Description
These Easy Cranberry Shortbread Cookies are buttery, tender, and perfectly crumbly with a delightful burst of tart dried cranberries. This simple recipe requires basic ingredients and minimal preparation, making it an ideal treat for any occasion. The dough is chilled to ensure a firm texture, rolled out, cut into shapes, and baked to golden perfection for delicious homemade cookies that pair wonderfully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1¾–2 cups all purpose flour (at least 11-12% protein, sifted)
- ⅓ cup + 1½ tablespoons sugar (caster / fine)
- 1 pinch salt
- ¼–½ cup dried cranberries
Wet Ingredients
- ⅔ cup + 1 tablespoon butter (softened)
Instructions
- Prepare the dough: Beat the softened butter and sugar together until creamy, approximately 2-3 minutes. Gradually add the sifted flour starting with 1¾ cups, adding up to 2 cups one tablespoon at a time if needed, along with the pinch of salt. When the mixture is almost combined, add the dried cranberries and continue to beat at medium speed until a firm dough forms. This process can take some time. Alternatively, knead by hand for about 4 minutes.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 to 60 minutes, or overnight for best results. This step firms the dough and enhances texture.
- Roll and cut cookies: Remove the dough from the fridge and gently knead if it’s very firm. Place it between two sheets of parchment paper and roll out to about ¼ inch thickness. Use round or square cookie cutters to cut shapes, then transfer them to prepared cookie sheets. Optionally, sprinkle some sugar on top before baking. Place the cut cookies back into the refrigerator for about 15 minutes while the oven preheats to ensure they hold their shape during baking.
- Preheat the oven and prepare baking sheets: Preheat your oven to 320°F (160°C). Line one or two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Bake the cookies: Bake the cookies for approximately 10 minutes until lightly golden. Remove from the oven and let them rest on the cookie sheet for 2-3 minutes to set. Transfer the cookies to a wire rack to cool completely before serving. Enjoy your perfectly crumbly, flavorful cranberry shortbread cookies!
Notes
- Make sure to use good quality unsalted butter for the best flavor and texture.
- If you don’t have caster sugar, you can pulse regular granulated sugar in a food processor to achieve a finer texture.
- Refrigerating the dough and shaped cookies helps prevent spreading during baking for crisp edges.
- For a festive touch, try adding a hint of orange zest to the dough before chilling.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cranberry shortbread cookies, easy shortbread recipe, holiday cookies, buttery cookies, dried cranberry cookies, homemade shortbread
