Cranberry Shortbread Cookies
Cranberry Shortbread Cookies are a festive, buttery holiday treat made with fresh cranberries and a hint of citrus zest. Perfect for gifting, cookie swaps, or your holiday dessert tray.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 2.5 dozen cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 grated lemon zest (or orange zest)
Instructions
- In a large bowl, cream the butter and sugar until well blended.
- Add flour gradually, mixing until combined.
- Fold in chopped cranberries and lemon zest.
- Divide dough in half and roll each into a log using plastic wrap. Refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice dough into 1/4-inch rounds and place on baking sheets.
- Bake for 8–10 minutes, then switch tray positions and bake another 8–10 minutes until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
- Store in an airtight container or freeze for longer storage.
Notes
- If using frozen cranberries, chop while still frozen and pat dry to avoid pink dough.
- For extra flavor, substitute orange zest or add a drop of almond or vanilla extract.
- Cookies can be frozen before or after baking for up to 2 months.
- Rotate trays during baking for even browning.
Nutrition
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 3g
- Sodium: 49mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.2g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 16mg
Find it online: https://recipeshots.com/cranberry-shortbread-cookies-recipe/