This is the best time of the year to make fresh cranberry shortbread cookies. They are simple and the color is so festive for the holidays.


Is it Christmas already?

Merry Christmas you guys! And like everyone else, I’m also thinking, “How did this year go by so quickly?”

It definitely is the most wonderful time of the year! It’s also my favorite time to indulge in festive baking. It really does feel so much more special. Don’t you think so? I feel baking this time around when you’re caught up in a flurry of things, allows you that most needed downtime. It just helps me to slow down and stay calm. I love lighting up some festive candles, putting pretty string lights all over the house, playing some soft blues to set the mood for the holidays and baking some cookies! I feel it’s moments like these that make the holidays special.

Baking cookies, simple fruit cakes and gifting these to friends is something I’ve really come to enjoy. Seeing their faces light up on receiving these yummy edible gifts fills my heart with so much joy.

Shortbread cookies are my favorite! But this time I decided to make them extra special. I decided to add fresh cranberries. Most cranberry shortbread cookie recipes you’ll find on the internet are almost similar. Heavy on butter, usually no baking powder or baking soda, making them dense and delicious. However, most use dried cranberries.

Adding cranberries was not my initial plan though. But I realized I had a whole bag of fresh cranberries in my fridge, so I got a little experimental! The result was amazing, and I felt good about using fresh cranberries, because it helped me cut down on the sugar content. I promise you will not miss the extra sugar.


Once you mix up the dough you need to refrigerate it in logs. It’s great because you can make the dough in a short time, and then whip up the cookies later or even the next day. Since all you have to do is slice them, and place on a cookie sheet, they come together pretty quickly. It’ll be wonderful to serve some freshly baked cookies to your holiday guests if you already have the dough ready in the fridge.




My decision to add cranberries was a winner! The color is so festive for the holidays!

If you decide to make these, don’t forget to share a picture with me. You can tag me on Instagram or Facebook with @girlinchief

Happy Baking!

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Print Recipe
Fresh Cranberry Shortbread Cookies
This is the best time of year to make fresh cranberry shortbread cookies. They are simple and the color is so festive for the holidays.
Prep Time 20 minutes
Cook Time 20 minutes
Prep Time 20 minutes
Cook Time 20 minutes
  1. Combine butter and sugar and mix together on medium speed until well blended.
  2. Add flour about 1/2 at a time and mix until combined.
  3. Add cranberries and salt, mix well.
  4. Transfer about 1/2 of the dough onto plastic wrap and roll into a log.
  5. Continue doing the same with the remaining dough.
  6. Refrigerate for at least 1 hour or overnight.
  7. Preheat oven to 350 degrees.
  8. Cut dough into 1/4 inch rounds and place on baking sheet lined with parchment paper. Space the cookies enough. Bake for 10 minutes or until the cookies start to brown.
  9. Makes about 2.5 dozen.
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