Description
Indulge in the perfect blend of buttery shortbread and tangy cranberries with these Juicy Cranberry Shortbread Cookies. Each bite offers a satisfying crunch followed by a melt-in-your-mouth softness, making them an ideal treat for any occasion. Whether you’re hosting a festive gathering or enjoying a cozy afternoon tea, these cookies promise to impress with their delightful flavor balance. Easy to make and even easier to love, get ready to fill your kitchen with the warm, inviting aromas of vanilla and citrus!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Mix in the vanilla extract. Gradually add all-purpose flour at low speed until just incorporated.
- Gently fold in dried cranberries until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes or until edges are golden; centers should remain soft.
- Cool slightly on the baking sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg