Childs hand taking a Baked Shortbread Cookie with Orange & Cranberry off a white plate

The Best Shortbread Cookies with Cranberry Orange & Chocolate

If you want to make the best shortbread cookies ever, try this easy, slice & bake recipe with cranberries, orange and chocolate.

  • Author: Miss AK



  1. Cream together the butter and sugar until fluffy in a standing or with hand mixers. 
  2. Add the vanilla, almond extract and orange zest and mix until combined. 
  3. Add the flour and mix until well incorporated, but don’t over-mix. 
  4. Then, fold in the cranberries. 
  5. Turn half of the dough out onto a large sheet of cling wrap and form into a log about 1.5-2 inches in diameter. Wrap tightly with the plastic wrap. Repeat with the remaining half of the dough. 
  6. Chill the dough in the fridge for at least 2 hours, but up to 3 days in the fridge. Alternatively, you can place the wrapped dough in freezer-safe bags and place them in the freezer for up to 3 months, and defrost overnight in the fridge. 
  7. When you’re ready to bake, preheat the oven to 350F.
  8. Slice the dough into 1/2 inch thick slices and bake on a silpat lined baking sheet for 13-16 minutes, or until the bottom of the cookies just start to brown. 
  9. Cool on a wire rack. 
  10. While the cookies cool, melt the chocolate in the microwave or over a double boiler. 
  11. Once cool, dip the cookies into the chocolate (or drizzle it) and sprinkle with sea salt (or other toppings) if desired.