Cranberry Shortbread Cookies
Cranberry Shortbread Cookies are a festive delight that beautifully combines buttery richness with the sweet-tart flavor of dried cranberries. These tender, crumbly cookies melt in your mouth, making them an irresistible treat for holiday gatherings or cozy afternoons at home. Quick to prepare and visually appealing, they’re destined to become a cherished addition to your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries, chopped
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes).
- Stir in the vanilla extract until well combined.
- In another bowl, whisk together the flour and chopped cranberries. Gradually fold this mixture into the butter-sugar blend until fully incorporated without overmixing.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each.
- Bake for 12-15 minutes or until golden around the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: - For added texture, mix in chopped nuts like pecans or walnuts. - Experiment with flavors by adding orange zest or almond extract. - Store cookies in an airtight container at room temperature for up to one week.