Buttery, zesty, and packed with tart cranberries — this Christmas Cranberry Orange Shortbread brings cozy, citrusy joy to your holiday baking.

this recipe

It started, as most of my best kitchen moments do, with me rummaging through my pantry at 9 p.m. on a cold December night, trying to “use things up.” You know that feeling when you’re not really planning to bake, but somehow you’ve got flour on your shirt and your counter looks like a snowstorm hit it? That was me.

I had one lonely orange on the counter (you know, that last one you keep promising you’ll eat), a bag of cranberries leftover from Thanksgiving, and butter — always butter. I mixed them up, not expecting much. But when that smell hit me — warm butter, orange zest, and something that just felt like Christmas — I swear, I just stood there smiling at the oven like a weirdo.

The first bite? Pure magic. Buttery and soft with that little zing from the orange, sweet cranberries cutting through every bite. I remember my husband wandering in, mid-binge-watching Home Alone for the fifteenth time, grabbing a cookie off the rack, and saying, “These taste like Christmas morning.” And honestly, that’s exactly it.

Now it’s a thing. Every December, without fail, I bake a few batches of Christmas Cranberry Orange Shortbread. One for my family, one for the neighbors, and one for, well… me. I’ve tried tweaking it a dozen times — added white chocolate, swapped zest for extract once (don’t recommend it) — but the classic version? That’s the keeper. The one that smells like nostalgia, tastes like joy, and makes me forget that I haven’t wrapped a single present yet.

Why You’ll Love This Christmas Cranberry Orange Shortbread Recipe?

Let’s be real — Christmas cookies come in all shapes and sizes. You’ve got your sugar cookies, your gingerbread folks, your “Pinterest-perfect” macarons that take three days to make and are gone in ten seconds. But these? These are comfort cookies.

The kind that don’t ask for perfection. The kind that crumble just a little when you bite into them. They’re buttery and sweet with that pop of cranberry tartness, and the orange zest? It’s like sunshine in cookie form. You smell it before you taste it, and suddenly it feels like the holidays — even if your tree’s still half-decorated and you’re wearing mismatched socks.

I think that’s what I love most about these Christmas Cranberry Orange Shortbread cookies. They’re unfussy. They don’t care if your glaze drips off-center or if some slices come out uneven. They’re not about looking perfect — they’re about tasting homey.

And honestly? That’s what Christmas should be.

Ingredient Notes:

• Butter: Use unsalted, because you want control over the flavor. And make sure it’s softened — not melted, not cold. I once rushed this step and ended up with dough that looked like wet sand. Lesson learned.

• Sugar: Just plain granulated sugar. Powdered sugar gives you a softer, almost cakey cookie, but we want that shortbread snap.

• Vanilla Extract: Gives warmth and balance. Sometimes I sneak in almond extract if I’m feeling fancy (or if I’m out of vanilla — don’t tell).

• Orange Zest: The star of the show. Use fresh oranges — bottled “zest flavoring” is a crime.

• Flour: Good old all-purpose. Measure gently; too much and your cookies will go from “buttery bliss” to “dry biscuit.”

• Dried Cranberries: Chop them up. Big chunks look pretty but they’ll make slicing the dough a pain.

• Salt: Tiny bit, but it makes the orange flavor sing.

Optional Glaze: Mix powdered sugar with a splash of orange juice. You can skip it, but let’s be honest — a drizzle makes them look bakery-worthy.

How To Make Christmas Cranberry Orange Shortbread?

Here’s the thing — this dough is simple, forgiving, and comes together fast. Perfect for when you’ve got five things going on (because it’s December and of course you do).

1. Start by creaming the butter and sugar together. It should look pale and fluffy — kind of like whipped frosting. Add in your vanilla and orange zest and take a second to just breathe in that smell. It’s Christmas aromatherapy.
2. Next, add your flour and salt. Mix it gently — don’t overdo it or you’ll lose that tender crumb. Toss in the cranberries and stir until everything looks evenly speckled with red.
3. Now, divide the dough in two and roll each half into a log. Wrap them tight in plastic wrap and chill for at least an hour. This is the secret to neat slices and that classic shortbread texture. If you’re the plan-ahead type (can’t relate), you can even freeze the logs for later.
4. When you’re ready, preheat your oven to 325°F. Slice your chilled dough into ¼-inch thick rounds — thinner if you like them crispier — and space them on parchment-lined sheets. Bake for about 12–15 minutes, just until the edges turn the faintest golden brown.
5. And here’s the hard part: let them cool before glazing. (I fail at this step every year, no shame.) Once cool, drizzle your glaze, maybe sprinkle a little extra orange zest, and admire your work. They’re pretty, buttery, and smell like a bakery in December.

