Cranberry-Studded Melted Butter Shortbread Recipe
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.
- 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
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
- 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.
- Add Flavorings: Whisk in the chopped rosemary, orange zest, vanilla extract, and salt into the melted butter until combined evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
