Print

Cranberry Shortbread Cookies

Round slices of Cranberry Shortbread Cookies with specks of red cranberries on a baking sheet.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cranberry Shortbread Cookies are buttery, tart, and perfect for the holidays. Made with fresh cranberries, lemon zest, and simple pantry staples, they’re a festive and easy slice-and-bake cookie ideal for gifting or enjoying with a warm drink.

Ingredients

Scale
  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup fresh cranberries, roughly chopped
  • 1/2 teaspoon lemon zest (or orange zest)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together butter and sugar in a mixing bowl until smooth.
  3. Add flour gradually and mix until combined.
  4. Fold in chopped cranberries and lemon zest until evenly distributed.
  5. Divide dough into two portions and roll into logs about 1.5 inches in diameter.
  6. Wrap logs in plastic wrap and refrigerate for at least 1 hour or overnight.
  7. Slice dough into 1/4-inch thick rounds and place on parchment-lined baking sheets.
  8. Bake for 8–10 minutes, rotate trays, then bake an additional 8–10 minutes or until edges are lightly golden.
  9. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. Store in an airtight container or freeze for later.

Notes

  • Use hand-chopped cranberries to prevent pink dough from excess juice.
  • Frozen cranberries can be used but should be thawed and patted dry.
  • Orange zest is a great substitute for lemon zest for a different flavor profile.
  • Cookies can be frozen after baking or as dough logs for up to 3 months.
  • Rotate trays halfway through baking for even browning.

Nutrition

Find it online: https://recipeeasily.com/cranberry-shortbread-cookies-recipe/