Introduction

Cranberry Shortbread Cookies offer a delightful combination of buttery richness and sweet tartness. These tender cookies are studded with dried cranberries and finished with a smooth vanilla chocolate dip, perfect for any time of year.

The image shows a stack of five round cookies placed on a clear glass jar, all resting on a white marbled surface. Each cookie has a light beige base with small red cranberry pieces embedded throughout, and about half of each cookie is dipped in smooth white icing. In front of the jar, one cookie is leaning against it, showing its full front with a cream-colored dough mixed with red cranberry bits and partially covered with white icing on one side. In the background on the left, there is a small white bowl filled with dried cranberries, a folded white cloth, and a red-striped cloth partly visible. The whole scene is bright and clean with a soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, at room temperature
¾ cup (143g) granulated sugar
1 teaspoon (5ml) almond extract (or vanilla)
¼ teaspoon salt
2 cups (280g) all-purpose flour
1 cup (120g) sweetened dried cranberries, very finely chopped
6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)

Instructions

Step 1: In a stand mixer, combine the butter, sugar, almond extract, and salt. Beat until light, fluffy, and well combined, scraping down the bowl as needed.
Step 2: Slowly add the flour ½ cup at a time. Mix at low speed until the dough is crumbly. Add the chopped cranberries, then increase to medium-high speed and beat until the dough starts to come off the sides of the bowl and sticks together in a ball.
Step 3: Turn the dough out onto parchment paper. Divide it into two equal halves and shape each into a log about 1 ½ inches thick and 6-7 inches long. Wrap tightly in plastic wrap and chill for at least 2 hours.
Step 4: Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the dough and slice into cookies ¼–3/8 inch thick. Place on the baking sheet about 1 inch apart. Bake for 9-11 minutes, until edges start to brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Once cooled, melt half the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each until melted. Take care not to burn the chocolate.
Step 6: Dip the cooled cookies in the melted chocolate, tapping off excess. Place on parchment or silicone mat to allow the chocolate to set completely.

Tips & Variations

For a nutty twist, add finely chopped toasted almonds to the dough along with the cranberries.
If you prefer a stronger vanilla flavor, substitute almond extract with vanilla extract.
To make cutting easier, chill the dough logs overnight.
Try dark chocolate for dipping if you prefer a less sweet contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, let thaw at room temperature; avoid microwaving to keep the shortbread texture intact.

How to Serve

A group of round cookies stacked and overlapping on a white marbled surface, each cookie showing one layer with a light beige dough base filled with small pieces of dark red and purple dried fruit evenly spread throughout. The cookies have slightly golden edges and a smooth, flat top surface with a fine crumbly texture. They are arranged in a loose pile, showing variation in the fruit pieces' size and distribution across the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain much more moisture and can affect the dough’s texture. It’s best to use sweetened dried cranberries or dried cranberries that have been finely chopped for even distribution.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy wooden spoon or a hand mixer. Cream the butter and sugar well before gradually adding the flour and folding in the cranberries.