Cranberry short bread cookies

Cranberry shortbread cookies are simple, buttery, and full of bright flavor. They need only a few ingredients and bake in minutes. At homeandfiesta, we focus on easy recipes that anyone can make. These cookies fit that goal. They’re great for holidays, gifting, or keeping in a cookie tin for the week.

Cranberry short bread cookies

What Are Cranberry Shortbread Cookies?

Cranberry shortbread cookies are classic shortbread made with dried cranberries. Shortbread uses butter, flour, and sugar. There’s no egg, so the texture stays crisp and tender. The cranberries add color and a sweet tart bite.

You can shape the dough as logs and slice it. You can also roll it and cut shapes. The dough holds well and freezes well, so it’s a good make ahead cookie.

Ingredients You Need

You only need basic pantry items:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup dried cranberries, finely chopped

Optional add-ins:

• 1 tablespoon orange zest
• 1/4 cup white chocolate chips

These ingredients create a soft, buttery dough that mixes fast. Chopping the cranberries helps them blend evenly.

How to Make Cranberry Shortbread Cookies

Follow these steps for a clean, firm cookie shape.

1. Mix the butter and sugar
   Put the softened butter and sugar in a bowl. Mix until smooth. You don’t need a mixer. A sturdy spoon works.
2. Add vanilla and dry ingredients
   Add vanilla. Add flour and salt. Stir until the dough comes together. It will look crumbly at first, then form a soft dough.
3. Fold in the cranberries
   Add chopped cranberries and mix until they’re spread through the dough.
4. Shape the dough
   Roll the dough into two logs, each about 2 inches thick. Wrap them in plastic wrap. Chill 30–45 minutes so the cookies hold their shape.
5. Slice and bake
   Heat the oven to 350°F (175°C). Slice the dough into 1/4-inch slices. Place slices on a lined baking sheet. Bake 10–12 minutes or until edges turn light golden.
6. Cool before storing
   Let cookies cool on a rack. They firm up as they cool.

Why This Recipe Works

This recipe works because it uses classic shortbread ratios. The butter brings richness. The flour binds it without eggs. The sugar sweetens it without making it soft.

The dough chills well, so the cookies don’t spread. The cranberries add color and chew without changing the texture. You can bake them right after chilling or freeze the dough for later.

The flavor is balanced. The butter creates a mild base, and the cranberries add bold flavor. Orange zest adds a fresh note if you like citrus.

Tips for Best Results

• Use softened butter so the dough mixes evenly.
• Chop the dried cranberries small. Large pieces cause cracks.
• Chill the dough for clean slices.
• Use a sharp knife when slicing the logs.
• Don’t brown the cookies too much. Light golden edges are enough.

Variations You Can Try

You can change the flavor easily:

• Add orange zest to the dough for a cranberry-orange cookie.
• Dip cooled cookies in melted white chocolate.
• Add chopped almonds or pecans for crunch.
• Use almond extract instead of vanilla for a deeper flavor.

How to Store These Cookies

Shortbread stores well. Keep cookies in an airtight tin or container for up to one week. They stay crisp and fresh.

To freeze baked cookies:
Place them in a sealed container and freeze up to two months.

To freeze dough logs:
Wrap the logs well. Freeze up to three months. Slice straight from frozen. Add 1–2 extra minutes of baking time.

Serving Ideas

• Serve with tea, coffee, or hot chocolate.
• Add them to a holiday cookie box.
• Pair with cheese boards during holidays.
• Wrap in small bags for simple gifts.

These cookies hold up well and taste even better on day two.

Recipe FAQs

Can I use fresh cranberries?
Yes, but chop them small. Fresh cranberries add moisture, so the dough may be softer. Add 1–2 tablespoons of extra flour if needed.

Can I make these gluten-free?
Yes. Use a 1:1 gluten-free baking flour. The texture stays close to classic shortbread.

Do I need a mixer?
No. A bowl and spoon work because the dough is simple.

Can I skip the vanilla?
Yes. You can use almond extract or leave it out. The cookies will still taste good.

Why did my dough crumble?
It might need a few more stirs. If still dry, add 1 teaspoon of milk. Mix again until it forms a dough.

Why did my cookies spread?
The butter was too soft or the dough wasn’t chilled long enough. Chill longer next time.

Conclusion

Cranberry shortbread cookies are easy, reliable, and full of flavor. They fit holiday baking and everyday baking. The dough mixes fast, chills well, and bakes into crisp, buttery cookies. At homeandfiesta, we like recipes that save time and still taste great, and this one does both.

Make the dough, chill it, slice it, and bake. Add orange zest if you want a fresh twist. Freeze the dough for later or bake a batch now. These cookies keep well and make simple gifts. Try them once, and they’ll become a regular part of your baking routine.