If you are looking for a delightful treat that combines buttery richness with a burst of fruity tartness, this Cranberry Shortbread Cookies Recipe is your new best friend in the kitchen. These cookies offer a perfect balance: the crumbly, melt-in-your-mouth texture of classic shortbread complemented by chewy dried cranberries and a hint of vanilla sweetness. Whether you’re baking for a holiday gathering, gifting neighbors, or simply craving a cozy snack, these cookies bring warmth and joy to every bite.
Ingredients You’ll Need
With surprisingly simple ingredients, this recipe proves that you don’t need a long list to create something truly special. Each element plays its part in building the inviting flavor and tender texture of these Cranberry Shortbread Cookies Recipe gems.
- Unsalted butter: Provides the rich, creamy base that makes the shortbread tender and flavorful; softened for easy mixing.
- Powdered sugar: Adds a subtle sweetness and silky smoothness, creating that classic shortbread crumb.
- Vanilla extract: Enhances all the flavors with a warm, aromatic note you can’t miss.
- All-purpose flour: The backbone of the cookie dough, lending structure without toughness.
- Salt: Balances sweetness and amplifies the buttery notes perfectly.
- Dried cranberries: Bring tart bursts of flavor and a chewy texture that enlivens each bite.
- White chocolate chips (optional): Introduce a creamy sweetness contrast that partners beautifully with the cranberries.
How to Make Cranberry Shortbread Cookies Recipe
Step 1: Prepare Your Baking Space
Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent your cookies from sticking, ensuring a smooth and mess-free baking experience. This small prep step sets you up for success with perfectly baked shortbread every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture becomes smooth and light. This step is crucial because the creaming incorporates air into the dough, giving your cookies a delicate, tender bite. Then add the vanilla extract and mix until it’s fully integrated, filling your kitchen with that inviting aroma.
Step 3: Combine the Dry Ingredients
Next, add the all-purpose flour and salt to the wet mixture. Stir gently and only until combined — over-mixing can toughen your cookies. The goal here is a dough that’s just cohesive, setting the stage for soft, crumbly shortbread texture.
Step 4: Fold in the Flavors
Gently fold the chopped dried cranberries and, if you’re using them, white chocolate chips into the dough. This ensures even distribution of those sweet and tangy pops throughout, so every cookie you bite into tells the same tasty story.
Step 5: Chill the Dough
Roll the dough into a log and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to slice thin and neat rounds that bake evenly. Plus, it helps the flavors meld beautifully before baking.
Step 6: Slice and Bake
Once chilled, slice the dough into 1/4-inch thick rounds and arrange them on your prepared baking sheet with a bit of space between each. Bake in your preheated oven for 12-15 minutes until the edges turn a delicate golden color. Keep a close eye here — you want that subtle toastiness without overbaking.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling completely ensures they set just right, maintaining their crisp edges and tender centers. Then, prepare yourself for the joy of biting into a cookie that’s truly special.
How to Serve Cranberry Shortbread Cookies Recipe
Garnishes
To elevate your Cranberry Shortbread Cookies Recipe experience, consider dusting the cooled cookies with a light sprinkle of powdered sugar. It adds a festive, delicate sweetness and a pretty finish. For an extra pop of color and texture, you might even drizzle a little melted white chocolate on top for a glossy touch that’s as delightful to the eye as the palate.
Side Dishes
These cookies pair beautifully with a hot cup of tea or coffee — the warmth of your drink complements the buttery, fruity flavors perfectly. For a decadent treat, serve alongside a scoop of vanilla ice cream or dollop of whipped cream; the contrast of textures makes for an indulgent dessert experience.
Creative Ways to Present
If you’re gifting these cookies or serving them at a gathering, stack them in a clear jar tied with a festive ribbon for a charming homemade gift. Alternatively, arrange them on a rustic wooden board surrounded by fresh cranberries and sprigs of rosemary — simple touches that make your Cranberry Shortbread Cookies Recipe stand out instantly.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Shortbread Cookies Recipe fresh by storing any leftovers in an airtight container at room temperature. They will stay tender and flavorful for up to a week, making them an excellent make-ahead for when those cookie cravings sneak up.
Freezing
If you want to enjoy these cookies long after baking, slice the dough log before baking and freeze the slices on a baking sheet. Once firm, transfer them to a freezer-safe bag so you can bake fresh cookies any time — no thawing needed, just add a couple extra minutes to the baking time!
Reheating
To bring your cookies back to that just-baked feeling, warm them in a preheated oven at 300°F for a few minutes. This quick heat-up refreshes the texture and revives the buttery aroma, making every bite taste delightful.
FAQs
Can I substitute dried cranberries with fresh ones in the Cranberry Shortbread Cookies Recipe?
Fresh cranberries are much juicier and have a higher moisture content, which can affect the dough’s texture. It’s best to stick with dried cranberries for this recipe to maintain the perfect shortbread crumb and prevent sogginess.
What if I want to make these cookies gluten-free?
You can experiment by replacing all-purpose flour with a gluten-free flour blend that is designed for baking. Just ensure the blend includes xanthan gum or another binder to keep the dough from crumbling excessively.
Are white chocolate chips necessary in the Cranberry Shortbread Cookies Recipe?
Not at all! The white chocolate chips are an optional addition for those who want a sweeter contrast to the tart cranberries. Feel free to omit them if you prefer your cookies less sweet or dairy-free.
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter so you can control the salt levels precisely. If you only have salted butter, reduce or omit the added salt in the recipe to avoid over-seasoning the cookies.
How thick should I slice the dough for baking?
Slicing the dough into 1/4-inch rounds is ideal for even baking. Thicker slices result in softer, chewier cookies, while thinner slices will be crispier, so adjust thickness to your texture preference.
Final Thoughts
This Cranberry Shortbread Cookies Recipe is a wonderful invitation to enjoy a classic treat with a bright twist. Simple ingredients transform into a beautifully balanced, buttery cookie dotted with juicy cranberries that you’ll find yourself reaching for again and again. Whether for cozy afternoons, festive occasions, or gift-giving, these cookies bring comfort and joy in every bite — I can’t wait for you to try making them your own!
Print
Cranberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these buttery Cranberry Shortbread Cookies, perfectly tender with a subtle sweetness from dried cranberries and optional white chocolate chips. These classic cookies are easy to prepare, with a crumbly texture and a festive touch, ideal for holiday treats or everyday indulgence.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/4 cup white chocolate chips (optional for extra sweetness)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and light in texture. Add the vanilla extract and mix until combined.
- Add Dry Ingredients: Add the flour and salt, stirring until just combined. Avoid over-mixing to ensure the cookies remain tender.
- Incorporate Cranberries and Chips: Gently fold in the chopped dried cranberries and white chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes to help firm up the dough for easier slicing.
- Slice and Bake: Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a cleaner slice, ensure the dough log is well chilled before slicing.
- White chocolate chips are optional but add a lovely sweetness that complements the tart cranberries.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen unbaked in log shape for up to one month; thaw in refrigerator before slicing and baking.
