Cranberry Shortbread Cookies (Slice and Bake) Recipe

Introduction

Cranberry shortbread cookies are a delightful twist on a classic treat, combining buttery richness with tart, chewy cranberries. These slice-and-bake cookies are perfect for holiday gatherings or anytime you want a simple, delicious snack. With just a few ingredients and minimal effort, you can enjoy fresh homemade cookies in no time.

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2 1/2 cups flour
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking powder
• 1/2 cup dried cranberries (roughly chopped)

Instructions

1. Step 1: Using a mixer, beat the softened butter and sugar at medium speed until the mixture is fluffy and light.
2. Step 2: Add the egg and vanilla to the butter mixture and mix until fully blended.
3. Step 3: Combine the flour and baking powder, then gradually add them to the wet ingredients, stirring until just incorporated.
4. Step 4: Fold in the roughly chopped dried cranberries evenly throughout the dough.
5. Step 5: Shape the dough into logs approximately 2 ½ inches in diameter.
6. Step 6: Wrap the logs tightly in parchment paper or wax paper and refrigerate until firm, at least 2 hours (overnight is best for easier slicing).
7. Step 7: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
8. Step 8: Remove the chilled dough from the wrapping and place on a cutting board.
9. Step 9: Using a sharp knife, cut the logs into slices about ¼ inch thick.
10. Step 10: Place the slices about 1 inch apart on an ungreased cookie sheet.
11. Step 11: Bake for 8-10 minutes, or until the cookies are set but not browned.
12. Step 12: Remove the cookies from the oven and let them cool on a wire rack before serving.

Tips & Variations

• For a festive flavor, add a teaspoon of orange zest to the dough along with the cranberries.
• Use white chocolate chips in place of or alongside cranberries for a sweeter variation.
• Make sure the dough is well chilled before slicing to get clean, even cookies that hold their shape.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the sliced logs before baking, then bake directly from frozen adding a couple of extra minutes to the baking time. Once baked, cookies can be frozen for up to three months and thawed at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries hold more moisture and may affect the texture of the cookies, making them softer and potentially causing spreading. It’s best to use dried cranberries for this recipe.

Do I need to grease the cookie sheet?

No, the cookies do not require greasing the baking sheet. The butter in the dough prevents sticking, and using an ungreased sheet helps the cookies keep their classic shortbread texture.

Cranberry Shortbread Cookies (Slice and Bake) Recipe

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★★★★★

4.8 from 72 reviews

These Cranberry Shortbread Cookies are a delightful slice-and-bake treat featuring a buttery, tender crumb studded with tart dried cranberries. Perfect for holiday gatherings or an everyday indulgence, these cookies are easy to prepare, slice, and bake to perfection with a crisp edge and delicate chew.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cookie Dough

• 1 cup butter (softened)
• 1 cup sugar
• 2 1/2 cups flour
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 cup dried cranberries (roughly chopped)

Instructions

1. Beat Butter and Sugar: Using a mixer fitted with the paddle attachment, beat the softened butter and sugar at medium speed until the mixture is light and fluffy, ensuring a smooth base for the dough.
2. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, continuing to mix until all ingredients are fully blended and uniform in texture.
3. Mix Dry Ingredients: Combine the flour and baking powder in a separate bowl, then gradually add this mixture to the wet ingredients, stirring gently until just incorporated to avoid over mixing.
4. Fold in Cranberries: Stir in the roughly chopped dried cranberries evenly throughout the dough to distribute their tart flavor in every bite.
5. Form Dough Logs: Shape the dough into logs approximately 2 ½ inches in diameter, ensuring they are evenly sized for uniform baking.
6. Chill the Dough: Wrap each log tightly in parchment or wax paper and refrigerate for at least 2 hours or overnight until firm. This step is crucial for clean slicing and proper texture.
7. Preheat Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cookies once the dough is ready.
8. Slice the Dough: Remove the chilled dough logs from the paper and place on a cutting board. Using a sharp knife, carefully cut the logs into slices about ¼ inch thick.
9. Arrange on Cookie Sheet: Place the cookie slices on an ungreased cookie sheet, positioning them about 1 inch apart to allow for minimal spreading.
10. Bake: Bake the cookies for 8-10 minutes or until they are set but not browned, preserving their tender shortbread texture.
11. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
12. Serve and Enjoy: Once cooled, enjoy these delicious cranberry studded shortbread cookies with your favorite beverage or as a festive dessert.

Notes

• For best results, ensure the butter is softened to room temperature before starting.
• Chilling the dough is essential to prevent the cookies from spreading too much while baking.
• You can substitute dried cranberries with other dried fruits like cherries or blueberries for variation.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well—slice and freeze the dough logs, then bake directly from frozen with an extra minute or two baking time.

Keywords: cranberry shortbread cookies, slice and bake cookies, holiday cookies, easy shortbread recipe, dried cranberry cookies