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Cranberry White Chocolate Shortbread

Cranberry White Chocolate Shortbread

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BAKER'S Chocolate

These buttery shortbread cookies contain white chocolate and dried cranberries.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings



  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.
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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.


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.

Mary Jane 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 think you could even make these without the choco & cranberries just for a shortbread. Will have to try that! Happy baking everyone!