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Cozy Cranberry Orange Shortbread Cookies: Easy Holiday Recipe

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These buttery shortbread cookies are packed with tart dried cranberries and bright orange zest, creating a simple yet special treat perfect for holiday cookie swaps, cozy tea parties, or last-minute baking. Ready in under 45 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened (preferably European-style like Kerrygold)
  • 1/2 cup (60g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh orange zest (from about 2 medium navel oranges)
  • 1/2 cup (60g) dried cranberries (soft and plump; soak in warm water 10 minutes if dry, then pat dry)
  • 1 teaspoon pure vanilla extract
  • Granulated sugar, for rolling (optional, for sparkly finish)
  • 1/3 cup (60g) white chocolate chips (optional)
  • 1/4 cup (30g) chopped pistachios (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position racks in upper and lower thirds if baking two sheets. Line two baking sheets with parchment paper or silicone mats.
  2. Zest the oranges using a microplane or fine grater, avoiding the white pith. Set aside 2 tablespoons of zest.
  3. In a large mixing bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add powdered sugar and beat for 2 minutes until light and fluffy. Scrape down sides of bowl.
  4. Beat in orange zest and vanilla extract until combined. Scrape bowl again.
  5. In a separate bowl, whisk together flour, cornstarch, and salt.
  6. Gradually add flour mixture to butter mixture, mixing on low speed just until dough comes together and no streaks of flour remain. Do not overmix. Dough should be soft but not sticky; if too sticky, add 1 tablespoon more flour.
  7. Gently fold in dried cranberries (and white chocolate chips or pistachios if using) with a spatula or wooden spoon until evenly distributed.
  8. Shape cookies: For round cookies, use a 1.5-tablespoon cookie scoop to portion dough into balls. Roll each ball between palms until smooth. Place 2 inches apart on prepared baking sheets. For slice-and-bake, shape dough into a 2-inch diameter log on plastic wrap, wrap tightly, refrigerate 30 minutes (or up to 3 days), then slice into 1/4-inch rounds and place on sheets.
  9. Optional: Roll each dough ball in granulated sugar for a sparkly, crunchy exterior.
  10. Gently flatten each cookie to about 1/2-inch thickness using the bottom of a glass or your palm.
  11. Bake for 12-15 minutes, rotating pans halfway through. Cookies are done when edges are just barely golden brown and tops look set but not browned. Centers may look slightly underdone.
  12. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Butter temperature is critical: softened but not melted. Cornstarch is key for tender texture. Watch baking time closely—shortbread can overbake quickly. Cookies taste even better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, use high-quality vegan butter stick. Store in airtight container at room temperature up to 1 week. Freeze baked cookies up to 3 months or unbaked dough balls up to 3 months (bake from frozen, add 2-3 minutes).

Nutrition

Keywords: cranberry orange shortbread cookies, easy holiday cookies, shortbread recipe, cranberry orange cookies, Christmas cookies, no-chill cookies, butter cookies

Find it online: https://evabake.com/cozy-cranberry-orange-shortbread-cookies-easy-holiday-recipe/