Cranberry & Orange Shortbread Cookies

In this recipe, Jason Barrows show you how to make a simple and delicious shortbread cookie that tastes like the holiday season. If you love ginger, cranberries, and orange, then you must try this seasonal cookie!
A Jerry James Stone Recipe


Dessert, Red, Vegetarian


  • ½ cup dried cranberries
  • ¾ cups sugar, divided
  • 2 ½ cups flour
  • 1 cup unsalted butter, cubed & cold
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 orange, zested
  • ½ cup turbinado sugar
Jump to instructions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Line a baking sheet with parchment paper and set aside.
  • Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  • Combine flour, remaining sugar, salt, and ginger in a stand mixer fitted with the paddle attachment, Mix together on a low speed until the dry ingredients are incorporated. Add in butter, and mix until a rough dough forms. You don’t want to over mix the dough.
  • Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log. Store the log in an empty paper towel tube to help keep its shape.
  • Refrigerate for 2 hours or up to 72 hours.
  • Preheat oven to 350 degrees F.
  • Pour the turbinado or coarse sugar onto a baking sheet. Roll the cookie dough back and forth over the sugar, making sure it sticks to the log and is evenly coated.
  • Cut slices of cookie dough into about ¼ inch thick rounds.
  • Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.
  • Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  • Store in airtight container for 3 days or freeze up to 3 months.