Cranberry Shortbread Cookies with White Chocolate Drizzle Recipe
These Cranberry Shortbread Cookies combine buttery, crumbly shortbread with sweet-tart dried cranberries and a smooth vanilla white chocolate dip, making them a festive and delightful treat perfect for holiday gatherings or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 1 cup (226g) unsalted butter, at room temperature
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) almond extract (or vanilla extract)
- ¼ teaspoon salt
- 2 cups (280g) all-purpose flour
- 1 cup (120g) sweetened dried cranberries, very finely chopped
Chocolate Dip
- 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)
Instructions
- Prepare the Shortbread Dough: In a stand mixer, combine the room temperature butter, granulated sugar, almond extract, and salt. Beat on medium speed until the mixture becomes light, fluffy, and well incorporated, scraping down the bowl as needed to ensure even mixing.
- Add Flour and Cranberries: Slowly add the all-purpose flour in increments of ½ cup, mixing at low speed until fully incorporated and the dough becomes crumbly. Add the finely chopped dried cranberries, then increase the mixer speed to medium-high and beat just until the dough starts to clump together and pull away from the sides of the bowl, forming a cohesive ball.
- Shape and Chill Dough: Turn the dough out onto a piece of parchment paper. Divide the dough evenly into two halves and shape each into a log approximately 1 ½ inches thick and 6-7 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
- Preheat Oven and Slice Cookies: Preheat your oven to 375°F (190°C). Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the chilled dough logs and slice each into cookies about ¼ to 3/8 inch thick. Arrange the slices on the prepared baking sheet about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges just begin to brown. Remove from the oven and let the cookies cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate for Dipping: Once the cookies are fully cooled, melt half of the vanilla melting wafers or white chocolate in a microwave-safe bowl at 50% power, heating in 30-second intervals and stirring thoroughly after each until smooth and fully melted. Be careful to reduce microwave time as necessary to prevent burning.
- Dip Cookies in Chocolate: Dip each cooled cookie into the melted chocolate, gently tapping off any excess chocolate on the edge of the bowl. Place the dipped cookies onto a baking sheet lined with parchment paper or a silicone baking mat. Allow the chocolate to set completely before serving or storing.
Notes
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Finely chopping the dried cranberries helps to evenly distribute their flavor and prevents large chunks in the dough.
- Chilling the dough is essential for shaping and helps prevent excessive spreading while baking.
- Monitor the cookies closely in the oven as baking times can vary depending on your oven; edges should just start to brown.
- For a stronger almond flavor, increase almond extract slightly but avoid overpowering the dough.
- You can substitute almond extract with vanilla extract for a more classic flavor profile.
- Use good-quality white chocolate or melting wafers for smooth melting and professional finish.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: cranberry shortbread cookies, holiday cookies, white chocolate dipped cookies, almond extract cookies, dried cranberry cookies
