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Cranberry Shortbread Cookies Recipe

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4.8 from 76 reviews

These Cranberry Shortbread Cookies combine buttery richness with tart dried cranberries and optional sweet white chocolate for a delightful holiday treat. Perfectly crumbly and flavorful, they are easy to prepare and bake, making them an ideal festive cookie for sharing.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Add-ins

  • 3/4 cup dried cranberries (chopped)
  • 1/2 cup white chocolate chips or chunks (optional)

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream softened butter and powdered sugar together until the mixture is smooth and fluffy, ensuring the sugar is fully incorporated for a light texture.
  2. Mix in Vanilla: Add the vanilla extract to the creamed butter and sugar and mix well to combine all the flavors evenly.
  3. Add Flour and Salt: Gradually add the all-purpose flour and salt to the mixture, stirring continuously until a soft dough forms without overworking it to keep the shortbread tender.
  4. Add Cranberries and Chocolate: Gently fold in the chopped dried cranberries and, if using, the white chocolate chips or chunks so they are evenly distributed throughout the dough.
  5. Shape and Chill Dough: Divide the dough into manageable portions, shape each into logs about 1.5 inches in diameter, then wrap them tightly in plastic wrap. Refrigerate for at least 1 hour to firm up the dough for easier slicing.
  6. Preheat and Slice: Preheat your oven to 325°F (163°C). Once chilled, slice the dough logs into 1/4 inch thick rounds and arrange them on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 1 inch apart.
  7. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges begin to turn a light golden brown, watching carefully to prevent overbaking.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly with a delicate crumb.

Notes

  • For best texture, do not overmix the dough once the flour is added to keep cookies tender and crumbly.
  • White chocolate chips are optional but add a lovely contrast to the tart cranberries.
  • You can freeze the dough logs after shaping for up to 1 month; slice and bake directly from frozen, adding a couple of extra minutes to baking time.
  • Ensure butter is softened, not melted, to achieve the correct dough consistency.
  • Store baked cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Find it online: https://oliviabakes.com/cranberry-shortbread-cookies-recipe/