There’s something so inviting about a tray of Cranberry Butter Cookies fresh from the oven—the edges just turning golden, a nutty-sweet aroma mingling with the tart pop of cranberries. After three rounds of tweaking my dough chill times and mixing speeds, I discovered the trick to that ideal tender bite and minimal spread. Each bite reveals a glossy top giving way to a silky, buttery crumb studded with jewel-like fruit.
Why You’ll Love Cranberry Butter Cookies
- Buttery, melt-in-your-mouth texture thanks to a high butter-to-flour ratio
- Tart-sweet balance from dried cranberries scattered throughout each bite
- Simple pantry ingredients with just a handful of steps
- A festive nod to old-world European butter cookies often shared at holiday markets
A Little Background
When I first tested this recipe, I skipped chilling the dough and ended up with flat discs that browned too fast. After a 20-minute rest in the fridge, I noticed the cookies held their round shape beautifully and developed a tender crumb without losing height.
Key Ingredients for Cranberry Butter Cookies
- Unsalted Butter: provides richness and helps the dough spread; room temperature is key
- Granulated Sugar: contributes crisp edges; you can swap half for brown sugar to add molasses notes
- Vanilla Extract: lends a warm, fragrant lift; pure extract is best
- All-Purpose Flour: gives structure; sift it to avoid lumps and ensure even mixing
- Dried Cranberries: burst of tartness; finely chop so they’re dispersed through every cookie
- Salt: balances sweetness; just a pinch enhances all flavors
How to Make Cranberry Butter Cookies
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until pale and fluffy, about 2 minutes.
- Beat in vanilla extract.
- Sift in flour and salt, mixing until a dough forms.
- Fold in chopped dried cranberries.
- Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- During baking, rotating the sheet halfway through the 12–14 minute bake ensured even browning in my trials
- If edges brown too quickly, lower oven temperature by 5°F and extend baking by 1–2 minutes
- Stir in a pinch of orange zest for a bright, festive twist
- To double the batch, mix dough in two bowls and bake sheets one at a time to keep the oven temperature consistent
Storage & Make-Ahead Guide
Store completely cooled cookies at room temperature in an airtight container for up to 4 days; in my tests, day-three texture matched fresh. Refrigerate for up to one week—bring to room temperature or warm at 300°F for 5 minutes before serving. Freeze shaped dough balls, well wrapped, for up to one month; thaw in the fridge overnight and bake as directed. Always wash hands, utensils, and surfaces before handling dough to maintain safe food hygiene.
Serving Suggestions
Pair these cookies with a steaming mug of Earl Grey or chai tea. Sandwich two together with a smear of lemon or cream cheese frosting. Crumble over vanilla ice cream for crunchy, tart contrast. Pack them in a cellophane bag tied with ribbon for heartfelt homemade gifts.
Frequently Asked Questions
- How do I store Cranberry Butter Cookies to keep them fresh? Store fully cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to one week. For longer storage, freeze in a sealed bag for up to one month.
- Can I substitute fresh cranberries for dried? Fresh cranberries contain extra moisture and acidity, which may loosen the dough. If you try fresh, toss them lightly in flour and expect a slightly different texture.
- Why did my cookies spread too much? Butter at too-soft a temperature can cause excess spreading. Chill your dough for 20–30 minutes before baking to help maintain shape.
- How can I make these cookies gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking blend containing xanthan gum. The texture should remain tender and buttery.
- What’s the ideal bake time for crisp edges? Bake for 12–14 minutes until the edges show a light golden hue; watch the last few minutes closely to prevent over-browning.
- Is it possible to halve the recipe? Yes, just divide all ingredients by two and mix in a smaller bowl. Bake times remain the same; monitor the cookies as they bake.
Final Thoughts
I never tire of that first bite—the glossy top giving way to a tender crumb studded with bright cranberry notes. My go-to pairing is a dollop of whipped mascarpone or a hot mug of chai. If you bake these Cranberry Butter Cookies, please share your results in the comments or tag me on social media—I love seeing your creations!
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – shares that rich, melting-butter texture perfect for festive cookie platters
- Raspberry Swirl Cookies – another fruit-forward shortbread with tangy swirls to complement cranberry’s tart notes
- Christmas Sugar Cookies – classic cut-out cookies ideal for holiday decorating alongside your cranberry batch
Cranberry Butter Cookies
Ingredients
Main
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup dried cranberries chopped
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar until pale and fluffy, about 2 minutes.
- Beat in vanilla extract until combined.
- Sift in flour and salt, mixing until a soft dough forms.
- Fold in chopped dried cranberries evenly.
- Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet.
- Chill dough balls for 20 minutes to prevent excessive spreading.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.