Juicy Cranberry Shortbread Cookies
Juicy Cranberry Shortbread Cookies are a delightful treat that captures the essence of cozy winter afternoons. With a buttery texture and tart bursts of cranberry, these cookies are perfect for holiday gatherings or an afternoon snack. Easy to make and beautiful to present, they’re sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup dried cranberries
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy (3-5 minutes).
- Gradually add flour and salt; mix on low speed until just combined.
- Fold in cranberries and vanilla until evenly distributed.
- Scoop tablespoon-sized portions onto prepared sheets, spacing them two inches apart. Flatten slightly.
- Bake for 12-15 minutes, until edges are golden brown. Cool on baking sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg