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Cranberry Shortbread Cookies Recipe

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4.9 from 88 reviews

Delight in these Cranberry Shortbread Cookies, a perfect blend of buttery, crumbly shortbread with tart dried cranberries and optional sweet white chocolate chips. Ideal for festive occasions or a cozy treat, these cookies combine simple ingredients with a straightforward baking method to yield irresistibly flavorful and textured bites.

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
  • 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 the softened butter and powdered sugar together until the mixture is smooth and fluffy, ensuring a light texture for the cookies.
  2. Mix in Vanilla: Add the vanilla extract to the creamed butter and sugar mixture, blending well to distribute the flavor evenly.
  3. Add Flour and Salt: Gradually incorporate the all-purpose flour and salt into the mixture, stirring until a soft, cohesive dough forms.
  4. Add Cranberries and Chocolate: Fold in the chopped dried cranberries and white chocolate chips or chunks if using, being careful to evenly distribute the mix-ins without overworking the dough.
  5. Shape and Chill Dough: Divide the dough into portions, shape into logs, then wrap tightly in plastic wrap. Refrigerate the dough logs for at least 1 hour to firm up, which helps with slicing and baking evenly.
  6. Preheat and Slice: Preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds. Arrange the slices on an ungreased baking sheet, spacing them appropriately.
  7. Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn a light golden color, indicating they are cooked through but still tender inside.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their texture.

Notes

  • For a crunchier cookie, bake for an additional 1-2 minutes but watch carefully to prevent burning.
  • White chocolate chips are optional and can be omitted for a dairy-free version; dried cranberries alone still provide great flavor and texture.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • Chilling the dough is essential for clean slicing and prevents the cookies from spreading too much during baking.
  • Use softened butter (not melted) for best creaming results, which contributes to the cookie’s crumbly texture.

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