Name: Cranberry Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); ½ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ¼ teaspoon salt; ¾ cup dried cranberries (chopped); ½ cup white chocolate chips or chunks (optional)

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If you’re searching for the ultimate festive treat to brighten any cookie tray, look no further than Cranberry Shortbread Cookies. These delightful cookies blend buttery, melt-in-your-mouth shortbread with chewy, tart cranberries and luscious bits of white chocolate. Whether you’re baking for a holiday, gifting to friends, or simply savoring a cup of tea, this recipe offers a colorful and irresistible bite in every crumb.

Cranberry Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Shortbread Cookies lies in its simplicity: each ingredient is easy to find, yet brings something special to the table. From creamy butter to vibrant cranberries, every component makes these cookies shine with flavor and texture.

Unsalted Butter (1 cup, softened): Provides that rich, tender crumb signature to classic shortbread and keeps the cookies perfectly buttery.
Powdered Sugar (½ cup): Lends a subtle sweetness and helps create that velvety texture we all crave in a shortbread cookie.
Vanilla Extract (1 teaspoon): Adds warmth and deepens the overall flavor, tying everything together.
All-purpose Flour (2 cups): The structure-builder of the recipe, giving your cookies just the right shape and bite.
Salt (¼ teaspoon): Enhances every flavor and balances the sweetness without overpowering the delicate cookie.
Dried Cranberries (¾ cup, chopped): Bring vivid flecks of color and a tart contrast to balance the butter and sugar.
White Chocolate Chips or Chunks (½ cup, optional): For the white chocolate lovers, these add creamy richness and a touch of luxury.

How to Make Cranberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by grabbing a large mixing bowl and your favorite hand or stand mixer. Beat the softened butter with the powdered sugar until it’s light and fluffy—it should look pale and almost billowy. This step aerates the dough, setting the foundation for the melt-in-your-mouth magic that defines Cranberry Shortbread Cookies.

Step 2: Add Vanilla, Flour, and Salt

Pour in the vanilla extract and blend briefly, just until combined. Next, gradually add the all-purpose flour and salt. Mix slowly so you don’t lose that airiness, stopping once the mixture comes together as a soft dough. Overmixing can make the cookies tough, so a gentle touch is key.

Step 3: Fold in Cranberries and White Chocolate

Switch to a spatula and softly fold in the chopped dried cranberries, and white chocolate chips if you want extra decadence. Gently stir until everything is evenly distributed, ensuring every slice will have sweet and tart bits in every bite.

Step 4: Shape and Chill the Dough

Divide the dough in half and form each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap. Pop them into the fridge for at least 1 hour (or overnight if you prefer). Chilling is a must for Cranberry Shortbread Cookies—this firms up the dough, making slicing neat and easy while also helping the cookies keep their round shape during baking.

Step 5: Slice, Bake, and Cool

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for fuss-free cleanup. Slice your chilled dough logs into ¼-inch rounds and arrange them about an inch apart on the sheet. Bake for 10-12 minutes, just until the edges start to turn golden—don’t overbake! Let them rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The aroma filling your kitchen at this point is irresistible!

How to Serve Cranberry Shortbread Cookies

Garnishes

For an extra flourished look, drizzle cooled Cranberry Shortbread Cookies with melted white chocolate or dust lightly with powdered sugar. A few extra chopped cranberries scattered over the top just before the chocolate sets is a quick way to make them pop on the plate.

Side Dishes

These cookies are perfect alongside a hot mug of tea, rich hot chocolate, or even a cozy cappuccino. During the holidays, they make a lovely pairing with spiced mulled wine or sparkling cider as part of a dessert board with fresh fruits and nuts.

Creative Ways to Present

Gift Cranberry Shortbread Cookies in clear cellophane bags tied with a festive ribbon, or stack them in a decorative tin with a handwritten note. For parties, tuck each cookie into mini cupcake liners and arrange them on a tiered stand, turning a simple treat into a centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Cranberry Shortbread Cookies in an airtight container at room temperature for up to a week. They’ll stay tender and delicious, making them perfect for nibbling over several days.

Freezing

These cookies are fantastic for freezing, both pre- and post-baking. You can freeze the dough logs tightly wrapped for up to 2 months, then simply thaw slightly and slice before baking. Finished cookies can also be frozen; just pop them in a zip-top bag and thaw at room temperature for an easy treat anytime.

Reheating

While Cranberry Shortbread Cookies are typically enjoyed at room temperature, you can refresh them by warming in a 300°F (150°C) oven for a couple of minutes. This just-softens the cookie and revives the buttery aroma, as if they were newly baked.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are best for this recipe because they deliver concentrated flavor and won’t add extra moisture, which can alter the cookie’s texture. If you prefer to use fresh, chop them finely and pat them dry very well, though keep in mind the dough may become slightly wetter.

What if I don’t have a stand mixer?

No problem! You can easily cream the butter and sugar by hand with a sturdy spoon or with a handheld electric mixer. It just takes a little extra elbow grease—but it’s totally worth it for the delicious results.

Do Cranberry Shortbread Cookies really need to chill before baking?

Absolutely! Chilling the dough allows the butter to firm up, which helps the cookies keep their shape and develop a tender texture. It also makes slicing a breeze and prevents spreading in the oven.

Can I leave out the white chocolate chips?

Yes! The white chocolate chips are optional, so feel free to omit them if you prefer a purer cranberry flavor or have dietary restrictions. The cookies will still be buttery, crisp, and bright with cranberry zing.

How do I make neat, round slices?

Tip: Rotate the dough log a quarter turn after each slice so it keeps its shape. Use a sharp, unserrated knife and if the dough is very firm, let it sit at room temperature for 5 minutes before slicing for cleaner cuts.

Final Thoughts

Baking a batch of Cranberry Shortbread Cookies is one of those small joys that feels extra special. With their vibrant bursts of cranberry and luscious buttery bite, they’re as beautiful as they are delicious. I hope you’ll give them a try and share them with the people you love—it truly is a treat worth celebrating!

Cranberry Shortbread Cookies Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 27 minutes (active)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of buttery shortbread, tart cranberries, and sweet white chocolate with these Cranberry Shortbread Cookies. Perfect for holiday gatherings or a cozy night in.

Ingredients

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Cranberry Shortbread Cookies:

1 cup unsalted butter (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
¾ cup dried cranberries (chopped)
½ cup white chocolate chips or chunks (optional)

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Instructions

Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
Add Flavor: Mix in the vanilla extract.
Combine Dry Ingredients: Gradually add the flour and salt, mixing just until combined.
Add Mix-Ins: Fold in the chopped dried cranberries and white chocolate chips if using.
Shape and Chill: Divide the dough in half and shape each portion into a log. Refrigerate for at least 1 hour.
Prepare for Baking: Preheat the oven and line a baking sheet with parchment paper.
Bake: Slice the chilled dough, place on the baking sheet, and bake until edges are golden.
Cool and Enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.