I discovered this Whipped Cranberry Shortbread during a snowy afternoon last December, when I was desperate for a baking project that felt festive but not fussy. The moment the buttery, sweet-tart aroma filled my kitchen—a cozy blend of rich butter, vanilla, and tangy cranberries—I knew I had a new Christmas tradition. It’s more than a cookie; it’s a little bite of holiday joy, with a melt-in-your-mouth texture that feels like a celebration. I’m so excited to share it with you.
Ingredients
- 1 cup butter, softened
- ¼ cup corn starch
- 1 ½ cups all-purpose flour
Now, let’s talk about these ingredients, because each one plays a starring role. That butter is non-negotiable—use a good-quality, real unsalted butter for the best flavor. I’ve tried it with margarine in a pinch, and trust me, it makes a huge difference in both taste and that dreamy, melt-away texture. The corn starch is the secret weapon; don’t skip it thinking it’s optional. It’s what gives this shortbread its unbelievably tender, “whipped” crumb. For the cranberries, I highly recommend using the dried ones, not fresh. Fresh cranberries are too wet and can make the dough soggy, while the dried ones offer little pockets of chewy, tart sweetness.
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
You don’t need any fancy equipment here, but a good mixer is your best friend for this recipe. The “whipped” part of the name comes from properly creaming the butter and sugar until it’s light and fluffy, and a hand mixer or stand mixer makes that effortless. I’ve tried creaming by hand once when my mixer broke, and my arm was sore for days—learn from my struggle! Also, do not underestimate the power of parchment paper. It guarantees your delicate shortbread won’t stick and makes cleanup a dream.
Step-by-Step Instructions
Start by preheating your oven—this dough comes together quickly! In your mixer bowl, combine the softened butter and sugar. Now, here’s a tip I learned the hard way: “softened” means it should yield gently to pressure, not be oily or melted. Beat them on medium-high for a full 3-4 minutes. You’ll see the magic happen—the mixture will turn pale, almost white, and become wonderfully fluffy. This step incorporates air, which is key for that signature light texture. Scrape down the bowl with your spatula to make sure everything is evenly mixed.
Next, in a separate bowl, whisk together your flour, corn starch, and a pinch of salt. With your mixer on low, gradually add the dry ingredients to the butter mixture. Mix just until the flour disappears and a soft dough forms. It will be incredibly tender and almost like a thick cloud. This is when you gently fold in the dried cranberries by hand. Overmixing at this stage is the enemy of tenderness, so once the cranberries are distributed, stop.
Scoop the dough by rounded tablespoons onto your parchment-lined baking sheet. I like to leave a little space between them, as they will spread slightly. Gently press the top of each cookie with the tines of a fork—this gives them that classic shortbread look. Bake them until the edges are just barely starting to turn a golden hue, about 12-14 minutes. They will still look quite pale in the center, and that’s perfect. Let them cool on the sheet for 5 minutes before transferring to a wire rack, as they are very fragile when hot.(See the next page below to continue…)