Introduction

Cranberry Shortbread Cookies blend buttery richness with a sweet-tart burst from dried cranberries. These delicate cookies are elevated with a smooth white chocolate dip, making them perfect for festive occasions or an everyday treat.

The image shows two round cookies on a white marbled surface, one cookie partly on top of the other. Each cookie is half dipped in smooth white icing on one side, with the other half showing a soft beige dough filled with small red fruit pieces scattered unevenly. The texture of the cookie dough looks slightly crumbly with visible bits of fruit, while the icing is shiny and smooth, covering half of each cookie cleanly. 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, half a cup at a time, mixing on low speed until fully incorporated and the dough appears crumbly. Add the finely chopped cranberries, then increase speed to medium-high and beat just until the dough starts to come together in a ball and pulls away from the sides of the bowl.
Step 3: Turn the dough onto a piece of parchment paper. Divide it into two equal portions and shape each into a log about 1½ inches thick and 6–7 inches long. Wrap each log 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 logs and slice into ¼ to 3/8-inch thick rounds. Arrange cookies about 1 inch apart on the baking sheet. Bake for 9–11 minutes, until edges just start to brown. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: To dip in chocolate, wait until cookies are fully cooled. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30-second intervals, stirring between each until smooth. Be careful not to burn the chocolate.
Step 6: Dip each cookie into the melted chocolate, tap off excess, and place on a baking sheet lined with parchment paper or a silicone mat. Allow the chocolate to set completely before serving or storing.

Tips & Variations

For a nutty twist, substitute almond extract with vanilla or add finely chopped nuts to the dough.
If you prefer, use bittersweet chocolate instead of white chocolate for dipping to balance the sweetness.
Chop dried cranberries finely to ensure even distribution and prevent dough from crumbling.
Chill the dough logs longer if you want thinner, crisper cookies when sliced.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate coating intact, separate layers with parchment paper. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. Avoid refrigerating as it may cause the cookies to soften and the chocolate to bloom.

How to Serve

The image shows a close-up of two round cookies on a white marbled surface. Each cookie has about two layers: the base layer is light beige with dark red pieces mixed inside, giving a speckled look, and one half of the top layer is covered in a smooth, glossy white coating. The cookies are stacked slightly overlapping, with the front cookie fully visible and the second cookie partially hidden behind it. 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 too much moisture and can alter the dough’s texture, making it crumbly or soggy. Dried cranberries are recommended for the best texture and consistency.

What can I substitute for almond extract?

Vanilla extract is a perfect substitute and will complement the flavor of the cranberries and white chocolate nicely. Use the same quantity as almond extract.