The Easy Shortbread I Put in Every Holiday Cookie Box

The holiday season calls for cookies—boxes full of them. Every year, I scroll through Instagram and see elaborately decked-out cookie boxes people are baking and gifting to their friends and family. And every year I think, “I’m going to achieve that.

Those lofty goals of boxes full of elaborate cookies often fall to the wayside as Christmas inches closer. I still bake a few batches of cookies and divvy them up, but I turn to quick and easy favorite recipes that I can prep in no time. This cranberry orange shortbread is one of those cookies.

These festive cookies are chewy, buttery, and dotted with cranberry and orange flavors. They don’t require too many ingredients, and the dough comes together in a flash. Plus, they’re slice-and-bake, so there’s no need to mess with scooping out portions of dough.

Bake them to add to your own last-minute cookie box or put together a platter for an upcoming holiday dinner.

Tips for Making My Cranberry Orange Shortbread

Chilling time is key. These cookies don’t have eggs or leavening agents. We’re leaving all the work up to the butter, sugar, and flour. That means chilling the dough is a crucial step for proper texture and it will help the cookies hold their shape while baking.

Dress them up in so many ways. Sprinkles? Nuts? An icing drizzle? Dipping in chocolate? Go for it! These cookies are incredibly adaptable. Consider rolling the whole log of cookie dough in sparkling sugar sprinkles for a touch of shimmer around the edges or roll it in crushed pecans or hazelnuts. Once the cookies are baked, you can make a quick glaze with powdered sugar and orange juice for even more orange flavor.

A Make-Ahead Cookie

These cookies are quick and easy if you’re up against the clock, but you can also prep the dough ahead of time. Make the cookie dough, form the logs, and wrap them in a layer of plastic wrap and a layer of aluminum foil.

You can leave them in the fridge for up to four days before slicing and baking or pop them in the freezer. Store the cookie dough logs in the freezer for up to two months and let them thaw in the fridge before slicing and baking. The baked cookies last for up to five days in an airtight container.

More Cookie Box Recipes

• Chocolate Peppermint Shortbread
• Peanut Butter Cup Cookies
• Mexican Wedding Cookies
• Linzer Cookies

Make the cookie dough:

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the milk and orange zest until combined.

On medium-low speed, mix in the flour until no streaks of flour remain, about 2 minutes. Mix in the dried cranberries just until well combined.

Shape the cookie dough logs:

Turn the dough out onto the counter. Use your hands to shape the dough into a log, about 12 inches long and 2 inches wide. Gently roll the log back and forth until it’s smooth and cut it in half so you have 2 shorter logs. Wrap each log in plastic wrap. Chill the dough in the fridge for 2 hours.

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Slice the cookies:

Remove one log from the fridge and remove the plastic wrap. Use a sharp knife to cut the log into 12 1/2-inch slices. If any dough crumbled off, smush it back together. Place the cookies at least 1 inch apart on the baking sheet.

Bake the cookies:

Bake the cookies until the bottom edges are lightly golden, 12 to 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining cookie dough log.

Store in an airtight container for up to 5 days.

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