White Chocolate Cranberry Shortbread Cookies

3/4 view of White Chocolate Cranberry Shortbread Cookies

These White Chocolate Cranberry Shortbread Cookies are the absolute butteriest and most delicious cookie ever! Studded with white chocolate chips and tart chunks of cranberry, they’re sure to be a hit at any gathering! 

Shortbread cookies are my absolute weakness, y’all. I was first really introduced to shortbread during the Christmas season! There would always be those tins of Danish butter cookies that were so deliciously buttery and yum that I could eat 5 in one sitting and not think twice about it. 

up close shot of bite taken out of cookie

Next, when we went to London for the first time (and again this past October), shortbread is just a way of life there. They even have plates of “biscuits” aka cookies with tea and coffee laid out after church. My type of people, y’all! 

overhead shot of stack of cookies

Ben and I even brought a bag of shortbread cookies back to the US! You know you’re a foodie when…

So, I knew that this holiday season on the blog, I wanted to make my own version of those delicious buttery cookies, and thus, the White Chocolate Cranberry Shortbread Cookies were born. 

Why these White Chocolate Cranberry Shortbread are the perfect cookies: 

They are incredibly easy to make! It’s basically a throw it in a mixer and let it go recipe. 

These are loaded with 2 sticks (yes, 2 sticks!) of salted butter. It makes them so rich, they literally melt in your mouth and I absolutely love the addition of the salt.

White Chocolate Cranberry Shortbread Cookies ingredients

To make them extra festive for the holidays, I loaded them with white chocolate chips! I don’t often bake with white chocolate, because I usually prefer dark chocolate…but the white chocolate in these cookies is so decadent and delicious. 

Another festive add? The cranberries! These are specifically dried cranberries made for baking. They add a delicious texture and tartness to the cookie that is needed to balance out the richness of the buttery goodness. 

baking cranberries in white bowl

Did I mention that these happen to be slice and bake cookies!? YES! They are brushed with egg wash, rolled with turbinado sugar, chilled, and then sliced to perfection. I love the crunchy sugar on the edges of the cookie – it makes it SO extra yummy. 

stack of cookies with crunchy edges

It all results in the most delicious cookie. It will be sure to put a smile on every person’s face that takes a bite of it! So let’s get into how to make it! 

Ingredients You Need for White Chocolate Cranberry Shortbread 

  • salted butter 
  • white chocolate chips
  • granulated sugar 
  • light brown sugar 
  • dried cranberries
  • vanilla extract 
  • flour 
  • egg wash 
  • turbinado sugar

How to Make White Chocolate Cranberry Shortbread Cookies: 

Preheat the oven to 350! Next, add 2 sticks of softened butter to a mixing bowl along with the granulated sugar and light brown sugar. Mix these (using either a stand mixer or a hand mixer) for about 3 minutes or it becomes light and fluffy. 

overhead shot of cookies with white chocolate drizzle

Scrape down the sides with a rubber spatula and then slowly add the flour while the mixer is on. 

Once the flour is mixed in, beat the white chocolate chips and cranberry pieces into the dough as well. It should look something like this: 

cookie dough in mixing bowl

The dough should be smooth and dry. 

Divide the dough in half. Place one half on plastic wrap. Form the dough into a circular log and then roll it up in the plastic wrap. Repeat with the other half of the dough. 

two cookie dough logs ready for chilling

Put the logs of cookie dough in the fridge and let them chill for at least 2 hours!

Once they are properly chilled, take them out. Remove from the plastic wrap. Lightly brush with a lightly beaten egg (aka egg wash) and then roll the dough in the turbinado sugar. 

rolling dough log in sugar on plate

Use a super sharp knife to slice the cookies about 1/2 inch thick. Place the cookies on a lined baking sheet and bake for 12-14 minutes.

cookies ready to be baked on sheet pan

You’ll know they are done when the edges are slightly brown. They might still look a little soft in the middle but that’s okay! Let them cool on a wire rack for a bit. 

For a fun garnish, drizzle extra melted white chocolate on top of them! SO GOOD. Dip in milk and your life will be forever changed. 

bite taken out of White Chocolate Cranberry Shortbread Cookie

Did you like this recipe? Here are a few others you might like:

Chocolate Drizzled Peanut Butter Cookies 

Fudgy Brownie Cookies 

Chickpea Flour Chocolate Chunk Cookies 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 5 votes
Print

White Chocolate Cranberry Shortbread Cookies

Course Cookies, Dessert
Cuisine American
Keyword chocolate drizzle peanut butter cookies, easy shortbread recipe, shortbreadcookies, white chocolate cookie recipe, white chocolate cranberry shortbread, white chocolate shortbread
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 27 minutes
Author Haylie

Ingredients

  • 1 cup (2 sticks) salted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 cups all purpose flour
  • 1 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1 large egg (for egg wash)
  • turbinado sugar (for rolling)

Instructions

  1. Preheat the oven to 350 degrees. Line 2 baking trays with parchment paper or silicone mats and set aside.

  2. Add 2 sticks of softened butter to a mixing bowl along with the granulated sugar and light brown sugar. Mix these (using either a stand mixer or a hand mixer) for about 3 minutes or it becomes light and fluffy. 

  3. Scrape down the sides with a rubber spatula and then slowly add the flour while the mixer is on low.

  4. Once the flour is mixed in, beat the white chocolate chips and cranberry pieces into the dough as well. The dough should be smooth and dry.

  5. Divide the dough in half. Place one half on plastic wrap. Form the dough into a circular log and then roll it up in the plastic wrap. Repeat with the other half of the dough. 

  6. Put the logs of cookie dough in the fridge and let them chill for at least 2 hours!

  7. Once they are properly chilled, take them out. Remove from the plastic wrap. Lightly brush with egg wash and then roll the dough in the turbinado sugar. 

  8. Use a super sharp knife to slice the cookies - about 1/2 an inch thick. Place the cookies on a lined baking sheet and bake for 12-14 minutes. You’ll know they are done when the edges are slightly brown. They might still look a little soft in the middle but that’s okay! Let them cool on a wire rack for a bit. 

  9. If desired, drizzle melted white chocolate on top of the cookies. Enjoy!

13 comments / Add your comment below

      1. 5 stars
        My Girl Scout troop loved them!! I made them for our annual get together, and a few people even asked for the recipe. Very buttery and rich but not overly sweet 😊

  1. 5 stars
    I’m going to need to make a batch of these for sure! Love cranberry and white chocolate together, and shortbread is a holiday staple!

  2. 5 stars
    These are incredible! Really easy to make, so pretty to look at, and tasty to eat! (And apparently addicting, because since late last night my sibling has eaten a dozen of these. As I was writing this review, they came downstairs, took three from the cookie tin, and went back upstairs.)

    Cranberry and white chocolate are a well-loved duo in my family, and this recipe gives it all the love! Every cookie is filled with them, and the shortbread isn’t overly sweet, doesn’t steal the show. This recipe is definitely being saved for future use – an immediate classic!

    1. Kosette! Thank you so much for this kind review! I’m so so glad that your family loved them 🙂 Thank you for saying they’re a classic…*cries* Ha! Hope you and your family are staying safe! XO

Leave a Reply






This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares