These classic buttery shortbread cookies with a creamy orange frosting are the perfect addition to your holiday baking. Our Cranberry Orange Shortbread Cookies are generously sized so each one feels like a small dessert, with a delicate, melt-in-your-mouth crumb that breaks apart in the best possible way.
Want more holiday dessert ideas? Try these recipes in your next bake: Pistachio Cream Tiramisu or Dark Chocolate Peppermint Sugar Cookies.
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Why This Cookie
Shortbread has always been a favorite—crisp edges, tender center, and a buttery flavor that feels nostalgic. These Cranberry Orange Shortbread Cookies keep that classic shortbread texture but are finished with a light, creamy frosting that adds structure and brightness without making the cookie soft and chewy. Instead, you get a pleasant, brittle shortbread that still melts on the tongue.
The dried cranberries folded into the dough, plus the citrus notes from orange extract or zest, make them an especially festive choice. They also work well on a cookie tray because each one is substantial enough to be a small dessert on its own.
Ingredient Notes and Substitutions
- Dried Cranberries and Candied Orange: Use your favorite dried fruit for the mix-ins or toppings—dried cherries also pair nicely.
- Corn Starch: Arrowroot starch can replace corn starch and will yield a slightly softer, less crumbly shortbread because of its finer texture.
- Butter: Unsalted butter is recommended so you can control salt in the recipe. Baking depends on balance, and salt levels affect flavor and texture.
- Orange Extract: If you prefer, replace the extract with orange zest at a 2:1 ratio (two parts zest for one part extract) to maintain the citrus flavor.
- Powdered Sugar: Powdered sugar is essential for the melt-in-your-mouth shortbread texture; it helps create the tender, crumbly crumb.
See the recipe card below for full quantities and detailed instructions.
How to make Cranberry Orange Shortbread Cookies
Step 1: In a standing mixer combine the flour, powdered sugar, butter, arrowroot or corn starch, almond extract, orange extract (or zest), and salt. Mix on medium for 3–5 minutes with the whisk or paddle attachment until the mixture is creamy and holds together.
Step 2: Fold the chopped dried cranberries into the dough using a spatula so they distribute evenly without overworking the dough.
Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough and place them 2 inches apart on the sheet.
Step 4: Bake for 15–17 minutes, or until the edges are lightly golden. Transfer the cookies to a wire rack and let them cool completely before frosting.
Step 5: For the frosting, combine softened cream cheese, softened butter, powdered sugar, and orange extract in the mixer with the paddle attachment. Mix on medium until smooth and whipped.
Step 6: Pipe or spread the frosting onto cooled cookies. Finish with chopped dried cranberries and candied orange peel for color and extra citrus flavor.
The contrast between the crumbly shortbread and the tangy, creamy frosting is what makes these cookies special. Add extra chopped cranberries or candied orange on top for a festive look.
Pro-Tips
- Make the frosting ahead and chill it in the fridge. Bring it to room temperature (about 30 minutes) before piping so it’s easy to work with.
- Only frost fully cooled cookies; warm cookies will cause the frosting to melt.
- Because of the cream cheese frosting, store finished cookies in the refrigerator. They will keep for up to three days.
Recipe FAQs
Store cranberry orange shortbread cookies in the refrigerator due to the cream cheese frosting. They keep well for up to three days.
Yes. Shape the dough into balls before refrigerating or freezing. If frozen, let the dough sit at room temperature for about 30 minutes before baking.
Yes, you can double the recipe. Keep in mind these cookies are generous in size and quite filling.
More Dessert Ideas
- Dark Chocolate Peppermint Sugar Cookies
- Pistachio Cream Tiramisu
- Chewy White Chocolate Macadamia Nut Cookies
- Pumpkin Butter Blondies with Maple Glaze
If you make these cookies, leave a comment to tell us what you liked. Follow on Instagram @vindelgiudice for photos and videos.
Cranberry Orange Shortbread Cookies
Vincent DelGiudice
Pin Recipe
Equipment
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1 baking tray
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¼ cup corn starch or arrowroot
- ½ tsp almond extract
- ½ tsp orange extract or 1 tsp orange zest
- ¼ tsp salt
- ¼ cup chopped dried cranberries, plus more for topping
- ¼ cup candied orange peel for topping
Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 tsp orange extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. In a mixer combine flour, arrowroot or corn starch, powdered sugar, almond extract, orange extract (or zest), salt, and softened butter. Mix 3–5 minutes until the dough comes together and becomes creamy.
- Fold in the chopped cranberries with a spatula.
- Scoop 2-tablespoon portions onto a parchment-lined baking sheet, spaced 2 inches apart. Bake 15–17 minutes or until the edges are lightly golden. Cool completely on a wire rack.
- Make the frosting by beating cream cheese, butter, orange extract, and powdered sugar until smooth and whipped. Pipe or spread onto cooled cookies and top with chopped cranberries and candied orange peel.
Notes
- Frosting is delicate and can soften or melt if applied to warm cookies—always frost fully cooled cookies.
- Store finished cookies in the refrigerator because of the cream cheese frosting; they keep well for up to three days.
Nutrition
Carbohydrates: 45 g
Protein: 2 g
Fat: 19 g