These slice-and-bake Orange Cranberry Shortbread Cookies are perfect for the holidays! They’re soft and buttery, filled with dried cranberries and fresh citrus zest, and decorated with a sweet orange glaze.
Want to add more Christmas cookies to your baking list? These Gingerbread Cookies, Chocolate Crinkle Cookies, Snowball Cookies, and Chocolate Peppermint Cookies are a must-make!
These Orange Cranberry Shortbread Cookies are just one of many Christmas cookies I love making around the holidays! They’re as soft and buttery as my classic Shortbread Cookies but combine the tart and zesty goodness of dried cranberries and orange zest for a seasonal twist. Add them to your cookie boxes or slice and bake them right before the holiday party begins.
Why you’ll love orange cranberry shortbread
- Buttery soft with seasonal flavors – With a crisp and buttery shortbread base and seasonal flavors from the cranberries and orange, these festive cookies put a fun spin on the holiday classic.
- Slice and bake cookies – We’re using the slice-and-bake method in this shortbread cookie recipe to keep your hands from getting dirty. It’s so easy!
- A classic Christmas cookie – Just like classic shortbread and sugar cookies, these cookies belong at every Christmas cookie exchange, party, or bake sale.
How to make orange cranberry shortbread cookies
Find the complete recipe with measurements in the recipe card below.
Beat the butter and sugar together in a large bowl until creamy. Mix in the vanilla.
Stop the mixer and add the flour to the bowl. Mix on low speed until combined. Next, mix in the orange juice, orange zest, and finely chopped cranberries until combined.
Shape the cookie dough into a log, then wrap it in plastic and refrigerate for at least 2 hours or up to 3 days.
Slice the chilled dough log into cookies and arrange them on a prepared baking sheet.
Bake the shortbread until they’re lightly golden around the edges. Take them out of the oven and let them cool.
Meanwhile, make the orange icing by whisking the powdered sugar and orange juice together until smooth.
Drizzle the icing over the cooled cookies. Wait for it to set, then enjoy!
Frequently asked questions
Yes, very finely chopped fresh cranberries (not frozen) should work just as well in the dough.
I do not recommend replacing the vegan butter with anything else. Shortbread gets its characteristic melt-in-your-mouth texture and rich flavors from lots of vegan butter, and the results would be very different without it.
I haven’t tested it, but it’s possible that softened (not melted) coconut oil or vegetable shortening could work in place of the butter; however, the cookies will be missing that classic buttery flavor and will likely be drier.
I haven’t tried making gluten-free shortbread cookies but replacing the all-purpose flour with a quality gluten-free flour mix, like Better Batter brand or King Arthur 1:1 flour, might work.
You don’t have to, no. You can make the dough as normal, chill it, and roll pieces of dough into balls with your hands. Gently press down on the balls with a fork to flatten them slightly before baking. They won’t be as pretty but will still taste delicious!
Yes! Once the dough is rolled into a log, you can refrigerate it for as little as 2 hours or up to 3 days before baking. For longer storage, freeze the cookie dough log for up to 1 month.
After freezing, thaw the dough until it’s easy to handle, then roll the log once more and slice.
Transfer the baked and cooled cookies to an airtight container and store them at room temperature for 5 to 6 days. They also freeze well for about 6 months.
Orange Cranberry Shortbread Cookies
Ingredients
Cookies
- 1 cup vegan butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all purpose flour
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 1/2 cup dried cranberries finely chopped
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and sugar for 1-2 minutes until creamy.
- Add the vanilla and mix to combine.
- Stop the mixer and add the flour. Mix on low speed until just combined. Now add the orange juice, orange zest and finely chopped cranberries and mix until combined. The dough will be thick and a bit sticky.
- Shape the dough into a log about two inches in diameter. Wrap in plastic wrap and refrigerate for about 2 hours (or up to 2-3 days).
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Slice the dough into cookies about 1/4 inch thick and arrange on baking sheet.
- Bake for 12-14 minutes, until very lightly browned on the edges. Remove from oven and let cool on the pan for 5 minutes before transferring to a cooling rack.
- Make the icing: Whisk powdered sugar and orange juice together until smooth and drizzle over completely cooled cookies, if desired.
Notes
-
The cookies will keep at room temperature for 5-6 days in a covered container. They also freeze well.
- For gluten free, use a quality all purpose gluten free flour mix.
These are great cookies, I found 1/4” too thin so second batch cut thicker, also easier to cut frozen. I will definitely make these again. I used a chopper for the cranberries and added less than 1/2 cup which was plenty! Great on their own without the icing. Thanks for your great recipes!