Cranberry Shortbread Cookies

Cranberry Shortbread Cookies are delicately crisp and buttery, enhanced with tart dried cranberries and a hint of fresh rosemary. These festive cookies offer a delightful contrast of sweet and savory, perfect for holiday gatherings, afternoon tea, or gifting.

Why You’ll Love This Recipe

These cookies bring an elegant twist to traditional shortbread by incorporating vibrant cranberries and aromatic rosemary. The dough is simple to prepare, easy to slice and bake, and yields tender cookies with a rich, crumbly texture. Ideal for festive occasions or refined treats year-round, this recipe stands out for its unique flavor pairing and effortless preparation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• cornstarch
• salt
• unsalted butter, softened
• powdered sugar
• vanilla extract
• dried cranberries, chopped
• fresh rosemary, finely chopped

Directions

1. Prepare the Dough:
   In a medium bowl, whisk together the flour, cornstarch, and salt.
   In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.

2. Combine Dry & Wet Ingredients:
   Gradually add the dry ingredients to the butter mixture. Mix until just combined and the dough begins to come together.
   Fold in the chopped dried cranberries and fresh rosemary.

3. Chill the Dough:
   Shape the dough into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice cleanly.

4. Slice & Bake:
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
   Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spaced slightly apart.

5. Bake:
   Bake for 10–12 minutes, or until the edges are lightly golden.
   Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

6. Serve:
   Store the cooled cookies in an airtight container at room temperature for up to 1 week.

Servings and Timing

Servings: 20 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 12 minutes
Total Time: 1 hour 30 minutes
Calories: 130 kcal per cookie

Variations

• Orange Zest: Add 1 tsp of finely grated orange zest to the dough for a citrusy note.
• Nuts: Mix in finely chopped pistachios or pecans for added texture and flavor.
• Glaze Finish: Drizzle with a simple powdered sugar and lemon glaze once cooled.
• Spice It Up: Add a pinch of ground cinnamon or cardamom for a warm spice twist.
• Rosemary-Free: Omit the rosemary for a more classic cranberry shortbread cookie.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 2 months. To freeze, layer between sheets of parchment paper in a sealed container. No reheating is needed—simply thaw and serve at room temperature.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are best for this recipe, as they don’t add excess moisture. If using fresh, chop them finely and pat them dry before adding.

How do I prevent the cookies from spreading too much?

Ensure the dough is well chilled before slicing and baking. If the dough softens while slicing, refrigerate it again before baking.

Can I make the dough ahead of time?

Yes, the dough can be made up to 3 days in advance and kept refrigerated, or frozen for longer storage.

What kind of rosemary should I use?

Fresh rosemary provides the best flavor and texture. Use only the tender leaves, finely chopped.

Can I roll and cut the dough instead of slicing?

Yes, you can roll the dough out to about 1/4 inch thick and use cookie cutters if desired. Chill the rolled dough before cutting for clean shapes.

Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of the regular flour. Ensure all other ingredients are certified gluten-free.

Do these cookies spread while baking?

They may spread slightly but will generally retain their shape. Keep them chilled before baking for best results.

Can I double the recipe?

Absolutely. Double all ingredients to yield approximately 40 cookies. Chill the dough in two separate logs for easier handling.

Are these cookies sweet or savory?

They’re lightly sweet with a subtle savory note from the rosemary, offering a sophisticated balance of flavors.

What’s the best way to package these for gifts?

Place in a decorative tin or box lined with parchment paper. Layer with care to prevent breakage.

Conclusion

Cranberry Shortbread Cookies are a delightful fusion of buttery texture, sweet-tart fruit, and aromatic herbs—perfect for holiday baking, elegant gifting, or an everyday indulgence. With their simple preparation and memorable flavor, these cookies are sure to become a cherished addition to your recipe collection.