Home / Recipes / Desserts / / Easy Cranberry Shortbread Cookies
ByRosemary
Jump to Recipe
Cranberry Shortbread Cookiesare a deliciousChristmascookie recipe that is easy to make. The buttery shortbread pairs perfectly with the tartdried cranberriesmaking them a festive cookie for holiday dessert platters.
One of my favoriteChristmascookies is shortbread. I love the butterymelt-in-your-mouthtextureand they can be flavored in so many ways. For the holidays, you can’t beat a red and white cookie and thesecranberry shortbread cookiesare just perfect.
Shortbread cookies are so easy to make and they keep well atroom temperatureso they are great for gifting. For this recipe, you only need fiveingredients!
They are so simple and theflavorsare great. Sweet, buttery, and each bite has tart cranberry. If you want aneasy cookie recipeto make this year, you need to give them a try.
Table of Contents
Ingredients
- All-purpose flour – be sure your flour is at least 11-12% protein, this will help keep the cookies from spreading.
- Softenedbutter – I use salted butter, but if you use unsalted add a bit more salt.
- Caster sugar – this is a very fine sugar.
- Pinch of salt
- Dried cranberries
Instructions
Beat thebutterand sugar with anelectric mixer(orstand mixer) in alarge bowlfor about two to three minutes or until the mixture is creamy.
Sift the flour and salt into thebutter mixtureandstir. When it’s almost combined, add the cranberries and continue mixing onmedium speeduntil the dough is firm.
Wrap thecookie doughinplastic wrapand refrigerate it for 30 to 60 minutes. You can alsochillit overnight.
Take the dough out of the refrigerator. If it’s very firm, gently knead it to soften it up. Place the dough between two pieces ofplastic wrapand roll it out until it’s 1/4″ thick.
Cut the dough out into rounds or squares using a cookie cutter and place them onbaking sheetsor cookie sheets lined withparchment paper. Sprinkle sugar over the tops, if desired.
Place thepansin the refrigerator for 15 minutes while theovenpreheats to 320°F.
Bakethe cookies for approximately 10 minutes. Remove from theoven, cool them for two to three minutes on the cookie sheets before transferring them to awire rackto cool completely.
FAQs
What extras can you add to the cookies?
You could add some orange zest a little orange flavouring, some white chocolate chips or even some coarsely chopped nuts.
Can you use fresh cranberries or frozen ones?
Fresh and frozen cranberries are not good for this recipe. They have too much moisture which will change thetextureof the shortbread cookies. For best results, usedried cranberries.
Can you use granulated sugar instead of caster sugar?
Caster sugar is very fine and really makes a difference in these cookies. it melts into thebutterso your cookies practically melt in your mouth. If you only have granulated, you can blend it in a food processor until it’s finely ground like caster sugar.
Why did my cookies spread?
Did youchillthe dough for at least 30 minutes? Chilling it allows thebutterto firm up so your cookies don’t spread. And be sure to use a flour with at least 11-12% protein, this also helps from spreading.
How long do they keep atroom temperature?
Store them in anairtight container. They can keep for several weeks as long as they are in a good container stored in a cool, dry spot.
Can you freeze them?
Yes, thebaked cookiesfreeze great. Place them in afreezercontainer and separate the layers withparchment paper. They will keep for up to three months.
Whether you make thesecranberry shortbread cookiesfor you or to share, I hope you love them! You can’t beat the color combination – it’s perfect for the holidays. Enjoy!
More Cookies Recipes
- Brown Sugar Cookies
- Peanut Butter Blossoms 3 ways
- Italian Christmas Cookies / Pasta Frolla
Easy Cranberry Shortbread Cookies
Rosemary Molloy
Cranberry Shortbread Cookiesare an easy Christmascookie recipe. They're festive red & white cookies perfect for the holidays!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 117 kcal
Print Recipe Pin Recipe
Ingredients
- 1¾-2 cups all purpose flour (at least 11-12% protein / sifted)** (220-250 grams)
- ⅔ cup + 1 tablespoon butter (softened)* (165 grams)
- ⅓ cup + 1½ tablespoons sugar (caster / fine) (85 grams)
- 1 pinch salt*
- ¼-½ cup dried cranberries
*If using unsalted butter then use ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Instructions
Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour (start with 1 3/4 cups add the remaining 4 tablespoons if needed one at a time) and the salt, combine, when almost combined add the cranberries and continue to beat with the flat beaters (#2 speed) until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand it will take approximately 4 minutes of kneading.
Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight).
Remove the dough from the fridge, and if very firm, gently knead, place the dough between 2 sheets of parchment paper and roll to ¼ inch thickness, cut out with round or square cookie cutters, place on the prepared cookie sheets. Sprinkle with sugar before baking if desired. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.
Pre-heat the oven to 320F (160C). Line 1 or 2 cookie sheets with parchment paper.
Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
I recommend adding 1 3/4 cups of flour and adding the remaining 3-4 tablespoons if needed one at a time. For some it worked with 1 3/4 cups and other 2 cups. Although the dough must be firm and not too wet or the cookies could spread. I have made this recipe at least 3 times now and I use 2 cups of the flour, you may not need it all, also depends on the flour type. You do need time to bring the dough together.
If you prefer you can roll the dough into a log and then refrigerate. Then cut into slices and bake.
My cookie cutter measured approximately 2 1/2 inches or 6 cm.
Caster sugar is very fine and really makes a difference in these cookies. it melts into the butter so your cookies practically melt in your mouth. If you only have granulated, you can blend it in a food processor until it’s finely ground like caster sugar.
Store them in anairtight container. They can keep for several weeks as long as they are in a good container stored in a cool, dry spot.
Yes, thebaked cookiesfreeze great. Place them in afreezercontainer and separate the layers withparchment paper. They will keep for up to three months.
If you prefer to slice and bake, then freeze the dough formed into 2 logs, be sure to wrap it well and place in a freezer safe bag, thaw it enough that the knife will slice through it, and bake. If it’s still a little frozen, it may take a couple of extra minutes to bake. Or freeze the dough ball, thaw then roll and cut. It will last 2 months in the freezer.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 74mg | Potassium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Share
Share
Pin
