Cranberry Shortbread

Shortbread is one of the finest examples of just a few basic ingredients making something incredibly delicious. I have a bit of a shortbread weakness. It’s one of my favorite things to bake. And to eat, too, for that matter.

These little cookies aren’t too sweet. The cranberries add a bit of sweetness as well as some tartness. They’re pretty perfect for an everyday treat and just fabulous for a cookie tray. (Are we already thinking about that?!?)

Cranberry Shortbread combines sweet shortbread with tart dried cranberries for a wonderfully delicious cookie! - Bake or Break

While you can substitute any dried fruit, I love dried cranberries. Of course, this is the time of year that at least some of our food thoughts turn to cranberries. Using dried cranberries, though, allows you to enjoy these any time of year.

If you like, use a cookie cutter for cutting the cookies. I like the look of them from just cutting them with a knife. They may be a tad less uniform, but they are more interesting this way.

Cranberry Shortbread

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 25 2-inch cookies

Cranberry Shortbread


  • 1 & 1/2 cups all-purpose flour
  • 10 tablespoons unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup dried cranberries


Using an electric mixer on medium speed, beat flour, butter, sugar, salt, and vanilla until combined. Dough will be crumbly but will hold together when pinched. Mix in cranberries.

Gather dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.

Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners.

Roll out dough to a 10-inch square, about 1/4-inch thick. Using a sharp knife, cut dough into 2-inch squares.

Carefully transfer squares to baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.

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  1. vanillasugarblog November 12, 2012 Reply

    oh that sounds divine!!
    I am a shortbread junkie

  2. jaime @ sweet road November 12, 2012 Reply

    My mom makes cranberry and pistachio shortbread every Christmas. It’s the only cookie recipe she makes (and makes well), and it just exudes winter and holidays every time I have it!

  3. lil deli November 12, 2012 Reply

    I love that you made your shortbread quite thin and delicate! I’ve only ever eaten quite chunky versions of the stuff and usually its super rich! this sounds perfect for tea :)

  4. e / dig in hobart November 12, 2012 Reply

    i’ve never made fancy shortbread – im quote the traditionalist. and i agree with lil deli – thinner slices would be wodnerful with tea, not so rich and heavy. thanks for the ideas!

  5. These look delicious. I think they would be the perfect treat to have with my coffee each night. I am always looking for something sweet that is not too heavy and these definitely fit the bill.

  6. Ruthy November 12, 2012 Reply

    I love shortbread! It makes me feel so refined, for whatever reason :) These looks like the perfect morning-after-Thanksgiving snack.

  7. Selene Ng November 23, 2012 Reply

    Hi! I’ve been following your page for some time now and I just love the stuff you put up! I decided to try this cookie today since Christmas is coming… And it turned out just like your picture! I did tweak it a little. I added orange rind and I needed 1/3 cup more flour to get it to the right consistency. And i sprinkled some sugar on top of the cookies after baking. Thanks for the recipe! I will definitely be making them again!

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