it like a tiny medieval torture device.

Time-Saving Hacks

– Use pre-zested orange peel from the grocery if you want to live dangerously. Nobody will know.
– Buy dried cranberries that are already chopped (yes, I judge a little, and no, I won’t stop you).
– Mix by hand in a large bowl — fewer gadgets to clean and you get to pretend you’re artisanal.
– Make the dough in advance and freeze in logs; slice and bake later. Instant cookie magic, fewer dishes.
– Line the baking sheet with parchment once and reuse it for two batches. Yes, I understand the laws of laziness.

Serving Ideas

– Serve with a hot cup of coffee for morning smugness.
– Pair with tea at a neighborhood gossip session — the cookies will make people talk.
– Serve with wine if the kids drove you nuts. End of story.
– Pretend they’re breakfast and nobody gets to judge your life choices.
– Keep it simple: a plate, a napkin, and the ability to say “I baked these” with confidence.

What to Serve It With

– Coffee, Earl Grey, or whatever caffeine is currently keeping you functional.
– Vanilla ice cream for the avant-garde adult who likes cold melty crumbs.
– A hunk of cheddar if you’re into bizarrely delightful savory-sweet combos. Yes, trust me.

✔Tips & Mistakes

– Don’t overwork the dough unless you enjoy walking the tightrope between shortbread and hockey puck. Mix until just combined.
– Chill the dough if your kitchen is as warm as my patience level during December. It helps the cookies hold their shape.
– If cookies spread too much, your butter was too soft; if they don’t spread at all, your butter was an overachiever in the wrong way.
– Zest the orange before you juice it. I learned that the hard way and also made a sticky countertop confession to my cat.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– For longer storage, keep in an airtight container at room temp for up to 5 days, or freeze for a month. Let thaw before dunking aggressively.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap dried cranberries for cherries or raisins if you’re feeling rebellious.
– Add a light orange glaze if you want to be extra. Or don’t. The cookies will still listen to you either way.
– Use gluten-free flour blend if needed — they’ll still behave like cookies, not science projects.

Frequently Asked Questions

Delish Cranberry Orange Shortbread Cookies

These delicious cranberry orange shortbread cookies are perfect for any occasion. A sweet and tangy treat that melts in your mouth.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 2 cups all-purpose flour
• ▢ 0.5 cup dried cranberries chopped
• ▢ 1 tablespoon orange zest
• ▢ 0.5 teaspoon vanilla extract
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, cream together the softened butter and granulated sugar until smooth.
• Mix in the vanilla extract and orange zest.
• Gradually blend in the flour and salt until well combined.
• Fold in the chopped cranberries.
• Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 12-15 minutes or until the edges are lightly golden.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Enjoy these cookies with a cup of tea or coffee!