Cranberry Shortbread Cookies Recipe

If you’re searching for a treat that perfectly combines buttery richness with tart fruitiness, you’ll fall head-over-heels for these Cranberry Shortbread Cookies. Tender and delicate with pops of dried cranberries and creamy hints of white chocolate, these cookies are a showstopper for holidays or any time you want to bring a little joy to the table. Each bite melts in your mouth, making it impossible to stop at just one—trust me, I’ve tried! Whether you’re baking for friends or treating yourself, Cranberry Shortbread Cookies truly bring a festive, homemade magic to any cookie platter.

this Recipe

Ingredients You’ll Need

The beauty of Cranberry Shortbread Cookies is that every ingredient counts, bringing something special to the cookie’s irresistible flavor and melting texture. You’ll find these pantry staples work together in perfect harmony, creating just the right balance of sweet, tart, and buttery notes.

• Unsalted butter (1 cup, softened): The heart of shortbread, it creates a crumbly, melt-in-your-mouth texture and rich flavor—make sure it’s truly soft for the best results.
• Powdered sugar (⅔ cup): This gives the cookies a delicate sweetness and that fine, tender crumb that makes them so addictive.
• Vanilla extract (1 teaspoon): Adds a cozy warmth that ties the other flavors together beautifully—don’t skip it!
• All-purpose flour (2 cups): The sturdy backbone of your cookies; measure carefully for that perfect shortbread bite.
• Salt (¼ teaspoon): Just a touch sharpens the sweet flavors and keeps everything in delicious balance.
• Dried cranberries (¾ cup, chopped): These provide tart bursts of flavor and a cheery pop of color throughout the cookies.
• White chocolate chips (½ cup, optional): For a sweet, creamy contrast—totally delightful if you’re feeling a little extra.

How to Make Cranberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Begin by grabbing a large mixing bowl, then beat your softened butter together with powdered sugar until the mixture is airy, pale, and oh-so-fluffy. This step is key for creating that signature melt-in-your-mouth feel you expect from Cranberry Shortbread Cookies. Don’t rush it—the fluffier the base, the more delicate your cookies will be.

Step 2: Add Vanilla

Pour in the vanilla extract and give everything a good mix. The vanilla not only adds depth but brings a subtle warmth that makes the cookies faintly addictive. At this point, your dough should smell like pure cookie heaven!

Step 3: Incorporate Dry Ingredients

Gradually add your flour and salt, mixing gently between each addition. The dough will start out crumbly, but as you mix, it will come together into a soft, cohesive ball. Be gentle here—overworking the dough could make your shortbread tough, and you want these Cranberry Shortbread Cookies to be as tender as possible.

Step 4: Add Cranberries (and Chocolate Chips!)

Fold in the chopped dried cranberries and, if desired, the white chocolate chips. These add bright, chewy bursts of tartness and creamy sweetness. Mix until just distributed—uneven bits are part of the charm.

Step 5: Shape and Chill the Dough

Divide the dough in half and roll each half into a log about 1½ inches in diameter. Wrap tightly in plastic wrap. Pop the logs into the fridge for at least an hour—this is crucial for sliceable, picture-perfect rounds, and helps the flavors meld beautifully.

Step 6: Slice and Bake

Preheat your oven to 350°F (175°C), then line your baking sheet with parchment for easy cleanup. Unwrap the cold dough and slice it into ¼-inch rounds, arranging them about an inch apart. Bake for 10–12 minutes, keeping a watchful eye—the edges should just start to turn golden. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling (this helps them firm up to just the right texture).

How to Serve Cranberry Shortbread Cookies

Cranberry Shortbread Cookies Garnishes

If you want to make your cookies extra special, dip them halfway in melted white chocolate and sprinkle with a few extra chopped cranberries. A dusting of powdered sugar is another easy way to dress them up for a holiday platter or gift box.

Side Dishes

These cookies pair lovely with a cozy mug of hot tea, freshly brewed coffee, or even a citrusy herbal tisane. For an afternoon treat plate, include mild cheeses, fresh berries, or a bowl of vanilla ice cream to complement the cookies’ flavors.

Creative Ways to Present

Arrange the cookies in a rustic wooden box with festive parchment, or stack them in clear cellophane bags tied with ribbon for homemade gifts. A tiered cake stand with alternating rows of Cranberry Shortbread Cookies and chocolate-dipped strawberries will win hearts at any dessert table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store cookies in an airtight container at room temperature for up to five days. Be sure to separate layers with parchment paper to prevent sticking, especially if you’ve dipped them in chocolate.

Freezing

You can freeze the unbaked dough logs for up to three months. Simply wrap tightly, label, and freeze—then slice and bake straight from the freezer, adding a minute or two to the baking time. Baked cookies also freeze beautifully in a well-sealed container.

Reheating

These cookies are best enjoyed at room temperature but can be gently warmed in a low oven for a couple of minutes if you love a freshly baked aroma. Avoid microwaving, as it can affect their tender texture.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries tend to add too much moisture and can make the cookies soggy, so dried cranberries are definitely recommended here for that perfect chewy tang and bright color.

Is it possible to make Cranberry Shortbread Cookies gluten-free?

Yes, simply swap the all-purpose flour for a good quality gluten-free baking blend designed for 1:1 replacement. The texture will be slightly different, but still delicious!

Why do I need to chill the dough?

Chilling helps firm up the butter and allows the flavors to meld. It also prevents the cookies from spreading too much, ensuring your Cranberry Shortbread Cookies hold their pretty, neat shape.

Can I omit the white chocolate chips?

Absolutely! The cookies are delightful either way. The white chocolate chips add a little extra decadence, but the classic cranberry flavor shines through regardless.

How do I know when the cookies are done?

Keep an eye out for lightly golden edges while the centers remain pale—they’ll continue setting as they cool, leaving you with perfectly tender Cranberry Shortbread Cookies every time.

Final Thoughts

There’s something utterly magical about pulling a tray of Cranberry Shortbread Cookies from the oven—the irresistible aroma, the jewel-like cranberries, and that perfect buttery crunch. Give these a try, and I bet they’ll quickly become a favorite for your cookie jar or next celebration. Happy baking!

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