Cranberry Shortbread Cookies Recipe

Introduction

Did you know that shortbread, a beloved treat with roots in 12th-century Scotland, accounts for over 30% of all homemade cookies baked during the holiday season? This classic gets a vibrant, tangy upgrade in our Cranberry Shortbread Cookies. These Cranberry Shortbread Cookies are the perfect fusion of buttery, melt-in-your-mouth texture and the bright, chewy pop of dried cranberries. Whether you’re a seasoned baker or a kitchen novice, this recipe is designed for success, delivering a festive, golden cookie that’s as beautiful on a platter as it is delicious. Let’s dive into creating these simple yet spectacular treats that are sure to become a new tradition.

Ingredients List

Gather these simple, high-quality ingredients for the best flavor and texture. Using room-temperature butter is non-negotiable for that perfect, tender crumb.

• Unsalted Butter (1 cup / 226g), room temperature: The star of the show. It should be soft enough to leave a slight indent when pressed but not greasy or melted. This creates the signature rich, tender texture. Substitution: For a slightly different flavor profile, try European-style butter with a higher fat content.
• Granulated Sugar (1/2 cup / 100g): Sweetens the dough without making it overly sweet, allowing the butter and cranberry flavors to shine.
• Pure Vanilla Extract (1 teaspoon): Adds a warm, aromatic depth. Use pure extract, not imitation, for the best flavor.
• All-Purpose Flour (2 1/4 cups / 280g): Provides the structure. For a lighter cookie, you can sift it before measuring. Substitution: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Salt (1/4 teaspoon): Enhances all the other flavors and balances the sweetness.
• Dried Cranberries (3/4 cup / 100g), chopped: The tangy, chewy jewel of the cookie. Chopping them ensures even distribution. Substitution: Dried cherries, chopped apricots, or even a mix of citrus zest would work beautifully.
• Optional: Orange Zest (1 tablespoon, finely grated): A brilliant addition that complements the cranberries with a bright, citrusy note. Highly recommended for a festive twist!

Timing

While the total time includes essential chilling, the active hands-on time is under 30 minutes. Compared to many cookie recipes that require multiple batches of scooping and rolling, this slice-and-bake method is incredibly efficient. The chilling period is the secret to clean, crisp edges and prevents the cookies from spreading into puddles—a common shortbread pitfall. Plan ahead, and you’ll be rewarded with perfectly shaped, professional-looking cookies every time.

Golden, buttery Cranberry Shortbread Cookies fresh from the oven, bursting with tangy dried fruit.

Step-by-Step Instructions

Step 1: Prepare the Dough

In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the room-temperature butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air, which contributes to the cookie’s delicate texture. Scrape down the sides of the bowl. Add the vanilla extract (and orange zest, if using) and mix until just combined.

Step 2: Shape and Chill

With the mixer on low speed, gradually add the flour and salt. Mix only until the flour is just incorporated and a soft dough begins to form—do not overmix. Using a spatula or your hands, fold in the chopped dried cranberries until they are evenly distributed. Turn the dough out onto a lightly floured surface and gently shape it into a log about 2 inches in diameter and 10-12 inches long. For uniform cookies, you can use a bench scraper to help form a perfect cylinder. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. For longer storage, you can freeze the dough log for up to 3 months.

Step 3: Slice and Bake

Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper. Remove the chilled dough log from the refrigerator and unwrap. Using a sharp serrated knife, slice the log into rounds about 1/4 to 1/3 inch thick. If the dough cracks, let it sit at room temperature for 5-10 minutes. Place the slices about 1 inch apart on the prepared baking sheets. They will spread only slightly. Bake for 12-15 minutes, rotating the sheets halfway through, until the cookies are set and the edges are just beginning to turn a very light golden brown. The centers should remain pale.

Step 4: Cool and Serve

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to firm up. Then, carefully transfer them to a wire rack to cool completely. The cookies will crisp up as they cool. Resist the urge to eat them warm—shortbread achieves its signature crumbly, tender texture once fully cooled.

Nutritional Information

The following estimates are per cookie (based on a yield of approximately 36 cookies).

• Calories: ~95 kcal
• Total Fat: 5.5g
• Saturated Fat: 3.5g
• Carbohydrates: 11g
• Fiber: 0.3g
• Sugars: 5g
• Protein: 0.8g

Healthier Alternatives

You can easily adapt this recipe for different dietary needs without sacrificing flavor:

• Reduced Sugar: Swap the granulated sugar for a monk fruit-erythritol blend designed for baking. The texture may be slightly different, but it will still be delicious.
• Whole Grain: Substitute up to half of the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier taste.
• Vegan/Dairy-Free: Use a high-quality, unsalted vegan butter stick (not margarine from a tub). Look for one with a fat content similar to dairy butter for best results.
• Lower-Fat Option: While it changes the classic texture, you can replace half the butter with an equal amount of full-fat Greek yogurt or unsweetened applesauce for a cake-like shortbread.

Serving Suggestions

These versatile cookies are delightful on their own but can be elevated for any occasion:

• Holiday Platter: Arrange them alongside other festive treats like gingerbread men, peppermint bark, and fudge.
• With Beverages: They pair exquisitely with a cup of hot tea, black coffee, a glass of cold milk, or even a dessert wine like late-harvest Riesling.
• Gift Giving: Package them in a decorative tin or cellophane bag tied with a ribbon for a heartfelt homemade gift.
• Dessert Upgrade: Crumble them over vanilla ice cream or use as a base for a mini cheesecake tart.

Common Mistakes

• Using Cold Butter: This is the #1 error. Cold butter won’t cream properly, leading to a dense, greasy cookie. Ensure it’s truly room temperature.
• Skipping the Chill: Baking with warm dough causes excessive spreading. The log must be firm to hold its shape and create those crisp edges.
• Overmixing the Flour: Once you add the flour, mix only until combined. Overworking develops gluten, resulting in tough cookies instead of tender, crumbly ones.
• Overbaking: Shortbread should not be deeply golden. They are done when the edges are just barely tan. They continue to set as they cool.
• Slicing with a Dull Knife: A dull knife will crush the dough log. Use a sharp serrated knife for clean, even slices without squashing.

Storing Tips

Proper storage ensures your cookies stay fresh and delicious:

• Room Temperature: Once completely cooled, store in an airtight container at room temperature for up to 1 week. Place parchment paper between layers if stacking.
• Freezing Baked Cookies: Freeze fully cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag or container. They will keep for up to 3 months. Thaw at room temperature.
• Freezing Dough: The unbaked dough log, wrapped in plastic and foil, can be frozen for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
• Reviving Stale Cookies: If cookies lose their crispness, place them on a baking sheet in a 300°F (150°C) oven for 3-5 minutes to refresh.

Conclusion

These Cranberry Shortbread Cookies are more than just a recipe; they’re a simple, foolproof path to baking success and holiday cheer. The combination of rich, buttery shortbread and tangy cranberries is timeless and universally loved. By following the detailed steps and tips above, you’re guaranteed a batch of beautiful, professional-quality cookies that will impress friends and family. We hope this recipe brings as much joy to your kitchen as it has to ours.

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