Cranberry Cardamom Shortbread Cookies, also known as the perfect winter cookie to snack on. Just because it’s the new year, it doesn’t mean we have to stop making cookies!
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Living close to Cape Cod, cranberries are a staple in our kitchen, not only when they are fresh and in season, but I always have a bag of frozen cranberries in the freezer during the summer for smoothies and baked goods. Cranberries are something I did not grow up with in the Dominican Republic and I’m so happy to have them in my life now that I live on Martha’s Vineyard!
These Cranberry Cardamom Shortbread Cookies come together super easily in a food processor, but you can do it by hand if you don’t have a processor. It’s a basic shortbread dough that I’ve added chopped fresh cranberries and cardamom, one of my favorite spices that really elevate these cookies.
This recipe has become a favorite after testing them a few times: the way the shortbread dough crumbles and melts in your mouth, the tart cranberries that burst when you take a bite, and the aromatic cardamom really just make this such a complex cookie without much work.
Make these cookies next time you’ve got a hankering for a sweet treat with your mid-day coffee or late night tea. If you make these shortbread cookies, make sure to tag me on Instagram at @marnely_murray so I can see them!
- 1 cup fresh cranberries, roughly chopped
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 cup all purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cardamom
- 1 stick unsalted butter, room temperature
- Using a sharp knife, roughly chop the fresh cranberries. We will be making the rest of the recipe in a food processor, but the fresh cranberries need to be done by hand as to not over-chop them. Set aside.
- In a food processor, plus all the dry ingredients a few times to combine. Add in the butter cut in cubes - butter should be cold but pliable, not warm, not chill. Pulse the ingredients for 2-3 minutes until the dough comes together. As it pulses the butter will get warm with the friction of the blades, making the dough. The dough will be sticky.
- Scrape the dough from the processor and into a bowl with the chopped fresh cranberries, and fold them in.
- Spoon the dough on a long piece of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 4 hours, or place in the freezer for 20 to 30 minutes, or overnight.
- Before baking: preheat the oven to 350F. Remove roll of cookie dough from refrigeration. If in freezer, let stand on the counter for 15 minutes before slicing.
- Slice off as many cookies as you'd like and lay the slices on a baking sheet. Bake about 12 minutes until the edges of the cookies start turning a light golden brown.