Salted Cranberry Shortbread Cookies



  • 2 1/3 all-purpose flour, shifted
  • 1 cup powdered sugar, shifted
  • 2 1/2 sticks unsalted butter
  • 1/4 tsp coarse sea salt
  • 1/3 tsp granulated sugar
  • 1/2 cup dried cranberries


  1. Preheat over to 325 degrees.
  2. In the bowl of a food processor, add softened unsalted butter, powdered sugar and pulse until smooth.
  3. Gradually add sifted all purpose flour and pulse mixed. Add flour and cranberries pulse just until combined.
  4. Roll out cookie dough to a 1/4″ thickness and cut out cookies using a 3″ round cookie cutter.
  5. Note. I didn’t have a 3″ cookie cutter, so I used a can and cut out both ends and it worked out perfectly.
  6. Place cookies on a cookie sheet lined with parchment paper or use a silicone baking mat. Sprinkle with coarse sea salt and sugar mixture. Refrigerate cookies for 25 – 30 minutes
  7. Bake cookies for 20 – 25 minutes. Cookies will be a pale ever so slightly golden brown.
  8. Remove from oven and allow to cool on a wire rack.
  9. Serve.

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