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Easy Cranberry Shortbread Cookies

Cranberry Shortbread Cookies are an easy Christmas cookie recipe. They're festive red & white cookies perfect for the holidays!

Prep Time
15 mins
Cook Time
15 mins
Chilling Time
1 hr
Total Time
1 hr 25 mins
Servings: 20 cookies
Calories: 117 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

  • 1¾-2 cups all purpose flour (at least 11-12% protein / sifted)
  • ⅔ cup + 1 tablespoon butter (softened)* (165 grams total, if doubling or tripling the recipe then double or triple this amount)
  • ⅓ cup + 1½ tablespoons sugar (caster / fine) (85 grams total, if doubling or tripling the recipe then double or triple this amount)
  • 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

    Cup of Yum
  1. 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.
  2. Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight).
  3. 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.
  4. Pre-heat the oven to 320F (160C). Line 1 or 2 cookie sheets with parchment paper.
  5. 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

  • I recommend adding 1 3/4 cups of flour and adding the remaining 3-4 tablespoons if needed one at a time. For some it worked with 1 3/4 cups and other 2 cups. Although the dough must be firm and not too wet or the cookies could spread. I have made this recipe at least 3 times now and I use 2 cups of the flour, you may not need it all, also depends on the flour type. You do need time to bring the dough together.
  • Be sure to use flour with at least 11% protein, this keeps the cookies from spreading. Refrigerating the cut cookies on the baking sheet before baking while the oven is pre-heating also helps cookies from spreading.
  • If you prefer you can roll the dough into a log and then refrigerate. Then cut into slices and bake.
  • My cookie cutter measured approximately 2 1/2 inches or 6 cm.
  • Caster sugar is very fine and really makes a difference in these cookies. it melts into the butter so your cookies practically melt in your mouth. If you only have granulated, you can blend it in a food processor until it's finely ground like caster sugar.
  • Store them in an airtight container. They can keep for several weeks as long as they are in a good container stored in a cool, dry spot. 
  • Yes, the baked cookies freeze great. Place them in a freezer container and separate the layers with parchment paper. They will keep for up to three months.
  • If you prefer to slice and bake, then freeze the dough formed into 2 logs, be sure to wrap it well and place in a freezer safe bag, thaw it enough that the knife will slice through it, and bake. If it's still a little frozen, it may take a couple of extra minutes to bake. Or freeze the dough ball, thaw then roll and cut. It will last 2 months in the freezer.

Nutrition Information

Calories 117kcal (6%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g 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%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 117

% 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.