🍪 Cranberry Shortbread Cookies ✨

Festive, buttery, and speckled with tart cranberries—these cookies are perfect for holidays or cozy afternoons!

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup dried cranberries, chopped
• Optional: extra sugar for dusting

Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Cream butter and powdered sugar until light and fluffy. Add vanilla and mix well.
3. Stir in flour and salt until a soft dough forms. Fold in chopped cranberries.
4. Roll dough into a log, wrap in plastic, and chill for 30 minutes.
5. Slice into 1/4-inch rounds and place on baking sheet. Optionally sprinkle with sugar.
6. Bake for 12–15 minutes until edges are lightly golden. Cool on wire rack.

Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 12–15 minutes
• Total Time: ~1 hour
• Yield: ~24 cookies
• Kcal: ~140 kcal per cookie

✨ Buttery, crumbly, and bright with cranberry flavor—these shortbread cookies are a seasonal favorite!