Description
Picture this: buttery, melt-in-your-mouth shortbread cookies studded with tart dried cranberries and bright orange zest. These little guys are like the sophisticated cousin of your basic sugar cookie — they show up to the holiday party looking elegant, tasting amazing, and making everyone else’s cookies look boring by comparison. The cranberry adds this perfect pop of tartness that cuts through the butter, and the orange zest? Chef’s kiss. It makes everything taste fresh and alive instead of just sweet and heavy. I started making these for Christmas cookie exchanges and now people literally text me in November to make sure I’m bringing them. The pressure is real, but honestly? These cookies are worth the hype.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened (not melted, not cold — goldilocks zone)
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- Zest of 2 medium oranges (about 2 tbsp)
- 3/4 cup dried cranberries, roughly chopped
- 1 tbsp orange juice (optional, for extra orange punch)
For the Glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Extra orange zest for garnish
Instructions
In a large bowl or stand mixer, beat the softened butter and powdered sugar together for 3–4 minutes until light and fluffy. Don’t rush this — proper creaming = tender cookies.
Mix in vanilla extract and orange zest. Beat until combined and smelling like a citrus dream.
In a separate bowl, whisk together flour and salt.
Gradually add the flour mixture to the butter, mixing on low speed until just combined. Don’t overmix or your shortbread will be tough instead of tender.
If the dough seems a little dry, add that tablespoon of orange juice. If it’s perfect, skip it.
Gently fold in the chopped cranberries by hand. You want them evenly distributed but you don’t want to overwork the dough.
The dough should be soft but not sticky. If it’s too sticky, chill it for 15–20 minutes.
You’ve got options here:
Option A (Log Method): Divide dough in half. Roll each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 3 days). Slice into 1/4-inch rounds and place on baking sheets.
Option B (Roll and Cut): Roll dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut shapes. Re-roll scraps and repeat.
Option C (Lazy Genius): Press dough into a parchment-lined 9×9 pan, refrigerate for 30 minutes, then cut into squares or rectangles before baking.
Whatever method you chose, the dough needs to chill. Cold dough = cookies that hold their shape and have better texture. Minimum 30 minutes, but an hour is ideal.
Preheat oven to 325°F (160°C). Yes, 325 — shortbread bakes low and slow.
Place cookies on parchment-lined baking sheets about 1 inch apart (they don’t spread much).
Bake for 12–15 minutes until the edges are just barely golden. The tops should stay pale. Overbaking = dry, sad shortbread.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar and orange juice until smooth and pourable. Start with 2 tbsp juice and add more if needed.
Drizzle over cooled cookies or dip the tops directly into the glaze.
Sprinkle with extra orange zest while the glaze is still wet.
Let the glaze set for about 30 minutes before stacking or packaging.
Notes
Serve these with afternoon tea or coffee for maximum sophistication points.
Package them in cellophane bags tied with ribbon for gift-giving that looks like you spent way more effort than you did.
Pair with a glass of prosecco or champagne for a fancy dessert moment.
Stack them on a pretty plate with some fresh orange slices and cranberries for a show-stopping holiday spread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~85 kcal
- Carbohydrates: ~10g
- Protein: ~1g