These cranberry shortbread cookies use dried cranberries and orange zest for a melt in your mouth shortbread cookies that are bursting with flavor. The outside of the cookie is rolled in raw sugar for an extra sweet crunch. You will absolutely love these holiday cookies!

Cranberry orange shortbread cookies lying on a platter

As a trained pastry chef you might think that I like to make all the intricate and crazy desserts. But the opposite is true!

I really would rather make simple yet slightly elevated baked goods. Especially around holiday time when there is so much going on! These cranberry cookies fit the bill!

The dough for this cookie uses dried cranberries and orange zest for that classic fun combo and then it is rolled in turbinado sugar for a crunchy exterior. If you have never used turbinado sugar before, it’s just raw sugar. It’s the best because it doesn’t melt when baked so it stays crunchy!

These cookies will totally melt in your mouth like a good shortbread cookie does.

You can try different combinations like these chocolate shortbread cookies , lemon shortbread cookies, or these pistachio shortbread cookies, to have a fun variety of different flavors for everyone

Ingredients Needed

Ingredients for cranberry orange shortbread cookies

This recipes uses dried cranberries. I don’t recommend using fresh or frozen cranberries as they would add too much moisture to the dough.

Recipe step by step

You can use a hand or stand mixer or make these cookies by hand and knead the dough.

Cookie dough with orange zest in a glass bowl on a gray background
In a medium sized bowl combine the butter and confectioners sugar. Mix on low speed until light and fluffy about 30 seconds to 1 minute. Add in the orange zest and vanilla and mix to combine. Add in the chopped dried cranberries, flour, and salt and mix until a firm dough is formed.
A log of cranberry orange shortbread rolled in plastic wrap
Roll the dough into a log. It’s helpful to wrap the dough in plastic wrap or parchment paper and then roll it like a rolling pin to shape it. Chill the dough for 1 hour or up to overnight in the fridge.
Log of cookie dough rolling in turbinado sugar in a rimmed baking sheet
Pour the turbinado sugar onto a rimmed baking sheet and roll the log all over the sugar making sure to cover every bit.
A log of cookie dough waiting to be sliced on a wooden cutting board.
Using a long serrated knife in a sawing motion, slice 1″4- 1/2″ slices making sure to keep them even.
Sliced cookies on a parchment lined baking sheet
Bake the cookies on a parchment lined baking sheet for 10-12 minutes at 350° F.

Tips for Recipe Success

  • Make ahead: This is a great recipe to make ahead. Make the recipe up until slicing. Wrap the log in plastic wrap and freeze until you are ready to slice and bake.
  • You can replace the turbinado sugar with regular sugar for coating the cookies, but it might melt!
  • If the dough is to hard to slice, let it sit at room temperature for 5-10 minutes and retry.
Cranberry orange shortbread cookies in a green tin on a gray background
Cranberry orange shortbread cookies lying on a platter
4.91 stars (11 ratings)

Melt In Your Mouth Cranberry Orange Shortbread Cookies

Prep: 10 minutes
Cook: 12 minutes
Chilling Time: 1 hour
Total: 1 hour 22 minutes
Servings: 24 cookies
These cranberry shortbread cookies use dried cranberries and orange zest for a melt in your mouth shortbread cookies that are bursting with flavor. The outside of the cookie is rolled in raw sugar for an extra sweet crunch. You will absolutely love these holiday cookies!
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Ingredients

  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (60 g) confectioners sugar
  • 2 tsp (2 tsp) orange zest, 1 large orange
  • 1/3 cup (40.4 g) dried cranberries, chopped
  • 1 tsp (1 tsp) vanilla extract
  • 2 cups (250 g) flour
  • 1/4 tsp (0.25 tsp) kosher salt
  • 2 cups (400 g) turbinado sugar

Instructions
 

  • Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
  • In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low until light and airy, about 30 seconds to 1 minute.
  • Add the 2 tsp orange zest and 1 tsp vanilla extract and mix lightly to combine.
  • Add in 1/3rd cup dried cranberries, the 2 cups of flour, and 1/4 tsp kosher salt. Mix until a unified dough forms.
  • Shape and roll the dough into an even log. It's helpful to wrap it lightly in plastic wrap and roll. Chill the dough for 1 hour.
  • Pour the turbinado sugar out onto a rimmed baking sheet lined with parchment paper. Roll the chilled log all over the sugar until it is completely covered.
  • Using a long sharp knife in a sawing back and forth motion, cut 1/2" slices of dough. Try to keep them as even as possible.
  • Line the cookies 1 1/2" apart on a cookie sheet and bake for 10-12 minutes until firm.

Notes

Turbinado sugar is coarse sugar or sugar in the raw
Substitute other add ins like nuts or other dried fruit. 
I don’t recommend using fresh or frozen cranberries, they would add too much moisture to this recipe

Storing and Freezing Instructions

Storing: Store the cranberry cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can make the dough and freeze it for up to 2 months. After rolling the log in the sugar, wrap the log in plastic and then place in a freezer safe bag before freezing. Slice and bake when you are ready for the cookies!
You can also completely bake the cookies, then store them in a freezer safe bag and freeze for up to 2 months.
Serving: 1cookie, Calories: 188kcal, Carbohydrates: 29g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 26mg, Potassium: 18mg, Fiber: 1g, Sugar: 20g, Vitamin A: 236IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
Course: Cookies
Author: Sam Adler
Cuisine: Scottish
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