Cranberry-Studded Melted Butter Shortbread Recipe

Introduction

This cranberry-studded melted butter shortbread is a delightful treat that balances buttery richness with bright bursts of cranberry and a hint of rosemary. Perfect for holiday baking or anytime you want a sophisticated, homemade cookie. The optional sugar coating adds a sparkling finish that’s as pretty as it is tasty.

Ingredients

• 10 tablespoons (142g) unsalted butter, cut into several pieces
• 1 to 1 1/2 teaspoons rosemary, chopped* (use larger amount for more fragrance)
• Zest of 1 orange
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 3/4 teaspoon table salt
• 3/4 cup (85g) confectioners’ sugar, sifted if lumpy
• 5 tablespoons (35g) cornstarch
• 1 cup plus 3 tablespoons (143g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (57g) dried cranberries, coarsely chopped
• Coating (optional): 2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

Instructions

1. Step 1: In a medium microwave-safe bowl, heat the butter in 30-second intervals just until melted. Alternatively, melt the butter in a medium saucepan over medium-low heat.
2. Step 2: Add the rosemary, orange zest, vanilla extract, and salt to the melted butter; whisk to combine.
3. Step 3: Whisk in the confectioners’ sugar and cornstarch for 30 seconds to 1 minute until the mixture thickens, becomes smooth, emulsified, and slightly cooled.
4. Step 4: Using a flexible spatula, stir in the flour until a soft dough forms. Mix in the chopped cranberries until evenly distributed.
5. Step 5: Press the dough into one half of a Slice-and-Bake Cookie Dough Keeper or shape it into a roughly 1 1/2″ wide and 11″ long log using parchment paper. Smooth the surface and cover or wrap tightly.
6. Step 6: Chill the dough in the refrigerator for at least 1 hour or up to 3 days. The dough can also be frozen for several weeks; thaw overnight in the fridge before baking.
7. Step 7: When ready to bake, preheat the oven to 325°F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper.
8. Step 8: Place the coating sugar in a pie plate or small rimmed pan. Remove dough from the keeper or parchment, cut the log in half. Roll each half in sugar until evenly coated, pressing gently if sugar doesn’t stick.
9. Step 9: Slice the sugar-coated log into 1/4″ slices using a sharp knife. Arrange cookies on baking sheets at least 1″ apart.
10. Step 10: Bake cookies for 18 to 20 minutes, rotating the sheets halfway through, until edges just begin to turn light golden brown.
11. Step 11: Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
12. Step 12: Serve slightly warm or at room temperature for the best flavor and texture.

Tips & Variations

• Use the full 1 1/2 teaspoons of rosemary for a more fragrant, herbaceous cookie.
• Substitute dried cranberries with chopped dried cherries or currants for a flavor twist.
• If you prefer no coating, omit the sugar roll and slice the dough before baking.
• To make a perfectly round dough log, use parchment and a flat object like a ruler to shape it evenly.

Storage

Store leftover shortbread in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies without the sugar coating to prevent stickiness. Reheat frozen cookies briefly in a low oven to regain some freshness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of confectioners’ sugar in the dough?

Confectioners’ sugar helps create a smooth, tender texture in shortbread. Using regular granulated sugar may result in a grittier crumb, so it’s best to stick with confectioners’ sugar for this recipe.

How do I prevent the sugar coating from melting and becoming sticky?

To avoid sticky sugar coating after freezing, omit the sugar roll step before baking. Instead, coat the cookies just before baking or skip the coating entirely and enjoy the shortbread plain or dusted with confectioners’ sugar after baking.

Cranberry-Studded Melted Butter Shortbread Recipe

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★★★★★

4.9 from 61 reviews

Cranberry-Studded Melted Butter Shortbread are delicate, buttery cookies enhanced with aromatic rosemary, bright orange zest, and studded with tart dried cranberries. The dough is melted butter-based, emulsified with confectioners’ sugar and cornstarch for a tender melt-in-your-mouth texture. Optionally coated with sparkling sugar for a sweet, crunchy finish, these slice-and-bake cookies are perfect for holiday baking or any special occasion.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 1 hour 40 minutes (including chilling time)
• Yield: Approximately 40 cookies (depending on slice thickness) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 10 tablespoons (142g) unsalted butter, cut into several pieces
• 1 to 1 1/2 teaspoons rosemary, chopped
• Zest of 1 orange
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 3/4 teaspoon table salt
• 3/4 cup (85g) confectioners’ sugar, sifted if lumpy
• 5 tablespoons (35g) cornstarch
• 1 cup plus 3 tablespoons (143g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (57g) dried cranberries, coarsely chopped

Coating (optional)

• 2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

Instructions

1. Melt the Butter: In a medium microwave-safe bowl, heat the butter in 30-second intervals until just melted, or melt in a medium saucepan over medium-low heat to avoid browning.
2. Add Flavorings: Whisk in the chopped rosemary, orange zest, vanilla extract, and salt into the melted butter until combined evenly.
3. Mix Sugar and Cornstarch: Add the confectioners’ sugar and cornstarch to the butter mixture and whisk gently for 30 seconds to 1 minute until smooth, thickened, emulsified, and slightly cooled.
4. Form the Dough: Using a flexible spatula, stir in the flour until a soft dough forms. Fold in the chopped dried cranberries until evenly distributed throughout the dough.
5. Shape and Chill: Press the dough into a slice-and-bake log about 1 1/2″ wide and 11″ long using a Cookie Dough Keeper or parchment paper. Wrap tightly and chill in the fridge for at least 1 hour or up to 3 days. For longer storage, freeze and thaw overnight in the refrigerator before baking.
6. Prepare for Baking: Preheat the oven to 325°F and line two baking sheets with parchment paper. If dough has been chilled longer than 1 hour, let it warm slightly at room temperature.
7. Coat with Sugar: Pour granulated or coarse sparkling sugar into a shallow dish. Cut dough log in half and roll each half in the sugar until evenly coated, pressing gently if sugar does not stick well.
8. Slice the Cookies: Using a sharp knife, slice the sugar-coated log at roughly 1/4″ intervals or at scoring marks if using a keeper.
9. Arrange and Bake: Place cookies on prepared baking sheets, spacing them at least 1 inch apart. Bake for 18 to 20 minutes, rotating pans halfway through, until edges turn a very light golden brown.
10. Cool and Store: Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Serve slightly warm or at room temperature. Store leftovers in an airtight container at room temperature up to 5 days, or freeze uncoated cookies for longer storage.

Notes

• Use the larger amount of rosemary for a more fragrant, herbaceous cookie.
• Sifting confectioners’ sugar helps avoid lumps and ensures smooth dough emulsification.
• Be careful not to overbake; cookies should remain pale with just light golden edges for the best tender texture.
• Freezing the dough allows for prepared baking batches and better flavor development.
• Omit the sugar coating if freezing baked cookies, as sugar may become sticky upon thawing.

Keywords: shortbread cookies, cranberry cookies, melted butter cookies, rosemary shortbread, holiday cookies, slice and bake, orange zest cookies