If you are searching for a delightful treat that feels like a warm hug from the inside out, the Cranberry Shortbread Cookies Recipe is exactly what you need. These buttery, crumbly cookies studded with tart dried cranberries and a hint of vanilla create a perfect balance of sweet and tangy that’s simply irresistible. Whether shared at holiday gatherings or enjoyed with a cozy cup of tea, this recipe is a celebration of flavor and texture that will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of the Cranberry Shortbread Cookies Recipe lies in its simplicity. Each ingredient plays a crucial role in delivering that classic shortbread richness, delightful sweetness, and a pop of vibrant cranberry flavor and color.
- 1 cup unsalted butter, softened: The foundation for softness and buttery richness in the cookies.
- 1/2 cup powdered sugar: Creates a smooth, tender crumb while adding subtle sweetness.
- 1 teaspoon pure vanilla extract: Enhances depth and warmth of the cookie flavor.
- 2 cups all-purpose flour: Provides structure and the classic shortbread texture.
- 1/4 teaspoon salt: Balances sweetness and complements the butter’s richness.
- 3/4 cup dried cranberries, chopped: Adds bursts of tartness and pops of color throughout each bite.
- Optional: 1/2 teaspoon orange zest: Offers a fresh, citrusy brightness that pairs beautifully with cranberries.
How to Make Cranberry Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened butter with the powdered sugar until the mixture is light and fluffy—this step is essential for that melt-in-your-mouth texture. Take your time here to ensure everything blends beautifully and the sugar begins to dissolve into the butter’s creaminess.
Step 2: Add Vanilla and Orange Zest
Next, blend in the pure vanilla extract to inject warmth and sweetness, and if you’re feeling a little adventurous, the orange zest will bring a fresh citrus note that brightens the entire cookie perfectly.
Step 3: Incorporate Flour and Salt
Gradually sift in the all-purpose flour and salt, mixing just until combined. Be careful not to overmix here—you want a soft, tender dough rather than tough cookie batter. This gentle handling ensures a delicate crumb that nearly melts on your tongue.
Step 4: Fold in Chopped Dried Cranberries
Now, fold in the chopped dried cranberries with care so each cookie is bursting with tangy fruit goodness. This step is what gives the recipe its unmistakable fruity twist and delightful chewy texture contrasts.
Step 5: Shape and Chill Dough
Divide the dough into two equal portions and roll each into a log about 2 inches in diameter. Wrap them tightly in parchment or plastic wrap, then refrigerate for at least 2 hours. Chilling firms the dough, making it easier to slice and helping the cookies keep their shape during baking.
Step 6: Prepare Oven and Baking Sheets
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. Proper preparation here makes for an even bake and easy clean-up afterward.
Step 7: Slice and Arrange Cookies
Remove dough logs from the fridge and slice them into 1/4-inch thick rounds. Arrange the slices on the prepared sheets, spacing them about 1 inch apart to allow room for gentle spreading.
Step 8: Bake Until Lightly Golden
Bake for 12 to 15 minutes, keeping a close eye so the edges acquire a lovely light golden hue without overbaking. The shortbread’s signature delicate texture comes alive as it cools.
Step 9: Cool Thoroughly
Let the cookies rest on the baking sheets for 5 minutes after removal from the oven, then transfer them to a wire rack to cool completely. This final step helps them set, so you get that perfect snap with each bite.
How to Serve Cranberry Shortbread Cookies Recipe
Garnishes
If you want to dress up your Cranberry Shortbread Cookies Recipe for a special occasion, consider a light dusting of powdered sugar or a drizzle of white chocolate. These simple touches add elegance and a touch of sweetness that perfectly complements the tangy cranberries.
Side Dishes
Pair these shortbread cookies with a hot beverage like spiced chai tea, rich coffee, or a cozy cup of cocoa. The warmth and contrasting creamy textures amplify the flavors, making each bite even more comforting and satisfying.
Creamy Ways to Present
For a creative presentation, consider stacking the cookies with a dollop of whipped cream or cream cheese frosting, garnished with a few whole dried cranberries on top. This adds a luscious richness that turns your cookies into a festive dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cranberry Shortbread Cookies Recipe in an airtight container at room temperature for up to a week. This helps maintain their crisp texture while keeping the buttery flavor fresh and vibrant.
Freezing
These cookies freeze beautifully. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to three months. When you’re ready to enjoy, thaw at room temperature—just like freshly baked!
Reheating
If you want to bring out that warm-from-the-oven feeling, gently reheat the cookies in a low-temperature oven (about 300°F/150°C) for 3 to 5 minutes. This restores their delightful aroma and crumbly texture without drying them out.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have a higher moisture content and a stronger tartness, which can affect the cookie’s texture and baking time. It’s best to stick with dried cranberries for this recipe to maintain the classic crumbly shortbread consistency.
Is it necessary to chill the dough?
Absolutely! Chilling the dough firms it up, making it easier to slice neatly and preventing the cookies from spreading too much during baking, ensuring that perfect shortbread shape.
Can I substitute butter with margarine or oil?
Butter is essential for the flavor and texture in this Cranberry Shortbread Cookies Recipe. Margarine or oil will alter both, often resulting in less tender, less flavorful cookies, so it’s best to use real unsalted butter.
What is the purpose of powdered sugar rather than granulated sugar?
Powdered sugar dissolves more easily into the butter, creating a finer, more tender cookie crumb. Granulated sugar would give a more coarse texture and alter how the shortbread melts in your mouth.
Can I add nuts to this recipe?
Definitely! Chopped pecans or walnuts add a lovely crunch and complement the tart cranberries beautifully. Just fold them in at the same stage as the cranberries for even distribution.
Final Thoughts
There is something truly comforting about the Cranberry Shortbread Cookies Recipe that makes each bite feel like a celebration of simple, beautiful flavors. Their buttery richness, combined with the bright tartness of cranberries, never fails to bring smiles and warm memories. I encourage you to try this recipe and share it with those you love—it’s a delightful way to create sweetness in any season.
Print
Cranberry Shortbread Cookies Recipe
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delightfully crisp and buttery Cranberry Shortbread Cookies featuring sweet dried cranberries and a hint of vanilla, perfect for festive occasions or everyday snacking.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
- Optional: 1/2 teaspoon orange zest
Instructions
- Cream Butter and Sugar: Cream together the softened butter and powdered sugar in a large bowl until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Flavorings: Mix in the vanilla extract and optional orange zest thoroughly to infuse the dough with aromatic flavors.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt while mixing gently just until fully combined, taking care not to overmix to avoid tough cookies.
- Fold in Cranberries: Fold in the chopped dried cranberries evenly throughout the dough, distributing bursts of tart sweetness.
- Shape and Chill Dough: Divide the dough into two equal portions and shape each into a log approximately 2 inches in diameter. Wrap each log tightly in parchment or plastic wrap and refrigerate for at least 2 hours to firm up for easy slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and aid cleanup.
- Slice and Arrange Cookies: Remove chilled dough from refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, spacing each cookie about 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Bake the cookies for 12-15 minutes or until the edges turn lightly golden brown, indicating they are perfectly crisp yet tender inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a citrusy twist, include the optional orange zest to elevate the flavor profile.
- Ensure butter is softened but not melted for best creaming results.
- Chilling the dough is critical to achieve clean slices and maintain cookie shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; wrap cooled cookies tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
