Sweet & Tangy Cranberry Shortbread Cookies Recipe for Holiday Magic

Sweet memories of holiday baking dance through my kitchen whenever I whip up these delightful cranberry shortbread cookies.

Festive flavors burst from each buttery bite, promising pure comfort.

Crumbly and delicate, these treats blend traditional Scottish shortbread with bright, tangy berries.

Crisp edges and soft centers create a perfect textural harmony that melts in your mouth.

Compact and elegant, these cookies work beautifully for afternoon tea or as a thoughtful homemade gift.

Simple ingredients come together to craft something truly special.

Let’s transform ordinary moments into extraordinary memories with this irresistible recipe.

Why Cranberry Shortbread Cookies Are A Holiday Classic

• Craft with Ease: Perfect for bakers of all skill levels, this recipe requires minimal culinary expertise and basic kitchen tools.
• Crowd-Pleasing Dessert: Delivers a delightful balance of sweet and tangy flavors that appeal to both kids and adults, making it ideal for family gatherings and potlucks.
• Versatile Treat: Can be prepared ahead of time, stored conveniently, and served at various occasions like afternoon tea, holiday parties, or casual dessert gatherings.
• Customize Your Creation: Offers flexibility to experiment with different preserves or add nuts for extra crunch, allowing personal touch and creativity in baking.

What Goes Into Cranberry Shortbread Cookies

• Flour: The fundamental dry ingredient that provides structure to the shortbread cookies.
• Sugar: Adds sweetness and helps create a tender, crumbly texture.
• Butter: Gives rich flavor and contributes to the classic shortbread melt-in-your-mouth consistency.

• Egg: Binds the ingredients and adds richness to the cookie base.
• Vanilla Extract: Provides a warm, sweet aromatic flavor to the shortbread.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Dried Cranberries, Cranberry Juice: Plumps and softens the cranberries, intensifying their flavor and texture.
• Cranberry Preserves: Adds a tangy, sweet layer that complements the buttery shortbread base.

• Powdered Sugar: Creates a delicate, sweet dusting that adds visual appeal and a light sweetness to the cookies.

How To Make Cranberry Shortbread Cookies

Step 1: Prepare Baking Station

Set up your oven by preheating to 350°F and line a 9×9-inch baking pan with parchment paper, allowing slight overhang for easy removal.

Step 2: Create Shortbread Base

Combine flour, sugar, and butter in a food processor. Pulse until the mixture transforms into coarse, sandy crumbs that hold together when pressed.

Step 3: Plump the Cranberries

• Dried cranberries
• Cranberry juice

Simmer cranberries in juice for 10 minutes until they become plump and soft. Drain completely and let cool to room temperature.

Step 4: Enhance Dough Flavor

Mix in egg, vanilla extract, and salt into the shortbread mixture. Blend until the dough becomes cohesive and smooth.

Step 5: Form First Dough Layer

Press two-thirds of the prepared dough firmly into the bottom of the prepared pan. Create an even, compact base that covers the entire surface.

Step 6: Add Cranberry Preserve Layer

Spread cranberry preserves across the dough, ensuring complete and uniform coverage from edge to edge.

Step 7: Distribute Softened Cranberries

Scatter the plumped cranberries evenly over the preserve layer, creating a delightful fruity distribution.

Step 8: Create Crumble Topping

Crumble the remaining dough over the cranberry layer, generating a rustic, textured top that adds visual interest.

Step 9: Bake to Golden Perfection

Bake in the preheated oven for 35-40 minutes. Look for golden brown edges and a set center as signs of doneness.

Step 10: Cool and Set

Remove from oven and let cool completely in the pan for one hour. This allows the bars to firm up and become easier to cut.

Step 11: Finish with Powdered Sugar

Dust the cooled bars with powdered sugar using a fine-mesh sieve for an elegant, sweet finish.

Step 12: Slice and Serve

Cut into precise squares using a sharp knife. Wipe the knife between cuts for clean edges.

Step 13: Store and Enjoy

Serve at room temperature. Store in an airtight container for up to 5 days, keeping the bars fresh and delicious.

Tips To Nail Cranberry Shortbread Cookies

• Boost Cranberry Flavor: Soak dried cranberries in orange liqueur or zest for an intense, complex taste profile.
• Prevent Soggy Texture: Pat softened cranberries dry with paper towels to remove excess moisture before adding to the shortbread base.
• Create Clean Cuts: Use a sharp, warm knife and wipe the blade between each cut for perfectly square, neat cookie bars.
• Enhance Sweetness Balance: Sprinkle sea salt flakes on top before baking to create a delightful sweet-and-salty contrast.
• Make Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and add xanthan gum for better texture and binding.

