"I'm-So-Dainty" Cranberry Shortbread Cookies


(from 4 reviews)
55
Cranberry Shortbread Cookies

Shortbread is a type of unleavened cookie, which means that baking powder, baking soda, even eggs is not used while baking these cookies. These cookies are crumbly and this texture is made possible because of the high fat content of the butter used. I found this recipe for cranberry shortbread cookies in Jill Snider's Cookies. I have tried a couple of recipes from that book and all of them have turned out very good. This shortbread recipe is my most favorite in that book. Hopefully I get a chance to try the other recipes I have bookmarked too. Also check-out the egg-free chocolate shortbread cookies that I did a while ago.

I had to bake a big batch of cookies for a get-together and I was so glad that I chose this recipe. I made few changes based on the tips suggested in the original recipe. Dried cranberries and white chocolate chips were used in the recipe and the author had suggested that dried blueberries and semi sweet chocolate chips can also be used. While going through the procedure I got another idea. I decided to halve the dough, mix in cranberries and milk chocolate chips to one part and blueberries and semi sweet chocolate chips to the other half. I had to bake another batch too and for that I used diced apricots and milk chocolate chips. These shortbread cookies were a huge hit in the party.

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Cranberry Shortbread Cookies Recipe

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Prep TimeCook TimeMakes
25 Mins18 Mins45 Cookies
AuthorCategoryMethod
CookiesBaking
4.5 from 4 reviews
These dainty cranberry shortbread cookies have a "melt-in-your-mouth" texture, tastes delicious and it's a feast to the eyes as well.
Ingredients:
  • 2 Cups All Purpose Flour
  • 1/4 Cup Cornstarch
  • 1/4 Teaspoon Salt
  • 1 Cup Softened Butter
  • 3/4 Cup Confectioner's Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Dried Blueberries
  • 1/3 Cup white Chocolate Chips
  • 1/3 Cup Semi Sweet Chocolate Chips
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes. Line cookie sheet(s) with parchment paper.
  2. In a bowl combine together the flour, salt and cornstarch. Set aside.
  3. In another large bowl, beat butter, sugar and vanilla using an electric mixer on medium speed, until light and creamy. This may take about 4-5 minutes.
  4. On low speed, gradually add flour mixture, beating until blended. Using your hands, knead to form a smooth dough.
  5. Blend until creamy
    Gradually add flour mixture
  6. Now divide the dough into half and place it in two different bowls.
  7. Cranberry Shortbread Cookies Dough
  8. To one part of the dough add the cranberries and white chocolate chips. Knead well.
  9. To the other half dough, add the blueberries and semi-sweet chocolate chips and knead well.
  10. Add blueberries & Dark chocolate chips
    Add cranberries & White chocolate chips
    Cookie Dough with blueberries
    Cookie Dough with cranberries
  11. Scoop out tablespoonfuls of dough and drop it about 2 inches apart on prepared cookie sheet. You may choose to flatten the dough very lightly or just give it a quick roll and leave it as it is.
  12. Bake in the oven for 13-18 minutes or until lightly browned around edges. Note that these cookies do not spread. Mine were done in 16 minutes.
  13. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
Taste:
  1. Like I have mentioned before these cranberry shortbread cookies were so delicious and had a crumbly texture. The dried fruits gave it a nice chew too. 1/2 cup of sugar was used in the original recipe. That's what I used in my first batch and we felt that the cookies could have been a little sweeter. So I increased it to 3/4th cup for the next batch and that's what I have mentioned in the recipe here.
My Notes:
  1. These cookies don't spread unlike your regular cookies. So while it was baking I was a bit worried seeing that they remained intact. I dropped the dough on the baking sheet, thinking that it would flatten. So I did not flatten it thinking it would spread too much. But for all the 16 minutes it stood there just like a lump.
  2. I couldn't wait for the cookies to cool to see how it tasted and when I did taste it I was completely satisfied. The texture was great and it was yummy too.
  3. The original recipe mentioned powdered sugar. I'm not sure if the author wanted to powder granulated sugar in a food processor/blender or use confectioner's sugar. Since I had the latter in hand, I decided to use that itself. So I'm wondering if we powder the sugar and use 1/2 cup of it as mentioned in the original recipe, will the cookies turn out sweeter than using 1/2 cup of confectioner's sugar. Anyways this is not a big deal because the cookies are awesome even with less sugar.
  4. If you are baking these for a party, arrange a big platter with mini muffin paper liners (there are a variety of colors and designs, choose one which would match your theme) and serve 2 cookies on each liner. The presentation looks so sophisticated.
  5. I have a very big cookie sheet (21x16 inch). So I was able to bake all the cookies in one go. If you are going to use 2 cookies sheets, one on the top rack and the next on the bottom, don't forget to switch sheets halfway, so that the cookies bake evenly.
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Cranberry Shortbread Cookies


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55 COMMENTS

  1. Hi Madhura! My cookies spread quite a bit in the oven. I converted from cups to gram.. Not sure if im missing anything. Should i add more flour? Thank you!

