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); 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)

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If you’re ready for some serious cookie bliss, let me introduce you to Cranberry Shortbread Cookies. These buttery, melt-in-your-mouth bites of joy get a burst of tart-sweet flavor from dried cranberries, and when you add white chocolate chips, it’s a downright celebration. They’re the kind of treat that looks effortlessly elegant, tastes bakery-worthy, and yet you can whip them up in your own kitchen without any fuss—perfect for holiday trays, gifting, or sneaking from the cookie jar when no one’s looking.

Cranberry Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I love most about these cookies is how every ingredient really pulls its weight for flavor, texture, or appearance. The list may be short, but each item is essential for that signature Cranberry Shortbread Cookies magic!

Unsalted Butter (1 cup, softened): This is what gives your cookies that melt-in-your-mouth texture—make sure it’s truly room temp for easy creaming.
Powdered Sugar (2/3 cup): Adds a fine, delicate sweetness without grittiness, keeping the crumb soft.
Vanilla Extract (1 teaspoon): Just a splash lifts all the flavors and adds warmth.
All-Purpose Flour (2 cups): The backbone of your cookie, forming just the right tender structure.
Salt (1/4 teaspoon): Just a pinch, but it really makes the butter and cranberries pop—don’t skip it!
Dried Cranberries (3/4 cup, chopped): These little tart-sweet gems add vibrant color and chewy contrast in every bite.
White Chocolate Chips or Chunks (1/2 cup, optional): For extra decadence and a little creamy sweetness—try to use high-quality white chocolate.

How to Make Cranberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by beating your room-temperature butter together with the powdered sugar. You want to keep mixing until the blend is smooth and creamy—almost fluffy. This step is key for that classic shortbread texture, so don’t rush it! Once you’ve got a cloud-like mixture, stir in the vanilla extract to infuse the dough with its classic aroma.

Step 2: Add the Dry Ingredients

Next, gradually add in the flour and salt. This ensures the flour doesn’t poof everywhere or clump, and your dough comes together evenly. By the time you’re finished, you’ll have a soft, rich dough. Don’t be tempted to overmix—just bring it all together until evenly combined.

Step 3: Fold in the Cranberries (and White Chocolate)

Now, gently scatter in the chopped dried cranberries and if you’re feeling a bit luxurious, those white chocolate chips or chunks. Stir just until they’re evenly distributed. The dough will look positively festive, dotted with ruby and cream.

Step 4: Shape and Chill the Dough

Divide the dough into two equal portions, roll each into a log about 2 inches in diameter, and wrap tightly in plastic wrap. Refrigerate for about an hour (or longer, if that works for your schedule). This not only firms up the dough for neat slicing but also unlocks the classic crumbly shortbread texture.

Step 5: Slice and Bake

Preheat your oven to 350°F (175°C), and get your baking sheets ready with parchment paper. Bring out those chilled logs and slice them crosswise into 1/4-inch rounds. Place them about an inch apart to allow for a little spread. Bake for 10 to 12 minutes, just until the edges barely start to turn golden.

Step 6: Cool and Finish

When the Cranberry Shortbread Cookies come out, let them cool on the baking sheet for 5 minutes—this helps them set up perfectly. Then transfer to a wire rack to cool completely. If you want to take them over the top, drizzle or dip in melted white chocolate once cooled.

How to Serve Cranberry Shortbread Cookies

Garnishes

Give your Cranberry Shortbread Cookies a beautiful, professional finish by drizzling with melted white chocolate, dusting lightly with a little powdered sugar, or even a sprinkle of citrus zest. Each garnish not only enhances the look but brings out different notes in the cookie.

Side Dishes

Pair these cookies with a mug of hot tea, fresh coffee, or homemade hot chocolate for the ultimate afternoon treat. Their buttery flavor also makes them lovely alongside a scoop of vanilla ice cream, or on a holiday platter surrounded by mixed nuts and other spiced cookies.

Creative Ways to Present

For gifts, tuck stacks of Cranberry Shortbread Cookies into cellophane bags tied with ribbon, or layer them in a decorative tin with parchment in between. At parties, arrange them in concentric circles on a pretty cake stand, or make a “cookie board” with fruits and chocolates for a festive twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cranberry Shortbread Cookies in an airtight container at room temperature for up to a week. Their texture stays lovely and tender, but be sure to keep them sealed tight to prevent them from drying out or picking up other pantry aromas.

Freezing

Both the shaped, unbaked dough logs and the finished cookies freeze beautifully. For dough, double-wrap logs and freeze for up to 3 months; simply thaw in the refrigerator overnight before slicing and baking. Baked cookies can be frozen in layers separated with parchment for up to 2 months.

Reheating

If you’d like to gently refresh baked cookies, pop them on a baking sheet in a 300°F (150°C) oven for 3–5 minutes. Let them cool again for a few minutes before serving—this makes them taste oven-fresh!

FAQs

Can I use fresh cranberries instead of dried?

For Cranberry Shortbread Cookies, dried cranberries are best because they pack sweetness and chewiness without introducing extra moisture into the dough. Fresh cranberries could make the dough soggy and might not distribute as evenly.

How do I know when the cookies are done baking?

Look for just-barely golden edges and a pale top—the cookies will continue to set as they cool. Overbaking will make them dry, so it’s better to err on the side of a little under than over.

Can I make the dough ahead of time?

Absolutely! The dough for Cranberry Shortbread Cookies can be made several days ahead and kept chilled, or even frozen. This makes them super convenient when you want to prep in advance for parties or last-minute cravings.

Do I have to use white chocolate?

Not at all! The Cranberry Shortbread Cookies are delightful with or without it. The white chocolate adds a creamy, sweet note that complements the tart cranberry, but you can simply leave it out or swap it for dark chocolate if you prefer.

What’s the best way to get neat, round slices?

Use a sharp, thin-bladed knife and rotate the dough log a quarter turn after each cut to keep it from flattening. If your dough softens, re-chill for a few minutes for crisper edges and perfect rounds.

Final Thoughts

I honestly can’t wait for you to try these Cranberry Shortbread Cookies. They’re irresistibly buttery, so easy to make, and bring a festive spark to any gathering or cozy night in. Happy baking, and don’t forget to share (or at least hide a few for yourself)!

Cranberry Shortbread Cookies Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 27 minutes (plus chilling time)
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of buttery shortbread, tart cranberries, and sweet white chocolate with these delicious Cranberry Shortbread Cookies. Easy to make and ideal for holiday baking or any time you crave a delightful treat.

Ingredients

Scale

Ingredients:

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)

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Instructions

Cream Butter and Sugar: In a large mixing bowl, cream softened butter and powdered sugar until smooth and fluffy.
Mix in Vanilla: Add vanilla extract to the mixture.
Add Flour and Salt: Gradually mix in the flour and salt until a soft dough forms.
Add Cranberries and Chocolate: Fold in the chopped cranberries and white chocolate if desired.
Shape and Chill Dough: Divide the dough, shape into logs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat and Slice: Preheat oven, slice chilled dough, and place on a baking sheet.
Bake: Bake for 10–12 minutes until edges turn golden.
Cool: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely.