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Fresh Cranberry Orange Shortbread Cookies

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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 57 minutes
  • Yield: 30 cookies


These Fresh Cranberry Orange Shortbread Cookies are so quick and easy to make with simple ingredients. 

Whip up a batch of delicious buttery shortbread cookies with cranberries for the holiday season! Such a pretty cookie on aholiday cookie platter and they’re perfect for gift-giving like my Cranberry Pistachio Shortbread.


1 cup butter, softened at room temperature

3/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1 Tablespoon orange zest

1 cup fresh cranberries, chopped

3 Tablespoons granuated sugar (to sprinkle on top of unbaked cookies)


The cookie dough will chill for 30 minutes before baking, you will you not need to preheat your oven until you are ready to bake the cookies.

  1. Line baking sheet with parchment paper.  If you don’t have parchment paper, simply use an ungreased baking sheet. 
  2. Using a food processor or a sharp knife, coarsely chop the fresh cranberries. Set aside.
  3. In a large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract.  Beat until light and fluffy. (about two minutes).
  4. With clean hands, add in the all-purpose flour just until combined.  
  5. Gently fold in the choped cranberries and orange zest.
  6. Divide dough into three equal portions and roll each portion into a log shape. Wrap in plastic wrap and refrigerate for 30 minutes. 
  7. Unwrap dough and use a sharp knife to slice cookies into 1/4″ thick slices. 
  8. Dip the top and roll the sides of the cookies into a small bowl with 3 tablespoons of granulated sugar. 
  9. Place unbaked cookies on prepared baking sheet, two inches apart. 
  10. Bake in 300°F oven for 17 to 20 minutes.  Bottom of cookies will be light golden brown when they are done.  
  11. Cool on wire rack and enjoy!


Store cooled cookies in airtight container for 3 to 5 days at room temperature or in the refrigerator for one week. It is always a good idea to use parchment paper to line in between stored cookie layers.

Freeze cookies by placing layers of cooled cookies between layers of parchment paper in a freezer-safe container for 2 to 3 months.

Thaw in the fridge or at room temperature before serving.

  • Prep Time: 10 minutes
  • Chill: 30 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 127
  • Sugar: 8.7 g
  • Sodium: 1.5 mg
  • Fat: 6.7 g
  • Saturated Fat: 4.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.2 g
  • Fiber: 0.6 g
  • Protein: 1 g
  • Cholesterol: 17.4 mg