If you love buttery, melt-in-your-mouth cookies bursting with sweet-tart fruit, these Cranberry Shortbread Cookies are about to become your new go-to treat! Featuring tangy dried cranberries and optional creamy white chocolate, each bite delivers just the right combo of crumbly, tender shortbread and pops of bright, festive flavor. Whether you’re baking for the holidays or simply craving a cozy afternoon snack, these cookies come together effortlessly, and their pretty slices look impressive enough for any cookie platter. Trust me, you’ll be reaching for “just one more” every time.
Ingredients You’ll Need
Gathering the ingredients for Cranberry Shortbread Cookies couldn’t be more straightforward, and each one plays a special role in creating that signature texture and flavor. From rich butter to tart cranberries, every element works in harmony to yield the perfect cookie.
- Unsalted butter (1 cup, softened): The foundation for that classic melt-in-your-mouth shortbread texture; make sure it’s at room temp for easy creaming.
- Powdered sugar (2/3 cup): Dissolves perfectly into the dough, lending a soft, delicate sweetness without grittiness.
- Vanilla extract (1/2 teaspoon): Just a hint brings a warm, aromatic depth to the cookies.
- All-purpose flour (2 cups): Gives the cookies their structure while keeping them crumbly and tender.
- Salt (1/4 teaspoon): Brightens the flavors and balances the sweetness with a subtle contrast.
- Dried cranberries, chopped (3/4 cup): Provide delightfully tart, chewy bursts of color and flavor in every bite.
- White chocolate chips, optional (1/2 cup): For an extra touch of creaminess and visual pop—highly recommended if you love that classic cranberry-white chocolate combo.
How to Make Cranberry Shortbread Cookies
Step 1: Prepare Your Oven and Baking Sheet
Let’s get those cookies baking-ready! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures your Cranberry Shortbread Cookies won’t stick, making cleanup a breeze and making sure your cookies turn out with golden bottoms and perfectly soft centers. If you’re prepping ahead, get this set up while your butter softens.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer (or stand mixer fitted with the paddle attachment) to cream together the softened unsalted butter and powdered sugar. Beat for about 2-3 minutes until the mixture is pale and fluffy. This step is key for that luxuriously smooth shortbread base—don’t rush it! Once fluffy, blend in the vanilla extract for an aromatic boost.
Step 3: Add Dry Ingredients
Gradually add in the all-purpose flour and salt, stirring gently until a soft, slightly crumbly dough forms. It may look a tiny bit dry at first, but keep mixing and everything will come together. The dough should be soft but not sticky—perfect for rolling and slicing later!
Step 4: Fold in Cranberries and White Chocolate
Time for the best part: mix in your chopped dried cranberries and white chocolate chips. Folding these in ensures every cookie is studded with sweet-tart fruit and creamy chocolate. If you want to jazz things up even more, a bit of orange zest at this stage is also lovely.
Step 5: Shape and Chill the Dough
Divide the dough into two equal portions. Roll each into a log about 2 inches in diameter, then wrap tightly in plastic wrap. Let them chill in the refrigerator for at least 30 minutes—this firms up the dough so you can slice gorgeous, even rounds. Don’t skip chilling! It transforms the texture of your Cranberry Shortbread Cookies, making them sliceable and preventing spreading in the oven.
Step 6: Slice and Bake
Once chilled, use a sharp knife to slice each dough log into 1/4-inch thick rounds and arrange them on your prepared baking sheet. Bake for 12–15 minutes, or until the edges are just turning golden. Keep a close eye in the last couple of minutes—perfect shortbread is pale with just a kiss of color at the edges. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Cranberry Shortbread Cookies
Garnishes
Dress up your Cranberry Shortbread Cookies by dipping half of each cooled cookie in melted white chocolate, then letting them set on parchment for an extra spectacular finish. A sprinkle of finely grated orange zest or a dusting of powdered sugar just before serving adds a truly elegant, festive feel.
Side Dishes
These cookies pair fabulously with almost any hot drink—think afternoon tea, rich hot chocolate, or gently spiced coffee. For a party tray, serve them alongside fresh fruit, candied nuts, or a selection of contrasting cookies (like chocolate or almond biscotti) for maximum visual and flavor appeal.
Creative Ways to Present
Gift Cranberry Shortbread Cookies in pretty tins lined with waxed paper, or stack them in clear cellophane bags tied with a bright ribbon for a thoughtful homemade gift. You can even sandwich a thin layer of white chocolate or citrus curd between two shortbreads for a showstopping twist. Arrange them on a vintage cake stand for a holiday dessert table sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep your Cranberry Shortbread Cookies in an airtight container at room temperature for up to 1 week. They stay delightfully tender and flavorful, perfect for tucking into lunchboxes or enjoying as a quick treat with your afternoon coffee.
Freezing
You can freeze the baked cookies or the unbaked dough logs. To freeze the baked cookies, let them cool fully, then store in a freezer-safe container for up to 2 months. For the dough, wrap the logs tightly in plastic and freeze; when ready to bake, let thaw just until sliceable, then bake as usual—fresh, warm cookies anytime!
Reheating
While Cranberry Shortbread Cookies are amazing at room temperature, you can revive that fresh-baked aroma by briefly warming cookies in a 300°F oven for 4–5 minutes. Just be sure to let them cool slightly before handling, as warm shortbread is delicately fragile.
FAQs
Can I use fresh cranberries instead of dried?
For this recipe, stick with dried cranberries. Fresh ones have too much moisture and will change the texture and baking time of the cookies. If you only have fresh cranberries, try chopping and briefly drying them out in the oven, but the classic texture and flavor shine with dried fruit.
What if I don’t have white chocolate chips?
No worries! You can absolutely make these cookies without the white chocolate, and they’ll still be delicious. If you want another tasty variation, try adding chopped pecans or walnuts for an extra crunch.
Can I make the dough ahead of time?
Definitely! The dough for Cranberry Shortbread Cookies can be made, shaped, and chilled up to 3 days in advance. You can even freeze the shaped logs for up to 2 months—just slice and bake straight from the fridge or freezer.
How do I get perfectly round cookie slices?
After shaping and wrapping the dough logs, roll them gently on the counter several times during chilling to keep the shape even. If any edges flatten out, you can reshape slightly by hand before slicing.
Can I double the recipe?
Absolutely! This recipe scales beautifully. Just be sure to cream the butter and sugar in batches if using a smaller mixer, and divide the dough into more logs for easy chilling and slicing.
Final Thoughts
If you’re searching for a cookie that’s simple yet sensational, Cranberry Shortbread Cookies are the answer. Whether you’re baking for a festive occasion or just to treat yourself, every batch is a sweet little celebration. You’re just a few steps away from a fresh tray of irresistible, flavor-packed cookies—so gather your ingredients and start baking!
Print
Cranberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 30 minutes chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Shortbread Cookies are a delightful treat perfect for the holidays. With a buttery, melt-in-your-mouth texture, a hint of vanilla, and the tartness of dried cranberries, these cookies are sure to be a hit at any gathering. The optional addition of white chocolate takes them to the next level of indulgence.
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries (chopped)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add Flour: Gradually add the flour and salt, stirring until a soft dough forms.
- Include Mix-ins: Fold in the chopped dried cranberries and white chocolate chips, if using.
- Shape Dough: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and chill for at least 30 minutes.
- Bake: Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheet. Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool and Serve: Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Notes:
- For a festive touch, dip the cooled cookies halfway in melted white chocolate and let set on parchment paper.
- You can also use orange zest for added flavor.
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