Melt-in-your-mouth crisp gingerbread shortbread cookies with cranberries are an easy slice and bake cookie recipe and will be a hit at any holiday party.
In a medium size mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, and cardamom. Set aside.
In a stand mixer fitted with the paddle attachment (see note), cream butter, powdered sugar, molasses, vanilla, and salt until smooth.
With mixer on low speed, gradually add flour mixture until combined. Add cranberries, if using, 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. The dough can also be refrigerated for up to a week or frozen for up to 3 months (see note).
When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper. Cut the shortbread dough into ¼ -inch slices; place them evenly on prepared baking sheet.
Bake cookies for 11 to 14 minutes or until firm and set. Remove from oven and let cool for 5 minutes before removing to cool completely on a wire rack. Once the cookies have completely cooled, store in an airtight container.
Notes
If you don't have a stand mixer, use a hand mixer to blend the butter, sugar, molasses, vanilla and salt until smooth. You'll probably need to stir the flour mixture in by hand unless you have a powerful mixer.
Freeze the dough. Make the dough into a log (or shorter logs) and wrap it securely. It will keep for up to 3 months. Let it set out at room temperature for 30 minutes before slicing it. Bake cookies as directed.
Freeze baked cookies. Store cookies in an airtight container at room temperature for up to a week, or put the cookies in a freezer-safe container and freeze for up to 3 months.