These cranberry shortbread sandwich cookies are buttery, sweet, and just the right amount of tart.
The shortbread is melt-in-your-mouth soft and the cranberry filling is tangy and bright—perfect for holidays or honestly, anytime you want a little treat with your coffee or tea.
I’ve made these for cookie swaps, brunches, and even just to keep in the freezer for when I want something special. They always get rave reviews.
Why I Love This Recipe
I started making these cookies a few years ago when I had extra cranberry sauce after Thanksgiving. It quickly turned into something I make all year long. They’re simple but feel special.
- The buttery shortbread is so soft, it just melts in your mouth.
- The tart cranberry balances the sweetness perfectly.
- You can make the filling ahead of time—big win.
- They freeze beautifully so you can always have a stash ready.
Servings & Time
Servings: Makes about 18 sandwich cookies (36 individual cookies)
Total Time: 1 hour 15 minutes (includes chilling time)
Bake Time: 10-12 minutes per batch
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
For the cranberry filling:
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar
- 1 tbsp orange juice
- 2 tbsp water
Optional for dusting:
- Powdered sugar
Pro Tips
- Use softened butter, not melted—it’s the key to perfect shortbread texture.
- Chill the dough for 30 minutes before rolling to prevent spreading.
- Make the cranberry filling ahead so it’s cool and thick when you sandwich.
- Use a small round or fluted cookie cutter for a pretty finish.
- Dust with powdered sugar after assembling so the tops stay snowy white.
Tools Required
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Cookie sheet
- Parchment paper
- Cooling rack
- Small saucepan
- Rolling pin
- Cookie cutter (1.5 to 2 inches)
- Fine mesh sieve (for optional powdered sugar dusting)
Substitutions and Variations
- Swap cranberry filling with raspberry jam or lemon curd for a twist.
- Add a little orange zest to the dough for extra citrus flavor.
- Use gluten-free 1:1 flour blend if needed.
- Add a drop of almond extract instead of vanilla for a different flavor.
Make Ahead Tips
- Make the cranberry filling up to 5 days ahead and refrigerate.
- Make the dough 2 days ahead and chill until ready to roll and bake.
- You can freeze assembled cookies for up to 1 month—just thaw and enjoy.
Step-by-Step Instructions
Step 1: Make the Cranberry Filling
In a small saucepan, combine 1 cup cranberries, ½ cup granulated sugar, 1 tbsp orange juice, and 2 tbsp water. Cook over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Let it cool completely before using.
Step 2: Cream the Butter and Sugar
In a mixing bowl, use an electric mixer to beat 1 cup softened unsalted butter and ½ cup powdered sugar until light and fluffy—about 2-3 minutes. Add 1 tsp vanilla extract and mix again until smooth.
Step 3: Add the Dry Ingredients
Add 2 cups all-purpose flour and ¼ tsp salt to the butter mixture. Mix on low speed until just combined. Use a spatula to bring the dough together into a ball. Don’t overmix.
Step 4: Chill the Dough
Form the dough into a flat disc and wrap in plastic wrap. Chill for 30 minutes in the fridge to firm up.
Step 5: Roll and Cut the Cookies
Preheat the oven to 350°F (175°C). Roll the chilled dough to ¼-inch thickness between two pieces of parchment paper. Use a round or fluted cookie cutter (1.5 to 2 inches) to cut out cookies. Place them on a parchment-lined cookie sheet.
Step 6: Bake the Cookies
Bake the cookies at 350°F for 10-12 minutes, just until the edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Step 7: Assemble the Sandwich Cookies
Spread about 1 tsp of the cooled cranberry filling onto the flat side of one cookie. Top with a second cookie and gently press to make a sandwich. Repeat with remaining cookies.
Step 8: Optional – Dust with Powdered Sugar
Use a fine sieve to dust the tops of the sandwich cookies with a little powdered sugar for a pretty finish.
Step 9: Serve and Enjoy
Arrange the cookies on a small plate and serve with tea or coffee. These are great at room temperature and even better the next day.
Leftovers and Storage
Store in an airtight container at room temperature for up to 4 days. You can refrigerate for up to a week, or freeze for up to a month. Let thaw at room temp before serving.
Why This Recipe Works (Quick Science)
Shortbread has no leavening—just butter, sugar, and flour. The high butter content makes them soft and tender, while chilling the dough prevents spreading so they keep their shape. The cranberry filling uses pectin from the fruit to thicken naturally without added thickeners.
Common Mistakes
- Skipping the chilling step—your cookies will spread too much.
- Overbaking—watch for light golden edges, not brown tops.
- Filling cookies before cranberry sauce is cooled—it’ll run out and make a mess.
- Rolling dough too thin—cookies will break easily.
What to Serve With
- Hot tea (Earl Grey or chamomile are great with the tart cranberry)
- Coffee with cream
- Lemon or orange sorbet
- A light sparkling wine if you’re feeling fancy
FAQ
Can I use cranberry sauce instead of making the filling?
Yes, but make sure it’s thick and not too runny. Homemade gives better flavor.
Can I freeze these cookies?
Yes! Freeze the assembled cookies in layers separated by parchment.
Can I make the dough ahead?
Absolutely—chill up to 48 hours or freeze up to a month.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Just be sure not to overwork the dough.
How do I keep the cookies from getting soggy?
Let the cranberry filling cool completely before assembling, and store in a dry container.
