Cranberry Shortbread Cookies Recipe
Indulge in the buttery, crumbly goodness of these Cranberry Shortbread Cookies. Packed with dried cranberries and optional white chocolate chips, these festive treats are perfect for the holiday season.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 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
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in Vanilla: Mix in the vanilla extract.
- Add Flour: Gradually add the flour and salt, mixing until a soft dough forms.
- Combine Cranberries and Chocolate: Fold in the chopped dried cranberries and white chocolate chips, if using.
- Shape and Chill: Divide the dough in half and shape into two logs about 1½ inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat and Bake: Preheat the oven to 350°F (175°C) and slice the chilled dough into rounds. Bake for 10–12 minutes until edges are golden.
- Cool and Serve: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- These cookies can be dipped in melted white chocolate for an extra festive touch.
- Dough can be made ahead and frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
