Cranberry Lemon Shortbread Cookies
Brighten up your dessert table with these delectable Cranberry Lemon Shortbread Cookies—perfectly buttery, melt-in-your-mouth treats with a burst of citrus zest and chewy dried cranberries in every bite. Crafted with simple ingredients like softened butter, fresh lemon zest, and chopped cranberries, these cookies achieve a balance of tart, sweet, and savory flavors. The dough is rolled into logs for easy slicing, making this recipe a breeze to prepare ahead of time. Baked to golden perfection in just minutes, these cookies are the ideal combination of crisp edges and tender centers. Whether you're hosting a festive occasion or craving an everyday indulgence, these make-ahead shortbread cookies are the ultimate crowd-pleaser. Plus, they store beautifully, making them a versatile addition to your baking repertoire!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon zest
- 260 grams All-purpose flour, sifted
- 0.25 teaspoon Salt
- 75 grams Dried cranberries, chopped
Instructions
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Mix in the vanilla extract and lemon zest, ensuring they are evenly incorporated.
Gradually add the sifted all-purpose flour and salt, mixing at low speed until the dough comes together. Be careful not to overmix.
Fold the chopped dried cranberries into the dough using a spatula, distributing them evenly throughout.
Divide the dough into two portions and roll each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once chilled, slice the cookie logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges just begin to turn golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 156.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
