Cranberry Sparkle Shortbread Cookies
In my holiday baking classes, we have a tradition of making these cranberry sparkle shortbread cookies. They’re the perfect sweets to get you in the spirit early in the season and can easily be scaled up to bake for a crowd. With raw sugar as the gold topping and flaky sea salt for a touch of silver, you will feel good about using natural ingredients without sacrificing that festive holiday touch. I find them nice and sparkly for New Year’s celebrations!
Shortbread has a tender, almost melt-in-your-mouth texture, here with bright pops of chopped dried cranberries. For more holiday flavor and cheer, additions such as finely chopped candied ginger can be included to your liking. Over the years, I have heard these cookies have made their way into many cookie boxes, and they’re my early holiday treat for you!
Ingredients
½ cup (1 stick) unsalted butter, softened
⅓ cup confectioners’ sugar
¾ teaspoon vanilla extract
1 cup plus 1 tablespoon all-purpose flour, sifted
¼ teaspoon kosher salt (optional if topping with flaky salt)
¼ cup finely chopped dried cranberries
Optional: 2 tablespoons finely chopped candied ginger
Topping: raw sugar and salt flakes such as Maldon
Yields about 14, 2-inch cookies
How to Measure Flour for Holiday Baking
During the holiday season, most of us do quite a bit of baking, so it is worth reviewing the best way to measure flour for these cranberry shortbread cookies and other recipes. Start by fluffing up the flour in its container so it’s light and aerated. Next spoon the flour in a measuring cup, shaking gently if needed to distribute the flour. Overfill the cup so the top is mounded, then level it off with a knife or other flat surface. The excess can be returned to its container.
Measure flour in this way helps to prevent mixing too much into your holiday cookies and will give you more consistent results each time.
How to Make the Cranberry Shortbread Cookies
Cream butter using a stand mixer fitted with the paddle attachment or a hand mixer, then add confectioners’ sugar and beat until combined. Add vanilla extract and mix until combined.
Add flour (and optional salt) in increments, mixing on low, until dough comes together. Stir in dried cranberries and candied ginger (if using) until evenly distributed.
Shape dough into a cohesive disk on a piece of plastic wrap, then wrap completely and refrigerate for at least 30 minutes. In the meantime, preheat the oven to 350 degrees.
Roll dough between two lightly floured pieces of parchment to a thickness of between ¼-inch and ½-inch. Return dough to refrigerator or briefly to freezer if it has softened.
Cut shapes using cookie cutter and transfer to parchment-lined baking tray. (Remaining dough can be gathered, refrigerated, then re-rolled.) Cookies will not spread but allow at least 1 inch of space around each on baking sheet.
Sprinkle top of each cookie with raw sugar and a touch of the salt flakes.
Bake for about 12 minutes on the middle oven rack, or until cookies are lightly golden around the bottom edge. The cookies will remain light.
Let cookies remain on baking sheet out of oven for a couple minutes or until sturdy enough to transfer to wire cooling rack. Cool completely before enjoying.
For more holiday cookie recipes, try these pine nut cookie bars and classic gingerbread cookies.
