Cranberry Shortbread Cookies

Cranberry Shortbread Cookies


(2 votes) 3 2

This flavor combines the buttery smoothness of shortbread with the tart taste of cranberries. It'll be a family favorite for a long time, and the kids and grandkids can help!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

18-24 servings


  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter (no substitute)
  • 1/4 cup dried cranberries, finely chopped

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Preheat over to 325. Stir together flour and salt; cut in the butter until the mixture turns into pea-sized crumbs.  Gently stir in cranberries and form into a ball. Knead the dough until it's smooth. 

Divide the dough in hald and roll it to a 1/2 inch thickness on a floured cutting board. Use a knife to cut the flattened dough into 18-24 cookies. Place the cookies 1 inch apart and bake for 20-25 minutes until the bottoms begin to brown. Cool on the baking sheet for five minutes before transferring to a wire rack so it finishes cooling.

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