Cranberry Shortbread Cookies (easy slice and bake cookies)
These cranberry shortbread cookies are delicious cookies with dried cranberries and an orange flavor. They are slightly crumbly, but also soft, and very buttery. They are very easy and quick to make - just combine the ingredients, chill the dough, slice, and bake!
Servings 21 cookies
- 1 1/4 cups flour (155g) spooned and leveled
- 1 stick + 2 tablespoons cold butter (145g) cut into small cubes
- 1/2 cup powdered sugar (60g)
- zest grated from 1 large orange
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (70g)
Add all the ingredients except the cranberries into a mixing bowl.
Mix with a stand mixer using a paddle-shaped attachment at low speed until the butter chunks are very small and the mixture looks like a crumble. The dough should almost come together, but it should still be crumbly. You can check the photos in the body of the post or the video for a reference. (You can also combine the ingredients by hand - rub the butter with flour and other ingredients until crumbles form. You can also use a pastry cutter for that.)
Chop the cranberries and add them to the bowl. Mix until the dough comes together (you should have big clumps of smooth dough in the bowl).
Gather the clumps of dough and place them on a piece of plastic foil. Wrap the dough in the foil and shape into a 2-inches (5cm) thick log.
Put the cookie dough in the freezer to chill and firm up for 30 minutes or refrigerate for at least 3 hours or overnight.
Unwrap the cookie dough and cut with a sharp knife into 1/3-inch (3/4 cm) slices.
Place the slices on a baking sheet lined with parchment paper about 2-inches (5cm) apart.
Bake at 350°F (180°C) for about 10-11 minutes. The baking time may vary depending on the oven. The cookies should be just slightly golden at the bottom but completely pale on top and at the edges. They will be very soft - they will finish baking on the baking sheet. Leave them on the baking sheet until firm enough to pick up then transfer to a wire rack to cool completely. Bake the cookies in batches, while you're baking the first batch, put the remaining dough in the fridge.
- How to make the cookies perfectly round: If you're chilling the dough in the freezer - check it after about 5 minutes, roll it again between your palms and the counter (don't remove the foil). Check it again after 5-10 minutes and roll it again. If you're chilling the dough in the fridge - roll it after about 20 minutes then again after another 20 minutes. If you don't care about their shape you can omit this step. When slicing the cookies and placing them on the baking sheet - you can also change their shape a bit so it's more round. Lastly, when the cookies are baked and hot, fresh from the oven, you can adjust their shape with a spoon - just push their edges slightly towards the middle.
- These cookies are moderately sweet, if you'd like them sweeter, you can dip half of a cookie in melted white chocolate.
- You can bake these cookies a little bit longer (30-60 seconds), until the edges are slightly golden, if you want your cookies more crunchy.
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 cookie (1/21 of the recipe). This is only an estimate!