Lemon Cranberry Shortbread
Bright, buttery, and irresistibly crumbly, Lemon Cranberry Shortbread is the ultimate treat for citrus and cookie enthusiasts alike. These easy-to-make cookies combine the zesty freshness of lemon zest with the sweet-tart chew of dried cranberries, creating an elegant balance of flavors perfect for any occasion. Crafted with a rich blend of unsalted butter, granulated sugar, and vanilla, these cookies achieve their signature melt-in-your-mouth texture thanks to a touch of cornstarch in the dough. Cut into your favorite shapes and baked to golden perfection, these tender shortbread cookies are as beautiful as they are delicious. Whether you're preparing a festive holiday platter or a simple afternoon tea, this 20-minute prep recipe is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Lemon zest
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 0.5 teaspoons Salt
- 75 grams Dried cranberries (chopped)
Directions
Step 1
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
Step 2
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Step 3
Add the vanilla extract and lemon zest to the butter mixture, and mix until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
Step 6
Gently fold in the chopped dried cranberries using a spatula or wooden spoon.
Step 7
Turn the dough out onto a lightly floured surface. Shape it into a disk, then roll it out to about 1/4-inch thickness.
Step 8
Use a cookie cutter to cut the dough into your desired shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Step 9
Gather the scraps, re-roll the dough, and cut out more shapes until all the dough is used.
Step 10
Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are just set and lightly golden.
Step 11
Remove the cookies from the oven and allow them to cool completely on the baking sheets before transferring to an airtight container for storage.
Nutrition Facts
| Serving size | (771.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3572.3 |
| Total Fat 197.7g | 0% |
| Saturated Fat 114.0g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 1226.1mg | 0% |
| Total Carbohydrate 441.0g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 155.3g | |
| Protein 33.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.2mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 430.5mg | 0% |
Source of Calories