Cranberry-Orange Shortbread (Buttery Slice-and-Bake Holiday Cookies)

Cranberry-orange shortbread takes classic buttery shortbread and gives it a holiday twist. Dried cranberries add tart, chewy pops of red, and fresh orange zest brightens the whole cookie so it tastes festive rather than heavy. The dough rolls into logs, chills until firm, and slices straight into rounds — no cutters, no rolling pin, no fuss. Bake a batch for a cookie tray, wrap some up as gifts, or keep a log in the freezer for surprise guests.

If you are building a holiday dessert table, add 10 Best Thanksgiving Desserts to your menu plan and Pumpkin Zucchini Muffins for an easy make-ahead bake to serve alongside.

Why This Recipe Works

• Slice-and-bake means no cutters: Rolling the dough into logs gives perfectly even rounds with a knife and a cutting board, and the logs wait in the fridge until you are ready to bake.
• Orange zest lifts the butter: Citrus zest cuts through the richness of the butter so the cookies taste bright and fresh, not flat.
• Dried cranberries hold their shape: Unlike fresh berries, dried cranberries stay put in the dough, bake evenly, and add chewy texture without extra moisture.
• Shortbread keeps for weeks: These cookies stay crisp in a tin for over a week and freeze beautifully, which makes them ideal for gifting and holiday prep.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• Zest of 1 large orange
• 1 tablespoon (15 ml) fresh orange juice
• 2 cups (250 g) all-purpose flour
• 1/2 cup (80 g) dried cranberries, chopped
• 1/4 teaspoon (1.5 g) fine salt
• 2 tablespoons (25 g) coarse sugar, for rolling (optional)

(full list in card)

Photo note: the biscuits in the photo are flower-pressed and show the dried cranberries; the orange comes from zest mixed into the dough, so it flavors the cookies without showing as a separate element.

How to Make Cranberry-Orange Shortbread

Step 1: Cream the butter, sugar, and zest

Beat the butter, sugar, and orange zest until light and fluffy, about 2 to 3 minutes. Mix in the orange juice. The zest should be evenly flecked through the butter.

Step 2: Mix the dough and shape logs

Add the flour and salt and mix on low just until a dough forms. Fold in the chopped cranberries. Divide the dough in half and roll each half into a log about 1 1/2 inches (4 cm) across, then roll in coarse sugar if using.

Step 3: Chill until firm

Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or freeze for 30 minutes, until very firm. Firm logs slice into clean, even rounds.

Step 4: Slice and bake

Cut the logs into 1/4-inch (6 mm) rounds and place them 1 inch (2.5 cm) apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 12 to 14 minutes, until the edges are just golden. Cool on the pan for 5 minutes, then move to a rack.

Tips

• Chop the cranberries small: Small pieces distribute evenly and slice cleanly. Large pieces drag through the dough and tear the rounds.
• Roll the logs evenly: An even log means even cookies. If a log is lumpy, roll it on the counter under your palms to smooth it before chilling.
• Use a sharp, thin knife: A sharp knife cuts clean rounds from cold dough. If the dough softens, return the log to the fridge for 10 minutes.
• Do not overbake: Shortbread should stay pale with just golden edges. Overbaked rounds turn dry and lose the tender crumb.

Storage

Store the cookies in an airtight container at room temperature for up to 2 weeks. Freeze baked cookies for up to 3 months, or freeze the wrapped dough logs for up to 3 months and slice and bake straight from frozen, adding 1 to 2 minutes to the bake time.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?

Fresh cranberries are too wet for this dough and will make the cookies soggy and unevenly baked. Stick with dried cranberries, chopped small, for the best texture.

Can I add nuts to this shortbread?

Yes. Add 1/2 cup (60 g) of finely chopped pecans or pistachios with the cranberries. Keep the pieces small so the rounds slice cleanly.

Why did my rounds lose their shape?

The dough was too warm when sliced, or the oven was too hot. Chill the logs until very firm, slice with a sharp knife, and bake at 350°F (175°C) without opening the oven door early.

Can I make the dough ahead?

Absolutely — that is the point of slice-and-bake. The logs keep in the fridge for up to 5 days or in the freezer for up to 3 months, so you can bake fresh cookies whenever you need them.