Cranberry Shortbread
Delight your taste buds with the buttery richness of Cranberry Shortbread—a holiday-inspired twist on the classic cookie. These tender, melt-in-your-mouth treats feature a perfectly balanced blend of lightly sweetened dough and bursts of tart, chewy dried cranberries in every bite. With a simple combination of pantry staples like unsalted butter, powdered sugar, and vanilla, this recipe ensures a foolproof, elegant cookie that's perfect for gifting, holiday gatherings, or enjoying with a cozy cup of tea. The dough is prepped in just 20 minutes, with a chill time to ensure the iconic crisp edges and a soft, crumbly texture. Bake up a batch of these beautifully golden shortbread rounds for a festive treat that’s as stunning as it is delicious!
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 Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 1 pinch Salt
- 120 grams Dried cranberries (chopped)
Directions
Step 1
In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Step 2
Add the vanilla extract and mix until incorporated.
Step 3
Gradually sift in the all-purpose flour and add a pinch of salt. Mix on low speed until a crumbly dough forms.
Step 4
Fold in the chopped dried cranberries with a spatula, ensuring they are evenly distributed.
Step 5
Turn the dough out onto a clean surface and gently knead it until it comes together into a smooth ball.
Step 6
Divide the dough in half, shape each into a log approximately 2 inches (5 cm) in diameter, and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours or until firm.
Step 7
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8
Unwrap the chilled dough logs and slice them into 1/4-inch (0.6 cm) thick rounds using a sharp knife. Arrange the rounds on the prepared baking sheets, leaving a small gap between each cookie.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 10
Allow the shortbread to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cranberry shortbread in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (710.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3339.8 |
| Total Fat 186.2g | 0% |
| Saturated Fat 116.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 493.4mg | 0% |
| Sodium 184.0mg | 0% |
| Total Carbohydrate 397.9g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 186.1g | |
| Protein 29.1g | 0% |
| Vitamin D 111.4IU | 0% |
| Calcium 90.7mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 367.5mg | 0% |
Source of Calories