Yummy Variations On Cranberry Shortbread Cookies

• Citrus Cranberry Shortbread: Replace cranberry juice with orange or lemon juice, adding zest to enhance the fruity flavor profile.
• Nutty Cranberry Crunch: Incorporate chopped almonds or pecans into the dough for added texture and rich, toasted notes.
• Chocolate Drizzled Cranberry: Melt dark chocolate and drizzle over cooled shortbread squares for a decadent finish.
• Spiced Cranberry Comfort: Mix ground cinnamon and nutmeg into the dough for a warm, aromatic winter-inspired variation.

What To Pair With Cranberry Shortbread Cookies

• Pair with Citrus-Infused Tea: Brew a light, zesty earl grey or orange-flavored tea that complements the sweet-tart cranberry notes and cuts through the rich, buttery shortbread.
• Enhance with Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream alongside the cookies, creating a luxurious contrast between warm, crumbly shortbread and cold, smooth dessert.
• Match with Spiced White Wine: Select a chilled Gewürztraminer or Riesling with subtle spice undertones that harmonize with the cranberry's tartness and the cookie's delicate sweetness.
• Accompany with Mascarpone Cream: Dollop light, silky mascarpone cream on the side, offering a tangy, elegant counterpoint to the dense, sweet shortbread squares.

How To Keep Cranberry Shortbread Cookies Fresh

• Place cookies in a sealed container with parchment paper between layers to prevent sticking, keeping them fresh for 5-7 days.
• Wrap individual cookie squares tightly in plastic wrap, then store in a freezer-safe container for up to 3 months, maintaining their delicate texture and flavor.
• Keep cookies in an airtight container away from direct sunlight and heat sources, ensuring they remain crisp and delicious for 3-4 days.
• Add a small piece of bread to the storage container to help maintain the cookies' softness and prevent them from becoming too dry or crumbly.

Your FAQs For Cranberry Shortbread Cookies

• What type of cranberries work best in this recipe?

Dried cranberries that have been plumped in cranberry juice are ideal. They add moisture, flavor, and a tangy sweetness to the shortbread base.

• Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart and watery. Dried cranberries provide the right texture and concentrated flavor for this shortbread recipe.

• Do I need a food processor to make these cookies?

While a food processor helps create a uniform dough quickly, you can also use a pastry cutter or two forks to mix the flour, sugar, and butter until it resembles coarse crumbs.

• How do I prevent the shortbread from becoming too crumbly?

Ensure you mix the egg, vanilla extract, and salt thoroughly into the dough.

Cranberry Shortbread Cookies Recipe

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4.9 from 30 reviews

• Total Time: 1 hour and 5-10 minutes
• Yield: 12 1x

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Description

Festive cranberry shortbread cookies bring delightful holiday cheer with their buttery crumb and tangy berry notes. Christmas bakers can savor these elegant treats that blend sweet richness with festive cranberry sparkle.

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Ingredients

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Shortbread Base:

• 2 cups (240g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 cup (227g) unsalted butter

Cranberry Components:

• 1 cup (150g) dried cranberries
• 1/4 cup (60ml) cranberry juice
• 2 tbsp (30g) cranberry preserves

Finishing Ingredients:

• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp (30g) powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a food processor, pulse flour, sugar, and butter until the mixture resembles coarse crumbs, creating a uniform shortbread dough.
3. Simmer dried cranberries in cranberry juice for 10 minutes until plump and softened, then drain and cool completely.
4. Mix egg, vanilla extract, and salt into the shortbread dough until a cohesive texture forms.
5. Press two-thirds of the dough into a 9×9-inch baking pan, creating an even, compact base layer.
6. Spread cranberry preserves across the dough, ensuring complete and uniform coverage.
7. Scatter the softened cranberries evenly over the preserve layer.
8. Crumble the remaining dough over the cranberry layer, creating a rustic, textured top.
9. Bake for 35-40 minutes until the edges turn golden brown and the center appears set.
10. Remove from oven and allow to cool completely in the pan for 1 hour.
11. Once cooled, dust with powdered sugar using a fine-mesh sieve.
12. Cut into squares, ensuring clean, precise edges.
13. Serve at room temperature and store in an airtight container for up to 5 days.

Notes

• Prep cranberries ahead of time by soaking them in juice to enhance their plumpness and infuse extra flavor into the shortbread.
• Replace traditional butter with vegan margarine for a dairy-free version that maintains the rich, crumbly texture of classic shortbread.
• Toast nuts like chopped almonds or pecans and sprinkle them over the cranberry layer for added crunch and nutty depth to the cookies.
• Control sweetness by using unsweetened cranberry preserves or reducing sugar content in the base recipe for a more balanced dessert profile.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 10g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg