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Easy Cranberry Shortbread Cookies

Buttery cranberry shortbread cookies made with 7 simple ingredients. This easy slice and bake recipe gives crisp, tender holiday cookies full of sweet red cranberries.
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Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 2/3 cup dried cranberries chopped small
  • 3 tbsp coarse sparkling sugar for rolling (optional)

Method
 

  1. Beat the softened butter and powdered sugar in a large bowl for 2 minutes, until pale and fluffy.
  2. Add the vanilla and salt. Mix for 30 seconds.
  3. Add the flour and cornstarch. Mix on low speed until the dough looks crumbly.
  4. Add the chopped cranberries and press the dough into one soft ball.
  5. Roll the dough into a log about 2 inches wide and 8 inches long. Wrap it tight in parchment paper.
  6. Chill the log in the fridge for at least 1 hour.
  7. 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.
  8. Place the slices 1 inch apart on the baking sheets. Bake for 12 to 14 minutes, until the edges are just golden.
  9. 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.