  2. […] {These cranberry shortbread cookie bites look and probably taste lovely too from Eggless Cooking.} […]

  3. I was looking for another version of a cranberry and white chocolate shortbread and found yours. Looks like the perfect little bite.

    Powdered sugar, confectioners sugar and icing sugar are all the same thing.

    Thanks for sharing your recipe.

    Ann

  4. Hi madhuram,
    I want to make these cookies today so just had a small query.do I need to freeze the dough before baking it or straight away I can bake it. Please help as I would like to make it for my diwali party.

  5. These cookies are excellent! Just finished making them. They were so easy and quick. I’ve made so many of the recipes from your site and they always come out perfect! Family favorite is your vegan banana bread. Thanks for posting great recipes that are always successful

  6. It was crispy. I like sour cookies so blueberry was perfect choice. Then I also like to use cranberries, red currant, black currant, they are full of vitamins and give peace of mind that we are eating some healthy stuff. Berries are very popular in Finland. They grow in summer and then we freeze them for winter use. I have full stock of different types of berries and now I got one more good recipe to use them. Thank you.

  7. Amazing eggless cookie recipe, its easy, colourful and tasty. i added some frozen blueberries in the last and mixed it very carefully. it gave beutifull colour to my cookies. must try!!
    Thank you for sharing!!

    regards from Finland

  8. Hi Madhu

    I love your recipes, they are a dream come true. Can you please suggest a replacement for egg that is available in India? We dont have egg replacers easily in the market.

    • Thanks Vaishnavi. I heard that Whole Foods in Delhi has egg replacer powder. Maybe you can try that if you live around there. Regarding substitute for the egg replacer powder, that’s quite difficult to say. Do let me know which recipe you want to try and I’ll see what else can be subsituted.

  9. hi madhu
    can i use ready mate Confectioner’s Sugar from store or do i have to make it home? and also you said 1 cup of butter so do you have any idea how many sticks will make it 1 cup of butter…thanks
    this cookie looks tempting.

    love your recipes

    rani

    • I have used confectioner’s sugar only in the recipe when the recipe called for powdered sugar and felt that it was not quite sweet enough. That’s why for the second batch I increased the quantity of sugar from 1/2 cup to 3/4 cup. I think if you actually powder regular sugar and use it 1/2 cup should be enough because confectioner’s sugar has cornstarch mixed in it.

  10. hi madhuram,
    i baked these cookies it was awesome,i also just chocolate chip for my son. But if i use gluten free all purpose flour will it be the same measure?

    priya

    • I think you should be find using the same measurements for gluten free mix too, Priya. Do take a moment to rate the recipe. Thanks.

    • I would’t use whole wheat flour in this recipe, Payal. Both for aesthetics and taste. Come on, this is the holiday season! Move the resolutions and healthy eating for Jan 2nd.

  11. […] follow one, properly at most times, so….. Anyway, it was taken from this fabulous blog about eggless baking. Every time I visit this blog I sense the effort that goes behind it. I have tried various recipes […]

  12. hi,,

    I’ve made it..with chocolate chips and dried blackcurrant..
    it’s fantastic..
    but,may I know why my cookies doesn’t turn out white like your’s.
    your cookies white..but mine not..may I know what’s wrong..?
    ermmm..may I know what butter’s brand that you use?
    sorry..too many questions..

    also thanks for the recipe.

  13. lovely….cant wait to try them

    question : since dried blueberries isnt readily available wat else can i substitute ????

  14. Madhuram,

    These shortbread cookies look delicious.

    I would like to make these for my son’s birthday party which is on Saturday. Can I make them today- Wednesday and freeze/refrigerate them till the party day?

    Thank you
    SS

  15. Hey
    Can I use raisins instead of the berries here? Cos I’m not too sure where can I pick up blueberries and cranberries in Bangalore and even if I do I think it’ll be too expensive..
    Love

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