Cranberry Shortbread
Delight your taste buds with the buttery richness of Cranberry Shortbread—a holiday-inspired twist on the classic cookie. These tender, melt-in-your-mouth treats feature a perfectly balanced blend of lightly sweetened dough and bursts of tart, chewy dried cranberries in every bite. With a simple combination of pantry staples like unsalted butter, powdered sugar, and vanilla, this recipe ensures a foolproof, elegant cookie that's perfect for gifting, holiday gatherings, or enjoying with a cozy cup of tea. The dough is prepped in just 20 minutes, with a chill time to ensure the iconic crisp edges and a soft, crumbly texture. Bake up a batch of these beautifully golden shortbread rounds for a festive treat that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 1 pinch Salt
- 120 grams Dried cranberries (chopped)
Instructions
In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the vanilla extract and mix until incorporated.
Gradually sift in the all-purpose flour and add a pinch of salt. Mix on low speed until a crumbly dough forms.
Fold in the chopped dried cranberries with a spatula, ensuring they are evenly distributed.
Turn the dough out onto a clean surface and gently knead it until it comes together into a smooth ball.
Divide the dough in half, shape each into a log approximately 2 inches (5 cm) in diameter, and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours or until firm.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Unwrap the chilled dough logs and slice them into 1/4-inch (0.6 cm) thick rounds using a sharp knife. Arrange the rounds on the prepared baking sheets, leaving a small gap between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the shortbread to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cranberry shortbread in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 397.9 g | 145% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 186.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 91 mg | 7% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 368 mg | 8% | |
*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.
