Name: Cranberry Shortbread Cookies Recipe
Prep time: 3 h 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter at room temperature; 1/2 cup granulated sugar; Zest of one orange or tangerine (just the orange part, not the bitter white pith); 2 cups all purpose flour; 1 tsp pure vanilla extract; 1 heaping cup fresh cranberries, roughly chopped

There’s something so wonderfully nostalgic about a good shortbread cookie, and this Cranberry Shortbread Cookies Recipe takes that buttery classic to a festive new level. Tangy fresh cranberries and bright orange zest bring a burst of flavor that’s just perfect whether it’s the holidays or any ordinary day you want to make special.

A stack of five round cookies with light cream color and red bits evenly spread throughout each cookie is shown. Each cookie layer has a slightly crumbly texture with small rough edges, and the red bits create a speckled pattern on the surface, suggesting the presence of cranberries or similar fruit. The cookies are placed one on top of another on a black wire rack, which sits atop a white marbled surface. Bright red whole cranberries lie near the base of the stack, adding a fresh color contrast. The background is a clean, soft white, focusing attention on the cookies photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Shortbread Cookies Recipe
Top Tip
How to Serve Cranberry Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Shortbread Cookies Recipe

Why You'll Love This Recipe

I make these cranberry shortbread cookies whenever I want something simple yet elegant. The combination of buttery dough with bursts of tart cranberries and citrus zest always wins everyone over.

Simple slice-and-bake: Easy to prepare dough that you can slice straight from the fridge—no fancy shaping needed.
Bright, fresh flavors: Orange zest and fresh cranberries add lively citrus and tart notes that balance the sweet richness.
Perfect for gifting: These cookies look beautiful and feel special, making them ideal for holiday cookie exchanges or gifts.
Made from pantry staples: Mostly basic ingredients you likely have on hand, plus a handful of cranberries for a seasonal touch.

Ingredients & Why They Work

When you gather ingredients for these cranberry shortbread cookies, focus on quality and freshness to elevate this simple recipe. Here’s a quick run-through of what you’ll need and why each component is important.

Flat lay of a softly yellow stick of unsalted butter, a small white ceramic bowl filled with white granulated sugar, a few bright orange tangerine zest strips, a small white ceramic bowl heaped with fresh red cranberries, a small white ceramic bowl of pale off-white all-purpose flour, and a small white ceramic bowl containing clear vanilla extract, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Room temperature butter is key for creaming and gives you that rich, melt-in-your-mouth shortbread texture.
Granulated sugar: Adds just the right amount of sweetness and helps create a tender crumb.
Orange or tangerine zest: The zest provides a fragrant citrus note without any bitterness from the pith.
All purpose flour: The base of your dough, delivering structure and the classic shortbread crumb.
Pure vanilla extract: Brings a warm, subtle depth to the cookie’s flavor profile.
Fresh cranberries: Roughly chopped to disperse tart pops of flavor throughout every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Cranberry Shortbread Cookies Recipe is how easy it is to tailor the flavors and textures to suit your tastes or the occasion. Whether you want to add a little extra zing or make them suitable for specific diets, you can customize the recipe while still keeping the cookie’s tender, buttery charm intact.

Orange-Liqueur Twist: I love adding a splash of orange liqueur like Grand Marnier to deepen the citrus notes in the dough—just a tablespoon mixed in with the vanilla extract makes these cookies feel really festive and gourmet.
Dried Cranberry Alternative: If fresh cranberries aren’t in season, dried cranberries work beautifully too. Just chop them roughly and toss with a little flour before folding into the dough to keep them from sinking.
Salted Butter Swap: Using salted butter (reduce added salt if you do) adds a subtle savory balance that pairs wonderfully with the tart cranberries and bright zest.
Vegan Option: Replace the butter with a plant-based margarine that’s great for baking, and swap the granulated sugar for coconut sugar or another vegan-friendly sweetener to make this recipe vegan-friendly without sacrificing flavor.
Add a Sparkle: For holiday occasions, sprinkle some coarse sugar or colored sanding sugar on top of each slice before baking for an extra festive crunch and sparkle.

Step-by-Step: How I Make Cranberry Shortbread Cookies Recipe

The image shows a log-shaped creamy butter with small, thin pieces of red and pink mixed inside it. The log is placed on a wooden surface next to a knife with a dark brown handle and silver blade. Two slices of the butter, showing the same creamy texture with red and pink bits, are placed near the log. The lighting is soft and highlights the smooth and slightly shiny texture of the butter. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Cranberries

Start by roughly chopping about a heaping cup of fresh cranberries. Their tart pop is really what makes these cookies shine, so don’t skip this step! Set them aside while you prepare the dough. If they seem extra juicy, don’t worry—the chilling step will help the moisture settle.

Step 2: Cream the Butter, Sugar, and Zest

In a food processor, cream together 1 cup of room temperature unsalted butter with ½ cup granulated sugar and the zest of one orange (make sure to just get the brightly colored part, not the bitter white pith). Cream until the mixture is light, fluffy, and fragrant—this usually takes a couple of minutes. The orange zest elevates the buttery flavor with a fresh citrus brightness that’s irresistible.

Step 3: Incorporate Flour and Vanilla

Add 2 cups of all-purpose flour and 1 teaspoon of pure vanilla extract to the food processor. Pulse about 10 times, then run the machine just briefly until the dough starts to come together in lumps. It shouldn’t be a smooth ball yet—that’s coming up next!

