I love making Cranberry Shortbread Cookies, especially during the holidays. Their sweet and tart flavor combination makes for a delightful treat that everyone enjoys. Plus, they fill the house with a warm, inviting aroma that brings back so many wonderful memories.
Your Ingredients List
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- Zest of one orange or tangerine
- 1 heaping cup fresh cranberries
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
My Go-To Equipment
- Food processor
- Mixing bowl
- Parchment paper
- Baking sheet
- Plastic wrap
The Simple Steps to Follow
- Rough chop the cranberries and set aside.
- Cream the butter, sugar, and zest together until well combined using a food processor.
- Add the flour and extract, and pulse about 10 times.
- Run the machine briefly until the dough comes together into a lump.
- Add the cranberries and pulse just until they are distributed, being careful not to overprocess.
- Turn the dough out onto a lightly floured board.
- Bring together with your hands until it is no longer crumbly.
- Form the dough into a 10-12 inch log and wrap it in plastic wrap.
- Chill the dough for at least 3 hours, or overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Slice the dough into 1/3 inch slices and place on the cookie sheet, two inches apart.
- Bake for 10-12 minutes, or slightly longer if you prefer crisp cookies.
- Let them cool for a couple of minutes on the baking sheet before transferring them to a cooling rack.
Healthy Twists on a Classic
You can make these cookies a bit healthier by using less sugar or substituting half of the butter with applesauce. It keeps them moist while reducing fat. You can also switch out some of the all-purpose flour for whole wheat flour for added fiber.
Serving Suggestions From My Table
These cookies are perfect with a warm cup of tea or coffee. For a festive touch, I like to serve them at gatherings with some fresh fruit and cheese. They also make great gifts in cute little boxes or tins.
Getting It Just Right
Ensure your butter is at room temperature for the best texture. Overprocessing the dough can lead to tough cookies, so pulse gently when adding the cranberries.
How to Store Leftovers
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just wrap each cookie in plastic wrap and place them in a freezer bag. They will last for about three months.
Enjoy Every Moment
Baking these Cranberry Shortbread Cookies is more than just making a treat. It’s about creating moments with family and friends that you will cherish forever. Enjoy the process, and share your delicious cookies with those you love.
A Few Common Questions
How do I prevent my Cranberry Shortbread Cookies from spreading?
To prevent your cookies from spreading, ensure your dough is well-chilled before baking. Keeping the dough cold helps maintain its shape in the oven.
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries if fresh ones are not available. Just chop them into smaller pieces so they distribute evenly throughout the dough.
What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding a small amount of milk or water, one teaspoon at a time. Mix until it holds together without being overly wet.
Print
Cranberry Shortbread Cookies
- Total Time: 192 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delicious cranberries blended with buttery shortbread, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- Zest of 1 orange or tangerine
- 1 heaping cup fresh cranberries, roughly chopped
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Rough chop the cranberries and set aside.
- Cream the butter, sugar, and zest together until well combined using a food processor.
- Add the flour and extract, and pulse about 10 times.
- Run the machine briefly until the dough comes together into a lump.
- Add the cranberries and pulse just until they are distributed, being careful not to overprocess.
- Turn the dough out onto a lightly floured board and bring together with your hands until it is no longer crumbly.
- Form the dough into a 10-12 inch log and wrap it in plastic wrap.
- Chill the dough for at least 3 hours, or overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Slice the dough into 1/3 inch slices and place them on the cookie sheet, two inches apart.
- Bake for 10-12 minutes, or slightly longer if you prefer crisp cookies.
- Let them cool for a couple of minutes on the baking sheet before transferring them to a cooling rack.
Notes
Ensure your butter is at room temperature for the best texture. To prevent spreading, chill the dough well before baking.
- Prep Time: 180 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cranberry Cookies, Shortbread, Holiday Treats, Desserts