Go Back

Cranberry Shortbread Cookies Recipe

Rachel Quenzer
These Cranberry Shortbread Cookies are delicious with the buttery cookie perfectly complimented with the tang of the cranberries. 
5 from 8 votes
Prep Time 15 mins
Cook Time 10 mins
Cooling time 20 mins
Total Time 25 mins
Course Dessert
Cuisine American

Ingredients
  

Cookie ingredients

  • 2 and 1/4 cups flour
  • 3/4 cup sugar
  • 2/3 cup dried cranberries
  • 1/3 cup maple syrup
  • 1.5 sticks of salted butter, melted but not hot
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1 egg

Glaze ingredients

  • 1 cup powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract

Cranberry topping

  • 1/2 cup dried cranberries
  • 2 Tbsp. sugar

Instructions
 

  • Preheat your oven to 375 degrees.
  • Combine your sugar and butter using a hand mixer. Mix until it is fluffy.
  • Add in your egg, maple syrup and vanilla. Blend well. 
  • Add in your baking powder and mix again. 
  • Add in your flour slowly, mixing in about 1/2 cup at a time. 
  • Once all your flour is in, fold in your dried cranberries. 
  • Using a melon baller for size consistency, place individual dollops of cookie dough on the cookie sheet with parchment paper. 
  • Using the bottom of a glass, flatten out your cookie balls a bit. 
  • Bake in the oven for 10 minutes. No longer or you will have burnt cookies. These will not brown like chocolate chips. 
  • Once done, remove from the oven and cool.
  • While your cookies are cooling, combine your additional dried cranberries and sugar in a small bowl and set aside. 
  • In another small bowl, combine your milk, powdered sugar and vanilla. Mix everything together well until combined and it makes a smooth glaze.
  • Spoon a bit of the sugar topping onto the cookies and then top with the sugared cranberries. Let harden and serve. 
Keyword cranberry shortbread, cranberry shortbread cookies, shortbread cookies recipe