Cranberry White Chocolate Shortbread
Indulge in the irresistible combination of festive flavors with this Cranberry White Chocolate Shortbread recipe—a buttery, melt-in-your-mouth cookie that’s packed with the sweet-tart pop of dried cranberries and the creamy richness of white chocolate chips. Perfect for holiday gatherings or as a year-round treat, these cookies are as visually stunning as they are delicious, with flecks of crimson fruit and golden chocolate in every bite. The dough comes together easily with just a handful of pantry staples and can be refrigerated ahead of time for convenient slicing and baking. Whether served with a hot cup of tea or wrapped up as a gift, these buttery shortbread cookies will quickly become a favorite for their delicate crumb and balanced sweetness.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 270 grams all-purpose flour
- 0.5 teaspoon salt
- 100 grams dried cranberries, chopped
- 100 grams white chocolate chips
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, beating on low speed until the dough begins to come together.
Fold in the chopped dried cranberries and white chocolate chips using a spatula or your hands until evenly distributed.
Turn the dough out onto a clean surface and shape it into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 9.6 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
