Cranberry-Lemon Shortbread Cookies Recipe (Perfect for Christmas & Holiday Parties!)

I’ve always loved shortbread cookies—a big plus is that they are easy to mix and bake, too! I love their sweetness and crumbly texture. This recipe is a fun twist on a traditional shortbread cookie. It includes both fresh cranberries and lemon juice for incredibly buttery cookies that are both tangy and sweet! Incredibly, these cookies only require five ingredients! These cookies are incredibly pretty, too.

Cranberry-Lemon Shortbread Cookie Recipe

(recipe courtesy of Hearth & Vine )

yield: 2 .5 dozen

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

Ingredients

• 1 cup butter softened
• 1/2 cup sugar
• 1 cup fresh cranberries, finely chopped (use a Chef’s Knife or a Food Chopper)
• 2 cups flour
• 1/2 teaspoon grated lemon zest

Instructions

1. Mix butter and sugar on medium speed until well blended. (I used my KitchenAid Stand Mixer.)
2. Add the flour approximately 1/2 at a time and mix until combined.
3. Add chopped cranberries and lemon zest, mix in well.
4. Transfer about half of the dough onto plastic wrap and roll into a log.
5. Repeat with the remaining dough.
6. Refrigerate for at least 1 hour or overnight.
7. Preheat oven to 350 degrees Fahrenheit.
8. Cut dough into 1/4 inch rounds and bake for 10 minutes. (I baked mine on Silicone Baking Mats on Stainless Steel Cookie Sheets.)
9. Switch pans by moving the top pan to the bottom and the bottom pan to the top.
10. Bake for an additional 10 minutes or until the cookies start to brown.
11. When the cookies are baked, carefully remove the cookies to a wire baking rack to cool.

I think I might make these cookies for Christmas Day. I’m planning a big charcuterie board for my family to enjoy while we open gifts, and these cookies would be such a delicious addition.

You Might Also Like

How to Bake the Best Ever Chocolate Chip Cookies (Tasty Tuesday)

Fresh Strawberry Coffee Cake

Pink Strawberry Cheesecake Pie