Description

Juicy Cranberry Shortbread Cookies are a delightful treat that combines the rich, buttery texture of traditional shortbread with the sweet-tart burst of cranberries. Perfect for festive occasions, these cookies not only satisfy your sweet tooth but also fill your home with a warm, inviting aroma. With every bite, enjoy a crunchy exterior and a chewy center that will leave everyone reaching for more. Easy to prepare and beautifully presented, they make an ideal addition to any dessert platter or a thoughtful homemade gift.

Ingredients

Scale

1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/4 cup powdered sugar
2 cups all-purpose flour
1 cup dried cranberries (sweetened or unsweetened)
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
Gradually mix in the flour and salt until just combined; avoid overmixing.
Gently fold in the dried cranberries until evenly distributed.
Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart.
Bake for 12-15 minutes or until edges are lightly golden. Allow cooling on the baking sheet before transferring to wire racks.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 7g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg