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    Home » Recipes » Baking

    Easy, Buttery, Slice and Bake Cranberry Shortbread Cookies

    Published: Dec 4, 2019 · Updated: Dec 6, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Jump to Recipe·Print Recipe

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


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

    Cranberry Shortbread
    Jump to:
    • Ingredients
    • How to Make Cranberry Shortbread Cookies
    • FAQs and Substitutions
    • Holiday Drink Pairings
    • More Delicious Recipes You'll Love
    • Print the Recipe
    • Cranberry Shortbread Cookies

    I'm hardly a baking blogger, but I do love a good cookie. These cranberry shortbreads have been on my holiday baking list for well over a decade and is my most requested holiday recipe. They freeze perfectly, making them one of the first cookies I make every December.

    Take them to cookie exchanges. Bring them to a hostess. Add them to a cookie box. You can't go wrong with these easy, buttery holiday cookies.

    Ingredients

    Ingredients for Cranberry Shortbread cookies.
    • Butter
    • Sugar
    • Flour
    • Egg
    • Vanilla
    • Baking powder
    • Dried cranberries

    How to Make Cranberry Shortbread Cookies

    Using a mixer, beat butter and sugar at medium speed until fluffy.

    Butter and sugar in a bowl with mixing beaters.

    Add in the egg and vanilla and mix until blended. Add flour and baking powder to the butter mixture. Stir until incorporated.

    Mixed up cookie dough in a bowl.

    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.

    Slicing the chilled cookies

    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 and cool on wire rack. 

    Enjoy!

    A stack of cranberry shortbread cookies tied with red and white string.

    FAQs and Substitutions

    Can I use margarine or another butter substitute?

    Nope. This is no time for substitutions. Butter is a main ingredient in this recipe so only use real, dairy butter. Do not use vegan butter or butter substitutes. If you don't eat dairy butter, this is not the recipe for you.

    Can I skip chilling the dough?

    No. You absolutely MUST chill the cookie dough for at least 2 hours before you slice and bake it. Feel free to chill it longer, or even overnight if desired.

    What can I use instead of cranberies?

    Toasted chopped pecans, diced dried cherries, chopped chocolate, or toffee bits are all great substitutions for the dried cranberries. 

    Can I freeze Cranberry Shortbread cookies?

    YES!! It's one of my favorite things about these cookies - they're very freezer friendly. You can freeze as dough in logs - slice it first! - then thaw overnight in the fridge and bake. Or you can bake the entire batch and freeze the baked cookies. (This is what I do.) Thaw the baked cookies at room temperature, or place frozen into cookie boxes for shipping or gifting. They'll thaw en route.

    Holiday Drink Pairings

    Holiday Spice Martini
    Holiday Spice Martini
    Candy Cane Martinis.
    Candy Cane Martini

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    Print the Recipe

    Print

    Cranberry Shortbread Cookies

    Cranberry Shortbread
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 3 reviews

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

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Chill Time: 2 hours
    • Cook Time: 8 mins
    • Total Time: 2 hours, 18 min
    • Yield: 3 dozen 1x
    • Category: Baking
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 1 cup butter, softened
    • 1 cup sugar
    • 2 ½ cups flour
    • 1 egg
    • 1 tsp vanilla
    • ½ tsp baking powder
    • ½ cup dried cranberries, roughly chopped

    Instructions

    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. 

    Enjoy!

    Equipment

    Image of Parchment Paper

    Parchment Paper

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    Image of Baking Sheet

    Baking Sheet

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    Image of Chef's Knife

    Chef's Knife

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    Keywords: cranberry, shortbread cookies, christmas, holiday, slice and bake, baking, short bread

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

    • 94

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Betsey Ingraham

      January 22, 2021 at 9:44 am

      These cookies were a HIT with my family and friends this past Holiday Season. I can only describe them as a cookie that you can have for breakfast, a side a lunch, dessert with dinner, and a compliment with a cocktail, glass of wine or beer.
      The recipe is simple, real ingredients. I did substitute Michigan dried cherries for the cranberries. The tart, sweetness of both berries is what makes this cookie so good!

      ★★★★★

      Reply
      • MittenGirl

        January 22, 2021 at 9:54 am

        Dried cherries would definitely be delicious in these! 🙂

        Reply
    2. Ashley

      May 26, 2022 at 9:43 am

      My in-laws are huge Christmas cookie people, and I've always looked for my own recipe to bring to the table to no avail until I tried Katy's recipe. Now not only is it a staple at Christmas, but I get requests to make them year-round. I added Trader Joe's orange-infused cranberries, which is *chef's kiss*. Thank you, Katy!

      ★★★★★

      Reply
      • Katy McAvoy

        May 30, 2022 at 2:07 pm

        I'm so happy to hear this, Ashley! Using orange-infused cranberries sounds delicious. I'm going to have to try that! 🙂

        Reply
    3. Sherry

      August 11, 2022 at 10:18 am

      I made these cookies at Christmas. They were a huge hit with my family and looked so pretty in our Christmas gift baskets alongside my homemade jams and jellies. They will definitely be a holiday staple along with my mom’s Spritz Cookie recipe. 😋

      Reply
      • Katy McAvoy

        August 11, 2022 at 3:41 pm

        Yay! I'm so happy to hear that! 🙂

        Reply
    4. Katie Belland

      November 28, 2022 at 8:09 pm

      We LOVE this recipe for a not too sweet, just right addition to our Christmas cookie trays. I added a bit of dried orange peel. Thank you Katy for a keeper!

      ★★★★★

      Reply
      • Katy McAvoy

        November 29, 2022 at 10:13 am

        Adding some orange sounds delicious! So happy you like the recipe. 🙂

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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