Holiday Treat Ideas — Fancy Orange Cranberry Shortbread Cookies
Holiday Treat Ideas alert: if you want a cookie that looks fancy, tastes elegant, and ships perfectly in a tin, these orange cranberry shortbread sticks are your new best friend. They’re buttery, slightly crumbly, bright with citrus, and studded with tart cranberries — the ultimate pretty shortbread cookies for holiday platters and gift boxes.
Introduction to the recipe
Shortbread gets an upgrade. Think classic, melt-in-your-mouth butter cookies, then fold in zippy orange zest and sharp cranberries. The result? A cookie that’s subtly sweet, elegantly simple, and way more grown-up than your average sugar cookie. These are ideal when you want something festive but not overly fussy.
Why you’ll love these cookies
You’ll fall for these for so many reasons:
- Incredible buttery melt-in-your-mouth texture.
- They look stunning on a tray — perfect Food Gifts Ideas or a host gift.
- The orange-cranberry combo tastes like holiday cheer in a bite — classic Christmas Desserts Cranberry Orange energy.
- Holiday Treats Easy to make, freeze, and ship.
Sound too good? Nope. They’re actually simple. Grab a mixer, a zester, and your favorite butter — we’re baking.
The story behind the recipe
I cut these into sticks because they sit beautifully in tins and don’t wobble around like round cookies. They remind me of tipping open a tin of vintage shortbread from a holiday market: neat rows, a dusting of powdered sugar, that first buttery crunch. If you want something that feels fancy but won’t eat up your entire afternoon, this is it.
Ingredient breakdown — what each part does
All-purpose flour — provides structure. Weigh flour if you can; accuracy matters.
Sugar — only a touch (shortbread is restrained). This keeps the cookie delicate and buttery.
Cornstarch — the secret to a softer, tender shortbread crumb.
Salt — don’t skip it; it brightens flavors.
Unsalted butter — real butter is non-negotiable here; it’s the flavor driver.
Fresh cranberries (or dried) — add tart pop and festive color. If using dried, add a splash of milk to hydrate the dough slightly.
Orange zest — pure citrus oils live here; a microplane is your best friend.
That’s it — no eggs, no heavy mixers, just butter-forward goodness.
Ingredients (rounded, printable)
- 240 g (2 cups) all-purpose flour
- 40 g (4 Tbsp) cornstarch
- 70 g (1/3 cup) granulated sugar + 1 Tbsp
- 1/2 tsp fine sea salt
- 225 g (1 cup) unsalted butter, cold but pliable, cut into cubes
- 60 g (1/4 cup) fresh cranberries, chopped (or 35 g dried)
- Zest of 1 large orange
How to make them — step-by-step (simple & foolproof)
- In a bowl, whisk flour, cornstarch, sugar, and salt.
- Add butter cubes and pulse or mix on low with a paddle until the mix looks like wet sand and clumps when squeezed. Don’t overwork the dough.
- Stir in cranberries and orange zest gently. If you used dried cranberries, drop in 1–2 tsp milk to help them integrate.
- Dump onto parchment, bring it together into a rough ball, then press and roll between sheets into a 4×12-inch rectangle. Pop it on a tray and freeze 20 minutes so slicing is clean.
- Slice into 24 sticks and place on a parchment-lined tray. Bake at 325°F (163°C) about 18–22 minutes, until edges just show light color.
- Let cool 5 minutes; if any sticks look wonky, gently press the sides with two spatulas to reshape while warm. Cool fully; dust or drizzle if you like.
Pro tips for perfect shortbread
- Weigh your flour if possible. It avoids dry, crumbly cookies.
- Keep the butter cold-ish but workable. Too soft and the dough spreads; too cold and it won’t come together.
- Freeze before slicing — this gives you cleaner edges and prettier sticks.
- Don’t overbake — shortbread should be pale with slightly toasted edges. Over-baked shortbread gets dry.
- If you want a glossy finish or extra holiday flair, drizzle with white chocolate and sprinkle a few crushed freeze-dried cranberries.
Variations to try
- Swap orange zest for lemon for a tangy twist.
- Use dried cherries instead of cranberries for a sweeter note.
- Add a tablespoon of finely chopped pistachios for color and crunch (very fancy shortbread).
- Dip half the stick in dark chocolate for a richer contrast — perfect for Food Gifts Ideas.
- Make mini rounds instead of sticks for cookie exchanges; same dough, different vibe.
The best way to serve
Line them in a pretty tin or stack them wrapped in parchment for gifting. Pair with tea, coffee, or a glass of sweet dessert wine. Assembling a cookie board? These Pretty Shortbread Cookies add height and texture instantly. They’re also a classy choice for cookie swaps and holiday parties.
Make-ahead & freezing
Make the dough up to 5 days ahead: wrap tightly and refrigerate. When ready, roll, slice, and bake. Freeze baked cookies in a single layer and then transfer to a freezer-safe bag for up to 3 months. Thaw on the counter; they crisp right back up.
Storage & leftovers
Store in an airtight container up to 7 days. For longer life, freeze. Shortbread loves being in tins, FYI — they actually mellow and get more cohesive after a day.
Why these sell so well at markets
If you’re selling baked goods, these are winners: they look premium, they pack well, and they taste like something you’d pay for in a boutique bakery. That’s why they’re on lists of Baked Goods That Sell Well — neat, giftable, and shelf-stable enough to ship.
Quick troubleshooting
- Too crumbly? Add a teaspoon or two of milk and press to bind, then chill and roll.
