CRANBERRY ORANGE SHORTBREAD COOKIES Recipe

I’m sharing my Cranberry Orange Shortbread Cookies recipe and three little secrets bakers swear by that I picked up after years of holiday baking.

I first made these Cranberry Orange Shortbread Cookies because I wanted something simple that still felt special. Add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!

Plus, three secrets to irresistible shortbread cookies! The thing that hooks me every time is buttery richness from unsalted butter softened mixing with bright orange zest, the contrast is sneaky and addictive.

I almost threw out the first batch, not knowing what I was doing but then I discovered small tweaks that changed everything. They look plain but each bite gives you little surprises, you’ll wanna know those secrets, trust me.

Why I Like this Recipe

– I love how they melt in my mouth, the texture is so tender it almost disappears when I bite.
– I like that they keep neat, clean edges so they look way fancier than what I actually deserve.
– I enjoy the bright little burst of flavor, its fresh but not overpowering.
– I’m always surprised theyre so forgiving, i mess up and they still turn out awesome.

Ingredients

• Butter: adds richness and tender crumb, fats make cookies melt in your mouth.
• Powdered sugar: gives a soft sweetness, helps delicate texture, its not grainy like granulated.
• All purpose flour: provides structure and carbs, more protein than cornstarch so dough holds together.
• Cornstarch: lightens the dough, makes cookies tender and crumbly not stiff like plain flour.
• Orange zest: bright citrus oils add aroma and slight tang, cuts sweetness and lifts flavor.
• Dried cranberries: chewy bursts of sweet tartness, provide fiber and antioxidants but add sugar too.

Ingredient Quantities

• 1 cup (226 g) unsalted butter softened
• 3/4 cup (90 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (240 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 1/4 teaspoon fine salt
• 2 tablespoons orange zest (about 1 large orange)
• 3/4 cup (90 g) dried cranberries, roughly chopped
• 2 tablespoons granulated sugar for sprinkling, optional

How to Make this

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment.

2. In a bowl beat 1 cup softened unsalted butter with 3/4 cup powdered sugar until pale and fluffy, about 2 to 3 minutes; add 1 teaspoon vanilla and 2 tablespoons orange zest and mix until combined. (Secret 1: powdered sugar makes the shortbread extra tender, that’s why we use it instead of granulated in the dough.)

3. Whisk together 2 cups all purpose flour, 1/2 cup cornstarch and 1/4 teaspoon fine salt in a separate bowl.

4. Add the dry mix to the butter mixture in batches and stir just until it comes together, don’t overwork it or the cookies will get tough.

5. Fold in 3/4 cup roughly chopped dried cranberries until evenly distributed.

6. Turn the dough onto a piece of parchment and press into a disk, or shape into a log about 2 inches in diameter; wrap in plastic and chill until firm, at least 30 minutes. (Secret 2: chilling helps keep those nice clean edges and prevents spreading.)

7. If you made a disk, roll between two sheets of parchment to about 1/2 inch thickness and cut with a cookie cutter; if you made a log, slice into 1/4 to 1/2 inch rounds with a sharp knife.

8. Place cookies on the prepared sheet about 1 inch apart, sprinkle lightly with 2 tablespoons granulated sugar if you want a little sparkle, and let the sheet rest in the fridge for 10 minutes if they got soft from handling.

9. Bake at 325°F (163°C) for 12 to 16 minutes, until edges are just starting to turn light golden. Rotate the pan once for even baking and don’t overbake, they’ll continue to firm up as they cool. (Secret 3: bake low and slow for the tenderest crumb.)

10. Cool on the sheet 5 minutes then transfer to a wire rack to cool completely; store in an airtight container for up to a week.

Equipment Needed

1. Oven (preheat to 325°F)

2. Baking sheet lined with parchment paper

3. Large mixing bowl

4. Electric hand mixer or stand mixer

5. Whisk

6. Measuring cups and spoons

7. Microplane or fine grater for orange zest

8. Rubber spatula

9. Plastic wrap (for chilling the dough)

10. Sharp knife or cookie cutter and a wire cooling rack

FAQ

CRANBERRY ORANGE SHORTBREAD COOKIES Recipe Substitutions and Variations

• Unsalted butter: swap 1:1 with salted butter but omit the 1/4 teaspoon fine salt in the recipe. For a dairy free option use a stick of firm vegan butter 1:1; chill the dough before cutting cause it can be softer and spread more than butter.
• Powdered sugar (3/4 cup): make quick powdered sugar by pulsing 3/4 cup granulated sugar with 3/4 tablespoon cornstarch (about 2 1/4 teaspoons) in a blender until super fine. It keeps the cookie tender, so dont skip the cornstarch.
• Cornstarch: replace 1:1 with arrowroot powder or potato starch for the same tender, melt-in-your-mouth texture. If you only have more flour youll get a firmer cookie, so use that as a last resort.
• Dried cranberries: swap 1:1 with chopped dried cherries or raisins for similar chew and sweetness. Or use fresh cranberries chopped and tossed with 1 tablespoon sugar, drain/pat dry first if you dont want excess moisture in the dough.

Pro Tips

– Get your butter texture right. Room temp means soft but still slightly cool, not melty. If the butter gets too warm chill the bowl for 10 minutes, if it’s too cold beat it a little longer. Dont overbeat or the dough can get greasy.

– Measure flour and cornstarch carefully. Weighing is best but if you cant, spoon into the cup and level it off instead of scooping, that keeps the cookies tender. Also sift or whisk the powdered sugar so you dont end up with lumps in the dough.

– Chill the shaped dough until really firm before slicing or cutting. If the log squashes when you slice it, pop it in the freezer for 10 to 15 minutes and try again. Use a very sharp knife and a gentle sawing motion for cleaner rounds.

– Watch bake time and pan choice. Use a light colored baking sheet, rotate the pan once for even color, and pull the cookies when the edges just start to color because they firm up as they cool. If you want sparkle, sprinkle the tops right before baking so the sugar sticks.