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Gingerbread Shortbread Cookies with Cranberries

4.55
/5
30 mins
5 Comments
Jump to Recipe
By: Rachel GurkPosted: 12/19/2014Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

These melt-in-your-mouth gingerbread shortbread cookies are simple to make and will be a hit at any holiday party. Get the recipe on RachelCooks.com!

These melt-in-your-mouth gingerbread shortbread cookies are simple to make and will be a hit at any holiday party.

Two cookies on folded red napkin with tall mug of coffee and more cookies in background.

More cookies! I have to say, I think these cookies are my favorite new cookie creation of this year. It’s no secret that I love shortbread cookies.

  • They are super easy to make (hello slice and bake!).
  • They are endlessly customizable (try my peppermint shortbread or some other favorites at the end of this post).
  • They taste soooo good. Butter is a KEY ingredient and you can tell by the way it the cookie melts in your mouth and of course the wonderful flavor that butter gives to the cookies.

I’m on a gingerbread kick this season. Did you happen to see my gingerbread breakfast cookies or gingerbread muffins with white chocolate chips? I knew I had to add gingerbread shortbread cookies to my baking list.

I’m so happy with the way these turn out. Thanks to ginger, cinnamon, nutmeg, molasses, cardamom, and cloves, gingerbread cookies are not lacking in flavor. They are downright exciting to eat. The dried cranberries add a bit of chewiness as well as tartness that really rounds the flavors out perfectly.

Front view of two cookies on folded red napkin.

The great part about shortbread cookies is that you can make them ahead of time (although Christmas is quickly approaching!) and freeze them. Pull them out of the freezer and slice and bake as many as you want. It’s always nice to serve guests fresh cookies.

Hint: If you’re having a hard time slicing the frozen dough, let it sit at room temperature for about thirty minutes before taking a super sharp knife to it.

Enjoy!

Front closeup of gingerbread cookie on red cloth, with more cookies in background.

Craving more shortbread cookies?

Try:

  • Holiday Funfetti Shortbread Cookies
  • Honey, Lemon, Apricot and Pine Nut Shortbread Cookies
  • Honey Lemon Shortbread Cookies
  • Apple Cheesecake Shortbread Cookies
  • Peppermint Shortbread Cookies
  • Cream Cheese and Cacao Nib Cookies
  • Christmas Tree Shortbread Cookies from Just a Taste
  • Hazelnut Shortbread Cookies from Diethood

 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Front view of 2 gingerbread shortbread cookies on folded red napkin.
Recipe

Get the Recipe: Gingerbread Shortbread Cookies with Cranberries

4.55 from 11 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Print Rate Recipe
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These melt-in-your-mouth gingerbread shortbread cookies are simple to make and will be a hit at any holiday party.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/3 cup dried cranberries

Instructions

  • In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, molasses, vanilla, and salt until smooth. Gradually add flour and spices and mix on low until combined. Add in cranberries and mix until combined, by hand if needed. On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
  • When ready to bake, preheat oven to 350°F. Cut the shortbread dough into 1/4-inch slices and bake for 11-14 minutes on parchment lined baking sheets.

Notes

  • If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.

Nutrition Information

Serving: 1cookie, Calories: 130kcal, Carbohydrates: 14g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 50mg, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Heather says

    December 3, 2021 at 11:58 am

    5 stars
    These are so good! I used maple sugar instead of powdered and they were perfect!!! Making them as my cookie exchange pick!!!
    Question, Once they are baked could I still freeze them or are they best frozen until baked?

    Reply
    • Rachel Gurk says

      December 3, 2021 at 3:00 pm

      Sp happy you liked them! You could definitely freeze them baked or unbaked

      Reply
  2. Michelle Rittler @ Taste As You Go says

    December 14, 2015 at 10:25 pm

    Thanks so much for allowing me to include your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go! Happy Holidays!

    Reply
  3. Phi @ The Sweetphi Blog says

    December 21, 2014 at 10:57 pm

    Slice and bake cookies are my fave! And these sound fabulous!

    Reply
  4. Jackie+{The+Beeroness} says

    December 19, 2014 at 1:11 pm

    as far as dried fruit in cookies go, I vastly prefer cranberries to raisins. These cookies look so addictive!

    Reply

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