Buttery Cranberry Shortbread for Fall
Classic buttery shortbread cookies folded with tart dried cranberries, sliced and baked into tender fall cookies with clean edges and rich flavor.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Sharp knife
Ingredients
Shortbread Dough
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup dried cranberries lightly chopped
Instructions
- Beat the softened butter and powdered sugar together until smooth and creamy.
- Mix in the vanilla extract until fully incorporated.
- Whisk flour and salt together, then add to the butter mixture and mix just until a soft dough forms.
- Fold in the chopped dried cranberries evenly throughout the dough.
- Shape the dough into a log, wrap tightly, and refrigerate for at least 1 hour.
- Slice chilled dough into rounds and bake at 325°F until edges are set and bottoms are lightly golden.
Notes
For best texture, avoid overbaking. Cookies should remain pale with lightly golden bottoms. Chill dough fully before slicing.