Cranberry Orange Shortbread Cookies
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These Cranberry Orange Shortbread Cookies are truly the best! They come together with just a handful of ingredients, mix up beautifully, and cut cleanly. Plus, thanks to the 2-hour chill, they hold their shape perfectly in the oven every single time. The bright orange zest and pops of chewy cranberry give classic shortbread a festive twist without adding any extra fuss.
And even though dipping them in chocolate makes them look totally decadent (and gift-worthy!), they’re surprisingly easy to make. Whether you’re packaging them up for friends, adding them to your holiday cookie box, or enjoying one with your afternoon coffee, these cookies are guaranteed to be a holiday win.
Speaking of chocolate-dipped goodness, make sure to also check out my Chocolate Dipped Brown Butter Cookies, White Chocolate Dipped Red Velvet Cookies, or Chocolate Dipped Chewy Peanut Butter Cookies.
Table Talk with Tawnie
Every year, I try to make at least one “fancy-looking” cookie for gifting, the kind that makes people think you spent hours in the kitchen when you really didn’t. These Cranberry Orange Shortbread Cookies quickly became that cookie for me. The first time I made them, I set them on a platter at our annual Christmas party, thinking I’d only give a few away and stash the rest for myself. Spoiler alert: there weren’t any left over to stash.
What surprised me most was how quickly they disappeared. Friends grabbed them first because of the chocolate-dipped edges, and then came back for another because of the bright citrusy flavor. Even the people who claim to “not like shortbread” ended up asking for the recipe. These cookies are simple, but there’s something about the combo of cranberries, orange zest, and buttery crumb that just feels like a little holiday magic, and I think you’ll love them too!✨
- Caster sugar: Caster sugar has much smaller crystals than granulated sugar, so it blends with the orange zest easily and melts right into the butter! It also gives these shortbread cookies that signature smooth, melt-in-your-mouth texture.
- Orange zest: You’ll need the zest of two fresh oranges (or about 1 Tbsp.).
- Dried cranberries: Make sure you chop your dried cranberries into small, even-sized pieces. You can use a food processor, or I usually just use a sharp knife and a cutting board.
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients).
- Melting wafers: I use the Ghirardelli dark chocolate melting wafers for the chocolate dip. However, if you don’t have melting wafers, you can just use chocolate chips with a little coconut oil or shortening.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep orange sugar and cranberries
Combine the caster sugar and orange zest in a mixing bowl and use your fingers to rub the zest into the sugar until it’s fragrant and slightly tinted orange. Then finely chop the dried cranberries and set aside.
Make the dough
Cream the butter and orange sugar together until light and fluffy. Add the vanilla and mix again. Then add the dry ingredients and mix until a dough forms. Don’t worry, it may look crumbly at first, but it will come together!
Shape and chill
Turn the dough out onto parchment paper and shape it into a flat disk. Cover with another sheet of parchment and roll until it’s ½-inch thick. Transfer the dough to a baking sheet and chill for at least 2 hours or overnight.
Cut and bake
Remove from the fridge, cut, and place on a prepared baking sheet. Bake for 12-14 minutes, then let the cookies cool completely.
Dip & garnish!
Melt the chocolate wafers and dip each cookie halfway into the melted chocolate, and place on parchment to set. Garnish with additional orange zest and a pinch of flaky Maldon sea salt and ENJOY!!
Expert Tips
- Don’t skip infusing the sugar: Make sure to thoroughly rub the orange zest into the sugar. This step helps to infuse maximum citrus flavor into the cookies and also smells really really good!
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Let dough chill: It’s imperative for this recipe that you let the shortbread dough chill for a minimum of 2 hours (up to overnight). This helps the dough firm up, making it easier to cut and also maintain a uniform shape during baking.
- Don’t over-bake: Allow cookies to bake until the edges are just set and the bottoms are lightly golden. You don’t want them too brown. The cookies will continue to cook on the cookie sheet once removed from the oven, so you don’t need them to be fully set before removing.
- Let cool completely: Allow the cookies to cool completely before dipping them in chocolate, or the chocolate will melt right off.
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
Variations / Substitutions
- Christmas shapes: Instead of traditional round circles, you can also use fun cookie-cutter shapes like these Christmas cookie cutters.
- Chocolate options: Use milk chocolate or even white chocolate for fun flavor variations.
- Caster sugar: If you can’t find caster sugar, you can make your own! Just pulse regular granulated sugar in a blender or food processor for 10–20 seconds until it’s slightly finer. Don’t blend too long, or it will turn into powdered sugar. If you use regular granulated sugar, the texture will be a little different. Granulated sugar won’t dissolve as quickly and can make the shortbread slightly more coarse or crunchy.
