Description
These buttery, crumbly shortbread cookies studded with tangy cranberries are perfect for holiday baking or as an anytime treat! With a simple dough made from unsalted butter, powdered sugar, and all-purpose flour, these cookies are easy to prepare and have the ideal balance of sweet and tart flavors. The addition of dried cranberries and optional white chocolate chips elevates this classic shortbread to a whole new level of deliciousness.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/4 cup white chocolate chips (optional for extra sweetness)
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and light in texture. Add the vanilla extract and mix until combined.
- Add dry ingredients: Add the flour and salt, stirring until just combined. Avoid over-mixing to ensure the cookies remain tender.
- Fold in cranberries and chocolate chips: Gently fold in the chopped dried cranberries and white chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
- Shape and chill dough: Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes to help firm up the dough for easier slicing.
- Slice and bake: Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough: Refrigerating the dough before slicing helps the cookies hold their shape while baking.
- Storage: These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for longer storage.
- White chocolate chips: The white chocolate chips are optional, but they add a nice sweetness that balances out the tartness of the cranberries.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24th of the recipe)
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 25mg