- Spreading too much? Your butter was too soft — chill the dough longer.
- Dull flavor? Zest more orange — orange zest is flavor gold.
FAQs (short & useful)
Can I use dried cranberries?
Yes — use the same amount. Add 1–2 tsp milk if the dough seems dry.
Can I slice and bake instead of rolling?
Absolutely. Form a 2-inch log, chill until firm, slice and bake (watch time).
Can I substitute butter?
Unsalted butter gives the best flavor. For dairy-free, try a stick of high-quality vegan butter — results vary.
How to avoid over-browning?
Bake at 325°F and pull when barely golden at the edges; carryover heat finishes them.
Presentation & gifting ideas
- Tie a stack of sticks with twine and tuck in a sprig of rosemary.
- Fill a tin with parchment and layer cookies; add a festive label.
- Make small jars of the broken ends for gift add-ons — nothing wastes!
Variations for seasonal menus
- For a Non Cookie Christmas Treats swap, press the dough into a tart shell and blind-bake for an orange-cranberry tartlet base.
- Add to a cookie platter with dark chocolate-dipped biscotti and shortbread for a luxe assortment — perfect December Baking Ideas.
Final thoughts
These cookies hit the sweet spot: Fancy Shortbread that’s actually easy to make and gorgeous to gift. Whether you’re stocking tins for neighbors, selling at a holiday market (they’re on many lists of Baked Goods That Sell Well), or just baking for your own cookie jar, they deliver. Crisp edges, tender center, bright citrus, and tart cranberries — the very definition of holiday comfort with a grown-up twist.
Give them a try this season. Bake a batch, wrap a few, eat one warm with a cup of tea, and watch them disappear. Who knew a humble shortbread could steal the show?
Enjoy — and happy baking.
Follow me on Pinterest for daily new recipes.
Fancy Orange Cranberry Shortbread Cookies — Holiday Treat Ideas That Wow
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 cookie sticks 1x
- Category: Dessert
Description
Bright, buttery shortbread gets a festive lift from zesty orange and tart cranberries. These crisp-edged, tender sticks are perfect for gifting — or for hiding a couple in your pantry.
Ingredients
Dry mix
- 1 1/4 cups (155 g) all-purpose flour
- 1/3 cup + 1 Tbsp (75 g) granulated sugar
- 1 Tbsp (8 g) cornstarch (optional — see notes)
- 1/4 tsp fine salt
Butter & fruit
- 1 stick (113 g) unsalted butter, chilled and cut into 1/2-inch cubes
- 1/4 cup (about 40 g) fresh cranberries, very finely chopped*
- 1/2 Tbsp finely grated orange zest
Orange glaze (optional)
- 2/3 cup (80 g) powdered sugar
- 3 tsp (15 g) fresh orange juice
Instructions
- Blend the dry ingredients. In a large bowl (or the bowl of a stand mixer fitted with the paddle), whisk together the flour, granulated sugar, cornstarch, and salt.
- Cut in the butter. Add the chilled butter cubes and mix on low until the mixture looks like coarse crumbs and holds together if pinched — about 2–3 minutes with a mixer, or use a pastry cutter / food processor. You want a sandy texture that compresses into a loose ball.
- Fold in orange and cranberries. Stir in the chopped cranberries and the orange zest just until distributed.
- Form the dough. Turn the crumbly dough out onto a sheet of parchment. Gather and press it into a compact mass, then top with another sheet of parchment and roll or press into a rectangle roughly 4 × 12 inches.
- Chill briefly. Slide the wrapped rectangle onto a baking tray and freeze for 20 minutes — this firms the dough and makes slicing neater.
- Heat the oven. Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone mat or parchment.
- Slice and arrange. Remove the chilled dough from the freezer, unwrap, and cut into 24 even sticks. Place them on the prepared sheet, spacing them a little apart.
- Bake. Bake for about 18–22 minutes, or until the edges just begin to take on a pale golden color. Rotate the pan once if your oven has hot spots.
- Shape while warm (if needed). Shortbread can spread a bit — if any pieces come out slightly misshapen, use two offset spatulas or bench scrapers to press the sides into straighter sticks immediately after they leave the oven.
- Cool completely. Transfer the baked sticks to a wire rack to cool.
- Make the glaze (optional). Whisk the powdered sugar with the orange juice until smooth. Transfer to a zip bag with a tiny corner snipped, a squeeze bottle, or a piping bag and drizzle over cooled cookies.
Notes
- Cornstarch keeps the crumb tender; omit it for a slightly crumblier, more traditional shortbread texture.
- Fresh vs dried cranberries: fresh give a bright pop; dried work too (use the same 1/4 cup = ~35 g dried). If you use dried cranberries, the dough can be drier — add 1–2 teaspoons milk to help it come together.
- For neat, clean slices, keep the dough well chilled before cutting.
- To store: keep cookies in an airtight container at room temperature for up to 7 days.
- To freeze: pack baked cookies in a freezer-safe container for up to 3 months; thaw at room temperature.
*If your fresh cranberries are large, chop them very finely so they distribute evenly and don’t make big pockets in the dough.
Nutrition
- Calories: 76kcal
- Sugar: 4g
- Sodium: 55mg
- Fat: 4g
- Carbohydrates: 10g
- Protein: 1g
Holiday Treat Ideas, Non Cookie Christmas Treats, Baked Goods That Sell Well, Christmas Desserts Cranberry Orange, December Baking Ideas, Pretty Shortbread Cookies, Fancy Shortbread, Holiday Treats Easy, Food Gifts Ideas
