Bake or Break

Cranberry Shortbread

Cranberry Shortbread are simply delicious cookies made with a short list of ingredients!

stacks of Cranberry Shortbread on a white tray

Shortbread is one of the finest examples of just a few basic ingredients making something incredibly delicious. I have a bit of a shortbread weakness. It’s one of my favorite things to bake. And to eat, too, for that matter.

These little cookies aren’t too sweet. The cranberries add a bit of sweetness as well as some tartness. They’re pretty perfect for an everyday treat and just fabulous for a cookie tray. (Are we already thinking about that?!?)

Cranberry Shortbread on a white tray

While you can substitute any dried fruit, I love dried cranberries. Of course, this is the time of year that at least some of our food thoughts turn to cranberries. Using dried cranberries, though, allows you to enjoy these any time of year.

If you like, use a cookie cutter for cutting the cookies. I like the look of them from just cutting them with a knife. They may be a tad less uniform, but they are more interesting this way.

Find more cookie recipes in the Recipe Index.

More Shortbread Recipes

Cranberry Shortbread

Yield 25 2-inch cookies
Prep Time 25 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Cranberry Shortbread combines sweet shortbread with tart dried cranberries for a wonderfully delicious cookie!

Cranberry Shortbread are simple, delicious cookies made with just a handful of ingredients.

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 10 tablespoons (141g) unsalted butter, softened
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (38g) dried cranberries

Instructions

  1. Using an electric mixer on medium speed, beat the flour, butter, sugar, salt, and vanilla until combined. The dough will be crumbly but will hold together when pinched. Mix in the cranberries.
  2. Gather the dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
  3. Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
  4. Roll out the dough to a 10-inch square, about 1/4-inch thick. Using a sharp knife, cut dough into 2-inch squares.
  5. Carefully transfer the squares to the prepared baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.

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Cranberry Shortbread bakeorbreak.com

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    15 Comments on “Cranberry Shortbread”

  1. oh that sounds divine!!
    I am a shortbread junkie

  2. My mom makes cranberry and pistachio shortbread every Christmas. It’s the only cookie recipe she makes (and makes well), and it just exudes winter and holidays every time I have it!

  3. I love that you made your shortbread quite thin and delicate! I’ve only ever eaten quite chunky versions of the stuff and usually its super rich! this sounds perfect for tea 🙂

  4. i’ve never made fancy shortbread – im quote the traditionalist. and i agree with lil deli – thinner slices would be wodnerful with tea, not so rich and heavy. thanks for the ideas!

  5. These look delicious. I think they would be the perfect treat to have with my coffee each night. I am always looking for something sweet that is not too heavy and these definitely fit the bill.

  6. I love shortbread! It makes me feel so refined, for whatever reason 🙂 These looks like the perfect morning-after-Thanksgiving snack.

  7. Hi! I’ve been following your page for some time now and I just love the stuff you put up! I decided to try this cookie today since Christmas is coming… And it turned out just like your picture! I did tweak it a little. I added orange rind and I needed 1/3 cup more flour to get it to the right consistency. And i sprinkled some sugar on top of the cookies after baking. Thanks for the recipe! I will definitely be making them again!

  8. Loved this reciped. It is now my “go to” shortbread. I also liked Selene NG’s suggestions for adding orange rind and sparkling sugar on top! I think I may try a batch with diced apricot in it. That would be pretty as well as tasty. Thanks for sharing this!

  9. Thanks for your personal marvelous posting! I genuinely enjoyed reading it, you may be a great author.I will be sure to bookmark your blog and will often come back later on. I want to encourage you to ultimately continue your great work, have a nice holiday weekend!

  10. These Cranberry Shortbreads look so good. I love Shortbread and I love Cranberries so I can’t wait to try your recipe. 
    I so enjoy your recipes Jennifer. How you come up with so many different and yummy Cookies is beyond
    me. I love your Cakes and Pie recipes too.  You are a very talented lady. 
    Thank you. 

  11. I LOVE this shortbread recipe! I’ve made it a few times now. The dough is always so crumbly I never think it will stay together. But it helps to use a rolling pin and roll towards the middle instead of away from the middle. I have also used almond extract instead of vanilla with dried cranberries. Another time I used peppermint extract and added chopped mint chocolate candies. Delicious! 

  12. Thank you for converting US cups to grams in so many of your recipes. I am in Australia so it is much appreciated. I would just to confirm that 1/3 cup dried cranberries is 76g as stated in the recipe.. Everywhere I look on the internet says 1/3 cup is 43g or 76g is 1/2 cup. Can you please clarify this for me? Many thanks and joy to Christmas Cooking !!

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