Cranberry shortcake cookies have been on everyone’s lips lately, and the results are just as fabulous as the recipe.
We love the simplicity of the recipe, as you can make a batch and have it ready for the holidays.
If you’re new to baking, this recipe is perfect for a festive treat.
You’ll need:1 cup all-purpose flour2 cups sugar1 teaspoon baking powder1 teaspoon salt2 tablespoons vegetable oil1 tablespoon vanilla extract1 cup granulated sugar2 cups all-butter, softened1 cup chocolate chips, softened (optional)For the cranberry topping1 cup butter1 cup vanilla extract2 cups powdered sugar1 cup sugar1 large egg2 tablespoons cornstarch1 cup whole milk (or half-and-half, if you want it to be sweet)2 tablespoons cranberry juice (optional, but can be substituted)Preheat the oven to 350 degrees F. Combine the flour, sugar, baking powder, salt, and vegetable oil in a medium bowl and set aside.
In a small bowl, whisk together the vanilla and cornstalk.
In another medium bowl, mix together the powdered sugar, vegetable oil, and chocolate chips.
Add the egg and whisk until combined.
Add milk and whisk again.
Add cranberry to the dry ingredients, and stir until combined (about 3 minutes).
Pour the batter into the prepared pan.
Bake for 10 to 15 minutes, or until the top is set.
Remove from the oven and cool completely.
Remove the shortbread from the pans, and spread the cranberries over the top.
Let the cranbons cool completely before serving.Enjoy!