Cranberry White Chocolate Shortbread

Cranberry White Chocolate Shortbread


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


29 m {{adjustedServings}} servings
Serving size has been adjusted!

Original recipe yields 48 servings


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  • Ready In

  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.
Tips & Tricks


  • 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.
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  1. 34 Ratings


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 ...

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 b...

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...