Get ready to transform your kitchen into a festive paradise with these irresistible Gingerbread Shortbread Cookies with Cranberries! Imagine biting into a buttery, spice-laden cookie that perfectly balances the warmth of traditional gingerbread with the sweet-tart burst of cranberries. These aren't just cookies – they're a holiday experience that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver melt-in-your-mouth deliciousness that captures the essence of the holiday season.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dried cranberries, chopped
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, and salt to ensure even distribution of spices.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped dried cranberries using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together.
- Roll out the dough to approximately 1/4 inch thickness and cut into desired shapes using cookie cutters or slice into rectangles.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Butter Temperature Matters: Ensure your butter is softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
- Don't Overmix: Mix the dough just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Chill for Precision: If the dough feels too soft, refrigerate for 15-20 minutes before rolling and cutting. This helps maintain the cookie shape.
- Uniform Thickness: Use a rolling pin with guide rings or wooden dowels to ensure even 1/4 inch thickness for consistent baking.
- Cool Completely: Allow cookies to cool entirely on a wire rack to develop their signature crisp texture.
- Storage Tip: Store in an airtight container with a piece of bread to help maintain moisture and freshness.
- Customize: Feel free to swap dried cranberries with other mix-ins like chopped nuts or white chocolate chips for variety.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 1g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
