Description
Indulge in the delightful blend of buttery shortbread and tangy cranberries with these Juicy Cranberry Shortbread Cookies. Each bite offers a satisfying crunch paired with bursts of juicy sweetness, making them perfect for holiday gatherings or cozy evenings at home. Easy to make and beautifully aromatic, these cookies will quickly become a favorite treat year-round.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 cup dried cranberries (chopped if large)
- 1 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 mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add vanilla extract and mix well.
- Gradually incorporate all-purpose flour and salt until just combined; avoid overmixing.
- Gently fold in the dried cranberries until evenly distributed.
- Scoop tablespoon-sized portions onto prepared baking sheets, spacing them apart, and flatten slightly with your hand.
- Bake for 12-15 minutes or until edges are golden brown. Cool on baking sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 29g)
- Calories: 130
- Sugar: 7g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg