Easy Cranberry Shortbread Cookies

Amethyst · December 19, 2025, 11:39am

Easy Cranberry Shortbread Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 20 cookies

Ingredients:

1¾-2 cups all-purpose flour (at least 11-12% protein / sifted)
⅔ cup + 1 tablespoon butter (softened)* (165 grams total, if doubling or tripling the recipe, then double or triple this amount)
⅓ cup + 1½ tablespoons sugar (caster / fine) (85 grams total, if doubling or tripling the recipe, then double or triple this amount)
1 pinch salt*
¼-½ cup dried cranberries

*If using unsalted butter then use ¼ teaspoon salt. Be sure to use a good quality butter; apparently, this year, 2022, store brand butter quality is not what it used to be. Less fat could mean a dry, nnot-so-tastycookie.

Directions:

Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour (start with 1¾ cups add the remaining 4 tablespoons if needed one at a time) and the salt, combine, when almost combined add the cranberries and continue to beat with the flat beaters (#2 speed) until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand, it will take approximately 4 minutes of kneading.

Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight.

Remove the dough from the fridge, and if very firm, gently knead. Place the dough between 2 sheets of parchment paper and roll to ¼ ¼-inch thickness. Cut out with round or square cookie cutters, and place on the prepared cookie sheets.

Sprinkle with sugar before baking if desired. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.

Pre-heat the oven to 320°F 160°CC). Line 1 or 2 cookie sheets with parchment paper.

Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie she, and then move to a wire rack to cool completely. Enjoy!

Notes:

I recommend adding 1 3/4 cups of flour and adding the remaining 3-4 tablespoons if needed, one at a time. For some, it worked with 1 3/4 cups, and for others, 2 cups. Although the dough must be firm and not too we,t or the cookies could spread. I have made this recipe at least 3 times now, and I use 2 cups of the flour; you may not need it all, also depends on the flour type. You do need time to bring the dough together.

Be sure to use flour with at least 11% protein; this keeps the cookies from spreading. Refrigerating the cut cookies on the baking sheet before baking, while the oven is pre-heating, also helps cookies from spreading.

If you prefer, you can roll the dough into a log and then refrigerate it. Then cut into slices and bake.

My cookie cutter measured approximately 2 1/2 inches or 6 cm.
What is caster sugar?

Castor sugar is very fine and really makes a difference in these cookies. It melts into the butter so your cookies practically melt in your mouth. If you only have granulated sugar, you can blend it in a food processor until it’s finely ground like caster sugar.
How to store the cranberry shortbread cookies:

Store them in an airtight container. They can keep for several weeks as long as they are in a good container stored in a cool, dry spot.

Yes, the baked cookies freeze great. Place them in a freezer container and separate the layers with parchment paper. They will keep for up to three months.

If you prefer to slice and bake, then freeze the dough formed into 2 logs. Be sure to wrap it well and place it in a freezer-safe bag, thaw it enough that the knife will slice through it, and bake. If it’s still a little frozen, it may take a couple of extra minutes to bake. Or freeze the dough ball, thaw then roll and cut. It will last 2 months in the freezer.

What extras can you add to the cookies?

You could add some orange zest, a little orange flavouring, some white chocolate chips, or even some coarsely chopped nuts.

Can you use fresh cranberries or frozen ones?

Fresh and frozen cranberries are not good for this recipe. They have too much moisture, which will change the texture of the shortbread cookies. For best results, use dried cranberries.

Nutritional Facts:

Recipe courtesy of An Italian In My Kitchen.com