Cranberry White Chocolate Shortbread Recipe -
Cranberry White Chocolate Shortbread Recipe
  • READY IN 29 mins

Cranberry White Chocolate Shortbread

Recipe by  

"These buttery shortbread cookies contain white chocolate and dried cranberries."

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Original recipe makes 4 dozen cookies Change Servings

    29 mins


  1. Preheat oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
  2. Stir in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
  3. Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.
Kitchen-Friendly View


  • Size It Up
  • Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.
  • Storage Know-How
  • Store in airtight container at room temperature up to 1 week.

Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2008

These are the most addictive cookies. I have made them several times now. I like my shortbread to be on the softer side so instead of making them flat, I used a small ice cream scoop and left them in that shape. Not only do they stay in the cute shape of a scoop of ice cream, they a soft and slightly chewy. (see my photo) You do have to cook them slighty longer to get them to brown a little. The first time I made these I used bar chocolate and chopped it into pieces. This last time I used white chocolate chips and it was much easier and less of a mess. I will make these again and again.

Most Helpful Critical Review
Aug 05, 2009

Dry and very crumbly. They didn't go over that well at my grandma's funeral.


34 Ratings

May 08, 2009

This is a great, easy recipe. It is 5 stars as is but try it with a 12 ounce bag of white chocolate chips and a 6 ounce bag of tart cherries. The white chocolate chips are easier and the whole bag is a plus. The tart cherries have a better texture and flavor in my opinion than the cranberries.

Dec 11, 2009

Wow! Soooo yummy! I did bake them for about 20 min for them to brown a little more, very good! Definitely will be making them again and will be trying different mix-in's. Super simple recipe. I think you could even make these without the choco & cranberries just for a shortbread. Will have to try that! Happy baking everyone!

Dec 03, 2007

I tried it without white chocolate (not having any immediately available at home) and added a teaspoon of vanilla and a dash of cinnamon. Came out great. Had to leave it cooking for maybe a minute longer than expected but that might just be my oven

Dec 14, 2009

I made these for a cookie swap (made 12 dozen)! The only change I made was using white chocolate chips as several other mentioned. I chilled the dough for a few hours before baking - formed the dough into several rectangular shaped "logs" and put them in plastic wrap in the refridgerator. This made them easier to cut into more uniform size/shape since I was making them for a holiday cookie . Since mine were smaller (flat) I only had to bake them for 9-10 minutes. The white chocolate and cranberry combo is a favorite of mine and is perfect for the holidays! Great and simple recipe - fail proof.

Dec 17, 2007

These are my new "go to" favorites...although I used white chocolate chips. I made them, last year, for a cookie exchange, and everyone loved them. They're so easy to whip up and the colors are traditionally festive.

Feb 07, 2012

I actually got this recipe from a friend - have always loved them at her annual Christmas party but never had the recipe. These are simply delicious - I made 3 batches for the holidays and plan to make some more this winter. You can substitute any type of chocolate chip and any dried fruit to change up the cookies. This is one of my favorite cookie recipes!


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