Bright, buttery, and bursting with tart sweetness, these Cranberry Shortbread Cookies bring together the perfect balance of flavors and textures in every bite. If you’re looking for a cozy treat that feels both festive and comforting, this Cranberry Shortbread Cookies Recipe is a must-try. From the tender, crumbly shortbread base to the chewy pops of dried cranberries, each cookie tells a little story of joy and warmth. Whether you’re baking for the holidays or just because, these cookies will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect shortbread texture and flavor. This Cranberry Shortbread Cookies Recipe uses simple pantry staples complemented by wholesome dried cranberries and a hint of vanilla (and optional orange zest) to brighten things up.
- Unsalted butter: The foundation of these cookies, softened for easy creaming to give that light, tender texture.
- Powdered sugar: Adds sweetness and keeps the dough delicate and smooth.
- Pure vanilla extract: Brings warm, fragrant notes that beautifully enhance the shortbread.
- All-purpose flour: The main dry ingredient, providing structure without weighing down the cookies.
- Salt: Balances the sweetness and heightens all the flavors.
- Dried cranberries: Chopped for tender bites full of tartness and chewy texture.
- Optional orange zest: A little zest adds a fresh, citrusy twist that pairs wonderfully with the cranberries.
How to Make Cranberry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by creaming together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This step is essential because it creates tiny air pockets that help the cookies bake up tender and melt-in-your-mouth perfect.
Step 2: Add the Flavorings
Mix in the pure vanilla extract and, if you’re using it, the orange zest. These aromatic ingredients infuse the dough with great flavor, making the cookies taste sophisticated yet approachable.
Step 3: Combine the Dry Ingredients
Gradually add the all-purpose flour and salt to the creamed mixture. Mix just until everything is combined—overmixing at this stage can make the cookies tough, so gentle folding is key here.
Step 4: Fold in the Dried Cranberries
Gently fold the chopped dried cranberries into the dough. These little bursts of tangy sweetness provide an exciting contrast to the buttery shortbread and are what truly sets this recipe apart.
Step 5: Chill the Dough
Divide the dough into two portions and shape each into a log around 2 inches in diameter. Wrap tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours. Chilling helps the dough firm up, making it easier to slice into neat rounds.
Step 6: Prepare to Bake
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
Step 7: Slice the Logs
Slice the chilled dough into 1/4-inch rounds and arrange them on the baking sheets, leaving about an inch between each cookie for even heat circulation.
Step 8: Bake to Perfection
Bake for 12 to 15 minutes, or until the edges turn just a light golden color—a sign that the cookies are perfectly baked without losing shortbread’s inherent tenderness.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This brief rest helps them set without crumbling and guarantees a pleasant bite.
How to Serve Cranberry Shortbread Cookies Recipe
Garnishes
For a pretty finishing touch, dust your Cranberry Shortbread Cookies with a light sprinkle of powdered sugar or drizzle a bit of white chocolate over the top. Fresh zest of orange can also be grated on for extra color and zing right before serving.
Side Dishes
These cookies are incredible with a hot cup of tea or coffee, making them a perfect afternoon treat. They also pair wonderfully with spiced cider or a creamy hot chocolate, bringing a cozy warmth to any snack time.
Creative Ways to Present
Try stacking your Cranberry Shortbread Cookies DIY-style on a rustic wooden board surrounded by fresh cranberries and sprigs of rosemary for festive charm. Wrap a few cookies in cellophane with a ribbon for beautiful homemade gifts your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though these cookies rarely stick around!), store them in an airtight container at room temperature. They’ll stay fresh and wonderfully crumbly for up to one week, ready for whenever a sweet craving strikes.
Freezing
You can freeze the dough logs before slicing to bake fresh cookies anytime. Wrap tightly in plastic wrap and freeze for up to 3 months. When ready, slice and bake directly from frozen, adding a couple extra minutes to the bake time.
Reheating
To bring the cookies back to their freshly baked glory, warm them in a low oven (about 300°F / 150°C) for 5 minutes. This revives their buttery aroma and soft texture without drying them out.
FAQs
Can I use fresh cranberries instead of dried for this Cranberry Shortbread Cookies Recipe?
Fresh cranberries contain a lot of moisture, which can affect the texture of the cookies. It’s best to stick to dried cranberries for this recipe to maintain the right chew and prevent sogginess.
Is it okay to substitute butter with margarine or shortening?
For the best flavor and texture, use unsalted butter. Margarine or shortening can change the richness and the crumbly, tender quality that makes shortbread special.
Can I add nuts to these Cranberry Shortbread Cookies?
Absolutely! Chopped pecans or almonds can be folded into the dough along with the cranberries for added crunch and nuance—it’s a delicious variation.
How thin should I slice the dough logs?
About 1/4 inch thick slices work best. Thinner slices may crisp up too much, while thicker ones might take longer to bake and yield a more cakey texture.
What’s the secret to getting perfectly crumbly shortbread every time?
Key factors are properly creaming the butter and sugar, not overmixing once flour is added, and chilling the dough well before baking. These steps help create that dreamy, melt-in-your-mouth texture.
Final Thoughts
If you’re craving a cookie that feels classic but with a festive twist, you simply have to try this Cranberry Shortbread Cookies Recipe. It’s a little buttery love letter studded with tangy bites of cranberry that’s easy to make yet so delightfully impressive. Once you taste these, they might just become your go-to cookie whenever you want to spread some sweet happiness. Happy baking!
Print
Cranberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Shortbread Cookies are buttery, tender, and filled with tart dried cranberries. Perfectly crisp around the edges and soft in the center, they combine classic shortbread richness with a hint of vanilla and optional bright orange zest for a festive twist. Ideal for holiday gatherings or afternoon tea, these cookies are easy to prepare and bake in less than half an hour.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
- Optional: 1/2 teaspoon orange zest
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This helps to create a tender texture in your shortbread.
- Add Flavorings: Mix in the pure vanilla extract and, if using, the orange zest to infuse the dough with aromatic notes that complement the cranberries.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, stirring just until everything is combined to avoid overworking the dough, which can make cookies tough.
- Fold in Cranberries: Gently fold in the chopped dried cranberries evenly through the dough to ensure bursts of tartness in each bite.
- Chill the Dough: Divide the dough into two equal portions and shape each into a log approximately 2 inches in diameter. Wrap tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours to firm up for easier slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Slice and Arrange Cookies: Remove dough logs from the fridge and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart for even baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden color, indicating they are crisp and cooked through.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra citrus flavor, orange zest is optional but highly recommended.
- If you prefer a less tart flavor, soak dried cranberries in warm water for 10 minutes and drain before folding into dough.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Use unsalted butter to control salt levels accurately.
- Slicing the dough while chilled helps maintain uniform cookie shapes and prevents spreading during baking.
