Cranberry-White Chocolate Shortbread

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(38) 35 Reviews
Prep Time
Total Time

How do you improve on the classic Christmas shortbread cookie? Add cranberries and chopped white chocolate, of course!

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
  • Stir in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
  • Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.

Storage Know-How

Store in airtight container at room temperature up to 1 week.

Storage Know-How

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen for up to 1 month. Thaw cookies at room temperature before serving.


Nutritional Information

Serving Size
Calories 151
% Daily Value
Total fat 9g
Saturated fat 5.5g
Cholesterol 25mg
Sodium 82mg
Carbohydrate 16.8g
Dietary fibre 0.6g
Protein 1.4g
Vitamin A 7 %DV
Vitamin C 2 %DV
Calcium 1 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • abrockhoff |

    Yummy! Great recipe, I substituted the Baker's white chocolate with just white chocolate chips, and it tastes great.

  • kfkoroluk |

    I have made this recipe many times for Christmas baking. Easy, few ingredients, and turns out delicious. Many compliments always! I've even subsitituted milk chocolate and orange flavoured cranberries for something different. make sure to not overcook though.

  • NPSmith |

    They were good, however they were very sweet.