Cranberry Chip Shortbread Cookies are an excellent, old fashioned Christmas cookie. Made with vanilla, sugar, butter, cranberries, and melty chocolate.
CRANBERRY CHIP SHORTBREAD COOKIES
Shortbread Cookies recipes are perfect for the holiday season. With just a few ingredients, you can make classic, buttery, melt-in-your-mouth cookies. It’s a great recipe to add to your list of holiday baking.
Because of shortbread’s simple vanilla taste, it’s a great base to add different mix-ins and flavors. Scottish Shortbread Cookies, Whipped Shortbread Cookies, and these Cranberry Cookies all have the same basic dough but come out with a completely different taste from some easy changes.
For this Easy Shortbread, the only change to the recipe is adding cranberries and mini chocolate chips to the dough. The sweet, melty chocolate chips pair perfectly with the slightly bitter cranberries for a genuinely fantastic taste that you won’t be able to get enough of.
TIPS FOR MAKING SHORTBREAD COOKIES
- Prep: Preheat the oven and line your baking sheet with parchment paper, so the cookies don’t stick.
- Dough: Put the butter and powdered sugar in a stand mixer or use an electric mixer to cream them together. Whip the butter and sugar together on high speed for 1-2 minutes until light and airy. Add the vanilla, then lower the speed. Mix in the flour and cornstarch to finish the dough. Don’t overmix the dough. Shortbread can be dense, so it’s essential to keep the airiness made by whipping the butter and sugar.
- Mix-ins: Stir the chocolate chips and cranberries into the rest of the ingredients.
- Shape: Roll the dough into a 2-inch log. Wrap it in plastic wrap and leave the dough in the fridge for a half-hour. Take the dough from the refrigerator and cut it into 1/2 inch thick circles. Place them on the cookie sheet.
- Bake: Cook this recipe for 20-22 minutes. Let the cookies cool completely before removing them from the baking sheet.
SIMILAR COOKIE RECIPES
MAKE-AHEAD CRANBERRY CHIP SHORTBREAD COOKIES
Holiday baking can be a lot of fun, but if you have too many recipes you want to make, it can become stressful instead. A great solution is making the cookies ahead of time and freezing them. You can make this recipe and as many other cookies as you want several months ahead of time. Then just defrost and reheat them for the holiday season.
- Prepare the cookie dough, and bake the cookies according to the regular recipe.
- Once the buttery cookies are cooled to room temperature, put them in the freezer on a parchment-lined cookie sheet.
- Flash freeze them for an hour. Once they’re frozen solid and won’t stick together, you can transfer the cookies to an airtight container and put them back in the freezer. They’ll stay good for up to 3 months.
- Leave the shortbread uncovered at room temperature to thaw out. You can eat them at room temperature or heat them for a few minutes in the oven.
VARIATIONS ON CRANBERRY CHIP SHORTBREAD COOKIES
- Chocolate: Replace half of the all-purpose flour with unsweetened cocoa powder to make a chocolate shortbread biscuit. Adding some extra chocolate taste will go wonderfully with the tart taste of the cranberries.
- Mix-ins: There are lots of ways you can change up the mix-ins or just add more to the cranberries and chocolate chips in the cookies. For some crunch, add chopped almonds, pistachios, or walnuts. You can also change the chocolate chips and use dark chocolate, milk chocolate, or white chocolate.
- Flavor additions: To experiment with the flavor, try mixing in a teaspoon or so of vanilla, almond extract, or lemon juice to the cookie dough.
- Sugar: For a darker, sweeter flavor in your Shortbread recipe, use half brown sugar and half confectioner’s sugar.
- Gluten-free: Gluten-free Cranberry Chip Shortbread Cookies are easy to make by just replacing the all-purpose flour with almond flour, oat flour, or another gluten-free alternative.
MORE CLASSIC HOLIDAY DESSERTS
HOW TO STORE CRANBERRY CHIP SHORTBREAD COOKIES
- Serve: After baking, you can keep Cranberry Shortbread Cookies in an airtight container at room temperature for up to 2 weeks. Put a paper towel in the bottom of the container to soak up moisture if you’re in a more humid environment.
- Store: Keep Shortbread in an airtight container in the fridge for up to a month.
- Freeze: To keep them even longer store your Shortbread Cookies in the freezer for up to 3 months.
Cranberry Chip Shortbread Cookies
- Yield: 24 Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1 cup unsalted butter , softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 cup mini semi-sweet chocolate chips
- 1/4 cup cranberries , chopped
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 325 and line a half sheet pan with parchment paper.
Add butter and sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
- Add in the vanilla extract.
- Lower speed to the lowest setting and add in the flour slowly until just combined.
- Stir in the chocolate chips and cranberries.
- Roll the mixture into a 2-inch wide log and wrap with plastic wrap.
Refrigerate for 30 minutes.
Cut into 1/2 thick slices and bake for 20 minutes.
- Cool completely before removing from baking sheet.
Yield: 24 Cookies, Amount per serving: 137 calories, Calories: 137g, Carbohydrates: 14g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 2mg, Potassium: 27mg, Fiber: 1g, Sugar: 5g, Vitamin A: 236g, Vitamin C: 1g, Calcium: 5g, Iron: 1g
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