Fall Style Cranberry Shortbread Cookies
Classic butter-forward shortbread cookies folded with tart dried cranberries, sliced and baked into tender fall-style cookies with clean edges.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Sharp knife
- Cooling Rack
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 softened butter and powdered sugar until smooth and creamy, then mix in vanilla extract.
- Whisk flour and salt together, add to the butter mixture, and mix just until a soft dough forms.
- Fold in dried cranberries, shape dough into a log, wrap, and refrigerate until firm.
- Slice chilled dough into rounds and bake at 325°F until set with lightly golden bottoms.
Notes
Chill dough fully for clean slices and minimal spreading. Avoid overbaking to keep cookies tender.