Storage Options:

These cookies keep beautifully — which is good, because you’ll want to make extra. Store them in an airtight tin at room temp for about a week. If you’re baking ahead for gifts (look at you being organized!), they freeze like a dream. Layer them between parchment, seal tight, and thaw at room temp.

Sometimes I’ll pop a few in the microwave for a few seconds before serving — just enough to warm them slightly so the butter melts a little. They taste freshly baked all over again.

Variations and Substitutions:

• White Chocolate Chips: Adds creamy sweetness that’s downright luxurious.

• Almond Extract: Swap out vanilla for a subtle nutty note — especially nice if you drizzle with white chocolate.

• Fresh Cranberries: You can use them, but chop them fine and pat them dry — otherwise, they’ll bleed into the dough. (Ask me how I know.)

• Chocolate Dipped: Half-dip them in melted dark or white chocolate and let them harden for a bakery-style finish.

• Gluten-Free: A 1:1 gluten-free baking flour blend works great here. I tested it for a friend — no one could tell the difference.

What to Serve with Christmas Cranberry Orange Shortbread?

Shortbread and coffee? Classic. Shortbread and hot cocoa? Cozy. Shortbread and mulled wine? Dangerous (in the best way).

But my favorite way to enjoy these Christmas Cranberry Orange Shortbread cookies is with a cup of tea, a warm blanket, and that quiet moment when the lights on the tree are twinkling and you’re pretending you don’t still have ten gifts left to wrap.

They also make perfect gifts — wrap a few in parchment, tie them with twine, and you’ll look like you stepped out of a Hallmark movie.

Frequently Asked Questions:

Can I make the dough ahead of time?
Absolutely. In fact, chilling overnight deepens the flavor. It’s like marinating happiness.

Do I have to glaze them?
Nope. But the glaze adds that extra sparkle (and a hint of citrus sweetness).

Can I use lemon instead of orange?
Totally! It gives the cookies a brighter, tangier kick. Perfect if you’re a lemon dessert fan.

These Christmas Cranberry Orange Shortbread cookies have that old-fashioned charm — like something your grandma might’ve made if she had Pinterest and an espresso machine. They’re cozy, forgiving, and unapologetically buttery.

So, if you’re looking for a holiday cookie that smells like happiness and tastes like Christmas wrapped in sugar and zest — this is the one. Now go preheat your oven, grab that forgotten orange from your fruit bowl, and make a little Christmas magic. I’ll be over here with coffee and crumbs.

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Christmas Cranberry Orange Shortbread

Prep Time 15 minutes mins

Cook Time 15 minutes mins

This Christmas Cranberry Orange Shortbread combines buttery richness with tangy cranberries and fresh orange zest, creating a festive, melt-in-your-mouth cookie perfect for holiday gatherings or gifting.

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24 Servings

Ingredients

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For the Cookies:

• 1 cup 2 sticks unsalted butter softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 large orange approximately 1 tablespoon
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup dried cranberries finely chopped

For the Optional Glaze:

• ½ cup powdered sugar
• 1 –2 tablespoons freshly squeezed orange juice
• Additional orange zest for garnish optional

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Instructions

 

Prepare the Dough:

1. In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer on medium speed, beat until light and fluffy, about 2–3 minutes. Add the vanilla extract and orange zest, and continue mixing until incorporated.

Incorporate Dry Ingredients:

1. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, blending just until a crumbly dough forms. Avoid overmixing to preserve the delicate texture of the shortbread.

Add the Cranberries:

1. Gently fold the finely chopped dried cranberries into the dough until evenly distributed. If the dough appears too crumbly, lightly knead it by hand until it comes together.

Shape and Chill:

1. Divide the dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap each log securely in plastic wrap and refrigerate for at least 1 hour, or until firm. For convenience, the dough can also be chilled overnight or frozen for up to 3 months.

Preheat the Oven:

1. When ready to bake, preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.

Slice and Bake:

1. Unwrap the chilled dough and, using a sharp knife, slice into ¼-inch thick rounds. Arrange the slices on the prepared baking sheets, leaving approximately 1 inch between each cookie. Bake for 12–15 minutes, or until the edges begin to turn lightly golden. Avoid overbaking.

Cool the Cookies:

1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze (Optional):

1. In a small bowl, whisk together the powdered sugar and freshly squeezed orange juice until smooth. Adjust the consistency by adding additional sugar or juice as needed. Drizzle the glaze over the cooled cookies, and garnish with a light sprinkling of orange zest, if desired.

Notes

To make this Christmas Cranberry Orange Shortbread gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients, including dried cranberries and powdered sugar, are certified gluten-free to avoid cross-contamination. The resulting cookies will maintain the same buttery texture and citrus aroma, though they may be slightly more delicate once baked.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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