Cranberry shortbread cookies are the perfect treat for any occasion, bringing together a delightful mix of sweetness and tanginess. These cookies are buttery and crumbly, making them a delightful addition to your holiday baking or a casual afternoon snack.

Why Make This Recipe

Cranberry shortbread cookies are a wonderful fusion of flavors that can brighten up anyone’s day. The fresh cranberries add a tart zing to the rich buttery shortbread, making each bite a delicious contrast. Besides their great taste, these cookies are easy to make, requiring simple ingredients that you probably already have in your pantry. They bake quickly and are perfect for sharing, gifting, or enjoying cozy moments at home with friends and family.

How to Make Cranberry Shortbread Cookies

Making cranberry shortbread cookies is easy and fun! Follow our simple recipe below to create these delightful treats.

Ingredients

1 cup unsalted butter at room temperature
1/2 cup granulated sugar
Zest of one orange or tangerine (just the orange part, not the bitter white pith)
1 heaping cup fresh cranberries, roughly chopped
2 cups all-purpose flour
1 tsp pure vanilla extract

Directions

Rough chop the cranberries and set them aside.
In a food processor, cream the butter, sugar, and zest together until well combined.
Add the flour and vanilla extract, and pulse about ten times. Run the machine briefly just until the dough comes together into a lump or lumps.
Add the chopped cranberries and pulse just until they’re evenly distributed. Do not over-process.
Turn the dough out onto a lightly floured board and bring it together with your hands. Work just until it is no longer crumbly.
Form the dough into a log approximately 10-12 inches long. The length of your log will determine the size of your cookies; a longer log will yield smaller cookies.
Wrap the log in plastic wrap, using the plastic to smooth out the dough and help form your log. Twist the ends tightly to seal.
Chill the dough for at least 3 hours or overnight. To keep the log round as it cools, you may wrap it in a folded towel.
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Slice the chilled dough into 1/3 inch thick rounds and place them on the cookie sheet, spacing them two inches apart.
Bake for 10-12 minutes, or slightly longer if you prefer a crisper cookie. The tops will remain pale while the bottoms turn a light golden.
Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a cooling rack. Be careful, as they are soft and delicate when hot but will firm up as they cool.

Pro Tips for Success with Cranberry Shortbread Cookies

Chill Time is Key: Allow the dough to chill for at least three hours or overnight. This helps the flavors meld and the cookies maintain their shape during baking.
Mixing Method: Using a food processor for creaming butter and sugar ensures a smooth mixture, which helps create a tender crumb.
Cookie Thickness: Be consistent with the thickness of your cookie slices. Unevenly sliced cookies may bake at different rates, leading to inconsistent textures.
Don’t Overmix: When incorporating the cranberries, be careful not to over-process the dough, as this can lead to tougher cookies.
Cooling Process: Allow cooling on the baking sheet for a few minutes before transferring to a rack. This step is crucial for maintaining the cookie’s structure.

Flavor Variations for Cranberry Shortbread Cookies

Chocolate Chip Addition: Add 1/2 cup of dark chocolate chips for a delightful contrast between the sweet chocolate and tart cranberries.
Nuts Galore: Incorporate 1/2 cup of chopped pecans or walnuts for added crunch and richness.
Spices: Add a pinch of cinnamon or nutmeg to invoke a warm spicy note that complements the tangy cranberries.
Citrus Zest Boost: Experiment with the zest of lemons or limes for a different citrus profile if you’re not a fan of orange’s flavor.
Dried Fruits: Substitute cranberries with dried cherries, apricots, or raisins for a different taste twist.

Serving Suggestions for Cranberry Shortbread Cookies

Cranberry shortbread cookies can be served in numerous delightful ways. Enjoy them with a warm cup of tea or coffee for a relaxing afternoon break. They also make a lovely addition to cookie platters during holiday gatherings, parties, or family get-togethers. For a special touch, dust them with powdered sugar before serving to create a beautiful, snowy appearance.

Storage and Freezing Instructions for Cranberry Shortbread Cookies

These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a single layer in a freezer-safe container and separate layers with parchment paper to prevent sticking. They can be frozen for up to three months. When ready to enjoy, simply take them out and let them thaw at room temperature, or pop them in a preheated oven for a few minutes to regain their original texture.

Nutrition Facts (Per Serving)

| Nutrient | Value |
|—————-|————-|
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 18g |
| Fat | 8g |
| Fiber | 0g |
| Sodium | 30mg |

FAQ About Cranberry Shortbread Cookies

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries; however, they may release more moisture than fresh ones. If using frozen cranberries, ensure to drain any excess moisture, or consider adding a touch more flour to the dough if needed.

How do I know when the cookies are done baking?

Cranberry shortbread cookies are generally done when the bottom edges are lightly golden, but the tops remain pale. You might also want to gently lift one with a spatula; if it holds its shape without being overly soft, they are ready to come out of the oven.

Can I substitute the butter with a dairy-free alternative?

Absolutely! You can use a plant-based butter or margarine as a substitute for the unsalted butter in this recipe. Just ensure it has a similar fat content for best results.

How can I make these cookies more festive?

Consider decorating the cookies with white chocolate drizzle or serving them alongside homemade cranberry sauce for a holiday theme. Adding sprinkle decorations can also make them look festive and appealing, especially during the holiday season.

What allergies should I be aware of when serving these cookies?

This recipe contains butter, which is a dairy product. If any of your guests have dairy allergies, be sure to use dairy-free margarine instead. Always check the ingredients of any store-bought items you use to avoid allergens.

Final Thoughts

Cranberry shortbread cookies are not just a tasty treat but also a comforting reminder of home and warm gatherings. Their combination of buttery goodness and tart cranberries delivers a delightful bite with every munch. There’s no need for elaborate baking skills; with a few simple steps, you can produce a batch that will be cherished by all. Whether you enjoy them yourself or share them with loved ones, these cookies are bound to bring smiles and satisfaction to any occasion. Happy baking!