Cranberry Shortbread Cookie Recipe (Slice and Bake)
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.
Ingredients
- 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.1 cup butter, 1 cup sugar
- Add in the egg and vanilla and mix until blended.1 tsp vanilla, 1 egg
- Add flour and baking powder to the butter mixture.2 1/2 cups flour, 1/2 tsp baking powder
- Stir until incorporated.
- Stir in dried cranberries.1/2 cup 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 and cool on wire rack.
- Enjoy!
Notes
Do not use fresh cranberries in place of the dried ones in this recipe. They are too tart and add too much moisture to the cookies.
Serving: 1cookie, Calories: 105kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 48mg, Potassium: 14mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 164IU, Vitamin C: 0.003mg, Calcium: 7mg, Iron: 0.4mg
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