Cranberry Shortbread Cookies are the perfect balance of buttery richness and tart fruitiness — a timeless holiday treat that never goes out of style. These cookies have that classic shortbread texture: crisp on the edges, melt-in-your-mouth tender in the center, and infused with the rich aroma of butter. Specks of ruby-red cranberries add festive color and a gentle tartness that complements the sweetness of the dough beautifully.
The best part about shortbread cookies is their simplicity. With just a handful of ingredients — butter, sugar, flour, and cranberries — you can create an elegant cookie that looks and tastes as if it came from a high-end bakery. These are slice-and-bake cookies, meaning you can make the dough in advance, chill it, and bake fresh batches anytime. They’re ideal for gifting, cookie exchanges, or simply enjoying with your afternoon tea.
Every bite is buttery, crumbly, and bursting with cranberry flavor. Add a touch of orange zest or a drizzle of white chocolate, and you’ll elevate them into a showstopping holiday cookie that feels as special as the season itself.
Why You’ll Love This Cranberry Shortbread Cookies
- Perfectly buttery, tender, and delicately crisp.
- Bright pops of tart cranberries in every bite.
- Slice-and-bake dough makes prep simple and stress-free.
- Easy to make ahead — the dough chills and freezes beautifully.
- Elegant enough for entertaining, yet easy enough for weekday baking.
Ingredients You’ll Need
For the Cookies:
- 1 cup (225 g) unsalted butter, softened to room temperature
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon pure vanilla extract (or almond extract for a nutty flavor)
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (60 g) finely chopped dried cranberries
- 1 teaspoon grated orange zest (optional, but highly recommended)
Optional for Decoration:
- 4 oz (115 g) white chocolate, melted (for dipping or drizzling)
- 1 tablespoon finely chopped pistachios or coarse sugar for garnish
How to Make Cranberry Shortbread Cookies
Step 1: Prepare the dough
In a large mixing bowl, beat the softened butter and powdered sugar together using a hand or stand mixer until smooth, light, and creamy — about 1–2 minutes. Add the vanilla extract (and orange zest, if using), and mix until incorporated.
Step 2: Add the dry ingredients
In a separate bowl, whisk together flour and salt. Gradually add this to the butter mixture, mixing on low speed until a soft, crumbly dough begins to form. The dough will seem dry at first but should come together when pressed.
Step 3: Add cranberries
Fold in the chopped dried cranberries gently with a spatula or your hands until evenly distributed throughout the dough.
Step 4: Shape the dough
Gather the dough into a ball, then shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap or parchment paper, rolling it gently to smooth out the surface. Chill for at least 2 hours, or overnight for best results. Chilling allows the butter to firm up, which gives shortbread its tender crumb and helps the cookies keep their shape during baking.
Step 5: Slice and bake
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. Remove the chilled dough from the fridge and let it sit for 5 minutes if it’s too firm to slice. Using a sharp knife, cut the log into 1/4-inch thick slices and place them about 1 inch apart on the prepared baking sheets.
Step 6: Bake the cookies
Bake for 12–15 minutes, or until the edges just begin to turn light golden brown. The centers should remain pale — that’s how you know they’ll be buttery and tender. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Decorate (optional)
If you’d like to elevate their appearance, dip half of each cooled cookie into melted white chocolate and sprinkle with chopped pistachios or coarse sugar. Allow the chocolate to set at room temperature or in the refrigerator for 10 minutes.
Tips for the Best Results of Cranberry Shortbread Cookies
- Use high-quality butter. European-style butter with a higher fat content gives the cookies a richer flavor and smoother texture.
- Do not overmix. Once the flour is added, mix only until combined. Overworking the dough leads to tough cookies.
- Chill the dough thoroughly. This is key to preventing the cookies from spreading and ensures clean, round slices.
- Slice with a sharp knife. If the dough crumbles slightly, press it back together gently with your fingers.
- Measure flour accurately. Too much flour makes the dough dry — spoon and level it rather than scooping directly from the bag.
- Add a citrus note. Orange or lemon zest enhances the cranberries’ tartness and adds brightness.
- For clean white chocolate drizzles, let cookies cool completely before decorating.
Variations & Substitutions
- Add nuts: Fold in 1/4 cup finely chopped pecans, pistachios, or almonds for crunch.
- Make them gluten-free: Substitute a 1:1 gluten-free flour blend.
- Flavor twist: Replace vanilla with almond or orange extract.
- Festive glaze: Whisk together 1/2 cup powdered sugar with 1 tablespoon orange juice for a simple glaze.
- Cranberry-orange version: Add both orange zest and a few drops of orange extract for extra holiday flavor.
- Dried fruit swap: Substitute cranberries with chopped dried cherries, blueberries, or apricots.
What to Serve With Cranberry Shortbread Cookies
These cookies are divine with hot tea, coffee, or a glass of milk. They also make a beautiful accompaniment to creamy desserts like panna cotta or cheesecake. During the holidays, serve them on a cookie platter with chocolate truffles, biscotti, or gingerbread cookies for a festive variety.
Storage & Freezing Tips for Cranberry Shortbread Cookies
- At room temperature: Store in an airtight container for up to 7 days. Layer parchment paper between cookies to prevent sticking.
- In the refrigerator: Keeps fresh for up to 10 days if stored in a tightly sealed tin.
- In the freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- To freeze the dough: Wrap the log tightly in plastic wrap and freeze for up to 2 months. Let it thaw slightly in the fridge before slicing and baking.
Recipe FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries contain too much moisture and will make the dough soggy. Stick to dried cranberries for the best texture and flavor.
Can I make the dough ahead of time?
Yes! This dough is perfect for making ahead. Refrigerate it for up to 3 days or freeze for 2 months.
How do I get perfectly round cookies?
Roll the dough log again halfway through chilling to smooth out any flat sides, then slice once firm.
Can I skip the white chocolate drizzle?
Yes, they’re delicious plain. The drizzle just adds a decorative and slightly sweeter finish.
My dough is too crumbly — what did I do wrong?
If your dough seems too dry to hold together, add 1 teaspoon of milk or cream and knead gently until it forms a cohesive dough.
Can I make these into shaped cookies?
Definitely. Roll the dough out between two sheets of parchment paper and cut with cookie cutters before baking.
How do I know when they’re done?
Shortbread should be pale, not golden brown. Remove them from the oven when the edges are just starting to color; overbaking makes them dry.