You need these Cranberry Orange Shortbread Cookies on your holiday cookie tray this year. They are rich, buttery and filled with zesty orange and tangy cranberry bits. Impossibly delicious!

Ingredients for cranberry orange cookies

Scroll down to find printable recipe card with exact amounts and instructions.

granulated sugar
all-purpose flour
unsalted butter
vanilla extract
orange juice
candied orange peel
vanilla sugar
dried cranberries

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How to make cranberry orange shortbread cookies

In a medium bowl combine sugar with the flour. Using a pastry cutter (or your fingers), cut in the cold, cubed butter until the dough forms fine crumbs.

Add the vanilla, orange juice, cranberries and orange peel. Knead until it comes together into a ball.

If too crumbly, add orange juice, a tablespoon at a time until it comes together. Ccover with plastic wrap and let chill in the refrigerator for at least two hours.

On a lightly floured surface, roll the dough out to a 1/4-inch thickness and use a round cookie cutter to cut dough into circles.

Dip top of each cookie into vanilla sugar to coat, then place on baking sheet.

If the cookies are too delicate to dip after cutting, let them chill for about 15 minutes on the baking sheet before attempting to dip again.

Bake the cookies for about 12-14 minutes. Let cool on baking sheet for a minute or two before removing to wire rack to cool completely.

Substitutions and variations

substitute almond extract in place of vanilla extract
use fresh orange zest in place of candied orange peel
instead of vanilla sugar, use sanding sugar

Questions you may have about cranberry orange shortbread cookies

What’s the difference between shortbread and sugar cookies?

Shortbread is less sweet and has a more buttery taste with a tender, crumbly texture. It usually has a 1,2,3 ratio of one part sugar, two parts butter and three parts flour.

Why do you need to chill cranberry shortbread cookies before baking?

Chilling the dough firms up the butter and helps prevent the cookies from spreading.

Can you freeze cranberry orange shortbread cookies?

Before baking: Place the plastic-wrapped dough in a heavy-duty freezer bag. Let thaw in the refrigerator overnight when ready to bake.

After baking: Place completely cooled cookies in an airtight freezer container with waxed paper or parchment paper between cookie layers.

How thick should cranberry orange cookies be?

I roll the dough to a 1/4-inch thickness for these cookies, but you could go a little thicker if you’d like.

Is the dried fruit making it tough to use a cookie-cutter?

If your cookie cutter edge is over a piece of orange peel or cranberry, it may take a little extra muscle to push your way through and sometimes a little fruit flap hangs over creating a messy edge. I just fold the extra flap around the cookie and gently press it in. You could also chop the candied fruit into smaller pieces before you start baking, but I think the big chunks are what make the cookies so festive looking.

Can I slice and bake orange cranberry cookies instead of rolling/cutting out?

You totally could! Just remember that the thickness of your slices should be consistent for every cookie. Thinner cookies will be crispier.

Other Christmas cookies you’ll love