Cranberry shortbread cookies are like little bites of holiday magic wrapped in a buttery embrace. Picture this: a crumbly texture that melts in your mouth, infused with the tangy sweetness of cranberries. Christmas fruitcake cookies As you take a bite, the aroma of freshly baked cookies wafts through your kitchen, drawing everyone in like moths to a flame. These cookies are perfect for cozy gatherings or as a delightful treat with afternoon tea. For more inspiration, check out this Classic Strawberry Shortcake Recipe recipe.
Now, let me take you back to a chilly winter afternoon when I first made cranberry shortbread cookies. My family gathered around the kitchen table, laughter ringing louder than the crisp air outside. The moment those cookies came out of the oven, my kids dove in with glee, their sticky fingers covered in powdered sugar. peppermint swirl cookies It was pure joy, and I knew then that these little gems were destined for our holiday traditions.
Why You'll Love This Recipe
- These cranberry shortbread cookies are incredibly easy to prepare and come together quickly
- Their buttery richness perfectly balances the tartness of cranberries for a delightful flavor explosion
- You can decorate them beautifully for festive occasions or enjoy them plain with your morning coffee
- They freeze well too, making them a fantastic make-ahead treat for busy holidays
I still remember the squeals of delight from my kids when they tasted these cookies for the first time.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Use high-quality butter for rich flavor; let it soften at room temperature before mixing.
- Granulated Sugar: Adds sweetness; don’t skimp on this as it helps create that melt-in-your-mouth texture.
- Powdered Sugar: For rolling; its fine texture makes a lovely finish without adding too much sweetness.
- All-Purpose Flour: Essential for structure; sift it to avoid lumps and ensure even mixing.
- Cranberries: Dried cranberries work best; they provide bursts of tartness that contrast beautifully with the buttery dough.
- Vanilla Extract: A splash enhances flavor; always choose pure vanilla for optimal results.
- Salt: Just a pinch balances flavors and enhances sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Workstation: Gather all ingredients and tools like mixing bowls and measuring cups. Preheat your oven to 350°F (175°C) so it’s ready when you are.
Cream Butter and Sugars: In a large bowl, beat softened unsalted butter and granulated sugar until creamy. This should take about 3 minutes; aim for fluffy perfection!
Add Dry Ingredients: Gradually mix in all-purpose flour and salt until just combined. Don’t overmix; we want tender cookies, not tough ones!
Incorporate Cranberries and Vanilla: Gently fold dried cranberries and vanilla extract into your dough. The vibrant red bits will add color and zing.
Shape Cookies: Scoop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them an inch apart. Flatten them slightly with your fingers to ensure even baking. For more inspiration, check out this Thick and Chewy Coconut Cookies recipe.
Bake to Perfection: Bake in preheated oven for 12-15 minutes or until edges turn golden brown but centers remain soft. Your kitchen will smell divine!
Let these delightful cranberry shortbread cookies cool on wire racks before indulging! Their sweet-tart flavor will have everyone coming back for more, especially during holiday gatherings or cozy afternoons at home. red velvet thumbprint cookies.
Enjoy making these scrumptious treats while crafting joyful memories with friends and family!
You Must Know
- These delightful cranberry shortbread cookies are buttery, sweet, and tangy
- The texture is crumbly yet melt-in-your-mouth perfect
- Pair them with a hot cup of tea for an afternoon treat that will brighten your day
- They also make wonderful gifts during the holidays!
Perfecting the Cooking Process
Start by creaming butter and sugar together until fluffy, then add flour gradually. This ensures even mixing and perfect cookie texture.
Add Your Touch
You can swap cranberries for raisins or chocolate chips if you’re feeling adventurous! Experimenting keeps the recipe exciting and personal.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them and simply thaw before enjoying.
Chef's Helpful Tips
- Use room temperature butter for easier creaming and better texture
- Avoid overmixing; it can lead to tough cookies
- Chill the dough for at least 30 minutes to improve flavor and prevent spreading during baking
I once baked these cranberry shortbread cookies for a holiday gathering, and they vanished faster than I could say “cookie monster.” Friends kept asking for the recipe, which made my heart swell with joy! savory cranberry and brie tartlets.
FAQ
Can I use dried cranberries instead of fresh?
Absolutely! Dried cranberries work well and add a chewy texture to the cookies.
How do I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free blend; just ensure it contains xanthan gum.
What should I do if my dough is too crumbly?
If your dough is crumbly, add a teaspoon of milk to help bind it together smoothly.
Cranberry Shortbread Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Cranberry shortbread cookies are a delightful fusion of buttery goodness and tart cranberries, making them the perfect treat for any holiday gathering. With a crumbly texture that melts in your mouth, these cookies will fill your kitchen with an irresistible aroma as they bake. Simple to prepare, they are ideal for cozy afternoons or festive occasions, and they also freeze well for make-ahead convenience.
Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- Powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar in a large bowl until fluffy (about 3 minutes).
- Gradually mix in the sifted flour and salt until just combined.
- Fold in the dried cranberries and vanilla extract gently.
- Scoop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them an inch apart. Flatten slightly.
- Bake for 12-15 minutes until edges are golden brown but centers remain soft.
- Cool on wire racks before enjoying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: Use room temperature butter for better texture. Chill the dough for at least 30 minutes to improve flavor and prevent spreading. Feel free to substitute cranberries with chocolate chips or raisins for a twist.
