Introduction

Cranberry Shortbread Cookies combine buttery richness with the bright tang of fresh cranberries and a hint of citrus zest. These cookies are delicate, tender, and perfect for holiday gatherings or everyday treats. Let’s dive into making these delightful bites from scratch.

A close-up image of three stacked shortbread cookies, each round with a light golden color and a crumbly, soft texture. The cookies have bright red strawberry pieces scattered throughout, embedded within the dough, adding small bursts of color. The edges are slightly rough with a visible crumbly texture, and the background shows a clean white marbled texture. The image focuses closely on the cookie stack, creating a sense of depth with each cookie layer clearly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter at room temperature
1/2 cup granulated sugar
Zest of one orange or tangerine (just the orange part, not the bitter white pith)
1 heaping cup fresh cranberries
2 cups all-purpose flour
1 tsp pure vanilla extract

Instructions

Step 1: Roughly chop the fresh cranberries and set them aside.
Step 2: In a food processor, cream together the butter, sugar, and citrus zest until well combined.
Step 3: Add the flour and vanilla extract to the mixture. Pulse about 10 times, then run the processor briefly until the dough just comes together into a lump or several lumps.
Step 4: Gently fold in the chopped cranberries by pulsing just until they are evenly distributed—avoid over-processing.
Step 5: Turn the dough out onto a lightly floured surface and gently bring it together with your hands until it’s no longer crumbly.
Step 6: Shape the dough into a log about 10 to 12 inches long. Wrap tightly in plastic wrap, using the wrap to smooth and shape the log. Twist the ends to seal.
Step 7: Chill the dough log in the refrigerator for at least 3 hours or overnight. Wrapping it in a folded towel during chilling helps maintain a round shape.
Step 8: Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Step 9: Slice the dough into 1/3-inch pieces and place them on the prepared cookie sheet about two inches apart. Bake for 10-12 minutes, or until the tops are pale and bottoms just start to turn golden. Smaller or thinner cookies may need less time.
Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them carefully to a wire rack. They are soft and delicate when warm but will firm up as they cool.

Tips & Variations

Use frozen cranberries if fresh ones are not available, but thaw and drain them well before chopping to avoid excess moisture.
Add a pinch of cinnamon or nutmeg for warm, spicy notes that complement the cranberries.
For a festive touch, sprinkle a little coarse sugar on top of the cookies before baking to add sparkle and crunch.
If you prefer a nuttier flavor, fold in 1/2 cup of chopped pecans or walnuts along with the cranberries.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze in a sealed container for up to three months. Reheat frozen cookies briefly in a warm oven to regain their tender texture.

How to Serve

A close-up view of a stack of three thick, round shortbread cookies with visible red berry pieces mixed throughout the pale golden dough. Each cookie shows a crumbly texture with slightly rough edges. The cookies are stacked directly on top of each other, showing the layers clearly in a vertical arrangement. The background is a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

While fresh cranberries provide a juicy burst and fresh tartness, dried cranberries can be used as a substitute. Keep in mind they will add more sweetness and a chewy texture, so consider reducing the sugar slightly.

How can I make the cookies more crisp?

To achieve crisper cookies, slice them thinner before baking and bake a few minutes longer until golden brown on the edges. Be careful not to overbake, as they can become too hard.