Step 4: Fold in Cranberries Gently

Add the chopped cranberries to the dough and pulse just a few times. You want the cranberries distributed evenly without turning the dough into a puree, so be gentle here. Those bright pops of cranberry should still be visible in every bite!

Step 5: Bring the Dough Together by Hand

Turn the crumbly dough out onto a lightly floured board. Using your hands, gently bring the dough together until it’s no longer crumbly but still soft. Avoid overworking it to keep those tender shortbread textures perfect.

Step 6: Shape and Chill Your Dough Log

Form the dough into a 10 to 12-inch log—longer if you want smaller cookies, shorter for chunkier ones. Wrap the log tightly in plastic wrap, twisting the ends to seal, and smooth out the shape with the plastic. For best results, wrap the log in a folded towel before refrigerating to help it keep a neat round shape. Chill the dough for at least 3 hours or ideally overnight; this step is key to cookies that hold their shape and bake beautifully.

Step 7: Slice and Bake to Perfection

Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Unwrap the dough log and slice it into ⅓ inch thick rounds. Arrange the slices about 2 inches apart on the baking sheet to allow for gentle spreading. Bake for 12 minutes, or slightly longer if you prefer your cookies crisper—look for pale tops with just golden bottoms. Thinner slices may bake faster, so keep an eye on them!

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes—they’re soft and delicate while warm. Then, carefully transfer them to a cooling rack where they’ll firm up to that perfect crumbly shortbread texture. Enjoy with a cup of tea or share with friends and family for a delightful treat that feels like a little holiday hug.

Top Tip

Making these Cranberry Shortbread Cookies Recipe turn out perfectly tender and bursting with flavor is easier with a few little tricks I've picked up along the way.

Chilling is Key: I can’t stress enough how important it is to chill the dough for at least 3 hours. It keeps the cookies from spreading too much in the oven, giving you those nice thick, buttery rounds that hold their shape beautifully.
Gentle Cranberry Folding: When adding the cranberries, pulse just a few times in your food processor instead of mixing too aggressively. This keeps the berries intact and evenly distributed without turning them into a puree.
Wrap the Log in a Towel: Wrapping your dough log in a folded towel while chilling helps it keep a nice even round shape, which makes slicing much easier and your cookies look so much prettier.
Watch the Bake Time: If you slice your cookies thinner or thicker than ⅓ inch, adjust the baking time accordingly. I’ve learned the hard way that keeping an eye on them toward the end avoids overbaking and losing that tender crumb.

How to Serve Cranberry Shortbread Cookies Recipe

The image shows round white cranberry cookies with visible bits of red cranberry throughout. The cookies have a slightly rough, soft texture and are placed on a black metal cooling rack. Around the cookies are a few whole bright red cranberries scattered on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These cookies are lovely on their own, but if you want to add a festive touch, try a light dusting of powdered sugar or a thin drizzle of white chocolate over the top. For an extra pop of citrus, a few tiny strips of candied orange peel add both color and zing.

Side Dishes

Serve these buttery cranberry treats alongside a steaming cup of hot tea, coffee, or spiced cider — perfect for cozy holiday gatherings. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream for an elegant dessert board.

Make Ahead and Storage

Storing Leftovers

Store your Cranberry Shortbread Cookies in an airtight container at room temperature for up to 5 days. Keep them separated by layers of parchment paper to avoid sticking and keep their shape intact.

Freezing

If you'd like to keep them longer, slice the dough log and freeze the raw cookie rounds arranged on a baking sheet. Once frozen solid, transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Bake directly from frozen, just adding a couple extra minutes to the baking time.

Reheating

To refresh the cookies’ delicate buttery texture, warm them in a 300°F oven for 5 minutes before serving. This brings back that freshly baked feel without drying them out.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh?

Absolutely! While fresh cranberries give the best tart burst, dried cranberries work well too. Just chop them roughly and add them to the dough as you would fresh. Keep in mind dried cranberries are sweeter, so you might notice a slightly different flavor.

How thick should I slice the cookie dough?

For perfect baking, slice the dough into ⅓ inch thick rounds. This thickness ensures the cookies bake evenly and stay tender. Thinner slices will bake faster and yield crisper cookies, while thicker slices need more time and will be softer inside.

Why is chilling the dough so important?

Chilling the dough for at least 3 hours solidifies the butter, helps maintain the cookie shape during baking, and allows the flavors to meld. Without chilling, the cookies tend to spread too much and can lose that delicate crumb texture.

Can I add nuts or other flavorings?

Definitely! A handful of chopped pecans or walnuts would introduce a lovely crunch. For an extra citrusy punch, a splash of orange liqueur or a pinch of sea salt in the dough can elevate the flavor profile without overpowering those lovely cranberries and orange zest.

Final Thoughts

These Cranberry Shortbread Cookies Recipe are truly a joy to make and share. The buttery, tender crumb paired with the fresh zing of orange zest and tart cranberries feels like a warm hug in cookie form. Whether you're baking for holiday celebrations or just to brighten a regular day, these cookies never fail to bring smiles. Once you try this slice-and-bake method, I promise you'll come back to it again and again — simple, satisfying, and full of love in every bite.