Cranberry Chocolate Shortbread Recipe

Indulge in these delightful Cranberry Chocolate Shortbread cookies! Festive and flavourful, these buttery shortbread cookies are studded with tart dried cranberries and sweet white chocolate chunks. Perfect for holiday gatherings or a cozy afternoon treat. The yield will vary depending on the size of your cookies.

Prep Time 15 mins
Cook Time 29 mins
Calories 148.2 kcal
Protein 2g
Rating 4.8 (6 Reviews)
Cranberry Chocolate Shortbread 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Chocolate Shortbread

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How to Make Cranberry Chocolate Shortbread

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
  3. Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
  4. Stir in 1 cup dried cranberries and 1 cup white chocolate chips.
  5. Drop rounded tablespoons of dough, about 2 inches apart, onto the prepared baking sheets.
  6. Gently flatten each cookie with a fork.
  7. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

28g

Fat

28g

Carbs

5g