If you are looking for a delightful treat that blends buttery richness with a festive pop of fruitiness, the Cranberry Shortbread Cookies Recipe is exactly what you need. These cookies bring together the crumbly, melt-in-your-mouth texture of classic shortbread with the tangy sweetness of dried cranberries, creating a perfect harmony that feels like a warm hug in every bite. Simple enough for a cozy afternoon baking session yet impressive enough to share with guests or gift during the holidays, this recipe is a surefire way to brighten any dessert table.
Ingredients You’ll Need
The beauty of this Cranberry Shortbread Cookies Recipe lies in its straightforward ingredients, each carefully chosen to contribute to the cookie’s tender crumb, subtle sweetness, and festive flair. Using basic pantry staples, plus that special burst of dried cranberries, makes it easy to whip up something truly special.
- Unsalted butter, 1 cup: Provides a rich, creamy base essential for that classic shortbread texture.
- Powdered sugar, 1/2 cup: Offers a fine sweetness that blends smoothly with the butter.
- Pure vanilla extract, 1 teaspoon: Adds depth and a warm aromatic note to the dough.
- All-purpose flour, 2 cups: Forms the structure of the cookies while keeping them tender.
- Salt, 1/4 teaspoon: Enhances all the flavors and balances the sweetness.
- Dried cranberries, 3/4 cup chopped: Infuses a tart and chewy contrast that brightens every bite.
- Optional orange zest, 1/2 teaspoon: Lifts the flavor with a citrusy freshness, perfect for holiday vibes.
How to Make Cranberry Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the dough, helping the cookies achieve that delicate, crumbly texture that shortbread is known for.
Step 2: Add Vanilla and Orange Zest
Next, mix in the pure vanilla extract along with the optional orange zest. The vanilla provides a warm depth, while the orange zest—if you choose to add it—injects a lively citrus scent that complements the cranberries beautifully.
Step 3: Incorporate Flour and Salt
Gradually add the all-purpose flour and salt to the wet mixture, stirring just until everything comes together. Overmixing can make the shortbread tough, so be gentle to keep the dough tender and soft.
Step 4: Fold in Chopped Dried Cranberries
Gently fold in the chopped dried cranberries, distributing them evenly throughout the dough. Their chewy texture and tangy flavor will sparkle against the buttery backdrop of the shortbread.
Step 5: Shape and Chill the Dough
Divide the dough into two logs approximately two inches in diameter, then wrap them tightly in parchment or plastic wrap. Refrigerate for at least two hours to firm up the dough, making it easier to slice and bake while enhancing the flavors.
Step 6: Prepare for Baking
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. This sets the stage for your cookies to bake evenly without sticking or browning too quickly on the bottom.
Step 7: Slice and Arrange Cookies
Remove the chilled dough logs from the fridge and slice them into thin rounds about 1/4-inch thick. Place the slices on your prepared baking sheets, spacing them about an inch apart so they have room to spread just a bit while baking.
Step 8: Bake to Perfection
Bake the cookies for 12 to 15 minutes until the edges turn a gentle golden color. Keep an eye on them as oven times may vary—beautifully baked shortbread is all about that subtle golden edge with a pale center.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. This cooling step lets them firm up, keeping that perfect shortbread crumb intact with every bite.
How to Serve Cranberry Shortbread Cookies Recipe
Garnishes
For a charming finishing touch, consider dusting your Cranberry Shortbread Cookies Recipe with a light sprinkle of powdered sugar or a drizzle of white chocolate. These simple adornments add an elegant look and make the flavors feel even more festive.
Side Dishes
These cookies pair wonderfully with a warm cup of tea, a mug of hot chocolate, or even a festive glass of mulled wine. Their buttery richness contrasts nicely with these beverages, making any snack time feel like a special occasion.
Creative Ways to Present
Looking to impress friends or family? Arrange your cranberry shortbread cookies on a decorative platter with fresh cranberries and sprigs of rosemary or pine for a stunning seasonal display that invites everyone to dig in. You can also box them in pretty treats bags tied with a ribbon for a personal, handmade gift.
Make Ahead and Storage
Storing Leftovers
Keep your baked Cranberry Shortbread Cookies Recipe fresh by storing them in an airtight container at room temperature. They typically last up to a week while maintaining their crisp, crumbly texture and delicious flavor.
Freezing
If you want to save these cookies for a later date, you can freeze the dough logs before baking or the baked cookies themselves. Wrap the dough tightly in plastic and foil, and freeze for up to three months. When ready, thaw the dough in the fridge overnight or allow the baked cookies to come to room temperature.
Reheating
To enjoy your cookies warm, reheat them gently in a low oven—around 300°F (150°C)—for just a few minutes. This will revive their buttery aroma and make the cranberries soft and chewy again without drying out the shortbread.
FAQs
Can I substitute fresh cranberries for dried in this Cranberry Shortbread Cookies Recipe?
Fresh cranberries are quite tart and have a lot of moisture, which can affect the dough’s consistency. Dried cranberries work best here because they provide sweetness and chewiness without adding extra moisture that could change the cookie’s texture.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps to firm it up, which makes it easier to slice thin rounds. It also prevents the cookies from spreading too much during baking, ensuring a lovely shape and texture.
Can I use margarine or shortening instead of butter?
Butter is key for the rich flavor and tender crumb in this recipe. Margarine or shortening will change the taste and texture, resulting in a less flavorful and less delicate cookie.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh and tasty for up to one week. Beyond that, they may start to lose their crispness.
Can I add nuts to this recipe?
Absolutely! Chopped pecans, walnuts, or almonds would add a lovely crunch and complement the cranberries beautifully. Just fold them in along with the dried cranberries in step four.
Final Thoughts
There is something truly special about the Cranberry Shortbread Cookies Recipe that makes baking feel like adding a little magic to the day. Simple ingredients come together in such a beautiful way that every bite feels like a celebration. Whether for yourself, guests, or as a thoughtful gift, these cookies are sure to warm hearts and satisfy sweet cravings. I can’t wait for you to try them and see how quickly they become a treasured favorite in your kitchen.
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
Description
Delight in these Cranberry Shortbread Cookies, a perfect blend of buttery richness and tart dried cranberries with a hint of vanilla and optional orange zest. These crisp, tender cookies are ideal for holiday treats or anytime snacking, offering a classic shortbread texture with a festive twist.
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 bowl, cream together the softened unsalted butter and powdered sugar using a mixer until the mixture is light, fluffy, and well combined.
- Add Flavorings: Mix in the vanilla extract and, if using, the orange zest to infuse the dough with a fragrant citrus note.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until all ingredients are incorporated, being careful not to overmix to preserve the shortbread texture.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough evenly distributing them without crushing.
- Chill the Dough: Divide the dough into two equal portions and roll each into a log approximately 2 inches in diameter. Wrap the logs tightly in parchment paper or plastic wrap, then refrigerate for at least 2 hours to firm up, making slicing easier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking.
- Slice and Arrange: Remove the chilled dough logs from the refrigerator and slice each into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets spaced about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden, indicating they are perfectly baked and crisp.
- Cool: Let the cookies cool on the baking sheet for 5 minutes post baking to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a citrusy twist, adding orange zest is optional but recommended.
- Make sure the butter is softened for easier creaming with sugar.
- Do not overmix the dough to maintain the crumbly shortbread texture.
- The dough can be chilled overnight if preferred for better flavor development.
- Store cookies in an airtight container at room temperature for up to one week.
