These Cranberry Shortbread Cookies are a delicate blend of buttery richness and tart cranberry sweetness, perfect for the holiday season or anytime you want a simple, elegant dessert. With optional white chocolate chips, they can be customized for extra indulgence. Easy to make and even easier to enjoy, these cookies are a must-have for any baking enthusiast!
Why You’ll Love These Cookies
Effortless Elegance: Their tender, crumbly texture is paired with a vibrant cranberry burst.
Versatile Recipe: Add white chocolate chips, nuts, or even a drizzle of icing for a personalized touch.
Perfect for Gifting: These cookies stay fresh and travel well, making them ideal for holiday sharing.
Quick and Simple: With just a few steps, they’re great for both novice and experienced bakers.
Ingredients
Cookie Dough Base
Unsalted Butter (1 cup, softened): Gives the cookies their signature buttery flavor and delicate texture.
Powdered Sugar (½ cup): Ensures a smooth, melt-in-your-mouth consistency.
Vanilla Extract (1 tsp): Adds warmth and enhances the overall flavor.
All-Purpose Flour (2 cups): The foundation of these tender cookies.
Salt (¼ tsp): Balances the sweetness and amplifies the flavors.
Mix-Ins
Dried Cranberries (½ cup, chopped): Adds a tangy, chewy contrast to the rich dough.
White Chocolate Chips (¼ cup, optional): A sweet counterpoint to the cranberries for added decadence.
How to Make Cranberry Shortbread Cookies
- Prepare Your Tools and Oven
Preheat your oven to 325°F (160°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough
In a large bowl, use a hand or stand mixer to cream together the softened butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract until combined.
- Add Dry Ingredients
Gradually stir in the flour and salt, mixing until just combined.
Fold in the chopped cranberries (and white chocolate chips, if using). Be careful not to overmix, as this can make the cookies tough.
- Shape and Chill
Roll the dough into a log, about 2 inches in diameter.
Wrap the log in plastic wrap and refrigerate for at least 30 minutes. Chilling ensures the cookies retain their shape while baking.
- Slice and Bake
Remove the dough from the refrigerator and slice into ¼-inch rounds.
Arrange the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12–15 minutes, or until the edges are just lightly golden.
- Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips for Perfect Shortbread Cookies
Soft Butter: Ensure the butter is softened, not melted, for a creamy dough.
Even Slices: Use a sharp knife to cut uniform rounds for consistent baking.
Don’t Skip Chilling: Chilled dough helps prevent spreading and ensures a tender texture.
Watch Closely: Shortbread cookies can go from golden to overbaked quickly, so monitor the edges closely.
Serving Suggestions
Holiday Platters: Pair with other cookies like thumbprints or gingerbread for a festive assortment.
With Tea or Coffee: These cookies are the perfect accompaniment to your afternoon tea or morning coffee.
As a Gift: Package them in a decorative tin for a thoughtful homemade present.
Storage Instructions
Room Temperature
Store in an airtight container for up to 1 week.
Freezing
Freeze unbaked dough logs for up to 3 months. Thaw in the fridge, slice, and bake as directed.
Baked cookies can also be frozen for up to 3 months.
Why These Cookies Are a Winner
The combination of buttery shortbread, tangy cranberries, and sweet white chocolate creates a cookie that’s as beautiful as it is delicious. With minimal ingredients and simple instructions, these Cranberry Shortbread Cookies are a no-fail recipe for any occasion.
Whether you’re planning for a cookie exchange, whipping up a batch for holiday guests, or treating yourself to a cozy treat, this recipe is bound to become a favorite in your repertoire.
So, preheat your oven, grab your mixing bowl, and let’s bake some festive magic!