Recipe: Cranberry Shortbread

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Light, buttery, and much softer than traditional shortbread, this cookie is a favorite on my holiday cookie trays.

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 sweetened dried cranberries, roughly chopped

Using a mixer, beat butter and sugar at medium speed until fluffy. Add in the egg and vanilla and mix until blended. Add flour and baking powder to the butter mixture. Stir until incorporated. Stir in dried cranberries. 

Form dough into logs aprox 2 ½” inches diameter.

Wrap in parchment paper or wax paper and refrigerate until dough is firm, at least 2 hrs. (I often leave mine overnight.) 

Heat oven to 350 degrees.

Remove dough from wax paper.

Place on a cutting board and using a sharp knife, cut into slices aprox ¼ inch thick.

Place dough about 1 inch apart on ungreased cookie sheet.

Bake for 8-10 minutes or until set, but not brown. Remove from cookie sheet. Cool on wire rack. 

*This is no time for substitutions. Butter is a main ingredient in this recipe so only use real, dairy butter.


  • Toasted chopped nuts, chopped chocolate, or candies are all great substitutes for the dried cranberries. 
  • These cookies a very freezer friendly. You can freeze as dough in logs – slice it first! – then thaw in the fridge and bake. Or you can bake the entire batch and freeze the baked cookies. I like to do this early in the holiday season as these are a great go-to for gifting and cookie exchanges. 

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