Cranberry-Studded Melted Butter Shortbread Recipe

Introduction

This Cranberry-Studded Melted Butter Shortbread recipe combines tender, buttery goodness with the fresh zing of orange zest and the festive touch of dried cranberries. Perfectly crisp and lightly flavored with rosemary, these cookies are a delightful treat for any occasion.

Ingredients

• 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
• 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, or melt it in a medium saucepan over medium-low heat.
2. Step 2: Add rosemary, orange zest, vanilla extract, and salt to the melted butter and whisk to combine.
3. Step 3: Whisk in confectioners’ sugar and cornstarch for 30 seconds to 1 minute until the mixture thickens, is smooth, emulsified, and slightly cooled.
4. Step 4: Stir in the flour with a flexible spatula until a soft dough forms, then mix in the chopped cranberries evenly.
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 by 11″ long log wrapped in parchment paper. Smooth and shape the dough into an even, slightly domed log.
6. Step 6: Chill the dough for at least 1 hour or up to 3 days. For longer storage, freeze the dough and thaw overnight in the refrigerator before baking.
7. Step 7: Preheat oven to 325°F and line two baking sheets with parchment. If chilled longer than 1 hour, let the dough warm slightly at room temperature.
8. Step 8: Pour the granulated or sparkling sugar into a pie plate or small rimmed pan.
9. Step 9: Remove the dough from the keeper or parchment and cut the log in half. Roll each half in sugar until evenly coated, pressing gently if needed.
10. Step 10: Using a sharp knife, slice the sugar-coated dough into pieces about 1/4″ thick or according to the score marks if using a keeper.
11. Step 11: Arrange the cookies on the baking sheets with at least 1″ space between each.
12. Step 12: Bake for 18 to 20 minutes, rotating trays halfway through, until edges just start to turn light golden brown. Cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Serve the shortbread slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.

Tips & Variations

• For a more pronounced herb flavor, increase the rosemary slightly but avoid overpowering the buttery base.
• Substitute dried cherries or chopped nuts for cranberries to vary the texture and taste.
• Use coarse sparkling sugar for a crunchier, sparkling finish on the cookie edges.
• If you don’t have a Slice-and-Bake Cookie Dough Keeper, parchment paper shaping works equally well for forming even logs.

Storage

Store baked shortbread in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies without the sugar coating, as it can become sticky after thawing. Thaw frozen cookies at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 3 days or frozen for several weeks. Just thaw frozen dough in the refrigerator overnight before baking.

What is the purpose of melting the butter?

Melting the butter helps create a tender, delicate texture in the shortbread by allowing the dry ingredients to blend smoothly and resulting in soft, melt-in-your-mouth cookies.

Cranberry-Studded Melted Butter Shortbread Recipe

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★★★★★

5 from 734 reviews

• Author: Thomas
• Total Time: 1 hour 35 minutes (including chilling)
• Yield: Approximately 40–48 cookies 1x
• Diet: Vegetarian

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Description

Cranberry-Studded Melted Butter Shortbread is a delicate, buttery cookie studded with tart dried cranberries, infused with aromatic rosemary and bright orange zest. This slice-and-bake shortbread combines the rich flavor of melted butter with a tender crumb, lightly coated in sparkling sugar for a sweet, crisp finish. Perfect for gifting or festive occasions, these cookies are easy to prepare and deliciously memorable.

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Ingredients

Scale 1x2x3x

Butter Mixture

• 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

Dry Ingredients

• 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

Add-Ins and Coating

• 1/2 cup (57g) dried cranberries, coarsely chopped
• 2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

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Instructions

1. Melt 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, ensuring it does not brown.
2. Combine Aromatics: Add the chopped rosemary, orange zest, vanilla extract, and salt to the melted butter and whisk together to infuse the flavors uniformly.
3. Incorporate Sugars and Cornstarch: Whisk in the sifted confectioners’ sugar and cornstarch for 30 seconds to 1 minute until the mixture thickens, emulsifies, and slightly cools.
4. Mix Dry Ingredients and Cranberries: Using a flexible spatula, stir in the all-purpose flour until a soft dough forms, then fold in the coarsely chopped dried cranberries evenly throughout the dough.
5. Shape Dough: 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 on parchment paper. Smooth the surface with lightly greased hands, cover with the other half of the keeper or fold and twist the parchment ends to enclose the dough tightly and form a smooth, symmetrical log.
6. Chill Dough: Refrigerate the dough in the keeper or wrapped in parchment for at least 1 hour and up to 3 days. The dough can also be frozen for several weeks; thaw overnight in the refrigerator before baking.
7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 325°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Allow dough to warm slightly at room temperature if chilled longer than one hour.
8. Prepare Sugar Coating: Pour the granulated or coarse sparkling sugar into a pie plate or small rimmed baking pan for rolling the dough slices.
9. Coat Dough Log: Remove dough from the keeper or parchment and cut the log in half. Roll each half in the sugar until evenly coated. Press gently to ensure sugar adheres well if needed.
10. Slice Cookies: Using a sharp knife, slice the sugar-coated dough at score marks (if using the keeper) or into roughly 1/4″ thick slices if shaped on parchment.
11. Arrange Cookies: Place the sliced cookies on the prepared baking sheets, spacing them at least 1 inch apart to allow for even baking.
12. Bake Cookies: Bake for 18 to 20 minutes, rotating the baking sheets between upper and lower oven racks and flipping front to back halfway through, until the edges barely turn light golden brown.
13. Cool and Serve: Let the cookies cool on the baking sheets for at least 5 minutes, then transfer to wire racks to cool completely. Serve slightly warm or at room temperature.
14. Storage: Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze uncoated baked shortbread to prevent sugar stickiness upon thawing.

Notes

• Use unsalted butter for better control over salt content and to prevent the cookies from becoming too salty.
• Chilling the dough is essential to maintain shape and develop flavor; do not skip this step.
• Coating the dough log with coarse sugar adds a sweet, crunchy exterior contrast to the tender shortbread.
• If freezing dough, always thaw in the refrigerator overnight before baking to ensure even baking.
• For a different flavor variation, fresh rosemary can be replaced with thyme or lemon zest instead of orange zest.
• Do not brown the butter; melted but not browned butter produces the best shortbread texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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