Introduction
These Cranberry Shortbread Cookies are a delightful twist on the classic shortbread — rich, buttery, and lightly sweet with bursts of tangy cranberries. They’re simple to make, elegant enough for gifting, and pair beautifully with tea or coffee. The combination of orange zest and cranberries gives them a bright, festive flavor that’s especially popular around the holidays — but honestly, they’re irresistible any time of year!
Ingredients
Makes about 24 cookies
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional but highly recommended)
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- ¾ cup (90 g) dried cranberries, chopped
- Optional: 2 oz (60 g) white chocolate, melted (for drizzling or dipping)
Instructions / Method
Step 1: Prepare the dough
- In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy (about 2–3 minutes).
- Add vanilla extract and orange zest, mixing until combined.
- In a separate bowl, whisk together the flour and salt, then gradually add it to the butter mixture.
- Stir in the chopped dried cranberries until evenly distributed.
Step 2: Shape the cookies
- Option 1 (Slice-and-Bake):
- Turn the dough out onto parchment paper and shape it into a log, about 2 inches in diameter.
- Wrap tightly and chill for at least 1 hour, or until firm.
- Slice into ¼-inch rounds.
- Option 2 (Cut-Out Cookies):
- Form the dough into a disk, wrap, and chill for 30–45 minutes.
- Roll out to about ¼ inch thickness and cut with cookie cutters of your choice.
Step 3: Bake
- Preheat your oven to 325°F (160°C).
- Line baking sheets with parchment paper.
- Place cookies about 1 inch apart and bake for 12–15 minutes, or until edges are just starting to turn golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 4: Optional decoration
Once cooled, drizzle or dip the cookies in melted white chocolate for a sweet finishing touch. Allow the chocolate to set before storing.
Storage
- Store in an airtight container at room temperature for up to 1 week.
- The dough can be frozen (wrapped well) for up to 3 months — perfect for holiday prep!
Baking Tips
- For extra flavor, add a pinch of cinnamon or swap orange zest for lemon zest.
- Make sure your butter is soft but not melted — it’s the key to that perfect shortbread texture.
- If dough feels crumbly, knead gently until it comes together.