Cranberry Shortbread Cookies 🍒🍪

Introduction

When I first made these Cranberry Shortbread Cookies, I was amazed at how simple yet delicious they turned out to be. The buttery, crumbly texture of the shortbread pairs perfectly with the tangy burst of cranberries, making them a perfect holiday treat. My family couldn’t get enough of them, and they became an instant favorite at our Christmas gathering. The added white chocolate chips provide a subtle sweetness that complements the tartness of the cranberries without overpowering them. These cookies are not only easy to make but are also versatile enough to be enjoyed all year round, whether it’s for a holiday celebration or an everyday treat with a cup of tea.

Ingredients

• 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

1️⃣ Prepare the Oven and Baking Sheet:

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.

2️⃣ Cream Butter and Sugar:

In a large bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until the mixture is smooth and light in texture. This step is essential to achieving the tender, crumbly texture of shortbread cookies.

3️⃣ Add Vanilla and Dry Ingredients:

Mix in the vanilla extract. Then, gradually add the all-purpose flour and salt, stirring until the dough just comes together. Be careful not to overmix, as this could lead to tough cookies.

4️⃣ Fold in Cranberries and White Chocolate Chips:

Gently fold in the chopped dried cranberries and, if desired, the white chocolate chips. The cranberries add a delightful tanginess, while the white chocolate chips provide a sweet contrast, creating a balanced flavor.

5️⃣ Shape and Chill the Dough:

Roll the dough into a log shape and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to firm up. Chilling the dough makes it easier to slice and helps maintain the cookies’ shape during baking.

6️⃣ Slice and Bake:

Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.

7️⃣ Cool and Transfer:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to set and ensures they don’t break when moved.

Enjoy:

Serve these Cranberry Shortbread Cookies with a hot cup of tea, coffee, or hot chocolate, and enjoy the sweet, tart, and buttery goodness!

Nutrition Facts (per serving, approx. 1 cookie)

• Serving Size: 1 cookie
• Calories: 120-130 calories
• Sugar: 10g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 30mg

Preparation Time:

• Total time: 1 hour 15 minutes (including chilling time)
• Prep time: 15 minutes
• Cook time: 12-15 minutes

How to Serve:

• As a holiday treat: These cookies are perfect for holiday parties, Christmas gatherings, or as a thoughtful homemade gift wrapped in a festive tin.
• With a warm drink: Serve them with a cup of tea, coffee, or hot chocolate for a cozy snack.
• For afternoon tea: These shortbread cookies are a great addition to an afternoon tea spread, alongside other light pastries and finger sandwiches.

Additional Tips:

1. Chill the dough: Don’t skip the chilling step. It helps prevent the cookies from spreading too much and ensures they maintain their shape.
2. Adjust sweetness: If you prefer less sweetness, you can reduce the powdered sugar in the dough slightly or omit the white chocolate chips.
3. Cranberry variation: For a more intense cranberry flavor, use fresh cranberries (finely chopped) instead of dried cranberries, but be aware they may add more moisture to the dough.
4. Baking time: Keep an eye on the cookies as they bake, as ovens vary. They’re done when the edges are just turning golden.
5. Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for longer storage.

Recipe Variations:

• Orange zest addition: Add 1-2 tsp of fresh orange zest to the dough for a citrusy twist that complements the cranberries.
• Almond or pistachio variation: Try adding chopped almonds or pistachios for a nutty flavor that pairs well with the cranberries.
• Chocolate-dipped: Dip the cooled cookies in melted dark or white chocolate for a decadent treat.

Serving Suggestions:

• For gifting: Package these cookies in a decorative tin or box for a thoughtful, homemade gift during the holidays or special occasions.
• For a cookie platter: Serve these cookies as part of a larger holiday cookie platter with other festive cookies like gingerbread or sugar cookies.
• For a snack: Enjoy them as a sweet snack on their own, or pair them with yogurt or a fruit salad for a lighter treat.

Freezing and Storage:

• Storage: Store these shortbread cookies in an airtight container at room temperature for up to 1 week. If you want to extend their freshness, store them in the refrigerator.
• Freezing: These cookies freeze well. After baking, allow them to cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy.

FAQ:

1. Can I use fresh cranberries instead of dried?
   Yes, you can use fresh cranberries, but you’ll need to chop them finely. Keep in mind they may add more moisture to the dough, so you may need to adjust the flour slightly.
2. Can I make these cookies without the white chocolate chips?
   Absolutely! The cookies are just as delicious without the white chocolate chips, and the tanginess of the cranberries will still shine through.
3. Can I make these cookies gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the consistency of the dough as gluten-free flours sometimes absorb moisture differently.
4. Can I freeze the dough?
   Yes, you can freeze the dough. Roll it into a log, wrap it tightly in plastic wrap, and freeze for up to 2 months. When ready to bake, thaw the dough, slice, and bake as usual.
5. How can I make the cookies more crumbly?
   For extra crumbly cookies, reduce the amount of flour slightly and ensure you cream the butter and sugar until it’s light and fluffy. This will help achieve that melt-in-your-mouth texture.
6. Can I add more flavor?
   You can experiment by adding spices like cinnamon or nutmeg to the dough for a warm, festive flavor that complements the cranberries.
7. Why are my cookies too hard?
   If your cookies turn out too hard, it’s possible they were overbaked. Keep an eye on them toward the end of the baking time, as shortbread cookies can quickly become crisp.
8. Can I use a hand mixer instead of a stand mixer?
   Yes, you can use a hand mixer or even mix by hand, though a stand mixer will make the process quicker and easier.
9. Can I reduce the sugar?
   Yes, if you prefer a less sweet cookie, reduce the powdered sugar by 1-2 tablespoons. The cookies will still have the signature crumbly texture.
10. How do I know when the cookies are done?
    The cookies are done when the edges are lightly golden. Since these cookies are soft, they will firm up as they cool.

Conclusion:

These Cranberry Shortbread Cookies are a wonderful holiday treat that combines the delicate, buttery richness of shortbread with the tart sweetness of cranberries. They are easy to make, customizable, and perfect for sharing during the holidays or as a snack throughout the year. Whether you’re baking for a special occasion or just want to enjoy a delicious homemade cookie, these Cranberry Shortbread Cookies will impress with their simple elegance and delightful flavor.

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