Cranberry Shortbread Cookies Recipe (Easy Slice & Bake)
Some cookies are loud and fancy. These cranberry shortbread cookies are quiet and sweet, and they disappear first from the plate anyway.
Last year I made a big batch for a cookie swap, and I almost forgot to take a photo. The tray was empty in ten minutes. That is how good a simple buttery shortbread can be.
You only need 7 simple things, and one bowl does most of the work. The dough sits in the fridge while you do something else. Then you slice, bake, and enjoy these easy holiday cookies with a hot cup of tea.
Why You Will Love This Recipe
- Only 7 simple ingredients, all easy to find
- Slice and bake, so no rolling pin and no cookie cutters
- Dough keeps in the fridge for 3 days, or in the freezer for 2 months
- Crisp edges with a soft, melt-in-your-mouth middle
- Pretty red cranberry bits in every bite
- Perfect for cookie boxes, swaps and gifts
Ingredients
- Unsalted butter: 1 cup (226 g), softened
- Powdered sugar: 2/3 cup (80 g)
- Vanilla extract: 1 tsp
- Fine salt: 1/4 tsp
- All-purpose flour: 2 cups (250 g)
- Cornstarch: 2 tbsp
- Dried cranberries: 2/3 cup (80 g), chopped small
- Coarse sparkling sugar: 3 tbsp, for rolling (optional)
Ingredient Notes and Substitutions
- Butter: Use real butter and let it soften on the counter for about 30 minutes. It should dent when you press it, but not be shiny or melty.
- Powdered sugar: This makes the cookies extra tender. Granulated sugar will work, but the cookies will be a little crunchier.
- Cornstarch: This keeps the shortbread soft inside. No cornstarch? Use 2 tbsp more flour, and the cookies will be slightly sturdier.
- Dried cranberries: Chop them small so the log slices cleanly. Sweetened dried cranberries work best. Dried cherries are a nice swap.
- Sparkling sugar: Skip it if you like. Plain granulated sugar also works for the coating.
- Tired of plain cookies? Try our Cranberry Cookies for a softer, chewier bite.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
Add the softened butter and powdered sugar to a large bowl. Beat with a hand mixer on medium speed for 2 minutes, until pale and fluffy.
Step 2: Add the Vanilla and Salt
Pour in the vanilla and add the salt. Mix for 30 seconds, until smooth and well combined.
Step 3: Stir in the Flour
Add the flour and cornstarch. Mix on low speed until the dough just starts to come together and looks crumbly. Do not overmix.
Step 4: Fold in the Cranberries
Add the chopped cranberries. Use your hands or a sturdy spatula to press the dough into one soft ball. The cranberries should be spread evenly through it.
Step 5: Shape the Log
Place the dough on a sheet of parchment paper. Roll it into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap it tight.
Step 6: Chill the Dough
Put the wrapped log in the fridge for at least 1 hour. The dough must be firm so the cookies keep their round shape.
Step 7: Heat the Oven and Slice
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the log and roll it in sparkling sugar if you like. Cut it into 1/3-inch (8 mm) rounds.
Step 8: Bake and Cool
Place the slices 1 inch apart on the baking sheets. Bake for 12 to 14 minutes, until the edges are just golden. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.
Tips for the Best Results
- Measure the flour with a spoon and level it off. Too much flour makes dry cookies.
- Keep the butter soft but not greasy. Melty butter makes cookies spread.
- Rotate the log a quarter turn after each cut so the rounds stay round.
- If the dough gets soft while slicing, pop it back in the fridge for 10 minutes.
- Pull the cookies when the edges just turn golden. The tops should stay pale.
- Cool the cookies fully before storing them, so they stay crisp.
Variations and Add-ins
- White chocolate drizzle: Melt white chocolate and drizzle it over cooled cookies for a festive look.
- Pistachio crunch: Add 1/3 cup of chopped pistachios with the cranberries.
- Cinnamon sugar: Roll the log in cinnamon sugar instead of plain sparkling sugar.
- Almond note: Swap 1/2 tsp of the vanilla for almond extract.
- Dipped halves: Dip half of each cookie in melted dark chocolate and let it set.
What to Serve With It
- A hot cup of black tea or chai
- Hot chocolate topped with whipped cream
- A warm cup of coffee
- A glass of cold milk
- A cookie platter with Oatmeal Cranberry Cookies
- Vanilla ice cream, with the shortbread on the side for dipping
Easy Cranberry Shortbread Cookies
Ingredients
Method
- Beat the softened butter and powdered sugar in a large bowl for 2 minutes, until pale and fluffy.
- Add the vanilla and salt. Mix for 30 seconds.
- Add the flour and cornstarch. Mix on low speed until the dough looks crumbly.
- Add the chopped cranberries and press the dough into one soft ball.
- Roll the dough into a log about 2 inches wide and 8 inches long. Wrap it tight in parchment paper.
- Chill the log in the fridge for at least 1 hour.
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll the log in sparkling sugar if you like, then cut it into 1/3-inch rounds.
- Place the slices 1 inch apart on the baking sheets. Bake for 12 to 14 minutes, until the edges are just golden.
- Cool on the sheet for 5 minutes, then move to a wire rack.
Notes
- Keep the dough log in the fridge for up to 3 days, or freeze it for up to 2 months. Slice it straight from the freezer and add 1 to 2 minutes to the bake time.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Chop the cranberries small so the log slices cleanly.
That is it. These cranberry shortbread cookies are simple, buttery and so pretty on a holiday tray. The slice and bake trick makes them perfect for busy days.
Here is my favorite tip. Make the dough log a few days early and keep it in the fridge. When guests show up, slice and bake, and your house will smell amazing in 15 minutes.
Pack them into a tin with some parchment paper and share them. Nobody will believe how easy they were.
For more cranberry recipes you will love:
