These cranberry shortbread cookies are the perfect balance of buttery richness and tart cranberry flavor. With their crisp texture and delicate sweetness, they are ideal for holiday gifting or as a delightful snack any time of the year. The slice-and-bake method makes these cookies easy to prepare, even for those with little baking experience.
Why You’ll Love This Recipe
I love how these cranberry shortbread cookies bring together the classic buttery flavor of shortbread with the bright, tangy notes of dried cranberries. They’re quick to prepare, thanks to the slice-and-bake technique, and the added orange zest gives them a delightful hint of citrus. These cookies are perfectly crisp on the outside, with a soft, melt-in-your-mouth interior. Whether I’m enjoying them with a cup of tea or gifting them to friends and family, they never fail to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 for added brightness
Directions
In a large bowl, I cream together the softened butter and powdered sugar until the mixture is light and fluffy.
Next, I mix in the vanilla extract (and the optional orange zest if I’m using it).
Gradually, I add the flour and salt, mixing just until combined. I make sure not to overmix at this stage.
I fold in the chopped dried cranberries, ensuring they are evenly distributed throughout the dough.
Then I divide the dough into two portions, shaping each portion into a log about 2 inches in diameter. Then, I wrap the dough logs tightly in parchment or plastic wrap.
I chill the dough in the refrigerator for at least 2 hours or until it becomes firm enough to slice.
Once chilled, I preheat my oven to 325°F (165°C) and line my baking sheets with parchment paper.
I slice the dough into 1/4-inch rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
I bake the cookies for 12-15 minutes, or until the edges are lightly golden.
After baking, I let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Servings: 30 cookies
Prep Time: 10 minutes + 2 hours chill time
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Storage/Reheating
I store these cranberry shortbread cookies in an airtight container at room temperature, where they stay fresh for up to a week. If I want to keep them longer, I freeze them in a sealed container for up to 3 months. To thaw, I simply leave them at room temperature for about 30 minutes before enjoying. If I prefer them warm, I can briefly reheat them in the oven at 300°F (150°C) for a few minutes to bring back their crispness.
Related Recipes:
- Honey Cinnamon Shortbread
- Cranberry Pistachio Shortbread Cookies
- Christmas Shortbread Sugar Cookie Bites
FAQs
Can I make these cranberry shortbread cookies without the orange zest?
Yes, you can make these cookies without the orange zest. It’s an optional addition that provides a touch of citrus brightness, but the cookies will still be delicious without it.
Can I use frozen cranberries instead of dried?
I wouldn’t recommend using frozen cranberries in this recipe because they can release too much moisture when mixed into the dough. Dried cranberries provide the best texture and flavor for these cookies.
How do I know when the cookies are done baking?
The cookies are done when their edges are lightly golden. If I’m unsure, I can check the bottom of one to see if it’s lightly browned. If it is, they are ready to come out.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. Alternatively, I can freeze the dough logs for up to 3 months and slice them when I’m ready to bake.
Can I add other mix-ins to the dough?
Absolutely! I can experiment by adding other ingredients such as chopped nuts (like pecans or walnuts), white chocolate chips, or even a touch of cinnamon for added flavor.
Conclusion
These cranberry shortbread cookies are the perfect treat for any occasion, offering a delightful combination of buttery richness and the tangy bite of dried cranberries. I love how simple and quick they are to prepare, yet they always feel like a special indulgence. Whether I’m serving them at a holiday gathering or enjoying them with a warm drink, these cookies never fail to impress.
📖 Recipe:
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Cranberry Shortbread Cookies
- Total Time: 2 hours 25 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These cranberry shortbread cookies are a delightful treat that combines buttery shortbread with the tartness of dried cranberries. The slice-and-bake method makes them easy to prepare and perfect for gifting or snacking. With a touch of orange zest for citrus brightness, these cookies are crispy on the outside and soft on the inside. Ideal for holidays or any time of year, these cookies are a crowd-pleaser.
Ingredients
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 together softened butter and powdered sugar until light and fluffy.
-
Mix in vanilla extract and optional orange zest.
-
Gradually add flour and salt, mixing just until combined.
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Fold in chopped dried cranberries.
-
Divide dough into two portions and shape each into a log about 2 inches in diameter. Wrap in parchment or plastic wrap and refrigerate for at least 2 hours.
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Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
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Slice dough into 1/4-inch rounds and place on baking sheets, spacing them about 1 inch apart.
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Bake for 12-15 minutes or until edges are lightly golden.
-
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Orange zest is optional but adds a nice citrus flavor.
Ensure the dough is fully chilled before slicing for best results.
You can freeze the dough logs for up to 3 months before baking.
- Prep Time: 10 minutes + 2 hours chill time
- Cook Time: 15 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking, Slice-and-Bake
- Cuisine: American
Nutrition
- Serving Size: 30 cookies
- Calories: 110 kcal
