Cranberry Orange Shortbread Cookies | 12 Days of Christmas Desserts Day #7

It’s Day 7 of 12 Days of Christmas Desserts! Time for a classic cookie that never fails to bring Christmas joy into my home, and I’m sure it’ll do the same to yours! These Cranberry Orange Shortbread Cookies are a dream come true — soft, buttery, and filled with festive flavors that’ll make your kitchen smell heavenly. And guess what? They’re eggless and of course, super easy to make.

Tanngy cranberries paired with bright, citrusy orange zest and juice, all packed into a tender shortbread base. These cookies are elevated but still so approachable, making them a must-have for your holiday baking lineup. And while they do require a couple of hours in the fridge, trust me, it’s worth every second.

This recipe came about because I wanted a cookie that wasn’t overly sweet but still packed a flavorful punch. The cranberry-orange combination feels like Christmas in edible form. Whether you’re serving these at a holiday gathering or gifting them to friends, they’re guaranteed to impress.

What makes these Orange Shortbread Cookies so amazing?

These cookies are soft and buttery, practically melting in your mouth. They’re not overly sweet, striking the perfect balance with the tartness of cranberries and the zestiness of orange. The festive flavors of the orange-cranberry combination simply scream Christmas, making these cookies a delightful holiday treat. Plus, they’re simple yet elevated—a dessert that looks and tastes like you spent hours in the kitchen (spoiler: you didn’t… unless you count the time waiting for the dough to chill, lol).

Why you’ll love this recipe

• Easy to make: Minimal ingredients and straightforward steps.
• Versatile: Add nuts, drizzle with chocolate, or keep them simple.
• Make-ahead friendly: The dough can chill in the fridge until you’re ready to bake.
• Irresistibly delicious: Every bite tastes like holiday magic.

Ingredients

Flour – Do not use self-raising flour, as it will cause the cookies to spread. Stick to all-purpose flour for this recipe.
Corn starch – For that soft, tender texture.
Salt – Balances the sweetness and enhances the flavors.
Butter – Room-temperature butter makes the cookies rich and flavorful.
Powdered sugar – Keeps the cookies delicate and not overly sweet.
Vanilla extract – Adds depth and a subtle, warm flavor.
Orange zest – Packs a citrusy punch.
Orange juice – Adds moisture and enhances the zest.
Dried cranberries – Chopped and folded into the dough for bursts of tanginess.
Optional: Chocolate and extra cranberries for a stunning look and delicious topping.

Tips for recipe success

• Chill the dough. This step is essential for the flavors to meld and the dough to firm up.
• Use a cookie cutter for perfect rounds. If presentation matters, this is the way to go.
• Customize with nuts. Add chopped almonds or pistachios for extra texture and flavor.
• Watch the bake time. Slightly underbaked cookies are better than overbaked ones.

Cranberry Orange Shortbread Cookies

Course: DessertCuisine: ScottishDifficulty: Easy

Servings

25

servings

Prep time

15

minutes

Cook time

12

minutes

Calories

110

kcal

These Cranberry Orange Shortbread Cookies are soft, buttery, and bursting with festive flavor. A combination of orange zest, juice, and tangy cranberries makes these cookies taste like Christmas in every bite. They’re eggless, easy to make, and perfect for the holiday season!

Ingredients

• 300g all-purpose flour

• 50g corn starch

• ½ tsp salt (leave out if using salted butter)

• 250g butter, at room temperature

• 125g powdered sugar

• 1 tsp vanilla extract

• Zest of 1 large orange

• 2 tbsp orange juice

• 40g dried cranberries, coarsely chopped

• Optional: 50g chocolate and 20g extra cranberries (finely chopped)

Directions

• In a small bowl, whisk together the flour, corn starch, and salt.
• In a large bowl, beat the butter and powdered sugar using an electric mixer for 2-3 minutes until light and fluffy.
• Add the vanilla extract, orange zest, and orange juice. Mix until combined.
• Gradually add the dry ingredients and mix just until the dough comes together.
• Coarsely chop the dried cranberries and fold them in the cookie dough.
• Place the soft dough onto plastic wrap before shaping it. You can either roll it into a log for a rustic look or flatten it into a rectangle. Wrap the dough tightly in the plastic wrap and refrigerate for at least 2 hours.
• When the dough is chilled, preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.
• Slice the dough log into cookies or roll out the rectangular dough to about 0.5 cm thick and use a cookie cutter for perfectly round shapes.
• Bake for 12 minutes, or until the edges just start to turn golden.
• Optional: Drizzle melted chocolate over the cookies and sprinkle with finely chopped cranberries.
• Enjoy!!

Notes

• Use the zest of 2 oranges if your orange isn’t very large.
• These cookies store well in an airtight container for up to a week