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Cranberry Shortbread Cookies Recipe

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★★★★★

4.9 from 105 reviews

These Cranberry Shortbread Cookies offer a perfect blend of buttery richness and tart sweetness, enhanced with almond extract and finely chopped sweetened dried cranberries. Finished with a delicate dip in melted white chocolate, they make an elegant and delicious treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 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

Chocolate Coating

  • 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)

Instructions

  1. Prepare the dough: In a stand mixer, combine the room temperature unsalted butter, granulated sugar, almond extract, and salt. Beat the mixture until it becomes light, fluffy, and fully combined, scraping down the bowl as necessary to ensure even mixing.
  2. Add flour and cranberries: Slowly add the all-purpose flour, about half a cup at a time, mixing on low speed until fully incorporated and crumbly. Then, add the finely chopped dried cranberries. Increase the speed to medium-high and beat just until the dough starts to come off the sides of the bowl and sticks together in a ball.
  3. Shape and chill the dough: Transfer the dough onto a piece of parchment paper. Divide it into two equal halves and shape each half into a log approximately 1 ½ inches thick and 6-7 inches long. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours to firm up the dough.
  4. Preheat oven & prepare baking sheet: Preheat your oven to 375°F (190°C). Line a large cookie sheet with a silicone baking mat or parchment paper to prevent sticking and promote even baking.
  5. Slice and bake: Unwrap the chilled dough logs. Slice the dough into cookies about ¼ to 3/8 inch thick. Arrange the cookies on the prepared baking sheet about 1 inch apart. Bake them for 9 to 11 minutes or until the edges just start to brown. Let the cookies cool on the baking sheet for approximately 5 minutes, then transfer them to a wire rack to cool completely.
  6. Melt chocolate: Once the cookies are completely cooled, melt half of the white chocolate wafers in a microwave-safe bowl at 50% power. Heat in 30-second intervals, stirring well after each interval until smooth and melted. Take care to avoid burning the chocolate by reducing time if needed.
  7. Dip cookies: Dip each cookie into the melted white chocolate, tapping off any excess on the side of the bowl. Place the dipped cookies back onto a baking sheet lined with parchment paper or a silicone baking mat. Allow the chocolate coating to set completely before serving or storing.

Notes

  • Be sure to chill the dough thoroughly to make slicing easier and to maintain the cookie shape during baking.
  • Use a sharp knife to slice the dough logs for clean cuts and uniform cookies.
  • If desired, substitute almond extract with vanilla extract for a milder flavor.
  • Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • When melting chocolate, stir frequently and monitor to prevent overheating or scorching.

Keywords: cranberry shortbread cookies, white chocolate dipped cookies, holiday cookies, almond extract cookies, dried cranberry cookies, easy shortbread recipe

Find it online: https://annakocht.com/cranberry-shortbread-cookies-recipe/