Cranberry Shortbread Cookies Recipe 🍪

These buttery and festive Cranberry Shortbread Cookies are the perfect treat for the holiday season or any time you’re craving a delicate, melt-in-your-mouth cookie with a pop of tangy sweetness.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup dried cranberries, chopped
• ¼ cup white chocolate chips (optional, for added sweetness)

Instructions

Step 1: Prep Your Oven

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and creamy. Mix in the vanilla extract.

Step 3: Add the Dry Ingredients

Gradually add the flour and salt to the creamed mixture, stirring until just combined. Avoid overmixing to maintain the tender texture.

Step 4: Fold in the Cranberries

Fold in the chopped dried cranberries and white chocolate chips (if using) until evenly distributed throughout the dough.

Step 5: Shape and Chill the Dough

1. Roll the dough into a log shape, about 2 inches in diameter.
2. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes. This helps firm up the dough for easier slicing.

Step 6: Slice and Bake

1. Remove the dough from the refrigerator and slice it into ¼-inch thick rounds.
2. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
3. Bake for 12–15 minutes, or until the edges are lightly golden.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Shortbread Cookies

• Chilling the Dough: Ensure the dough is well chilled before slicing to maintain clean edges.
• Optional Glaze: Drizzle the cooled cookies with melted white chocolate for a festive touch.
• Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries work best as they don’t add excess moisture to the dough, but fresh cranberries can be used if chopped finely and slightly dried beforehand.

Can I make the dough in advance?

Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage. Just slice and bake as needed.

Enjoy these delightful Cranberry Shortbread Cookies with a cup of tea or gift them to friends for a thoughtful homemade treat! ❤️