Description
Okay, so imagine traditional Scottish shortbread—that melt-in-your-mouth, buttery perfection—but then someone decided to crash the party with tart, ruby-red dried cranberries and maybe a hint of orange zest. That’s what we’re dealing with here. Cranberry Shortbread Cookies are basically elegant simplicity meets holiday cheer. They’re rich, crumbly, not-too-sweet cookies that taste like Christmas but aren’t trying too hard. You get that classic shortbread texture—sandy, buttery, absolutely luxurious—with pops of tangy cranberry that cut through the richness. They look sophisticated as hell with those jewel-toned cranberries peeking through, and they taste like you went to culinary school. I brought these to a holiday tea once and someone asked if I’d imported them from Scotland. Another person ate seven and blamed it on “quality testing.” These cookies inspire international assumptions and loss of self-control.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temp
- 1/2 cup powdered sugar (also called confectioners’ sugar)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2/3 cup dried cranberries, roughly chopped
- 1 tbsp orange zest (optional but highly recommended)
Optional Add-Ins:
- 1 tsp vanilla extract (for extra depth)
- 1/4 tsp almond extract (adds sophistication)
- 2 tbsp cornstarch (for extra tender texture)
- Pinch of cinnamon or cardamom (holiday spice vibes)
For Finishing:
- Extra powdered sugar for dusting (optional)
- Coarse sugar for sprinkling before baking (optional but pretty)
Equipment:
- Large mixing bowl
- Wooden spoon or spatula
- Parchment paper or plastic wrap
- Sharp knife
- Baking sheet
- Wire cooling rack
Instructions
Roughly chop your dried cranberries into smaller pieces. You want them in chunks, not dust—aim for halves or thirds.
If your cranberries are super dry or hard, you can soak them in warm water for 5 minutes, then drain and pat completely dry. This keeps them from being little rocks in your cookies.
If using orange zest, zest your orange now. Use a microplane for fine zest, or the small holes on a box grater.
In a large bowl, beat the softened butter with a wooden spoon or spatula until it’s smooth and creamy. This takes about 1-2 minutes of stirring. You’re not whipping it, just making it smooth.
Add the powdered sugar and mix until well combined and slightly fluffy. It’ll look pale and smooth. This is your buttery foundation.
Add the flour and salt (and cornstarch if using). Stir until the mixture looks like coarse crumbs and starts coming together. It’ll seem dry at first—keep going.
Add the chopped cranberries and orange zest. Mix until everything is incorporated and the dough holds together when you squeeze it. If it’s too crumbly, add 1-2 teaspoons of cold water.
The dough should be cohesive but not sticky. If it’s sticky, add a tablespoon more flour.
You have options here. Choose your adventure:
Option 1: Classic Log (My Favorite) Dump the dough onto a piece of parchment paper or plastic wrap. Shape it into a log about 2 inches in diameter and 10-12 inches long.
Roll it tightly in the parchment/plastic, twisting the ends like a Tootsie Roll to create a smooth cylinder.
Refrigerate for at least 2 hours or overnight. The dough needs to be firm to slice cleanly.
Option 2: Rectangle Slab Press the dough into a rectangle about 1/2 inch thick on parchment paper.
Wrap it up and refrigerate for at least 1 hour.
After chilling, cut into rectangular bars or squares.
Option 3: Traditional Round Slices (Like in Your Photo) Shape the dough into a thick log about 2-3 inches in diameter—thicker than option 1 for those chunky, rustic slices.
Wrap tightly and refrigerate until very firm, at least 2 hours or overnight.
This creates those gorgeous thick rounds with cranberries beautifully suspended throughout.
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
If you made a log, unwrap it and slice into 1/3 to 1/2-inch thick rounds with a sharp knife. For those thick, bakery-style cookies like in your photo, go for the full 1/2 inch.
Rotate the log as you slice to prevent one side from getting flat.
Place cookies on the baking sheet about 1 inch apart. They don’t spread much, so you can fit a lot on one sheet.
Optional: Sprinkle with coarse sugar before baking for sparkle and crunch. Or poke each cookie a few times with a fork for decoration.
Bake for 18-22 minutes for thinner cookies, 22-25 minutes for thicker rounds. The edges should be just barely starting to turn golden, while the tops should still look pale.
These cookies are done when they’re set but still soft. They’ll firm up as they cool.
DO NOT OVERBAKE. Seriously. Shortbread goes from perfect to hockey puck in 2 minutes. Watch them closely after the 18-minute mark.
The thicker your cookies, the longer they need. Check for light golden edges and a set appearance.
Let the cookies cool on the baking sheet for 5 minutes. They’re delicate when hot and will break if you move them too soon.
Transfer to a wire rack to cool completely.
Once completely cool, dust with powdered sugar if desired. This makes them look extra fancy and gives that snowy effect.
Try not to eat them all before they cool. This is harder than it sounds.
Notes
These cookies are perfect on their own, but here are some ideas:
- Serve with hot tea, coffee, or mulled wine for peak coziness
- Package in clear bags tied with ribbon for holiday gifts
- Arrange on a tiered stand for afternoon tea vibes
- Serve alongside fruit and cheese for a dessert board
- Dip halfway in melted white chocolate and let set (fancy AF)
- Crumble over vanilla ice cream or yogurt for texture
- Pair with sharp cheddar cheese (trust me on this Scottish tradition)
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: ~110 kcal
- Sugar: ~5g
- Sodium: ~50mg
- Fat: ~7g
- Carbohydrates: ~12g
- Protein: ~1g