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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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
Directions
Step 1
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
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.
Step 3
Mix in the vanilla extract until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, beating on low speed until the dough begins to come together.
Step 6
Fold in the chopped dried cranberries and white chocolate chips using a spatula or your hands until evenly distributed.
Step 7
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.
Step 8
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.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Step 10
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
| Serving size | (804.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3853.4 |
| Total Fat 219.2g | 0% |
| Saturated Fat 138.4g | 0% |
| Cholesterol 513.4mg | 0% |
| Sodium 1329.1mg | 0% |
| Total Carbohydrate 453.5g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 230.4g | |
| Protein 37.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 268.2mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 800.1mg | 0% |
Source of Calories