Storage / Freezing
- Store these shortbread cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Cut the dough into rounds and place the cookies on a baking sheet in a single layer. Freeze them until solid (about 1 hour), then transfer the frozen cookies to a freezer bag or airtight container, placing parchment between the layers. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time, then let cool and dip in the melted chocolate.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.
FAQs
What is caster sugar?
Caster sugar (also known as superfine sugar) is granulated sugar that’s been milled into much smaller, finer crystals. It’s not as powdery as powdered sugar, but it dissolves much more quickly than regular granulated sugar. Using caster sugar helps it to blend seamlessly into the butter, creating that signature soft, tender, shortbread cookie crumb.
How thick should I roll the dough?
For these cookies, I rolled the dough about 1/2″ thick because I prefer a thicker cookie, and I think it holds up with the chocolate the best. However, if you prefer a thinner cookie, feel free to adjust the thickness to your preference (just note you may need to lessen the bake time if rolling them thinner).
The dough may have gotten too warm. Be sure to chill for at least two hours(or up to overnight) in the fridge, and if you feel the dough has gotten warm after you cut it into circles, you can pop them back in the freezer for 15 minutes to chill them before baking.
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Ingredients
- 3/4 cup caster sugar (Ultrafine granulated baker’s sugar)
- Zest of 2 oranges (about 1 Tbsp.)
- 1 cup unsalted butter (softened)
- 1/2 cup dried cranberries (finely chopped)
- 1 tsp vanilla extract
- 2½ cups all-purpose flour (spooned and leveled)
- 1/2 tsp. kosher salt
- 1 package Ghirardelli Dark Chocolate Melting Wafers (for dipping)
- Garnish: additional orange zest + flaky Maldon sea salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Note: This recipe does require chill time, so please be aware to plan ahead for that.
- Make the orange sugar: In a medium mixing bowl, combine the caster sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and slightly tinted orange. This step smells so so good and helps infuse maximum citrus flavor into the cookies.Zest of 2 oranges, 3/4 cup caster sugar
- Prep the cranberries: Finely chop the dried cranberries and set aside. You can use a food processor or I usually just use a sharp knife and cutting board.1/2 cup dried cranberries
- Cream the butter & sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and orange sugar together on medium speed until pale, fluffy, and light, 2-3 minutes.1 cup unsalted butter
- Add vanilla: Add the vanilla and mix until incorporated; scrape down the sides of the mixing bowl as needed.1 tsp vanilla extract
- Add the dry ingredients: Add in the flour, salt, and chopped cranberries. Mix on low speed until a dough forms. It may look crumbly at first, but it will come together.2½ cups all-purpose flour, 1/2 tsp. kosher salt, 1/2 cup dried cranberries
- Shape & chill: Turn the dough out onto parchment paper and bring it together into a flat disk. Cover with another sheet of parchment and roll the dough to ½ inch thick. Transfer the dough (still between parchment) to a baking sheet and chill for at least 2 hours or overnight. Start Timer
- Cut the cookies: Preheat the oven to 325°F (163°C). Line a few baking sheets with parchment paper. Once chilled, remove the top sheet of parchment and use a 2-inch round cookie cutter to cut out cookies. Transfer to prepared baking sheets, spacing slightly apart.
- Bake: Bake for 12-14 minutes, or until the edges are set and the bottoms are lightly golden. Careful not to over-bake. Cool completely on the baking sheet before dipping. Start Timer
- Dip in chocolate: Melt the Ghirardelli Dark Chocolate Melting Wafers according to package instructions. Dip each cookie halfway into the melted chocolate and place on parchment to set.1 package Ghirardelli Dark Chocolate Melting Wafers
- Finish with garnish: Sprinkle with additional orange zest and a pinch of flaky Maldon sea salt and enjoy!Garnish: additional orange zest + flaky Maldon sea salt
Notes
- Caster sugar: If you can’t find caster sugar, you can make your own! Just pulse regular granulated sugar in a blender or food processor for 10–20 seconds until it’s slightly finer. Don’t blend too long, or it will turn into powdered sugar. If you use regular granulated sugar, the texture will be a little different. Granulated sugar won’t dissolve as quickly and can make the shortbread slightly more coarse or crunchy.
- Store: Store these shortbread cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Cut the dough into rounds and place the cookies on a baking sheet in a single layer. Freeze them until solid (about 1 hour), then transfer the frozen cookies to a freezer bag or airtight container, placing parchment between the layers. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time, then let cool and dip in the melted chocolate.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
