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Cranberry Orange Cookies

These Cranberry Orange Cookies are buttery, tender shortbread cookies filled with tart dried cranberries and bright orange zest. Easy to prepare and perfect for holiday cookie trays, afternoon tea, homemade gifts, or everyday dessert recipes, these cookies have crisp edges and a delicate melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup dried cranberries finely chopped
  • 2 tablespoons fresh orange juice
  • ¼ cup finely chopped pecans optional
  • Optional Orange Glaze
  • ½ cup powdered sugar
  • 1 –2 tablespoons fresh orange juice

Method
 

  1. In a large bowl, beat the softened butter and powdered sugar for 2–3 minutes, until smooth and creamy.
  2. Add the orange zest and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
  5. Add the chopped dried cranberries and orange juice. Fold gently until evenly distributed.
  6. If using pecans, fold them into the dough.
  7. Divide the dough into two portions and shape each into a log about 2 inches in diameter.
  8. Wrap the dough logs tightly in plastic wrap or parchment paper and refrigerate for at least 1 hour.
  9. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Slice the chilled dough into rounds approximately ¼-inch thick.
  11. Arrange the cookies on the prepared baking sheets, leaving space between each one.
  12. Bake for 10–13 minutes, or until the edges are lightly golden.
  13. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
  14. If desired, whisk powdered sugar and orange juice together to make a glaze and drizzle it over completely cooled cookies.

Notes

Use softened butter rather than melted butter for the best shortbread texture.
Do not overmix the dough after adding the flour.
Chilling the dough helps the cookies hold their shape while baking.
Finely chop the cranberries so they are evenly distributed throughout the cookies.
Avoid overbaking; the cookies should remain fairly light with lightly golden edges.
Fresh orange zest gives the strongest citrus flavor.
The unbaked dough logs can be frozen for later baking.