Cranberry short bread cookies
These Cranberry Shortbread Cookies are buttery, tender, and dotted with sweet-tart cranberries in every bite. The rich shortbread base melts in your mouth, while the cranberries add a festive pop of flavor and color. They’re simple to make yet feel elegant enough for holidays, gifting, or cozy winter baking. A perfectly balanced cookie that’s both classic and irresistibly delicious.
Ingredients
- 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
Instructions
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.
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.
Fold in the cranberries
- Add chopped cranberries and mix until they’re spread through the dough.
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.
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.
Cool before storing.
- Let cookies cool on a rack. They firm up as they cool.
Video
Notes
📝 Notes
- Use room-temperature butter for easy creaming and a tender crumb.
- Fold in dried cranberries gently to avoid crushing them.
- Chill the dough for 30–60 minutes for cleaner slices and less spreading.
- Slice a chilled dough log evenly for uniform cookies.
- Bake until edges are just golden to keep cookies buttery and delicate.
- Substitute part of the flour with almond flour for a slightly nuttier, lower-carb option.
- Store cooled cookies in an airtight tin at room temperature for up to 5 days.
- Freeze baked cookies or dough logs for longer storage; thaw before serving.