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Our delicious Cranberry White Chocolate Shortbread Cookies travel well, are perfect for gifting and cookie exchanges and make a beautiful presentation on your holiday table.
Cranberry White Chocolate Shortbread Cookies
We start with our classic slice and bake shortbread cookie recipe then load it with dried cranberries and chopped white chocolate. The dough logs are rolled in green and red sanding sugar just before baking. I don’t think these could be any more festive if Santa delivered them himself!
We adore buttery shortbread cookies and this combo became an instant favorite in our house. Cranberry and white chocolate are terrific together and shortbread cookies are always a favorite.
What you need to know about this recipe
- The basic dough is very simple to make with common ingredients like butter, powdered sugar, a little brown sugar, vanilla, salt and flour. Finally we add chopped dried cranberries and white chocolate then finish with colored sanding sugar.
- The butter must be very soft, but not melted, for the dough to come together properly.
- You can use chopped white chocolate chips in place of chopped white chocolate if preferred.
- The egg is blended with a little water to create an egg wash. This is brushed on the chilled dough logs before rolling in sanding sugar.
- There’s no need to soak the dried cranberries before making the shortbread.
- We do not recommend using fresh cranberries for this recipe as they are loaded with juice and moisture which will negatively affect the cookie dough.
Tips for the best shortbread cookies
- The butter must be very soft, but not melted, before mixing the dough.
- Carefully measure or weigh the flour. Too much flour will cause the dough to be dry and may not come together. Check out our Top 9-Tips and Tricks so you can bake like a pro too!
- Allow the dough logs to come to room temperature before slicing. This helps prevent the cookie dough from breaking apart and splitting.
- Lay a ruler next to the cookie dough log and make hashmarks with a knife at 1/2-inch intervals. This makes it easier to slice into similar size cookies which is better for consistent baking.
- If the cookie dough does split while cutting, simply piece it back together. It’s all good!
- Use a sawing motion to get through large chunks of white chocolate or cranberries.
- Lightly brush the egg wash over the dough log just before rolling in the coarse sanding sugar. You don’t have to use colored sugar however, regular sugar will be nice too.
Storing and freezing
The cookie dough can be made ahead and the log tightly wrapped in parchment and plastic wrap for up to 4 days before baking.
Once baked, these cookies keep well at room temperature for up to 5 days. Store in a well sealed airtight container for best results.
The dough can be frozen for up to a month. Defrost in the refrigerator overnight before slicing and baking.
If planning to store and / or freeze the dough wait until it’s thawed and you’re ready to bake before brushing on the egg wash and rolling in coarse sugar.
Great for gifting and cookie exchange parties
Slice and bake shortbread cookies are easy to stack in boxes or bags tied with pretty ribbon. They’re also adorable in fun holiday tins lined with wax paper. (Hint – Walmart has a great inexpensive collection of tins.)
Whether you’re making an assortment of cookies and candy to share with family, friends and neighbors or just hosting holidays at home, cookies are always a great sweet ending!
Cranberry White Chocolate Shortbread Cookies
Ingredients
- 10 tablespoons unsalted butter (5oz) room temperature
- ½ cup powdered sugar (57g)
- 2 tablespoons light brown sugar (30g) packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour (192g)
- 4 ounces white chocolate coarsely chopped or 2/3 cup white chocolate chips chopped
- ¾ cup dried cranberries (100g) finely chopped
- 1 large egg yolk lightly beaten with 1 teaspoon water (for coating the dough log)
- ¼ cup coarse red or green sanding sugar for rolling
Instructions
- In a large mixing bowl beat the soft butter with an electric mixer for 1 minute or until smooth. Add the powdered sugar, brown sugar, vanilla and salt. Blend on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.
- Add the flour in four additions and mix on low speed until incorporated. The dough will seem a little dry, but keep mixing.
- Add the chopped chocolate to the cookie dough and mix together using a wooden spoon or fold in using your hands.
- Place the dough on a large piece of parchment paper. Form the dough into a log 14-inches long and about 1 1/2-inches thick. Wrap the dough tightly in the parchment paper and refrigerate for at least 4 hours or up to 4 days.
- To bake preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper, set aside. Remove the dough from the refrigerator while preparing the egg wash. Whisk together the egg and water. Lightly brush the entire log with the egg wash. Pour some of the coarse sugar down the middle of a piece of parchment or wax paper. Roll the dough log in the sugar to coat, pressing down firmly to adhere until completely coated. Using a large, thin, sharp knife, slice the log into 28 (1/2-inch) rounds. Place the cookies on the prepared cookie sheets, about 1-inch apart. Bake for 12-16 minutes or until the they just start to brown on the bottom. Cool on a wire rack and store in an airtight container.
Recipe Notes
- Lay a ruler next to the cookie dough log and make hashmarks with a knife at 1/2-inch intervals. This makes it easier to slice the dough into similar size cookies.
- When slicing the cookie dough use a sawing motion if you come to a large chocolate chunk. If the cookie dough splits or breaks apart, just piece it back together into a round. No worries!
- Substitute white chocolate chips for the chopped white chocolate if desired. The cookie dough can be made ahead and stored tightly wrapped in parchment and plastic wrap for 4 days before baking.
- The dough can also be frozen for up to a month. Defrost frozen dough in the refrigerator overnight before slicing.
Nutrition
More great festive cookie recipes for sharing
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