Mixed with cranberries and pecans and filled with a brown sugar-cinnamon filling, these buttery cookie cups are the ultimate cozy treat when it’s cold outside!
When I was a young girl, my father’s job in the U.S. Navy took us to Scotland, where we lived for nearly two years. Indeed, the first memories I can recall from childhood are of my sister and I running around and playing hide-and-seek in the tiny graveyard behind our home in Greenock. Having lived in California prior to moving to the U.K., the cool, wet climate of Scotland took some getting used to. My mom used to give us shortbread cookies and hot milk after playing outside to bring some warmth back into our frozen little fingers, and sometimes she’d even let us steal a sip of her tea or coffee.
It’s not surprising, then, that I grew up to love shortbread cookies or that they have an incredibly nostalgic quality for me. While nothing quite rivals a traditional Scottish shortbread (after all, shortbread did originate in Scotland), this recipe is a wonderfully delicious riff on the classic. It’s rich and buttery with a sweet burst of brown sugar and cinnamon in the center. The addition of cranberries and pecans in the cookie dough offers a fruity and nutty twist that pairs so well with the sweet and spicy filling.
I, for one, would love to have a plate of these to warm me up on a cold, damp day. Paired with a piping hot latte, nothing sounds cozier! Thankfully, it’s an easy wish to fulfill, as they’re easy to make. Perfect for holiday parties, cookie swaps, bake sales, or even just an afternoon treat, these cookies are sure to bring warmth and delight with every bite.
Tips and tricks when making cookie cups
These shortbread cookie cups provide the perfect vessel to house the delicious filling. To ensure that yours turn out perfect, there are a few things to keep in mind. First, make sure to spray your mini muffin tin generously with cooking spray to prevent sticking. You could even lightly dust each muffin cavity with flour to make the cookie cups even easier to remove. Next, even though you shape your cookies into cups before baking, they will inevitably puff up a bit, so you’ll need to press them with the back of a spoon to reshape them back into a cup shape once you remove them from the oven. Also, make sure the center is fully cooked before you add the filling. Lastly, let them cool slightly in the pan but not completely—they’re easier to remove when they are still a little warm.
How do I store leftovers?
While traditional shortbread has a fairly long shelf life, the addition of nuts and the brown sugar filling in these cookies does shorten it a bit. You can store any leftovers in an airtight container on the counter at room temperature for 3-4 days. For longer storage, you can also freeze them for up to 3 months, either in a freezer bag or freezer-safe container. Place the cookies in the fridge to thaw overnight before serving. Once thawed, set them on the counter for 10-15 minutes to remove the chill before serving.
Serving suggestions
In Scotland, shortbread is traditionally served with a hot cup of tea. Personally, I think this Chai Latte would pair beautifully with the brown sugar and cinnamon spice notes in these cookies. However, if you fancy yourself more of a coffee person, either this Pumpkin Spice Latte or this Café De Olla would be equally delicious to sip on the side. For a non-caffeinated and dairy-free option, you could also enjoy your cookies with this Vegan Hot Chocolate.
Ingredients
- 1/2 cup butter softened to room temperature
- 2 tablespoons light brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 3/4 cup + 3 tablespoons white whole-wheat flour
- 1 teaspoon cinnamon
- 3 tablespoons pecans finely chopped
- 3 tablespoons dried cranberries finely chopped
For The Filling:
- 1/2 cup brown sugar packed
- 1/2 tablespoon cinnamon
- 1 tablespoon white whole-wheat flour
- 1 large egg white
Instructions
- Preheat your oven to 325°F and lightly spray a mini muffin tin with cooking spray.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar with an electric hand mixer until light and fluffy. Add in the vanilla and beat again until well combined.
- In a separate bowl, stir together the flour and cinnamon until well mixed. Add the flour, pecans, and dried cranberries into the butter mixture, and mix until the dough comes together.
- Place a scant 1 tablespoon-sized scoop of dough in each of the mini muffin cavities and use your fingers to press in the center to create a cup shape. Make sure to press up and along the sides as well.
- Bake until the sides of the cups begins to go lightly golden brown, about 11 minutes.
- While the cookie cups are baking, make the filling by stirring the brown sugar, cinnamon, and flour together until well combined. Add in the egg white and gently stir until a slightly runny paste forms. Mix until just combined, as you don't want to add too much air into the filling (this can cause it to sink and crack once baked).
- The cookie cups will rise up once baked, so use a small spoon to press the sides in and down to reshape the cup.
- Spoon the filling mixture into the cups until they are only 3/4 full. Place your oven rack on the lowest level and bake the cookies until the outside of the filling looks just set and the inside is slightly jiggly, about 5-6 minutes. (You don't want them to rise up, or they will sink down once cooled.)
- Let the cookies cool in the pan for 20 minutes, and then gently transfer them to a wire rack to finish cooling.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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