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4.85 from 26 votes
A cooling rack of cranberry orange shortbread bars.
Cranberry Orange Shortbread Recipe
Prep Time
20 mins
Cook Time
40 mins

Tender, buttery shortbread with cranberries and orange are a match made in heaven, and my Cranberry Orange Shortbread recipe proves it!

Course: Dessert
Cuisine: Irish
Servings: 16 cookies
Author: Gemma Stafford
  • 1 cup (8oz/225g) butter at room temperature
  • ½ cup (2oz/57g) confectioner’s sugar sifted
  • Zest of one orange
  • Zest of one lemon
  • 2 cups (10oz/284g) all-purpose flour
  • ½ cup (2½oz/71g) dried cranberries
  1. Preheat the oven to 300°F (150°C) and line an 8 x 8 inch (20 x 20cm) square pan with parchment.

  2. Beat butter, sugar, orange zest, and lemon zest together with a stand or handheld mixer for about 3 minutes, or until light and fluffy.

  3. Gradually mix in flour and stop when just combined. Lastly, fold in dried cranberries.

  4. Press the dough evenly into the prepared pan, poke holes all over with a wooden skewer and bake for 30-40 minutes, until lightly golden on top.

  5. Cut into 16 squares while still warm. Let cool on a wire rack to cool completely.

  6. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.