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
Scale
- 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.