Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies bake evenly and release cleanly once cooled.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. The mixture should appear pale and smooth, which helps the shortbread achieve its classic tender, delicate texture.
Mix in the vanilla extract and orange zest. The zest should be evenly dispersed so every cookie carries a bright citrus fragrance that balances the richness of the butter.
Gradually add the flour and salt, mixing until just combined. Stop as soon as the dough comes together—overmixing can make shortbread tough rather than crumbly and tender.
Fold in the chopped cranberries. Their tart sweetness and chewy texture contrast beautifully with the buttery dough, so distribute them evenly without breaking them down too much.
Roll the dough into logs for slice-and-bake cookies, or shape it into small balls and flatten them slightly. The dough should hold together easily but remain soft; a gentle press helps the cookies bake with even thickness.
Place the shaped cookies on the prepared baking sheet, leaving space for slight spreading.
Bake for 12–15 minutes, or until the edges are lightly golden. The centers will remain pale and soft when warm but will firm as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling allows the classic shortbread texture to fully develop.
