Cranberry Lemon Shortbread Cookies
Brighten up your dessert table with these delectable Cranberry Lemon Shortbread Cookies—perfectly buttery, melt-in-your-mouth treats with a burst of citrus zest and chewy dried cranberries in every bite. Crafted with simple ingredients like softened butter, fresh lemon zest, and chopped cranberries, these cookies achieve a balance of tart, sweet, and savory flavors. The dough is rolled into logs for easy slicing, making this recipe a breeze to prepare ahead of time. Baked to golden perfection in just minutes, these cookies are the ideal combination of crisp edges and tender centers. Whether you're hosting a festive occasion or craving an everyday indulgence, these make-ahead shortbread cookies are the ultimate crowd-pleaser. Plus, they store beautifully, making them a versatile addition to your baking repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon zest
- 260 grams All-purpose flour, sifted
- 0.25 teaspoon Salt
- 75 grams Dried cranberries, chopped
Directions
Step 1
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
Step 2
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Step 3
Mix in the vanilla extract and lemon zest, ensuring they are evenly incorporated.
Step 4
Gradually add the sifted all-purpose flour and salt, mixing at low speed until the dough comes together. Be careful not to overmix.
Step 5
Fold the chopped dried cranberries into the dough using a spatula, distributing them evenly throughout.
Step 6
Divide the dough into two portions and roll each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Step 7
Once chilled, slice the cookie logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
Step 8
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges just begin to turn golden.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (672.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3198.4 |
| Total Fat 186.1g | 0% |
| Saturated Fat 116.4g | 0% |
| Cholesterol 493.4mg | 0% |
| Sodium 630.6mg | 0% |
| Total Carbohydrate 362.5g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 156.2g | |
| Protein 29.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.3mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 329.8mg | 0% |
Source of Calories