Introduction

These easy cranberry shortbread cookies are buttery, crumbly, and studded with tart dried cranberries, making them a delightful treat any time of year. Perfect for holidays or everyday snacking, they offer a simple yet elegant flavor combination that’s sure to please.

A stack of five round cookies with scalloped edges is shown on a white marbled surface, each cookie light beige in color with visible small pieces of red cranberries embedded throughout. The cookies have a soft, slightly crumbly texture and are stacked unevenly, with the top cookie slightly tilted. In the background, more cookies are laying flat on a cooling rack with a few scattered dried cranberries nearby, and blurred brown pinecones add a subtle decorative touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾–2 cups all-purpose flour (at least 11–12% protein, sifted)
⅔ cup + 1 tablespoon butter (softened)
⅓ cup + 1½ tablespoons sugar (caster/fine)
1 pinch salt
¼–½ cup dried cranberries

Instructions

Step 1: Beat the softened butter and sugar together until creamy, about 2–3 minutes. Add the sifted flour, starting with 1¾ cups, and the salt. Mix until almost combined. Then add the dried cranberries and continue beating with flat beaters at low speed until a firm dough forms. If kneading by hand, knead for about 4 minutes until the dough comes together.
Step 2: Wrap the dough tightly in plastic wrap and refrigerate for 30–60 minutes, or overnight if preferred.
Step 3: Remove the chilled dough from the fridge. If it’s very firm, gently knead it. Place the dough between two sheets of parchment paper and roll out to approximately ¼ inch thickness. Use round or square cookie cutters to cut out cookies and place them on parchment-lined baking sheets. Optionally, sprinkle the tops with sugar. Chill the cut cookies in the refrigerator for about 15 minutes while the oven heats.
Step 4: Preheat the oven to 320°F (160°C). Prepare 1 or 2 cookie sheets by lining them with parchment paper.
Step 5: Bake the cookies for about 10 minutes. Remove from the oven and let cool on the cookie sheet for 2–3 minutes before transferring to a wire rack to cool completely. Enjoy your cranberry shortbread cookies!

Tips & Variations

For a nutty twist, add ¼ cup finely chopped pecans or almonds to the dough before baking.
If you prefer a sweeter cookie, sprinkle a bit of coarse sugar on top before baking for extra crunch and sparkle.
Use fresh orange zest in the dough for a bright citrus note that complements the cranberries beautifully.
Make sure your butter is softened but not melted to keep the right dough consistency.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature before serving. These cookies maintain their crumbly texture best when not refrigerated.

How to Serve

A close-up view of a stack of six round, pale beige cookies with scalloped edges, each cookie filled with visible dark red dried cranberry pieces scattered throughout the dough. In front of the stack, a single cookie is resting upright, showing its slightly rough texture and cranberry bits embedded inside. Around the cookies, additional small cranberry pieces are scattered on a white marbled surface with faint brown lines. On the right side, green holly leaves with spiky edges add a festive touch to the scene. The lighting softly highlights the smooth yet slightly crumbly cookie texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have high moisture content and can make the dough too wet. It’s best to use dried cranberries. If you want to use fresh, chop them finely and reduce the flour slightly to compensate.

How do I prevent my shortbread cookies from spreading too much?

Make sure your butter is well chilled before mixing and refrigerate the dough before cutting. Also, chill the cut cookies before baking to help them hold their shape in the oven.