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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/cranberry-shortbread-cookies-slice-and-bake-recipe/