These Cranberry Orange Almond Shortbread Cookies are a holiday favorite for good reason. They are buttery, tender, lightly crisp around the edges, and filled with bright orange zest and sweet dried cranberries. Finished with a drizzle of white chocolate, they make a beautiful Christmas cookie, Thanksgiving treat, or festive dessert for any fall gathering.
Cranberry and orange are classic seasonal flavors, especially during the months when holiday baking is in full swing. The tangy citrus zest balances the sweetness of the dried cranberries, while the almond extract adds a gentle nutty flavor that makes these shortbread cookies taste extra special. They are simple enough for everyday baking but pretty enough to add to a holiday cookie platter.
If you enjoy buttery shortbread cookies, this cranberry orange version is one to keep on your Christmas baking list. The dough comes together with basic pantry ingredients, and the cookies can be cut into clean rounds for a polished look. Serve them with coffee, tea, hot chocolate, or alongside your favorite holiday pies and desserts.
Because these cookies store well, they are also a great choice for make-ahead baking. Prepare a batch for cookie exchanges, gift boxes, dessert trays, or a cozy weekend treat when you want something sweet with a festive flavor.
Groceries you’ll need: Ingredients
You will need softened salted butter, granulated sugar, almond extract, all purpose flour, cornstarch, fresh orange zest, finely chopped dried cranberries, and melted white chocolate for drizzling. These simple ingredients create a rich shortbread cookie with a delicate crumb and a bright cranberry orange flavor.
See recipe card for quantities.
Cranberry Orange Almond Shortbread Cookies Recipe Instructions
This is an overview of the recipe steps. For exact measurements and full instructions, visit the recipe card at the bottom of this post.
Hint: For less spreading, place the cut cookies on the baking sheet, cover with plastic wrap, and refrigerate for 1 hour before baking. You can also freeze them for about 20 minutes before they go into the oven.
Recipe variations and substitute ideas
- Fillings – This shortbread dough works well with other mix-ins. Try pecans, chocolate, lemon zest, fresh cranberries, or another berry in place of the cranberry orange combination.
- Spice it up – Add a small amount of seasonal spice if you want a warmer holiday flavor.
- Vanilla – Use vanilla extract instead of almond extract for a softer, classic cookie flavor.
- Milk Chocolate – If you prefer, drizzle the cooled cookies with melted milk chocolate instead of white chocolate.
- Unsalted Butter – Unsalted butter can be used in place of salted butter. Add a pinch of salt to the dough.
- Powdered Sugar – Powdered sugar may be used instead of granulated sugar for a slightly different shortbread texture.
How to store leftovers
Store Cranberry Orange Almond Shortbread Cookies in an airtight container at room temperature for up to one week. Make sure the white chocolate has fully set before stacking them.
These cookies can also be frozen in an airtight container for up to 3 months. Thaw them at room temperature before serving.
Mel’s kitchen notes
This buttery shortbread dough can spread slightly while baking, so leave room between each cookie on the baking sheet. If you want clean, rounded edges, bake the cookies for 10 minutes, remove the pan from the oven, and carefully place the cookie cutter around each cookie. Move the cutter in a gentle circular motion to reshape and smooth the edges, then return the cookies to the oven to finish baking.
If you skip this step, the cookies will still taste delicious and will have a more traditional homemade shortbread look.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food connoisseur. Since 2020, she has shared tested recipes and cooking tutorials on this blog.
Her work has been featured on Fox News channels, Yahoo News, Southern Living, and Food Network’s “100 Cooks”.
More cookie recipes I think you’ll love
- Christmas Oreo Cookies
- White Chocolate Raspberry Cookies
- Jam Heart Cookies
- Butter Crunch Cookies
- Stacked Christmas Tree Cookies
- Chunky Chocolate Chip Cookies
- Snowflake Cookies
- Grinch Cookies with Cake Mix
Frequently asked questions: FAQs
Sugar cookies usually use leavening agents, which gives them a lighter and softer texture. These cranberry orange shortbread cookies do not use a leavening agent, so they are denser, more buttery, and less sugary.
Yes. Dried cranberries are sweeter, so if you use fresh cranberries, use double the amount called for in the recipe. Stir them gently into the dough so they do not break down too much.
Shortbread is traditionally a Scottish biscuit or cookie made with simple ingredients such as flour, butter, sugar, and salt. It is known for its rich buttery flavor and tender, crumbly texture.
If you make these Cranberry Orange Almond Shortbread Cookies, share how they turned out in the comments. They are a beautiful seasonal cookie for holiday dessert trays, cookie swaps, and homemade gifts.
Cranberry Orange Almond Shortbread Cookies
Equipment
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Hand mixer
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Mixing bowls
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Rolling pin
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Citrus zester
Ingredients
- 1-½ Cups Salted Butter softened
- 1 Cup Granulated Sugar
- ½ teaspoon Almond Extract
- 2-½ Cups All Purpose Flour
- 2 Tablespoons Cornstarch
- 2 Tablespoons Orange Zest
- 1 Cup Dried Cranberries finely chopped
- 2 Ounces White Chocolate melted
Instructions
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Preheat the oven to 325°F.
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In a medium bowl, cream the softened butter and sugar together until light and fluffy. Mix in the almond extract.
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In a separate bowl, whisk together the flour and cornstarch.
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Add the flour mixture to the butter mixture and mix until incorporated.
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Stir in the orange zest and dried cranberries.
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Turn the dough out onto a well-floured surface and roll it to about ¼ inch thick.
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Cut the cookies with a 2.5 inch cookie cutter.
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Place the cookies on baking sheets lined with parchment paper.
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Bake at 325°F for 12 minutes, or until the edges are just beginning to turn golden.
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Allow the cookies to cool completely, then use a fork to drizzle melted white chocolate over the tops.
Notes
Chilling the cut cookies for 1 hour before baking can also help reduce spreading.