Easy Cranberry Shortbread Cookies
User Reviews
5
Easy Cranberry Shortbread Cookies
Description
This recipe begins by creaming softened butter and sugar, then folding in sifted flour and a pinch of salt until nearly combined. Dried cranberries are incorporated before the dough is chilled to firm up. Rolling the dough thin and cutting shapes or forming the dough into logs to slice before baking allows flexibility depending on preference. Chilling the cut shapes before baking helps retain cookie shape and texture.
The shortbread dough uses flour with at least 11-12% protein to prevent spreading and create a sturdy cookie structure. Baking at a moderate temperature yields cookies with a tender crumb and slight crispness. Sprinkling sugar before baking adds a subtle sweet crust.
The final cookie combines rich butter flavor with the sweet-tart bite of cranberries, presenting a balanced treat suitable for gifting or everyday enjoyment. They store well in airtight containers and freeze effectively, allowing for make-ahead preparation.
Freezing dough logs or formed dough balls before baking is advised for fresh cookies anytime, with thawing and slight extra baking time as needed.
Ingredients
- 1¾-2 cups all-purpose flour at least 11-12% protein; sifted
- ⅔ cup butter 165 grams total, if doubling or tripling the recipe then double or triple this amount, softened
- ⅓ cup sugar 85 grams total, if doubling or tripling the recipe then double or triple this amount, 1 1/2 tablespoons; caster/fine
- 1 pinch salt
- ¼-½ cup dried cranberries
*If using unsalted butter then use ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Instructions
- Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour (start with 1¾ cups add the remaining 4 tablespoons if needed one at a time) and the salt, combine, when almost combined add the cranberries and continue to beat with the flat beaters (#2 speed) until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand it will take approximately 4 minutes of kneading.
- Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight).
- Remove the dough from the fridge, and if very firm, gently knead, place the dough between 2 sheets of parchment paper and roll to ¼ inch thickness, cut out with round or square cookie cutters, place on the prepared cookie sheets. Sprinkle with sugar before baking if desired. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.
- Pre-heat the oven to 320F (160C). Line 1 or 2 cookie sheets with parchment paper.
- Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
- Start with 1¾ cups of flour and add extra tablespoons gradually until the dough is firm, adjusting for flour type and humidity.
- Use flour with at least 11% protein to prevent cookies from spreading during baking.
- Chill cut cookies on the baking sheet before baking and re-chill while the oven preheats to maintain shape.
- Caster sugar improves cookie texture by melting smoothly into butter; if unavailable, grind granulated sugar finely.
- Cookies can be stored in an airtight container for several weeks in a cool, dry spot.
- Freeze baked cookies separated by parchment paper for up to three months.
- Freeze dough logs wrapped well for slicing and baking later; partially thaw slices before baking, adding a few extra minutes if still slightly frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 74mg | 3% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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