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Cranberry Shortbread Cookies Recipe

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4.8 from 115 reviews

Delight in these Cranberry Shortbread Cookies, a perfect blend of buttery richness, tart dried cranberries, and optional white chocolate chunks. These tender, crumbly cookies are easy to prepare and ideal for holiday treats or any cozy occasion.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries (chopped)
  • 1/2 cup white chocolate chips or chunks (optional)

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy, ensuring a light texture for the cookies.
  2. Mix in Vanilla: Add the vanilla extract to the creamed mixture and blend well to enhance the flavor.
  3. Add Flour and Salt: Gradually incorporate the all-purpose flour and salt into the wet ingredients, mixing gently until a soft dough forms without overworking it.
  4. Add Cranberries and Chocolate: Fold in the chopped dried cranberries and white chocolate chips or chunks if using, distributing them evenly throughout the dough.
  5. Shape and Chill Dough: Divide the dough into two portions, shape each into a log approximately 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least one hour to firm up.
  6. Preheat and Slice: Preheat your oven to 350°F (175°C). Once chilled, unwrap the dough logs and slice them into 1/4-inch thick rounds. Place the slices onto a baking sheet lined with parchment paper, spacing them about 1 inch apart.
  7. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just begin to turn a light golden brown.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect shortbread texture.

Notes

  • For a more festive look, drizzle melted white chocolate over cooled cookies.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Optional: Substitute dried cranberries with chopped dried cherries or raisins.
  • If white chocolate is omitted, the cookies remain delightful and a bit less sweet.
  • Ensure butter is softened but not melted for best dough consistency.

Find it online: https://mealoria.com/cranberry-shortbread-cookies-recipe/