Cranberry Shortbread Cookies

Looking for another eggless cookie recipe? Shortbread cookies recipe uses only 3 main ingredients i.e. butter, flour and sugar giving a nice light, tender and crumbly texture. This recipe has dried cranberries added to it for extra flavour and is also great for new bakers.

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Cranberry Shortbread Cookies

Makes 100 to 120 cookies depending on thickness

Author: Shiokman Eddie
  • 300 g unsalted butter softened
  • 80 g icing sugar
  • 1 tsp vanilla extract
  • 1.5 – 2 tsp salt to taste
  • 400 g plain flour
  • 100 g corn starch
  • 80 g dried cranberries chopped
  1. Chop dried cranberries coarsely and set aside.
  2. Add softened butter into a mixing bowl.
  3. Add icing sugar and cream butter and sugar until pale yellow.
  4. Add salt and vanilla extract, mix evenly.
  5. Add plain flour and cornstarch.
  6. Mix slowly until mixture comes together.
  7. Add chopped dried cranberries and mix evenly.
  8. Line a U shaped cookie mould with baking paper
  9. Gather dough together and form into a ball.
  10. Take out some dough and fill up the lined mould..
  11. Press dough in tightly and wrap it with the baking paper.
  12. Remove the wrapped dough from the mould and chill it in the fridge for at least an hour.
  13. Remove dough from fridge, unwrap and slice about ⅛ to ¼ inch thick pieces.
  14. Arrange pieces on a baking tray lined with baking paper.
  15. Bake in preheated oven at 160C until lightly brown. About 15 to 20 mins for ¼-inch thick cookies. About 10 to 15 mins for ⅛-inch thick cookies.
  16. Remove the tray from the oven and cool on a cooling rack.
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