Cranberry Orange Shortbread Cookies

Tips for the Best Cranberry Orange Shortbread

• Chop the cranberries fairly small so they distribute evenly and don’t make the slices crumble.​
• Add orange juice gradually—shortbread dough should just hold together when squeezed, not feel wet.​
• Chill the shaped dough thoroughly to prevent spreading and get neat, round cookies.​
• For extra sparkle, roll the logs in coarse sugar before slicing or sprinkle sugar on top right before baking.​

Variations and Serving Ideas

• Swap white chocolate for chopped pistachios for a red‑and‑green holiday look.​
• Drizzle cooled cookies with a quick orange glaze made from powdered sugar and orange juice for more citrus sweetness.​
• Use lemon zest and juice instead of orange for lemon‑cranberry shortbread.​

Storage and FAQs

These Cranberry Orange Shortbread Cookies keep very well in an airtight container at room temperature for about a week; their buttery texture actually improves after a day as the flavors meld. The dough also freezes nicely—either as logs or cut shapes—so you can bake off fresh cookies straight from the freezer, adding a minute or two to the bake time.