Easy Cranberry Shortbread Biscuits

Name: Easy Cranberry Shortbread Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 200 g Butter, softened ((1+¾ sticks)); 100 g Caster sugar ((½ cup)); 1 Teaspoon Vanilla extract; 280 g Plain flour ((2 cups + 2 tablespoons)); 100 g Dried cranberries ((⅔ cup))

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Looking for some classic biscuits that are buttery, crunchy and loaded with festive flavour? This cranberry shortbread is everything you’ve been dreaming of! With simple ingredients and a super easy method, it’s perfect for last-minute edible gifting and Christmas cookie exchanges.

I’m back with another Christmas cookie recipe! And in my opinion, you just can’t get more festive than some good old cranberry shortbread. With only 5 ingredients and less than 10 minutes of prep time, you can whip these babies up whenever you’re craving something sweet. They’re sure to see you through the chilly winter evenings!

If you’re new to baking, this post breaks down each step in detail, covering ingredient and equipment notes, top tips, process photos and more. I hope you find it helpful. For those who are more experienced in the kitchen or simply in a hurry, you can skip straight to the recipe card at the end of the post. Enjoy!

Ingredients

Here’s everything you’ll need to make cranberry shortbread:

Butter: This is a MUST for the tender, crumbly texture and rich flavour that shortbread is famous for. Margarine just won't do the same job! Use softened butter to make mixing easier.
Caster sugar: Caster sugar is also known as superfine sugar. It’ll dissolve into the butter a little easier than granulated sugar, resulting in more of a melt-in-your-mouth texture. However, if you’re in a pinch, granulated sugar will do the trick too.
Vanilla extract: This adds some extra flavour to complement the cranberries. If you’re out of vanilla, almond extract would make a good substitute.
Plain flour: Plain flour (all-purpose flour) keeps shortbread dense and crumbly as it should be. Avoid using self-raising flour which will give it a more cakey texture.
Dried cranberries: The star of this recipe! Cranberries add a chewy texture and a slightly tart flavour that balances out the sweetness perfectly. You can substitute them with any other dried fruit such as raisins or dried cherries.

Equipment

Mixing bowl: A large one to mix the dough ingredients.
Utensils: A teaspoon for measuring your vanilla extract and a wooden spoon for creaming the butter and sugar together.
Rolling pin: To roll out the dough, ready for cutting out your shapes.
3-inch cookie cutter: I used a fluted round cutter for a classic shortbread shape but feel free to use any shape you like- stars or Christmas trees would look extra festive! If you use a smaller cutter, the biscuits will bake faster so make sure to keep an eye on them while they’re in the oven.
Baking tray: One that’s large enough to hold about 12-15 biscuits with a little bit of space between them.

How to Make Cranberry Shortbread

Step 1: To a large mixing bowl, add 200g of softened butter, 100g of caster sugar, and 1 teaspoon of vanilla extract. Mix well until smooth and creamy. You can do this by hand or with an electric mixer on low speed, just be sure not to overmix.

sugar and butter mixed together in a bowl

Step 2: Add 280g of plain flour to the butter mixture. Mix it in until it starts to stick then press it all together with your hands to form a ball of dough. The dough will be quite firm and look a little crumbly but it should hold together easily without falling apart.

Step 3: Gently knead in 100g of dried cranberries, making sure they’re evenly distributed throughout the dough.

ball of dough with dried cranberries in it

Step 4: Lightly flour a clean work surface and roll the dough to about ¼-inch thick. Using a 3-inch cookie cutter, cut out as many circles as you can. Collect any leftover scraps, re-roll them and cut out more biscuits until all of the dough is used up. You should get around 12-15 biscuits from this recipe.

Step 5: Place the shortbread biscuits onto a lined baking tray and pop them in the fridge for 30 minutes. This will help them to hold their shape while baking.

Step 6: While the shortbread is chilling, preheat your oven to 180°C(350°F), or 160°C(325°F) for fan and convection ovens.

Step 7: Bake for 18-20 minutes, until they’re firm around the edges. Unlike other types of cookies, shortbread shouldn’t be golden on top, especially if you want that crumbly, melt-in-your-mouth texture. If you gently turn one upside down, it’ll be golden brown around the under edges when ready. It’ll feel soft at first but will firm up as it cools.

Step 8: Sprinkle caster sugar on top of the shortbread as soon as it comes out of the oven. Let the biscuits cool completely on the tray before enjoying them.

Top Tips

The cranberries can sometimes stick to the cookie cutter and cause misshapen dough. To prevent this, dip the cutter into flour then shake off the excess before cutting your shapes.
Chilling your shortbread cookies before baking will help them hold shape and prevent them from spreading in the oven.
If using anything other than a 3-inch cookie cutter, baking time will vary. Smaller shapes will need 12-15 minutes in the oven while larger shapes will take 20+ minutes.
For an extra crumbly texture, swap 2 tablespoons of the flour for 2 tablespoons of cornflour (cornstarch).

FAQs

How long does cranberry shortbread last?

These shortbread cookies will last for at least a week stored in an airtight container at room temperature.

Can I freeze them?

Yes, you can freeze these biscuits for up to 3 months. Either pop them into an airtight container or freeze them solid on a baking tray then transfer them to a freezer bag. The dough can also be frozen; just wrap it tightly in clingfilm and freeze for up to 3 months. When you’re ready to bake it, let it thaw in the fridge for a few hours then roll, cut and bake as per the recipe instructions.

Why is my shortbread melting in the oven?

If your biscuits melt or spread too much in the oven, they likely weren’t chilled properly before baking or you used the wrong type of fat. Make sure to keep them in the fridge for at least 30 minutes and use real butter instead of margarine.

Can I make these gluten-free?

Yes! Substitute the plain flour for an equal amount of a gluten-free flour blend. This recipe doesn’t contain any eggs which typically act as a binder so I recommend using a flour blend that contains xanthan gum, or you can add ¼ teaspoon of it separately. This will ensure your shortbread doesn't fall apart.

overhead image of cranberry shortbread biscuits

More Christmas cookies

I hope you like these cranberry shortbread biscuits as much as I do! If you give this recipe a try, leave me a comment or rating below to let me know how it goes. Enjoy!