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Cranberry Orange Cookies - a tender, buttery shortbread slice and bake cookie loaded with tangy cranberries and zingy orange. These easy-to-make cookies melt in your mouth! #cranberry #orange #cookies #holiday #shortbread #slice and bake #recipe #easy #melt in your mouth #best #buttery #traditional #cranberry orange #christmas

Cranberry Orange Cookies

  • Author: Kelly
  • Total Time: 2 hours 35 minutes
  • Yield: 48 cookies 1x


Cranberry Orange Cookies - a tender, buttery shortbread slice and bake cookie loaded with tangy cranberries and zingy orange.


  • 2 ¼ cups (319g) all-purpose flour ((scoop and level method))
  • ½ teaspoon salt
  • 16 tablespoons (227g) unsalted butter, softened
  • ¾ cup (149g) granulated sugar
  • ½ cup (57g) confectioners' sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped dried cranberries (packed)
  • 1 tablespoon finely grated orange zest (from 2-3 oranges)
  • ½ cup sugar for sprinkling on cookies (optional)
  • Extra orange zest for sprinkling on cookies (optional)


  1. Whisk flour and salt together in a bowl.
  2. Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.
  3. Mix in the egg yolks and vanilla until combined.
  4. Mix in the flour and salt just until combined.
  5. Mix in the dried cranberries.
  6. Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.
  7. When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.
  8. When the oven is ready, slice the cookie dough into about 1/3 inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.
  9. Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.
  10. For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.
  11. For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom edges, about 12 minutes.
  12. Sprinkle the cookies with a little sugar again as soon as they come from the oven for extra sparkle.
  13. Let the cookies cool for 3 minutes on the baking sheet, then carefully move to a cooling rack.
  14. I like to sprinkle them with freshly grated orange zest before serving.


If you want a thinner cookie, slice them into ¼ inch rounds. They will need less baking time.

Cut into 1/3 inch rounds, this recipe will yield about 48 cookies.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: cookies, cranberry orange cookies, holiday, shortbread, slice and bake