Cranberry Shortbread Cookies
Cranberry Shortbread Cookies are a delightful treat that perfectly balances buttery richness with the tartness of cranberries. These melt-in-your-mouth cookies are easy to make and visually stunning, making them an essential addition to any dessert table or a sweet indulgence any time of year. The irresistible aroma wafting through your kitchen will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries (chopped if large)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour and salt; gradually add this mixture to the butter mixture until just combined.
- Gently fold in the dried cranberries.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes or until the edges turn golden brown. Allow to cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 7g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg